Jefferson County Health Department

1. Jefferson County Health Department Food Safety Training

2. Definitions Consumer – a person who is a member of the public, takes possession of food, is not functioning in the capacity of an operator of a food establishment, and does not offer the food for resale. Critical item – a provision of the Food Code that, if in noncompliance, is more likely than other violations to contribute to food contamination, illness, or environmental health hazard. Employee – the permit holder, person in charge, or food employee, working in a food establishment.

3. Definitions Potentially Hazardous Food – a food that requires time/temperature control for safety to limit pathogenic microorganism growth or toxin formation. Ready to eat – includes food that is cooked to the temperature and time required for that specific food. Regulatory authority – the local, state, or federal enforcement body or authorized representative having jurisdiction over the food establishment.

4. Definitions Re-service – the transfer of food that is unused and returned by a consumer after being served or sold and in the possession of the consumer, to another person. Restrict – to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils, or linens. Warewashing – the cleaning and sanitizing of utensils and food contact surfaces of equipment.

5. Some Costs of Foodborne Illness Personal pain and suffering Loss of income Hospitalizations and even death Consumer complaints and loss of customers Low employee morale Legal fees and possible lawsuit damages

6. Some benefits of good food safety Satisfied customers Loyal and confident customers Good reputation Operating costs under control Profit Legal compliance

7. The FDA Food Code Recommends standards for the food industry nationwide Sets out best practice for food safety Is not a legal requirement, but provides a model for state laws and local regulations Currently produced every two years Used as the basis for CFP-recognized food safety manger certification examinations

8. Employees and Food Safety To avoid endangering the safety of food and customers, employees must: Keep themselves and their workplace clean Protect food from anything that could harm consumers Follow good hygiene practices, such as washing their hands for 20 seconds before preparing food Stay alert to food safety hazards Follow the rules for food safety in their workplace

9. Examples of foodborne Dangers Biological Bacterica Viruses Parasites Mycotoxins

10. Examples of foodborne Dangers Chemical Cleaning and sanitizing products Pesticides Inappropriate metal containers

11. Example of foodborne Dangers Physical Metal scraps found in food from cans Pest bodies, eggs, and nesting materials Hair, fingernails, pens and bandages from food workers Paper and packaging

12. Food Contamination Food contamination can come from: Direct contact such as contaminated hand contact or contaminated food surface contact Dripping such as juices from raw meat dripping onto other foods Transfer being carried from one surface or food to another

13. Food Contamination Food contamination can cause food borne illness such as: Bacterial Infection Bacterial Intoxication Viral Illness Parasite Illness Toxins

14. Bacterial Infection Campylobacter from raw poultry, raw meat or untreated milk; symptoms are diarrhea, abdominal pain, nausea and fever; onset of symptoms is 48-60 hrs. Listeria from untreated milk, dairy products, raw salads and vegetables; symptoms are flu like; onset of symptoms is 1-70 days. Salmonella from raw poultry, eggs, raw meat, untreated milk and dairy products; symptoms are abdominal pain, diarrhea, vomiting and fever; onset of symptoms is 12-36 hrs. Shigella from untreated milk, raw vegetables, salads, shellfish, turkey; symptoms are diarrhea, fever, abdominal pain and dehydration; onset of symptoms is 1-7 days.

15. Bacterial Intoxication Bacillus Cereus from cereals (especially rice), soil and dust; symptoms are abdominal pain, diarrhea and vomiting; onset of symptoms is 1-6 hrs. Clostridium Botulinum (Botulism) from incorrectly processed canned food, continuous stockpots, vacuum-packed food, temperature-abused potatoes, and honey; symptoms are double vision, difficulty in breathing and swallowing, and paralysis; onset of symptoms is 12-36 hrs. Staphylococcus Aureus from food of animal origin touched by hands, such as ham, poultry, milk and cheese; symptoms are vomiting, abdominal pain, nausea, and fever; onset of symptoms is 1-6 hrs.

16. Viral Illness Hepatitis A is from water, raw shellfish, raw vegetables, contaminated hands, and salads; symptoms are fever, nausea, vomiting, jaundice, liver disease and fatigue; onset is 15-50 days. Norwalk is from water, raw shellfish, raw vegetables, salads, and fruits; symptoms are nausea, vomiting, diarrhea, fever and headache; onset of symptoms is 24-48 hrs. Rotavirus is from water, raw seafood, raw vegetables and salad; symptoms are vomiting, diarrhea, fever and dehydration; onset of symptoms is 24-36 hrs.

17. Parasite Illness Anisakis is from raw or undercooked seafood; symptoms are nausea, vomiting, coughing, fever and bloody stools; onset of symptoms is 4-6 hrs. but up to 7 days possible. Cryptosporidium is from water, raw fruits, and vegetables; symptoms are diarrhea; onset of symptoms is up to 7 days. Giardia Lamblia is from water, raw fruits and vegetables; symptoms are watery diarrhea, abdominal pain and nausea; onset of symptoms is up to 1 week or longer. Trichina Spiralis is from pork and wild game meat; symptoms are nausea, abdominal pain, vomiting, diarrhea, muscle pain, fever and difficulty breathing; onset of symptoms is 2-28 days.

18. Toxins Ciguatoxin is from warm-water fish; symptoms are dizziness, fever, diarrhea and vomiting; onset of symptoms is 30 minutes to 36 hrs. DSP and PSP are from shellfish; symptoms are numbness, uncoordination; onset of symptoms are 10-60 minutes. Mycotoxins is from cereals, grains, nuts, and dried fruits; symptoms are abdominal cramping, severe bleeding, weight loss, internal swelling, gangrene, kidney damage, hepatitis and cancer; onset of symptoms varies widely.

19. Cooking Tempuratures The best way to prevent foodborne illness is through the use of cooking temperatures. Remember all raw food products have bacteria present on them. Different products commonly carry different types of microorganisms . Minimum cooking temperatures for different foods have been established to kill the microorganisms. In most cases the minimum cooking temperature must be reached and held for a certain amount of time to ensure effective destruction of microorganisms.

20. Minimum Cooking Temperatures

21. Cooking Temperatures Shell eggs must be cooked to a minimum of 145° for 15 seconds. Pork and Fish must be cooked to a minimum of 145° for 15 seconds. Beef, Veal and lamb must be cooked to a minimum of 145° for 15 seconds. Ground meat must be cooked to a minimum of 155° for 15 seconds. Poultry and stuffed meat must be cooked to a minimum of 165° for 15 seconds Leftovers must be cooked to a minimum of 165° for 15 seconds.

22. Holding Temperatures Once food items have been cooked or prepared correctly it is critical that the food is maintained at temperatures which prevent the growth of any surviving or newly introduced contaminants. This is done by holding foods above or below the temperature Danger Zone. Danger Zone is any temperature between 41°F and 135°F.

23. Hot Holding Temperature Potentially hazardous food items that are held hot for service must be maintained at 135°F or above. The microorganisms that typically contaminate food and cause foodborne illness are not able to multiply when they are held at temperatures above 135°F. A metal-stem probe thermometer should be use to monitor product temperature at least once every two hours during hot holding.

24. Cold Holding Temperatures Many potentially hazardous foods are held cold for preparation and service. Potentially hazardous foods must be maintained at 41°F or below. When cold holding food at a salad bar or cold table, it is important to minimize the volume of product being held. It is easier to keep a smaller amount of product cold. A metal-stem probe thermometer should be used to monitor product temperature at least once every two hours during cold holding at a salad bar or cold holding table.

25. Cooling Foods Properly Improperly cooled food is one of the most common causes of food borne illness. Hot, potentially hazardous foods must rapidly cool from 135°F to 41°F for cold storage and later service. Leftovers and foods that are cooked in large batches commonly require cooling.

26. FDA Method for Cooling Food The FDA model food code requires that potentially hazardous foods must cool from 135°F to 70°F within two hours; and from 70°F to 41°F in four hours or less. By meeting these time and temperature requirements, food will be protected from microorganisms growth during the cooling process.

27. Techniques For Cooling Food Ice baths – are a good way to cool down liquid or semi-liquid products such as soup, chili, etc. The pot or container of hot product is partially submerged in an ice water solution. The product should be stirred regularly to ensure even and rapid cooling. Monitor the temperature with a probe thermometer and keep track of time to verify that the process meets the time and temperature requirements.

28. Techniques For Cooling Food Shallow pans in a walk-in cooler can be an effective way to cool down many products. By placing products in many shallow pans the surface area is increased. Stirring the product periodically is necessary to provide even cooling placement. Placement in the cooler is also important. The cooling product should be placed in a part of the cooler which has good air-flow and is away from the door.

29. Thawing Foods Thawing food is another process that, if done improperly, can risk food safety. It is important that potentially hazardous foods are thawed quickly and not allowed to remain in the temperature danger zone. Products must never be thawed at room temperature. This process will produce uneven thawing resulting in the outside of the product warming and entering the temperature danger zone while the center remains frozen.

30. Techniques For Thawing Food Products can be thawed in a refrigerator. When thawing food in a refrigerator it should be placed in a pan to collect liquid and on the bottom shelf, away from other food. Frozen food can also be thawed in a microwave oven, if they are then immediately cooked. Thawing can also be completed as part of the cooking process. Food can be thawed under cool running water. The water should be 70°F or less and constantly running and draining away from the food.

31. FIFO FIRST IN, FIRST OUT Remember to rotate food products so that older products are used first. To ensure good food product rotation always label and date food before storing it in the refrigerator, walk-in or shelf.

32. Sanitizing The FDA food code recommends the following chlorine concentration for sanitizing: Mix one capful of bleach in one gallon of water. Chlorine test strips must be used to verify the correct concentration. If using household bleach, fragrances are not permitted.

33. Storage of Equipment and Utensils After utensils and equipment have been cleaned and sanitized, it is important that they be properly stored in a way that prevents or minimizes possible contamination during storage. All utensils, glasses, tableware, dishes, and food containers must be stored in a clean, dry, location at least six inches off of the floor. Tableware which should be with the handle up so that the food contact surfaces are not contaminated. Glasses should be stored upside-down.

34. Cleaning Schedule A cleaning and maintenance schedule should be in place for all items and equipment in an establishment. Cleaning should be done as often as necessary to prevent the accumulation of soil. This means that some areas of an establishment are cleaned much more frequently than others. Be sure to follow the manufacturer’s instructions for the care and maintenance of all equipment in the facility and incorporate the instructions into the cleaning schedule. NSF Health Guard Training Guide-Professional Food Manager Certification Training Course book, 2002