Serusafe Manager Exam 2025

SERUSAFE MANAGER EXAM 2025 WITH ACTUAL CORRECT QUESTIONS AND VERIFIED DETAILED ANSWERS |FREQUENTLY TESTED QUESTIONS ANMD SOLUTIONS |ALREADY GRADED A+|NEWEST|LATEST UPDATE |GUARANTEED PASS What is a contaminate? •the presence of harmful substances in food •can be biological, chemical, or physical •most cause foodborne illnesses while the others result in physical injury Where do contaminates come from? •many are found in the animals we use for food •air, contaminated water, and dirt • some occur naturally in food (bones in fish). How does food become contaminated? Usually it's contaminated accidentally because most contaminants get into food and onto food-contact surfaces because of the way people handle it. What is the fecal-oral route of contamimation? When food handlers (who don't wash their hands after using the restroom) contaminate food and surfaces with feces from their fingers. Once the contaminated food is eaten, a foodborne illness may result How do food handlers pass on contaminants when they are in contact with a person who is ill? •From person to person •Through sneezing or vomiting onto food or food-contact surfaces •From touching dirty food-contact surfaces and equipment, and then touching food Page 1 of 56 How can simple mistakes result on contamination? •allowing ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, and poultry can lead to contamination •storing food incorrectly or cleaning produce incorrectly can lead to contamination •failure to spot signs of pests in the establishment, because pests are a major source of disease What are microorganisms? small, living organisms that can be seen only through a microscope What are pathogens? Harmful microorganisms that make you sick when you eat them or produce poisons (or toxins) that make you sick What is the first step to preventing foodborne-illness outbreaks? understanding biological contaminants What are the four types of pathogens? bacteria, viruses, parasites, and fungi (includes mold and yeast) How many pathogens can cause a foodborne illness? Over 40 different kinds of bacteria, viruses, parasites, and molds can occur in food and cause a foodborne illness What is the Big Six? The 6 pathogens that have been singled out by the FDA for being highly contagious and can cause severe illness Which 6 pathogens are in the Big Six? •Shigella spp. •Salmonella Typhi •Nontyphoidal Salmonella (NTS) •Shiga toxin-producing Escherichia coli (STEC) (E. Coli) •Hepatitis A •Norovirus Page 2 of 56 2 Toxins from Fish Ciguatoxin: Grouper, Barracuda, Amberjack, Snapper Histamine: Tuna, Bonito, Makerel, Mahimahi Symtoms of toxins Immediate reaction: Reversal of hot and cold sensations, reddening of face and neck, sweating, headache, burning sensation in mouth, nausea, vomiting, tingling, joint and muscle pain. Parasite: Giardia duodenalis Parasite found in the feces of infected people. Incorrectly treated water, and produce are commonly linked foods. Symptoms: Fever, Diarrhea, Abdominal cramps, Nausea What are the common symptoms for a foodborne illness? •Diarrhea •Vomiting •Fever Dizziness •Nausea •Abdominal cramps •Jaundice (a yellowing of the skin and eyes) What is the onset time of the illness? •how quickly foodborne-illness symptoms appear in a person •depends on the type of foodborne illness • can range from 30 min. to six weeks •how severe the illness is can range from mild diarreah to death What are the basic characteristics of Bacteria that cause foodborne illnesses? • Location (found almost everywhere including our bodies) • Detection (can't be seen, smelled, or tasted) •Growth ( if FAT TOM conditions are right, bacteria will grow in rapid numbers) •Prevention (control time and temperature) What is FAT TOM? It stands for all the conditions Bacteria needs to grow What does the F in FAT TOM stand for? Page 3 of 56 Food (most bacteria need nutrients to survive, and TCS food supports the growth of bacteria better than other types of food) What does the A in FAT TOM stand for? Acidity (Bacteria grow best in food that contains little or no acid as in food that is neutral or slightly acidic (14 is highly alkaline) What does the first T in FAT TOM stand for? Temperature (Bacteria grows rapidly in the temperature range of 41 degrees farenheit (5 degrees Celcius)- 135 degrees farenheit (57 degrees Celcius) and more rapidly between 70 degrees Farenheit (21 degrees Celcius) and 125 degrees Farenheit (52 degrees Celcius). Bacteria growth is limited when food is held above or below temperature danger zone. What does the O in FAT TOM stand for? Oxygen (Some bacteria need oxygen to grow while other grow when oxygen isn't there) What does the M in FAT TOM stand for? Moisture ( Bacteria grows well in food with high levels of moisture. The water activity scale ranges from 0.0-1.0. The higher the value, the more avaible moisture in the food.) What is the temperature danger zone The temperature range of 41oF (5oC) to 135oF (57oC) where bacteria rapidly grow What is water activity the amount of moisture available in food for bacteria growth (aw) Which four bacteria has the FDA identified as highly contagious and can cause severe illness •Salmonella Typhi •Nontyphoidal Salmonella (NTS) •Shigella spp. •Shiga toxin-producing E.coli (STEC) Food handlers with illnesses from these bacteria may NEVER work while they are sick Salmonella Typhi Source Page 4 of 56 •lives only in humans •people with Typhoid Fever carry the bacteria in their bloodstream and intestinal tract •eating small amount of this bacteria can make people sick •severity of symptoms depends on person's health and amount of bacteria eaten •bacteria are in feces for weeks after symptoms ended What food are linked to salmonella typhi •ready-to-eat food •beverages What are the prevention measures for salmonella typhi? •exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation •wash hands •cook food to minimum internal temperatures What is the source of Nontyphoidal salmonella? •many farm animals carry nontyphoidal Salmonella naturally •eating only a small amount of these bacteria can make people sick •symptoms severity depends on health and amount of eaten bacteria •bacteria often stay in feces for weeks after symptoms end food linked to Nontyphoidal Salmonella •Poultry and eggs •Meat •Milk and dairy products •Produce, such as tomatoes, peppers, and cantaloupes What are the prevention measures for Nontyphoidal Salmonella? •cook poultry and eggs to minimum internal temperature •prevent cross-contamination between poultry and ready-to-eat food •keep sick food handlers out of the operation What is the source of Shigella spp.? •found in feces of humans with illness •most occur when people eat or drink contaminated food or water Page 5 of 56 •flies can transfer bacteria from feces to food •eating small amount of bacteria can make people sick •high levels of bacteria in feces for weeks after symptoms end food linked to Shigella spp. •food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) •food that has made contact with contaminated water such as produce Shigella spp. prevention measures •exclude sick people out of operation •wash hands •control flies inside and outside Ecoli source •found in the intestines of cattle and infected people • can contaminate meat during slaughtering •eating small amount of bacteria make people sick • produces toxins in intestines once eaten (causes illness) • bacteria are in feces for weeks after symptoms end food linked to E coli •ground beef (raw and undercooked) •contaminated produce E coli prevention measures •exclude sick people •cook food to minimum internal temperatures •purchase produce from approved, reputable suppliers •prevent cross-contamination between raw meat and ready-to-eat food What basic characteristics do Viruses share? •Location (carried by humans and animals, require living host to grow, don't grow in food, can be transferred through food and remain infectious in food) •Sources ( food, water, or any contaminated surface) (illnesses occur through fecal-oral routes) •Destruction (not destroyed by normal cooking temperatures, good personal hygiene important, quick removal and cleanup of vomit important Page 6 of 56 Which 2 viruses did the FDA identify as highly contagious and cause severe illness •Hepatitis A •Norovirus (Food handlers diagnosed with these virus must not work while sick) Hepatitis A Source •mainly found in infected people's feces •contaminates water and many types of food •transfers to food when food handlers touch food or equipment with fingers that have feces on them •eating small amount of virus can make people sick •infected person may not show symptoms for weeks but is still very infectious •cooking doesn't destroy virus food linked to Hepatitis A •commonly linked to ready-to-eat food •shellfish from contaminated water Hepatitis prevention measures •exclude sick people (with disease and jaundice) •wash hands •avoid bare-hand contact with ready to eat food •purchase shellfish from approved, reputable suppliers Norovirus source •transfers to food when infected food handlers touch food or equipment with feces on fingers •eating small amount of virus can make people sick •become contagious few hours after eating virus •often in feces days after symptoms end food linked to Norovirus • commonly linked to readytoeatfood •shellfish from contaminated water Norovirus prevention measures •exclude sick people •wash hands Page 7 of 56 •avoid bare-hand contact with ready-to-eat food •purchase shellfish from approved, reputable suppliers. moves fast!norovirus can be spread by airbone particles Basic characteristics of Parasites •Location (need host to live and reproduce) •Sources (commonly associated with seafood, wild game, and food processed with contaminated water (produce) •Prevention (purchase food from approved, reputable suppliers; cook food to required minimal temperatures; raw or undercooked fish that will be served must be correctly frozen by manufacturer Fungi (include yeasts, molds, and mushrooms) •some mold and mushrooms produce toxins that cause foodborne illness •throw out moldy food that doesn't have mold as a natural part of it •purchase all mushrooms from approved, reputable suppliers biological toxins origin •some are naturally associated with certain plants, mushrooms, seafood, and some fish •some are made by pathogens on fish when it is time-temperature abused (occur in tuna, bonito, mackerel, and mahimahi) •a toxin by pathogen on fish (barracuda, snapper, grouper, and amberjack) is ciguatera toxin •shellfish (oysters,etc) become contaminated when eating marine algae that has a toxin Biological toxins symptoms •many illnesses come from eating seafood toxins •generally, illness occurs within minutes of eating toxin • depending on illness, symptoms include diarreah, vomiting, tingling in extremities, reversal of hot and cold sensations, flushing of face, trouble breathing, burning in mouth, heart palpitations, and hives Biological toxins prevention •cannot be destroyed by cooking or freezing •purchase plants, mushrooms, and seafood from approved, reputable suppliers •control time and temperature when handling raw fish chemical contaminants sources Page 8 of 56 •can contaminate food if used or stored incorrectly •risks include cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, and health and beauty products (hand lotions and hair spray) • risks also include certain types of kitchenware and equipment (includes items made from pewter, copper, zinc, and some types of painted pottery) • non food grade materials can contaminate food (especially when acidic food is held in them (tomato sauce)) chemical contaminants symptoms •most illnesses occur within minutes •usually are vomiting and diarreah •if illness is suspected, call emergency number and Poison Control, and consult the Material Safety Data Sheet (MSDS) Chemical contaminants prevention •chemicals must be approved •must be necessary for maintenance •purchase chemicals from approved, reputable suppliers •store away from prep. areas, food-storage areas, and service areas/ seperated from food and food-contact surfaces by spacing and partioning/ don't store above food or food-contact surfaces •use for intended use and follow manufacturer's directions •handle food with equipment and utensils for foodservice •manufacturer labels are readable •MSDS current and accessible to staff •follow manufacturer's directions and regulatory requirements when throwing out chemicals Physical contaminants sources •metals shavings from cans, wood, fingernails, staples, bandages, glass, jewlery, insects and dirt get into the food •fruit pits and bones are natural and can get into the food Physical contaminants symptoms •mild to fatal injuries are possible •includes cuts, dental damage, and choking •bleeding and pain are most outward symptoms Physical contaminants prevention Page 9 of 56 •purchase food from approved, reputable suppliers •closely inspect food •make sure food handlers practice good personal hygiene What groups may want to try to contaminate your food? •Terrorists or activists •Disgruntled current or former staff(aggravated coworkers) •Vendors •Competitors What is ALERT? a food defense program that helps you identify the points in your operation where food is at risk What does the A stand for in ALERT? Assure (Make sure products you recieve are from safe sources •Supervise product deliveries •Use approved suppliers who practice food defense •Request that delivery vehicles are locked or sealed) What does the L stand for in ALERT? Look (Monitor the security of products in the facility •limit access to prep and storage areas •create a system for handling damaged products •store chemicals in a secure location •train staff to spot food defense threats) What does the E stand for in ALERT? Employees (know who is in your facility •limit access to prep and storage areas •identify all visitors, and verify credentials •conduct background checks on staff) What does the R stand for in ALERT? Reports (keep information relayed to food defense accessible •receiving logs •office files and documents Page 10 of 56 •staff files •random food defense self-inspections) What does the T in ALERT stand for? Threat (identify what you will do and who you will contact if there is suspicious activity or a threat at your operations •hold any product you suspect to be contaminated •contact your regulatory authority immediately •maintain an emergency contact list Responding to a Foodborne-Illness outbreak •Gathering Info. (ask the person making complaint for general contact information, identification of food that was eaten, description of symptoms, and when person became sick •Notifying Authorities (contact local regulatory if outbreak is suspected) •Segregating product (set the suspected product aside and label Do Not Use and Do Not Discard •Documenting Info (log info about suspected product (includes product description, production date, lot number, sell-by date, and pack size)) •Identifying staff (maintain list of food handlers with a scheduled time of the suspected contamination; interview (immediately about health status) and sample staff) •Cooperating with authorities (cooperate during investigation; provide documentation; provide temperature logs, HACCP documents, staff files, etc (maybe)) •Reviewing Procedure (review food handling procedure) what is a food allergen a protein in a food or ingredient that some people are sensitive to (natural) What are the allergy symptoms? •Nausea •Wheezing or shortness of breath •Hives or itchy rashes •Swelling of various parts of body including face, eyes, hands,or feet •Vomiting and/or diarrhea •Abdominal pain Call emergency number if customers have severe allergic reaction What is anaphylaxis? Page 11 of 56 severe allergic reaction that can lead to death What is the Big Eight foods that account for 90 percent of allergic reactions (Milk; Eggs; Fish (bass, flounder, cod); wheat; soy; peanuts; crustacean shellfish (crab, lobster, shrimp); tree nuts (walnuts and pecans) How many Americans have a food allergy and how many result in hospital? 15 million/ 200,000 How do food labels help you when it comes to allergies? identifies allergens in the operation What do staff do when customers are ordering? •Describe dish (say how it's prepared (sauces, marinades, and garnishes often contain allergens) •Identify Ingredients (say if food they're allergic to is in food and identify secret ingredients •Suggesting Items (suggest food that don't contain food customer is allergic to) •Identifying the allergen special order (clearly indicate or mark order with identified food allergy) •Delivering food (confirm the special order, make sure no allergens touch plate, hand delivered What is cross contact? staff make sure that allergens are not transferred from food containing an allergen to the food served to the customer,,,or when a food contact containing an allergen comes into contact with another food items or food-contact surface How to Avoid Cross-Contact •Check Recipies and ingredient labels to confirm the allegen isn't present •Wash,rinse, and sanitize cookware, utensils, and equipment before prepping food including food-prep surfaces. Some use seperate set of cooking utensils just for allergen special orders. •Make sure the allergen does not touch anything for customers with food allergies including food, beverages, utensils, equipment, and gloves •Wash your hands and change gloves before prepping food •Use seperate fryers and cooking oils when frying food for customers with food allergies •label food packaged on-site for retail sale. Name all major allergens on the label and follow any additional labeling requirements Situations where Food handlers can contaminate food Page 12 of 56 •have foodborne illness •have wounds that contain pathogens •sneezing or coughing •have contact with ill person •touch anything that may contaminate hands and not wash their hands •have symptoms such as diarreah, vomiting, or jaundice What are carriers? people who carry pathogens and infect others without ever getting sick themselves How many Staphyloccus aureus is carried by healthy carriers? •in the nose of 30 to 50% of healthy adults •on the skin of about 20-35% of healthy adults What actions do food handlers need to avoid? •scratching scalp •running fingers through hair •wiping or touching nose •rubbing ear •touching pimple or infected wound •wearing dirty uniform •coughing or sneezing into hand •spitting What good personal hygiene policies should we address? Hand Practices: •Handwashing •Hand Care •Glove use •Preventing bare-hand contact with ready-to-eat food -------------------Personal cleanliness ------------------Clothing, hair restraints, and jewlery -----------------maintain good health, cover wounds, and report illnesses Manager responsibilities for good personal hygiene Page 13 of 56 •creating personal hygiene policies •training food handlers on policies and retrain regularly •model correct behavior always •supervise food safety practices always •revise personal hygiene policies when law or science change What is the most important part of personal hygiene? handwashing Where do you wash hands? in a sink designated for handwashing NEVER in sinks designated for food prep, dishwashing, or utility services Steps for washing hands 1. Wet hands and arms in running water that is atleast 100oF 2. Apply enough soap to build up a lather 3. Scrub hands and arms vigorously for 10-15 seconds. Clean under fingernails and between fingers. 4. Rinse hands and arm thoroughly in running warm water 5. Use paper towel to turn off faucet 6. Dry hands and arms with another paper towel or hand dryer 7. Use paper towel to open door when leaving restroom When to wash hands After doing following things: •using restroom •before and after handling raw meat, poultry, and seafood •sneezing, coughing, or using tissue •eating, drinking, smoking, chewing gum or tobacco •handling chemicals •taking out garbage •clearing tables or bussing dirty dishes •touching clothes or apron •handling money •leaving and returning to prep area/kitchen •handling service or aquatic animals •touching anything else that may contaminate hands,,,,,When changing tasks, Page 14 of 56 ,Before putting on single use gloves After touching electronic devices What are hand antiseptics liquids or gels that are used to lower the number of pathogens on skin (Only use after handwashing. NEVER use them as a replacement, and wait for it to dry before touching food or equipment) Handcare guidelines •Fingernail length (keep them short and clean (trimmed and filed)) •False Fingernails (DO NOT wear false fingernails unless single-use gloves are worn) •Nail Polish (DO NOT wear nail polish) •Infected wounds or cuts ( Cover wounds on hand and wrist with impermeable cover and glove/ completely cover wounds on arm with impermeable cover/ cover wounds on any other place with dry, tight-fitting bandage How do single-use gloves help keep food safe? •by creating a barrier between hands and food •used when handling ready-to-eat food (exceptions are washing produce, or ready-to-eat ingredients for dish that will be cooked to internal temperature Guidelines for buying gloves •Approved Gloves (only ones approved for foodservice) •Disposable gloves (only single-use/ NEVER wash and reuse gloves) •Multiple Sizes (provide different sizes) •Latex alternatives (some people are sensitive to latex so consider gloves made of other material) Using gloves guidelines •wash hands before putting gloves on •select correct glove size •hold gloves by edge when putting on/ avoid touching glove •check gloves for rips and tears after it's on •NEVER blow into gloves •NEVER roll gloves Situations where food handlers must change gloves Page 15 of 56 •As soon as they become dirty or torn •Before begining different task •After interruption like phone call •After handling raw meat, seafood, or poultry •before handling ready-to-eat food,,,Change into a fresh pair of gloves after 4 hours of continuous use When it's ok to touch food with bare hands NEVER handle ready to eat food with bare hands and especially when you usually serve highrisk population (Exceptions are when food (not raw meat, seafood, or poultry) will be cooked to atleast 145 oF •When food (containing raw meat, seafood, or poultry) will be cooked to required minimal temperature Staff personal cleanliness Pathogens can be found on hair and skin so food handlers must shower or bathe before work Work attire Staff must not have dirty clothes and must follow dress code Work attire guidelines •Hair Restraints (wear clean hat or other hair and facial hair restraints and DO NOT wear hair accessories or false eyelashes) •Clean Clothing (Wear clean clothing daily and store any dirty clothing in nonabsorbent containers or washable laundry bags) •Aprons (remove aprons when leaving prep areas and NEVER wipe hands on apron) •Jewelry (remove all jewelry) When is it bad to eat, drink, smoke, or chew gum or tobacco? •when prepping or serving food •when working in prep areas •when working in areas used to clean utensils and equipment Regulatory authorities ask for proof that sick staff report sick. How can that be shown? •presenting signed statements in which staff agreed to report illness •providing documentation showing staff completed training •posting signs or providing pocket cards to remind staff to report their sicknesses Page 16 of 56 If food handler has sore throat and fever •Restrict worker from working around food •Exclude worker from operation if serving a high-risk population •worker can return when worker has written release from medical practitioner If worker has atleast one of these symptoms •vomiting •Diarreah •Jaundice •Exclude worker from operation -----------------Vomiting and Diarreah •Can't return unless has had no symptoms for 24 hrs and has written release from medical practitioner -----------------Jaundice •must be reported to regulatory authority •has had for 7 days or less must be excluded •have written release from medical practitioner If Food handler has been diagnosed with an illness by any of these pathogens •Norovirus •Shigella spp. •Nontyphoidal Salmonella •E. coli (STEC) •Hepatitis A •Salmonella Typhi •Exclude from operation Work with medical practitioner or regulatory authority to determine if they must be excluded or restricted from working around food and when they can carry out their food duties or come back to work What is the flow of food? Page 17 of 56 the path food takes through your operation (Purchasing-> Receiving-> Storing-> Preparation-> Cooking-> Holding-> Cooling -> Reheating-> Serving) Many things can happen to the food at every point in this flow that you are responsible for. How can you prevent cross contamination during the flow of food? keep raw and ready to eat food away from each other,,-colored cutting boards and utensil handles can help keep equipment separate and prevent cross contamination What are the guidelines for keeping raw and ready to eat food away from each other? •Using seperate equipment (each type of food should have seperate equipment, and colored cutting boards and utensils can help too) •Cleaning and Sanitizing (clean and sanitize all work surfaces, equipment, and utensils after each task) •Prepping food at different times (If you use the same table for prepping different food, then prep at different times and sanitize between each one) •Buying prepared food (buy food that doesn't require much prepping or handling) What are situations where food is being temperature abused? •cooked to the wrong internal temperature •Held at the wrong temperature •Cooled or reheated incorrectly •If food is held in temperature danger zone for four or more hours then throw it out Policies to avoid time-temperature abuse •Monitoring (learn which food items should be checked, how often, and by whom. Make sure food handlers know what to do, when to do it, and it's importance) •Tools ( Correct kinds of thermometers must be available. Food handlers should have their own thermometer. Use timers to see how long food is in the temperature danger zone.) •Time and Temperature Control (have procedures to limit time food spends in temperature danger zone) •Corrective actions (food handlers must know procedure for when time and temperature standards aren't met.)----------------Recording Once temps are taken, people should record those temperatures and do it regularly Write down then the temperatures were taken What are the 3 types of commonly used thermometers? Page 18 of 56 •Bimetallic stemmed thermometers •Thermocouples •Thermistors What temperatures do Bimetallic stemmed thermometers measure? •0of-220oF (-18oC-104oC) •Useful for checking temperatures during the flow of food,,Good to check temps of large or thick food like meat How do you check temperature with a Bimetallic Stemmed Thermometer? •measures temp. through metal stem •insert stem into food up to dimple (sensing area goes from tip of stem to dimple which is useful for large or thick food) What features does the Bimetallic Stemmed Thermometer need to have? •Calibration nut (adjusts temperature to make accurate) •Easy-to-read markings (clear markings reduce chance of misreading •Must be scaled in atleast two-degree increments •Dimple (mark that shows end of temperature-sensing area) How does Thermocouples and Thermistors work? •measure through metal probe •digitally displayed •sensing area is on tip •don't have to insert into food •good for both thick and thin foods What are the different types of probes for thermocouples and thermistors? •Immersion probes (checks temperature of liquids) •surface prob (check temperature of flat cooking equipment) •penetration probes (check internal temperature of food) •Air probes (check temperature inside coolers and ovens) What are infared thermometers? •thermometer that measures temperature of food and equipment surfaces •don't need to touch surface •less chance for cross contamination and damage •can't meausure air temp. or internal temp. Page 19 of 56 Guidelines for infared thermometers •Distance (hold close but dont touch food) •Barriers (remove things between thermometer and food, food package, or equipment,,, don't take readings through metal (stainless steel or aluminum) or through glass •Manufacturer's Directions (always follow manufacturer's guidelines) What is a maximum registering thermometer? •indicates highest temperature reached during use and where readings can't be observed further •works for checking final rinse temperatures of dishwashing machines What is a time-temperature indicator? •monitors both time and temp. •tags are attached to packaging •color change shows time-temperature abuse during shipment or storage What are temperature-recording devices? •devices that constantly check and record temperatures •can check during receiving to make sure food was at safe temp. while being shipped,,,some suppliers place temperature-recording devices directly on their delivery trucks rather than on the food packaging. These devices constantly check and record temperatures during shipment. You can check the device during receiving to make sure the vehicle was at safe temperatures while food was being shipped. General Thermometer Guidelines •Cleaning and Sanitizing (must be washed, risnsed, sanitized, and air dried; keep storage cases clean; clean before and after use of thermometers to prevent cross contamination; use sanitizer for food contact surfaces; have plenty of clean thermometers) •Calibration (calibrate regularly for accuracy; calibrate before each shift, before first deliveries arrive, after they are bumped or dropped,-when they've been exposed to extreme temps,,follow manufacturer's directions regarding calibration) •Accuracy ( temp. must be accurate) •Glass thermometers (only use when enclosed in shatterproof case) •Checking temp. (insert probe into thickest part (usually center) and different Page 20 of 56 spot; before recording, wait for temp to steady; wait atleast 15 seconds before inserting into food) How can you bring only safe food into operation? Purchase all food from approved, reputable suppliers and follow good receiving procedures Accepting deliveries guidelines •approved, reputable supplier •supplier has been inspected and can show inspection report (most recent) •meet all applicable local, state, and federal laws •applies to all suppliers •develop relationship with supplier and get to know food safety practices •Deliveries (schedule deliveries at a time when staff has enough time to do inspections) What should the suppliers' inspection reports review? •receiving and storage •processing •shipping •cleaning and sanitizing •personal hygiene •staff training •recall program •HACCP program or other food safety systems How can inspection process be smooth and safe? •specific staff responsible •train food handlers to follow food safety guidelines •provide staff with needed tools (purchase orders, thermometers, and scales) •trained staff are able to recieve and inspect food promptly (visually inspect delivery trucks for contamination, and food for correct temp) •quickly store food after inspection When suppliers come after hours and put delivery away them selves what conditions do you have to look for when inspecting it in the morning? •approved source •placed in correct storage location to maintain required temp Page 21 of 56 •protected from contamination •hasn't been contaminated •honestly presented What to do when rejecting items? •set aside from items you're accepting •say what's wrong with item •get signed adjustment or credit slip before giving item back •log incident on invoice or recieving document •may be able to recondition and use some items that would've been rejected When can recalls happen? •food contamination is comfirmed or suspected •items are mislabeled or misbranded •food allergens haven't been identified (monitor recal notofications by FDA and USDA Guidelines for being notified of a recall •identify recalled items by matching info from recall notice to item (manufacturer's ID, time of manufacter, use-by-date) •remove item from inventory into secure and appropriate location away from food, utensils, equipment, linens, and single-use items •label so it won't be placed back in inventory and inform staff,,label with DO NOT USE) •refer to notification or notice for what to do with item How do you check the temperature of different foods during receiving? •Meat, Poultry, and fish (insert stem or probe directly into thickest part (usually center) •ROP food (MAP, vaccuum-packed, and sous vide food) (Insert stem or probe between 2 packages and if package allows, fold around stem or probe while avoiding puncturing package,,When checking temps of this food you do not want to puncture the package •Other foods (open package and insert stem or probe into food; sensing area must be fully immersed in food; stem or probe can't touch package) What is the temp. criteria for deliveries? Page 22 of 56 •Cold food (receive cold TCS food at 41oF (5oC) or lower, unless otherwise specified •Live shellfish (air temp. of 45oF (7oC) and internal temp no greater than 50oF (10oC) and after received, cooled to 41oF (5oC) or lower in 4hrs •Shucked shellfish (receive at 45oF (7oC) or lower. Cool to 41oF (5oC) or lower in 4hrs •Milk (receive at 45oF (7oC) or lower. Cool to 41oF (5oC) or lower in 4 hrs •Shell eggs (air temp of 45oF (7oC) or lower •Hot Food (hot TCS food received at 135oF (57oC) or higher •Frozen food (frozen solid when received,,Reject if you see fluids, water stains, ice crystals, or frozen liquids) Situations where you reject frozen foods •fluids or water stains appear in case bottoms or on packaging •ice crystals or frozen liquids on food or packaging (evidence of thawing and refreezing meaning it was time-temp. abused),,,Dents in seams Deep dents in can body Holes Have rust Leaking If the package is bloated or leaking How should food and nonfood items be packaged? •delivered in original packaging with manufacturer's label •packaging should be intact, clean, and protect food and food-contact surfaces from contamination What are situations where you have to reject food and nonfood items because of packaging? •Damage (tears, holes, or punctures in packaging; cans with labels not intact, have bulging or swollen ends, rust, or dents; reduced-oxygen environment packages (vacuum-packed meat) bloated or leaking; broken cartons or seals; dirty and discolored packaging; packages appear to be tampered with •Liquid (leaks, dampness, water stains) •Pests (signs of pest or pest damage) •Dates (missing use-by or expiration dates from manufacturer; passed use-by date) What kind of documentation do food need to have? Page 23 of 56 •when food was harvested or raised and location of farm •documentes that state animals were raised to FDA standards •documents must be kept for 90 days from sale of food or last food was used from its delivery container,,,shell fish documentation tag - when and where the shellfish were harvested, keep the tag for 90 days from the date your wrote on it Fish that will be eaten raw or partially cooked must also be received with a document that lets you know the fish was correctly frozen before you received it (to ensure any parasites of the fish have been destroyed) (like shellstocck tags, you have to keep these documents for 90 days from the sale of the fish) If purchasing fish that was farm raised, it has to have documentation that states the fish were raised to FDA standards) (these documents must also be kept for 90 days from the sale of the fish) When should you reject food (food quality)? •Appearance (moldy, abnormal color, moist when should be dry, signs of pest or pest damage) •Texture (meat, fish, or poultry that's slimy, sticky, dry, and soft flesh that leaves imprint when touching) •Odor (abnormal or unpleasant odor) •does not meet company's standards for quality general Storing guidelines •label and date mark food correctly •rotate food and store at correct temp •store in way that prevents cross-contamimation Why is labeling important? •people can mistake chemicals for food •people can suffer from allergic reactions when food allergen is not labeled and is unknowingly prepped Labeling requirements •items that aren't in original containers must be labeled •food labels must include common name of food or statement that clearly and accurately identifies it •don't need to Page 24 of 56 label if clearly won't be mistaken for another item What shoud labels on food going to customers for home have? •common name or statement clearly identifying it •quantity of food •list of ingredients and sub ingredients in descending order by weight (necessary if contains 2 or more ingredients) •list of artifical colors and flavors and chemical preservatives •name and place of buisness of the manufacturer, packer, or distributer •source of each major food allergen in food (not required for customers' leftovers) How long can ready to eat foods be refrigerated? It can be stored for only 7 days if it's held at 41oF (5oC) or lower with the count begining on the day the food was prepared or a commercial container was opened What are some systems for date marking? •write the day or date the food was prepped on label •write use-by date on label When combining foods, what will the combined product's use by date be? The soonest expiration date of the the ingredients used Temperature guidelines •store TCS food at internal temp of 41oF (5oC) or lower or 135oF (57oC) or higher •store frozen foods at temp. that keep it frozen •have atleast one air temp measuring device that's accurate to +/- 3oF or +/-1.5oC in warmest parts of refrigerating units and coldest part of hot-holding units •don't overload coolers or freezers and don't open cooler too frequently •use open shelving (not lined with aluminum foil, sheet pans, or paper) Page 25 of 56 •monitor food temp. regularly and randomly sample the temp of stored food to make sure cooler is working Why is rotating important? •maintain quality and limit growth of pathogens •those with earliest expiration dates are used before items with later dates What is one way to use the first-in, first-out (FIFO) method? 1.Identify food's expiration date 2.Store items with the earliest expiration date in front of those with later dates 3.Once shelved, use items in front first 4.throw out food that passed expiration date Supplies guidelines •store all items in designated storage areas •store away from walls and atleast 6 inches off the floor •store single-use items in original packaging Container guidelines •store food in containers intended for food •use containers that are durable, leak proof, and able to be sealed or covered •NEVER use empty food containers to store chemicals. NEVER put food in empty chemical containers. Things needed to be cleaned •keep storage areas clean and dry •floor, walls, shelving, in coolers, dry-storage areas, heated holding cabinets (regular basis), spills and leaks promptly, dollies, carts, transporters, trays (often) •store food in clean and sanitized containers •store dirty linens in nonabsorbent containers or washable laundry bags away from food Storage order •wrap and cover food. Raw meat, poultry, and seafood will be seperate from ready to eat food. Ready to eat food will be above raw meat, poultry, and seafood if can't be stored somewhere else •raw meat, poultry, and seafood can be stored with or above ready to eat food in a freezer if all Page 26 of 56 items are commercially processed and packaged. Frozen food being thawed must be below ready to eat food. •Store raw meat, poultry, and seafood in coolers in the order (top to bottom) of seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry (order based on minimal internal cooking temp of each food. Exception of ground meat and ground meat can be stored above whole cuts of beef and pork if packaging keeps out pathogens and chemicals and doesn't leak.) Storage location stored in clean, dry location away from dust and other contaminants DON'T store food in following areas: •locker rooms or dressing rooms •restroom or garbage rooms •mechanical rooms •under unshielded sewer lines or leaking water lines •under stairwells Preparation Guidelines •Equipment (make sure workstations, cutting boards, and utensils are clean and sanitized.) •Quantity (only remove as much food from the cooler as you can prep in a short time) •Storage (return prepped food to cooler or cook food as quickly as possible) •Presentation (offer in way that doesn't mislead; customers must be able to judge food by appearance, color, and quality; DON'T use additives, colored overwraps, or lights to misrepresent appearance of food (not honestly presented food will be thrown out) Additives Guidelines •Only use additives approved by local regulatory authority •NEVER use more than is allowed by law •NEVER use additives to alter appearance of food •DON'T sell produce that was treated with sulfites before it was received. •NEVER add sulfites to food that will be eaten raw Situations where food must be thrown out Page 27 of 56 •handled by staff who have been restricted or excluded due to illness •contaminated by hands or bodily fluids from nose or mouth •exceeded time and temperature requirements What is reconditioning? restoring food to a safe condition How do you thaw food? Pathogens in food grow when TCS food is thawed at room temperature. Thaw by: •Refrigeration (thaw food in cooler at 41oF (5oC) or lower) •Running Water (submerge food under strong, running, drinkable water (in clean and sanitized food-prep sink) at 70oF (21oC) or lower (DON'T LET TEMPERATURE GO ABOVE 41oF (5oC) FOR LONGER THAN 4HRS!)) •Microwave (thaw in microwave if it will be cooked immediately after thawed; must be cooked in conventional cooking equipment (oven)) •Cooking (thaw food as part of cooking process) When do you remove fish from reduced-oxygen packaging (ROP)? •before thawing under refrigeration •before or immediately after thawing it under running water Produce preparation guidelines •Cross-Contamination (produce CAN'T touch surfaces exposed to raw meat, seafood, or poultry) •Washing (wash thoroughly especially cutting, cooking, and combining with other ingredients; water little warmer than produce; pay attention to leafy greens (pull completely apart and rinse thoroughly); can use certain chemicals or water containing ozone to wash produce) •soaking or storing (DON'T wash more than one batch of the same item at a time) •fresh-cut produce (DON'T serve raw seed sprouts if usually serve high-risk population) Prepping eggs and egg mixtures guidelines •Pooled eggs (handle carefully; cook right after mixing or store at 41oF (5oC) or lower; clean and sanitize containers before making new batch) •Pasteurized eggs (consider using ones that need little or no cooking) •High-risk populations (use pasteurized eggs or egg products when serving raw or undercooked dishes if mainly serve high-risk population) Salads containing TCS Food guidelines Page 28 of 56 •Using leftovers (TCS food can only be used if cooked, held, and cooled correctly) •Storing leftovers (throw out leftover food held at 41oF (5oC) or lower after 7 days. Check use by date before using stored food items) Ice guidelines •consumption (make ice from drinkable water) •cooling food (NEVER use ice as ingredient if was used to keep food cold) •Containers and scoops (clean and sanitized ice scoops; ice scoops stored in clean, protected location; NEVER hold ice in containers that held raw meat, seafood, poultry, or chemicals; NEVER touch ice with hands or scoop with glass) What is a variance? a document issued by your regulatory authority that allows a regulatory requirement to be waived or changed (needed for prepping food in certain ways) What prepping ways require a variance? •packaging fresh juice on-site for sale at a later time, unless juice has warning label •smoking food to preserve it not enhance flavor •using food additives or adding components such as vinegar to preserve or alter food so no longer need time and temperature for safety •curing food •custom-processing animals for personal use •packaging food using ROP method (pathogens are risks to food packaged this way) •offering live shellfish from display tank What do you do if customer requests food to be cooked at lower temp.? •inform of potential risks of foodborne illness What is the minimal temperature for poultry (including whole or ground chicken, turkey, or duck);stuffing made with fish, meat or poultry; stuffed meat, seafood, poultry, or pasta; dishes that inlclude previously cooked TCS ingredients? 165oF (74oC) for 15 seconds Page 29 of 56 What is the minimal temp. for ground meat (beef, pork, etc...); injected meat (brined ham, flavor-injected roasts, etc...); mechanically tenderized meat; ratites (ostrich, emu, etc...); ground seafood (chopped, minced, etc...);shell eggs that will be hot held for service 155oF (68oC) for 15 seconds What is the minimal temp. of seafood (fish, shellfish, crustaceans, etc); steaks/chops of pork, beaf, veal, and lamb; commercially raised game; immediately served shell eggs 145oF (63oC) for 15 seconds What is the minimal temp. of roasts of pork, beef, veal, and lamb? 145oF (63oC) for 4 minutes Roasts may be cooked to these alternate times and temp. depending on roast and oven type: •130oF (54oC) 112 min •131oF (55oC) 89 min •133oF (56oC) 56 min •135oF (57oC) 36 min •136oF (58oC) 28 min •138oF (59oC) 18 min •140oF (60oC) 12 min •142oF (61oC) 8 min •144oF (62oC) 5 min What is the minimal temp of fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service 135oF (57oC) Guidelines for cooking TCS foods in microwave •cooked to 165oF (74oC) (meat, seafood, poultry, eggs) •cover food •rotate or stir halfway through process •let covered food stand atleast 2 min after cooking •check temp in atleast 2 places to make sure it's cooked through Page 30 of 56 Guidelines to partial cooking •Don't cook food longer than 60 min during initial cooking •Cool immediately after initial cooking •Freeze or refrigerate after cooling (lower than 41oF (5oC)) •Heat to required minimal temp •cool if not served immediately or held for service What should your procedures describe? •how requirements will be monitored and documented •which corrective actions will be taken if requirements aren't met •how food will be marked to indicate need further cooking •how food will be seperated from ready to eat food during storage when inital cooling is completed consumer advisories •include statements telling customers if item is raw or undercooked •advise customers of increased risk of foodborne illness What is not allowed on a children's menu? raw or undercooked meat, poultry, seafood, or eggs (especially undercooked ground beef) What are operations that serve high risk populations not allowed to serve? raw seed sprouts, raw or undercooked eggs, meat, or sea food What do you do if you don't serve food immediately? •get it out of temp. danger zone quickly •cool quickly •reheat correctly if you're going to hold it Temp. Requirments for Cooling food •cool food from 135oF (57oC) to 70oF (21oC) within 2 hours •then cool from 70oF (21oC) to 41oF (5oC) or lower in next 4 hours What happens if I don't have enough time to cool or to much time? Page 31 of 56 •reheat andcool again if run out of time •use remainder of 2 hrs to do step 2 What factors affect how quickly food cools? •thickness or density of food (the more dense, more slowly it will cool) •size of food (large food cools slower than smaller food; reduce size to reduce cool time) •storage container (stainless steel heats food quickly than plastic; shallow pans disperse heat faster than deep pans; NEVER cool large amounts of food in cooler) Methods for cooling food quickly and safely •Ice-water bath (after dividing into smaller containers, place in proper sink or large pot filled with ice water; stir frequently to cool faster and more evenly) •Blast chiller (blasts cold air at high speed; for large amounts of food) •Ice paddle (frozen paddles filled with ice or water (frozen) (paddle is plastic); stir with paddles •Ice or cold water as ingredient (if food has less water than required make remaining water cold water or ice) How do you store food for further cooling? •loosely cover containers •store uncovered food above other food Guidelines for reheating food •food reheated for immediate service (reheat immediately served food to any temp but food must be cooked and cooled correctly) •food reheated for hot-holding (heat TCS food to internal temp of 165oF (74oC) for 15 sec (reaches within 2 hours from start to finish) •reheat commercially processed and packaged ready to eat food to internal temp of at least 135oF (57oC) Holding food guidelines •Food cover and sneeze guards (cover food and install sneeze guards to protect food from contaminants) •Temperature (hold hot food at 135oF (57oC) or higher; hold cold food at 41oF (5oC) or lower) •Thermometer (check food's internal temp; NEVER check temp with temp gauge on holding unit) •Time (check temp. atleast every 4 hrs; throw out food that is not at correct internal temp; can check every 2 hrs) Page 32 of 56 •Hot-Holding Equipment (NEVER use this equipment to reheat food unless built to do so; reheat correctly then move to holding unit) Situations where you don't hold temperature control for TCS food •dispalying food for short time (off-site catered event) •electricity is not available to power holding equipment Guidelines for holding cold food without temp control •hold food at 41oF (5oC) or lower before removing from refrigeration •label when removed from refrigeration and when to throw out (6hrs after remove time) •doesn't exceed 70oF (21oC) while being served (throw out if does) •sell, serve, or throw out food within 6 hrs Guidelines for hot food •hold at 135oF (57oC) or higher before removing •label food with throw out time (4hrs from remove) •sell, serve, or throw out food within 4 hrs Kitchen staff guidelines •bare-hand contact with food (single-use gloves when handling ready to eat food; alternatives are spatualas, tongs, deli sheets, or other utensils) •clean and sanitized utensils (seperate utensil for each food; clean and sanitize after each task; if use continuouslj, clean and sanitize at least once every 4hrs) •serving utensils (store serving utensils in food with handle sticking out or on clean and sanitized surface; spoons and scoops stored under running water) Refilling take-home containers guidelines •designed to be reused •provided to customer by operation •cleaned and sanitized correctly Refilling take-home beverage containers •beverage isn't TCS food •effectively cleaned at home and operation •rinsed before refilling with fresh, hot water under pressure •refilled by staff in operation or customer using process that prevents contamination Service staff guidelines Page 33 of 56 •hold dishes by bottom or edge •hold glasses by middle, bottom, or stem •DO NOT touch food contact areas of dishes or glassware •carry glass on rack or tray (don't stack glasses) •hold flatware by handle (not food-contact surfaces) •store flatware so servers grab handles •avoid bare-hand contact with food that's ready to eat •use ice scoops or tongs to get ice (don't use hands or glass) Tableware guidelines •removed when guests are seated •if remain on table, cleaned and sanitized after guests leave Reserving food guidelines •Menu items (Don't reserve food from another customer) •Condiments (serve in original containers or ones designed to prevent contamination; offer in individual packets helpful; Don't reserve uncovered condiments; Don't combine left over condiments with fresh ones; throw away opened comdiments used by guests •Bread or rolls (don't reserve uneaten bread to other customers; change linens in bread baskets after each customer) •Garnishes (Don't reserve plate garnishes; throw unused ones away) •Prepackaged food (reserve only unopened prepackaged food in good condition (condiments, wrapped crackers, etc.) Condiment containers must remain closed between uses) Self-service guidelines •Protection (display of food protected by sneeze guards (14in above counter/ 7in beyond food; also can protect with display clases or protected packaging method) •Labels (label food) •Raw and ready to eat food (usually can't except (ready to eat food at buffets or salad bars; ready to cook portions that will be cooked and eaten immediately; raw, frozen, shell-on shrimp or lobster) •Refill (customers can't refill dirty plates or use dirty utensils) •Utensils (stock displays with correct utensils (tongs, ladles, deli sheets,etc)) •Ice (if used to keep beverages and food cold DONT use as ingredient) Labeling Bulk food guidelines Page 34 of 56 •unpackaged food doesn't need labeling (bakery products, unpackaged food portioned for customers) •product makes no claim regarding health or nutrient content •no laws requiring labeling •manufactured or prepared on premises •manufactured or prepared at another operation by same person (must be regulated) Off-site service guidelines •Food containers (pack in insulated containers; only food-grade containers; designed so food doesn't mix, spill, or leak) •Delivery vehicles (clean inside of vehicle regularly) •Internal temp. (check internal temp of food; if not right, reevaluate delivery route length or eqipment efficency) •Labels (label use by date and time, reheating and servive instructions for staff at offsite locations) •Utilities (has safe water for cooking, dishwashing, and handwashing; garbage containers stored away frim food-prep, storage, and serving area) •Storage (store rae meat, poultry, seafood, and ready to eat items seperately) Vending Machine guidelines •check product shelf daily; products have code date (use by date); throw out food that expired; throw out refrigerated, prepped food that hasn't been sold within 7 days of prep •correct temp (regular ones for hot and cold) •dispense TCS food into original •wash and wrap fresh fruiy with edible peels before putting into machine what is a food management system? a group of practices and procedures intended to prevent foodborne illness by actively controlling risks and hazards throughout the flow of food What are some needed programs? •personal hygiene program •food safety training program •supplier selection and specification program •quality control and assurance programs •cleaning and sanitation program •standard operating procedures (SOPs) Page 35 of 56 •Facility design and equipment maintenance program •pest-control program What is active managerial control? manager's responsibility to actively control risk factors for foodborne illness which is proactive rather than reactive so anticipate risks and plan for them How can you achieve active mangerial control? use simple tools like training programs, manager supervision,the incorporation of SOPs, and HACCP program What is critical to the success of active managerial control? •monitoring •take necessary corrective action when required •verify actions to control risk factors for foodborne illness are working FDA's Public Health Intervention •Demomstration of knowledge (must be able to show you know how to keep food safe (becoming certified, etc) •Staff health controls (place procedures to make sure staff practice personal hygiene) •Controlling hands as a vehicle of contamination (place controls to prevent bare hand contact with ready to eat food) •Time and temp. parameters for controlling pathogens (place procedures to limit temp. danger zone food time (check temp. of hot held food every 2hrs, etc) •Consumer advisories (notices telling customers about raw or undercooked menu items and potential risks) What is HACCP? •short for Hazard Analysis Critical Control Point •a system based on identifying significant biological, chemical, or physical hazards at specific points within a product's flow so it can be prevented, eliminated, or reduced to safe levels to achieve active managerial control of foodborne illness risk factors What are the 7 HACCP Principles? 1. Conduct a hazard analysis 2. Determine critical control points 3. Establish critical limits Page 36 of 56 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7.Establish procedures for record keeping and documentation What 3 groups do the principles break into? •1 and 2 identify and evaluate hazards •3,4,5 establish ways to control hazards •6 and 7 maintain HACCP plan and system, and verify effectiveness Principle 1 1.identify and assess potential hazards in food by looking at how food is processed 2.identify TCS food and determine hazards for each food What are some commom food processing processes? •prepping and serving without cooking (salads, cold sandwiches, etc) •prepping and cooking for same-day service (grilled chicken sandwiches, hamburgers, etc) •prepping, cooking, holding, cooling, reheating, and serving (chili, soup, pasta sauce with meat, etc) Principle 2 •find points in process where identified hazards can be prevented, eliminated, or reduced to safe levels Principle 3 •establish minimum or maximum limits to be met in order to prevent, eliminate, or reduce to safe levels Principle 4 •determine best way to check limits that should be consistently met •identify who will monitor them and how often Principle 5 •identify steps to be taken when limit is not met (determined in advance) Page 37 of 56 Principle 6 •determine is plan is working •evaluate regularly •use monitoring charts, records, hazard analysis, etc. Principle 7 •maintain HACCP plan •keep all documentation created when developing •keep record of monitoring activities, taking corrective action, validating equipment (good working condition), working with suppliers Specialized Processing Methods •Smoking food to preserve not enhance flavor •Using food additives or adding components to preserve or alter it so no longer required time and temp control •curing food •custom processing animals •packaging using ROP method (MAP,vacuum-packed, sous vide, etc) •treating juice on-site and packaging for later sale •sprouting seeds or beans what is a variance a document that allows a requiremnet to be waived or changed Why might be required if processing method carries higher risk? a HACCP plan What kind of flooring, wall, and ceiling do I get? •those that are smooth and durable because it makes cleaning easier How do you regulary maintain flooring, walls, and ceilings? •replace missing or broken ceiling and flooring tiles •repair all holes in wall What is NSF? Page 38 of 56 •credited by ANSI (American National Standards Insitute) •an organization that creates national standards for foodservice equipment to meet in order for it to come in contact with food What are foodservice equipment standards •equipment must be nonabsorbent, smooth, and corrosion resistant •easy to clean, durable, and resistant to damage What is are the stationary equipment guidelines •easy to clean •easy to clean around Installating stationary equipment guidelines •floor-mounted equipment (put on legs atleast 6in (15cm) high or seal to masonry base) •tabletop equipment (on legs atleast 4in high (10cm) or seal to countertop) •maintained regularly by qualified people •set up maintenance schedule with supplier or manufacturer •check equipment efficency regularly Dishwashing machine installation guidelines •installation (installed so it's reachable and conveniently located/ provent contamination of utensils, equipment, and food-contact surfaces/ follow manufacturer's directions) •supplies (use detergents and sanitizers approved by local regulatory authority) •settings (purchase dishwashers that can measure water temp., water pressure, and cleanining/ sanitizing chemical concentration; info about correct settings on machine) •cleaning (clean as often as necessary/ follow manufacturer's recommendations and local regulatory requirements) What is a three-compartment sink used for? •to clean and sanitize items manually three-compartment sink guidelines •large enough to accomodate large equipment and utensils •have other methods for cleaning items (cleaning in place, etc) Handwashing stations guidelines Page 39 of 56 •in areas that make easy for staff to wash hands often •required in restrooms or directly next to them, food prep area, service area, and dishwashing area •only for handwashing •work correctly, well stocked, maintained, available at all times •can't be blocked by portable equipment or stacked full of dirty kitchenware Handwashing station required items •hot and cold running water (must be drinkable and meet temp/pressure requirements) •soap (liquid, bar, or powder) •way to dry hands (disposable paper towels, continuous towel system, or hand dryer using warm or room temp. air at high velocity) •garbage containers (required if paper towels are used) •signage (clearly visible sign telling staff to wash hands before returning to work; in all languages used by staff) •some jurisdictions allow automatic handwashing What are utilities and building systems? •utilities include water, electricity, gas, sewage, and garbage disposal •building systems include plumbing, lighting, and ventilation •must be enough utilities to meet needs •must work correctly Water sources •approved public water mains •private water sources that are regularly tested and maintained •closed, portable water containers •water transport vehicles Plumbing issues •installation and maintenance (not installed or maintained correctly can allow drinking and unsafe water to mix; only licensed plumbers can work on plumbing) What is cross-connection? •a physical link between safe and dirty water that can come from drains, sewers, or other wastewater sources •can cause backflow What is backflow Page 40 of 56 •the reverse flow of contaminants through cross- connection into drinkable water supply •result of pressure pushing contaminants back into water supply or when high water use in one area creates vacuum in plumbing system that sucks contaminants back into water supply (backsiphonage) Backflow prevention •avoid cross-connection (best way) •DO NOT attach hose to faucet unless backflow prevention device is attached •create air gap (an air space that seperates a water supply outlet from a potentially contaminated source) (correctly designed and installed sink usually has 2 air gaps (between faucet/ flood rim of sink; between drainpipe of sink and floor drain) Backflow preventers •vacuum breaker (prevents backsiphonage by closing check valve and sealing water supply line shut when water flow is stopped) •double check valve and reduced pressure zone backflow preventers (includes more than one check valve for sealing off water supply and provides way to determine if check valves are operational) •must be checked periodically to make sure it's efficent by trained and certified technician •work must be documented •always follow local requirements and manufacturer's recommendations How does lighting help? •makes it easier to clean •provides safer environment •light intensity= how bright lights are (measured in units called foot-candles or lux) •different areas have different lighting intensity requirements •prep areas need to be brighter than other areas so staff can recognize condition of food and to identify items that needs cleaning •must monitor lighting level (replace burned out bulbs, choose correct sized bulbs, have shatter resistant bulbs or protective covers) What does ventilation do? •improves air inside •removes heat, steam, and smoke from cooking lines •eliminates fumes and odors •if not working, grease and condensation will build up on walls and ceiling (to Page 41 of 56 prevent, clean and maintain according to manufacturer's recommendations and/or local regulatory requirements Garbage contamination control •garbage removal (removed from prep areas quickly to prevent odors, pests, and possible contamination; must be careful when removing so doesn't contaminate food or food-contact surfaces) •cleaning of containers (clean inside and outside of garbage containers frequently; DO NOT clean garbage containers near prep or food-storage areas) •indoor containers (must be leak proof, waterproof, and pest proof; easy to clean; covered when not in use) •designated storage areas (waste and recyclables stored seperately from food and food-contact surfaces; storage musn't create nuisance or public health hazard •outdoor containers (place garbage containers on smooth, durable, and nonabsorbent surfaces like asphalt or concrete; have tight-fitting lids and are always kept covered; keep their drain plugs in place) Maintaining facility guidelines •clean on regular basis •make sure all building systems work and are checked regularly •building is sound (no leaks, holes, or cracks in floor, foundation, ceiling, or windows) •control pests •maintain outside correctly (patios, parking lots, etc) What is an imminent health hazard? •a significant threat or danger to health that requires immediate correction or closure to prevent injury Crises that affect safety of food •electrical power outages, fire, flooding, and sewage backups •temp control (power failures and refrigeration breakdowns threaten ability to control temp of TCS food and result in growth if pathogens) •physical security (unauthorized people inside facility are risk which is especially true when they access storage and processing areas; nature can weaken facility security) •drinkable water supply (broken water mains, breakdowns at water treatment facilities, and terrorist contamination are threats; if crisis happens, determine if significant risk; if it is, stop service and notify local regulatory authority; correct problem (establish time and temp control, Page 42 of 56 clean and sanitize surfaces, restablish physical security, verify water is drinkable; need approval from local regulatory authority before continuing service Why are rodents, insects, and other pests dangerous? •unsightly •damage food, supplies, and facilities •ability to spread diseases 3 basic rules for pest prevention 1.deny pests access 2.deny pests food, water, and shelter 3.work with a licensed pest control operator (PCO) Deny access guidelines •check all deliveries (deny shipments with pests or signs of pests including egg cases and body parts; all points where pests can enter are secure (screen windows and vents or patch and replace them, seal cracks; install air curtains, air doors, or fly fans (same things) above or alongside doors) Deny shelter guidelines •throw out garbage quickly and correctly; keep trash cans (garbage containers) in good condition; outdoor trash cans tightly covered; clean up spills around trash cans immediately and wash cans regularly; store recyclables in clean, pest proof containers far away from building as regulations allow; store food and supplies correctly and quickly, away from walls, and 6in (15cm) off floor; use FIFO to rotate so pests can settle and breed) •clean spills immediately (crumbs, scraps, etc) How do you know if there is an infestation? •spot few pests •feces, nests, and damage on products, packaging, and facility What do you do if you find pest related problems? Contact your PCO immediately so control measures can be taken How does cleaning and sanitizing help keep food safe? Page 43 of 56 •cleaning removes food and other dirt from a surface •sanitizing reduces pathogens on a surface to safe levels Cleaners guidelines •stable, noncorrosive, and safe •follow manufacturer's instructions carefully (if incorrectly used, cleaners may be inefficent and dangerous) •DO NOT use one type of cleaner in place of another unless the intended use if same Sanitizing methods •heat sanitizing •chemical sanitizing how do you use heat sanitizing •soak items in hot water (atleast 171oF (77oC)) for atleast 30 seconds or run them through high-temp dishwasher how do you use chemical sanitizing •soak in chemical sanitizing solution or rinse, swab, or spray with sanitizing solution •3 common types of chemical sanitizers are chlorine, iodine, and quaternary ammonium compounds (quats) •regulated by state and federal environmental protection agencies •can use detergent-sanitizer blends (oftenly used by 2 compartment sink operations) for cleaning once and then sanitizing factors that effect chemical sanitizers' effectiveness (concentration) •concentration (sanitizer= chemical sanitizer+ water (critical ratio must be just right) (measured in part per million (ppm);to check concentratin use a test kit; change solution if looks dirty or low concentration; check concentration often factors that affect chemical sanitizers' effectiveness (temperature) •water in solution must be correct •follow manufacturer's recommendations factors that affect chemical sanitizers' effectiveness (contact time) Page 44 of 56 •to kill pathogens, solution must make contact with object for specific amount of time factors that affect chemical sanitizers' effectiveness (water hardness) •can affect how well sanitizer works •water hardness is amount of minerals in water •find out water hardness from municipality then work with supplier to identify correct amount of sanitizer to use for water factors that effect chemical sanitizers' effectiveness (pH) •find out pH from municipality then work with supplier to find correct amount of sanitizer for water guidelines for effective use of chlorine •water temp ( greater than or equal to 100oF (38oC)) (greater than or equal to 75oF (24oC)) •water pH (less than or equal to 10) (less than or equal to 8) •water hardness (as per manufacturer's recommendation) •sanitizer concentration (50-99 ppm) •sanitizer contact time (greater than or equal to 7 seconds) guidelines for effective use of Iodine •water temp (68oF (20oC)) •water pH (less than or equal to 5 or as per manufacturer's recommendation) •water hardness (as per manufacturer's recommendation) •sanitizer concentration (12.5-25 ppm) •sanitizer contact time (greater than or equal to 30 sec) guidelines for the effective use of quats •water temp (75oF (24oC)) •water pH (as per manufacturer's recommendation) •water hardness (less than or equal to 500 ppm or as per manufacturer's recommendation) •sanitizer concentration (as per manufacturer's recommendation) •sanitizer contact time (greater than or equal to 30 sec) What do you clean and sanitize? •any surface that touches food, such as knives, stockpots, cutting boards, or prep tables Page 45 of 56 steps to cleaning and sanitizing 1.scrape or remove food bits from surface using correct cleaning tool (nylon brush or pad or cloth towel) 2.wash surface (prepare cleaning solution with approved cleaner and wash surface with correct cleaning tool (cloth towel)) 3.rinse surface (use clean water and correct cleaning tool (cloth towel)) 4.sanitize surface (use correct solution with concentration per manufacturer's recommendation; correct tool (cloth towel);sanitize entire surface) 5.allow surface to air-dry Situations where you need to clean and sanitize food-contact surfaces •after used •before food handlers work with different type of food •when intereupted while doing task •after four hours if in constant use steps for cleaning and sanitizing stationary equipment •unplug equipment •take off removable parts and wash, rinse, and sanitize them by hand or through dishwasher •scrape or remove food •wash surface with approved cleaner contained solution and clean with correct tool (cloth towel, etc) •sanitize each surface •let air-dry then put all removable parts back What do you do if you have clean-in place equipment? •some are designed to have cleaning and sanitizing solutions pumped through them •clean (those that hold and dispense TCS food) everyday unless otherwise indicated by manufacturer and/ or local regulatory requirements How are tableware and utensils usually cleaned and sanitized? dishwashing machine How are larger items such as pots and pans usually cleaned? Page 46 of 56 by hand in a three-compartment sink How do dishwashing machines sanitize? by using either hot water or a chemical sanitizing solution High-temp machines •uses hot water for cleaning and sanitzing •temp of final sanitizing rinse must be atleast 180F (82C) •stationary rack, single temp machines must be atleast 165F (74C) •must have built-in thermometer that checks water temp Dishwasher operation guidelines •keeping machine clean (clean machine often (as needed); check machine atleast once a day; clear spray nozzles of food and foreign objects; remove mineral deposits when needed; fill tanks with clean water and fill detergent and sanitizer dispensers) •preparing items for cleaning (scrape, rinse, or soak items before washing; presoak items with dried-on food) •loading dish racks (use correct dish racks; load so water spray reaches all surfaces; NEVER overload dish racks •drying items (air-dry; don't use towel to dry) •monitoring (check water temp, pressure, and sanitation levels; use corrective actions if needed; high temp dishwasher operations need staff to measure surface temps of items; method provides irreversible record of highest temp reached during sanitizing rinse; checking temp tools (maximum registering thermometers or heat sensitive tape)) Manual dishwashing guidelines •clean and sanitize each sink and drain board •fill first sink with detergent ane water (atleast 110F (43C); follow manufacturer's recommendations •fill second sink with clean water (not needed if items will be spray-rinsed) •fill third sink with water and sanitizer to correct concentration (alternative is hot water); follow manufacturer's recommendations •provide clock with second hand steps to cleaning and sanitizing using a three-compartment sink Page 47 of 56 1.rinse, scrape, or soak items before washing (if soak in first sink, change solution when food bits start to build up or suds are gone) 2.wash items in first sink (use brush, cloth towel, or nylon scrub pad to loosen dirt; change water and detergent when suds are gone and water is dirty 3.rinse in second sink (spray with water or dip in water; remove sll traces of food and detergent; change rinse water if becomes dirty (dipping) 4.sanitize in third sink (change solution when temp or concentration falls under requirements; never rinse after sanitizing except for washing in dishwasher 5.air dry on clean and sanitized surface with items upside down storing tableware and equipment guidelines •storage (store atleast 6in (15cm) off floor; protect from dirt and moisture) •storage surfaces (clean and sanitize drawers and shelbes before storing clean items there) •glasses and flatware (store upside down on clean and sanitized shelf or rack; handles up when stored) •trays and carts (clean and sanitize trays and carts as often as needed; check them daily) •stationary equipment (keep food-contact surfaces of stationsry equipment covered until ready for use Do we clean nonfood-contact surfaces? Yes (regularly) What to do if someone has diarreah or vomits? •clean up correctiy •check local regulatory authority for cleaning up requirements plan for cleaning up things like vomit and diarreah •contain liquid and airborne substances and remove them •clean, sanitize, and disinfect surfaces •when to throw away possibly contaminated food •correct cleaning equipment and how it will be cleaned and disinfected after use •when food handler wears personal protective equipment •notify staff of correct procedures for cleaning, containing, and disinfecting •segregate contaminated areas •when staff will be restricted from work around food or excluded Page 48 of 56 •remove sick customers quickly •implement cleaning plan storage area requirements •good lighting for easily seeing chemicals •hooks for hanging mops, brooms, and other cleaning tools •utility sink for filling buckets and washing cleaning tools •floor drain for dumping dirty water •never clean mops, brushes, or other tools in sinks for handwashing, foodprep, or dishwashing •never dump mop water or other liquid waste into toilets storing cleaning tools suggestions •air dry towels overnight •hang mops, brooms, and brushes on hooks to air dry •clean and rinse buckets and let air dry then store with rest of tools using foodservice chemicals guidelines •storage and labeling (store in original containers away from food and prep areas; seperate by spacing and partioning; if chemicals transfer containers, label chemical common name) •disposal (when throwing out, follow instructions and local regulatory authority requirements •material safety data sheets (often sent with chemical shipment; can request from supplier or manufacturer; staff have right to see it; must keep where can be accessed) What is OSHA? •The Occupational Safety and Health Administration •requires chemical manufacturers and suppliers to provide a Material Safe Data Sheet (MSDS) for each hazardous chemical they sell What does MSDS contain? •safe use and handling •physical, health, fire, and reactivity hazards •precautions •appropriate personal protective equipment (PPE) to wear when using chemical •first aid info and steps to take in emergency •manufacturer's name, address, and phone number •preparation date of MSDS •hazardous ingredients and identity info What to focus on if developing effective cleaning program Page 49 of 56 1.creating a master cleaning schedule 2.training staff to follow it 3.monitoring the program to make sure it works What info needs to be on master cleaning schedule •what should be cleaned (list of cleaning jobs in one area or list of jobs in order they should be performed) •who should clean it (assign task to specific people) •when it should be cleaned (staff should clean and sanitize as needed; schedule major cleaning when food and service is not affected and work shifts allow enough time) •how it should be cleaned (clear, written procedures for cleaning, list cleaning tools and chemicals by name; post cleaning instructions near item; follow manufacturer's instructions) Training guidelines •schedule time •work with small groups or conduct training by area How to monitor cleaning program •supervise daily cleaning routines •check all cleaning tasks against master schedule every day •change master schedule as needed changes in menu, procedures, or equipment •ask staff during meetings for input on program foodborne illness a disease transmitted to people by food An illness is considered an outbreak when... • atleast 2 people have the same symptoms after eating the same food • an investigation is conducted by state and local regulatory authorities • outbreak is confirmed by a labratory analysis how many people get sick from unsafe foods a year millions What is the first challenge operations have when it comes to food safety and why? • Time (pressure to work quicky can make it hard to take the time to follow food safety practices) Page 50 of 56 What is the second challenge operations have when it comes to food safety and why? Language and Culture (Your staff may speak a different language than you do. This can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. What is the third challenge operations have when it comes to food safety and why? Literacy and Education (Staff often have different levels of education. This makes it more challenging to teach them food safety. What is the fourth challenge operations have when it comes to food safety and why? Pathogens (Illness-causing microorganisms are more frequently found on types of food that once were considered safe.) What is the fifth challenge operations have when it comes to food safety and why? Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can cause a foodborne-illness outbreak.) What is the sixth challenge operations have when it comes to food safety? High-risk customers (the number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population.) What is the seventh challenge operations have when it comes to food safety? Staff turnover (training new staff leaves less time for food safety training) What is the cost of foodborne illnesses? One outbreak can cost an operation thousands of dollars, and it can result in closure. What are the costs of foodborne illnesses 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 Page 51 of 56 What are the cost of foodborne illnesses to the victim? •lost work •medical costs and long-term disablity •death What is unsafe food usually the result of? contamination (the presence of harmful substances in food) what is a way to prevent foodborne illnesses? recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and certain unsafe practices in your operation) How many categories are contaminants divided into? 3 What is the first category of contaminants Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included im this group.) This category is responsible for most foodborne illnesses. What is the second category of contaminants? Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.) What is the third category of contaminants? Physical (Foreign objects such as metal shavings, staples, and bandages can get into the food. So can glass, dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another example.) What are the five most commom food-handling mistakes, or risk factors, that can cause a foodborne illness? •Purchasing food from unsafe sources •Failing to cook food correctly •Holding food at incorrect temperatures •Using contaminated equipment •Practicing poor personal hygiene Page 52 of 56 What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to? Time-temperature abuse (Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens which can result in foodborne illnesses. This an happen in many ways such as: • food is not held or stored at the correct temperatures • food is not cooked or reheated enough to kill pathogens •food is not cooled correctly) What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to? Cross-Contamination ( This is when pathogens can be transferred from one surface to another. It can cause a foodborne illness in many ways such as: • contaminated ingredients are added to food that recieves no further cooking •Ready-to-eat food touches contaminated surfaces •Contaminated food touches or drips fluids onto cooked or ready-to-eat food •A food handler touches contaminated food and then touches ready-to-eat food •contaminated cleaning cloths touch food-contact surfaces) What is the third of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? Poor Personal Hygiene ( Actions that food handlers do that cause foodborne illnesses include: • fail to wash their hands correctly after using the restroom •cough or sneeze on food •touch or scratch wounds and then touch food •work while sick) What is the fourth of the 4 main factors that 4 of the 5 risk factors or mistakes are related to? Poor cleaning and sanitizing (pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the following way: •equipment and utensils are not washed, rinsed, and sanitized between uses •Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized •Wiping cloths are not stored in a sanitizer solution between uses •Sanitizing solutions are not at the required level to sanitize objects What is TCS food? food requiring time and temperature control to limit growth of pathogens Page 53 of 56 What foods are categorized as TCS food? •milk and dairy products •shell eggs (except those treated to eliminate nontyphoidal Salmonella) •Meat: beaf, pork, and lamb •poultry •fish •shellfish and crustaceans •baked potatoes •heat-treated plant food, such as cooked rice, beans, and vegetables •tofu or other soy protein •synthetic ingredients, such as textured soy protein in meat alternatives •sprouts and sprout seeds •sliced melons •cut tomatoes •cut leafy greans •untreated garlic-and-oil mixtures What food also needs careful handling to prevent contamination? Ready-to-eat food (food that can be eaten without further preparation, washing, or cooking. Including cooked food, washed fruit/ vegetables (whole and cut), deli meat, bakery items, sugar, spices, and seasonings. What is the first group of people that have a high risk of getting a foodborne illness? Elderly people (People's immune systems weaken with age.) What is the second group of people that have a high risk of getting a foodborne illness? Preschool-age children (Very young children have not built up strong immune systems) What is the third group of people that have a high risk of getting a foodborne illness? People with compromised immune systems (•People with cancer or on chemotherapy) •People with HIV/AIDS •Transplant recipients •People taking certain medications Training and Monitoring Page 54 of 56 Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge and knowledge on specific tasks performed on the job. Staff need to be retrained in food safety regularly, and document when a food handler completes this training. Once staff are trained, monitor them. Government agencies helping The Food and Drug Administration (FDA) and the U.S Department of Agriculture (USDA) inspect food and perform other critical duties. State and local regulatory authorities create regulations and inspect operations. Agencies such as the Centers for Disease Control and Prevention (CDC) and the US Public Health Service (PHS) help as well. FDA Role •inspects all food except meat, poultry, and eggs •regulates food transported across state lines •issues a Food Code (provides recommendations for food safety regulations/ created for city, country, state, and tribal agencies (regulate foodservice for: •restaurants and retail food stores •vending operations •schools and day care centers •hospitals and nursing homes) •provide technical support and training for industry and regulatory industries USDA role •regulates and inspects meat, poultry, and eggs • regulates food that crosses state boundaries or involves more than one state CDC and PHS role •assist FDA, USDA, and state and local health departments •conduct research into the causes of foodborne-illness outbreaks •assist in investigating outbreaks state and local regulatory authorities •write or adopt code that regulates retail and foodservice operations (may differ from Food Code because these agencies aren't required to adopt it) Regulatory authorities responsibilities: •inspecting operations •enforcing regulations •investigating complaints and illnesses Page 55 of 56 •issuing licenses and permits •approving construction •reviewing and approving HACCP plans Page 56 of 56