FoodService

A food handler who doesn't wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers. Once the food that the food handler touched is eaten, a foodborne illness may result

• . cool food from 135 degree F to 70 degree F within 2 hours
• . then cool it to 41 degree F or lower in the next 4 hours (the whole process must not be longer than 6 hours)

• . Rinse, Scrape, or Soak
• . Clean in First Sink
• . Rinse in Second Sink
• . Sanitize in Third Sink
• . Air-Dry items

• . After they are used
• . Before Food handlers Start Working with a different Type of food
• . Any time food handlers are interrupted during a task and the item being used may have been contaminated
• . After Four hours of continuous use

• . Deny pests access to operation 
• . Deny pests food, water and a hiding or nesting place
• . Work with a licensed Pest Control Operator (PCO) to eliminate pest that do enter the estalishment

• . Milk
• . Eggs
• . Fish & Shellfish
• . Wheat
• . Soy
• . Peanuts
• . Tree Nuts

• . strong oily odor
• . droppings look like grains of black pepper
• . Capsule-shaped egg cases may appear leathery

• . Smoking As Preservative
• . Using Food Additives in Place of Time/Temp Control 
• . Curing Food
• . Custom - Processing Animals 
• . Packaging Food in Reduced Oxygen Packaging (ROP)
• . Sprouting Seeds or Beans 
• . Offering Live Shellfish From A Display Tank

• . Salmonellosis
• . Shigellosis
• . Hemorrhagic Colitis
• . Norovirus

Outlines the Federal Goverment's recommendations for food safety regulations for the foodservice industry. States can choose to adopt all or part of it's regulations.

• . significant lack of refrigeration
• . backup of sewage into facility or its water supply
• . emergency, such as fire or flood
• significant infestation of insects or rodents 
• . long interruption of electrical or water service
• . clear evidence of foodborne-illness outbreak

Document Issued by Regulatory Authority that Allows a Requirement to be Waived or Changed

• . Smooth
• . Nonabsorbent
• . Easy to Clean
• . Durable

• . Scrap or remove food bits from the surface
• . Wash the surface
• . Rinse the surface
• . Sanitize the surface
• . Allow surface to air dry

• . I can be transferred to food or equipment by food handlers with feces on their fingers
• . People become contagious within a few hours of eating me
• . I am often linked with ready-to-eat food
• . Excluding staff with diarrhea and vomiting can prevent me from causing further illness

• . I am found in the feces of people I have infected
• . Flies can transfer me
• . I am linked with food easily contaminated by hands
• . Washing hands can prevent me

• . I live in a person's bloodstream and intestines
• . I am commonly linked with ready-to-eat food and beverages
• . I am in a person's feces for weeks after symptoms have ended
• . Washing hands and cooking food to required minimum internal temperatures can prevent me
• . I only live in humans

7 Days if held at 41 degree F or Lower. This should be from the date the earliest ingredient was prepared.

• . Consider The Five Risk Factors
• . Create Policies & Procedures Addressing the Issues
• . Monitor Policies and Procedures Regularly
• . Verify the System Works

• . Keep Food at 41 degree F or Lower Before Removing from Refrigerator
• . Label Food with Time Removed From Refrigerator and Discard Time of Six Hours Later
• . Throw Out Food Over 70 degree F

Pathogens Causing Foodborne Illnesses (Viruses, Bacteria, Fungi, Parasites)

• . Temperature measured through metal probe
• . Temperature displayed digitally
• . Sensors in the tip of probe, so you only need to insert a small portion into the food.

• . Heat Sanitizing (Must be at Least 171 degree F for at least 30 Seconds)
• . Chemical Sanitizing

• You must disclose: If your menu includes TCS items that are raw or undercooked, you must note it on the menu next to these items. 
• You Must Advise: Customers that order food that raw or undercooked must be advised that there is an increased risk of foodborne illness.

• A tool created by the FDA that can be used to develop a food defense program. 
• Assure/ Look / Employees / Reports / Threats

When a foodservice operation receives food after-hours. The delivery must be inspected once you arrive at the operation.

• . Area for rinsing or scraping food into garbage container
• . Drain board to hold dirty items
• . Drain board to hold clean items
• . Thermometer to measure water temperature
• . Clock with second hand to time sanitizer steps

• . Purchasing Food From Unsafe Sources
• . Falling to Cook Food Adequately
• . Holding Food at Incorrect Temperature
• . Using Contaminated Equipment
• . Practicing Poor Personal Hygiene

45 degree F or Lower

Shelfing should be away from the wall at least 6 inches off the ground

• . Ready-to-Eat Foods
• . Seafood
• . Whole Cuts of Beef & Pork
• . Ground Meat & Ground Fish
• . Whole & Ground Poultry
• (Based on internal cooking temperatures, Lower temp = on higher shelves)

45 degree F or as long as it is cooled to 41 degree F or lower in four hours

• . Away from Food and Contact surfaces
• . In Original Containers with labels 
• . MSDS Available
• . Discard According to Manufacture Directions

• . Conduct Hazard Analysis
• . Determine Critical Control Points (CCPs)
• . Establish Critical Limits 
• . Identify Corrective Actions 
• . Verify that System Works 
• . Establish Procedures for Record Keeping & Documentations

• . When They're Soiled or Torn 
• . Before Changing Tasks
• . At least every 4 hours during continual use
• . After handling raw meat, seafood, or poultry & before handing ready-to-eat foods

• . Caused by Norovirus
• . Prevented by Practicing Personal Hygiene 
• . Associated with Shellfish & Ready-to-Eat Foods
• . Exclude staff from the operation

• . Caused By Hepatitis A Virus
• . Prevented by Practicing  Personal Hygiene 
• . Associated with Shellfish & Read-to-Eat Foods
• . Exclude Staff from the operation

• . remove all food and movable food-contact surfaces beforehand
• . cover equipment and food-contact surfaces that cannot be moved
• . wash, rinse, and sanitize food-contact surfaces after pesticides have been sprayed.

. Cleaners, sanitizers, toxic metals, etc. that contaminate food and make people sick

• . Hepatitis A
• . Norovius

• . Exclude from operation
• . Must be symptom - free for 24 hours before returning to work
• . If jaundice, only allow back with written medical release

• Restrict from working with or around food. 
• Exclude if you customers are primarily high-risk

. Objects, such as hair, dirt, staples, bones, and broken glass, that can get into food

When high water usage in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply

• . Salmonella Typhi
• . Shigella Spp.
• . Enterohemorrhagic & shiga toxin producing 
• . Escheerichia coli
• . Hepatitis A
• . Norovirus
• . Non Typhodial Salmonella

• . gnaw marks
• . droppings are shiny and black
• . tracks
• . nests
• . holes

41 ~ 135 degree F

90 Days from the Date that last Shellfish was sold or served

Used to take temperatures of Surfaces, like grill tops

• . Measure from 0 to 220 degree F
• . Area from tip to dimple must be covered while taking temperature of foods

10-15 seconds

• . Elderly
• . Infants & Pre School Children
• . Others with certain medical conditions

• . Hold Food at 135 degree F or Higher Before Removing From Temperature Control
• . Label Food with Time Food Must Be Discarded Four Hours Later

food

Pathogens

• . Seafood Toxins
• . Mushroom Toxins
• . Plant Toxins

180 degree F

• . Concentration
• . Temperature
• . Contact Time
• . Water Hardness
• . PH Level

First in first out inventory management using oldest first

Material Safety Data Sheets ~ Must be stored accessible  to employees

165 degree F

The path that food takes through the operation. It begins when the food is purchased and  ends when it is served.

Reduces Pathogens on a Surface to Safe Levels

Removes Food and Other Dirt From a Surface

• . Safe for Contact with Food
• . Nonabsorbent, Smooth
• . Easy to Clean & Maintain 
• . Durable
• . Resistant to Damage

Curved, Sealed Edge Between Floor and Wall - Easier to Clean

4 inches

6 inches

Physical Link Between Safe Water and Dirty Water, which Can Come From Drains, Sewers, or Other Wastewater Sources

• . Hot & Cold Running Water
• . Soap
• . Away to Dry Hands
• . Garbage Container
• .Signage

Air Space that Separates a Safe Water Supply from a Potential Dirty Water Supply Preventing Backflow (Our Sing Drains are an Example)

When Dirty Water Enters Back Into the Safe Water Supply Through a Cross Connection

• . Unopened, Prepackaged Food such as 
•   - Condiment Packets
•   - Wrapped Crackers
•   - Wrapped Breadsticks

• . 14 inches Above the counter
• . 7  inches Beyond the Food

Hazard Analysis Critical Control Point

• . In a Cooler at 41 degree F or Lower
• . Under Running Water at 70 degree F or Lower (NEVER let the temperature of  the food go above 41 degree F)
• . Microwave if Being Cooked immediately after thawing
• . As Part of the cooking Process

• After:
•  . Using the Restroom
•  . Handling Raw Meats
•  . Touching Body
•  . Sneezing, Coughing, Using Tissue
•  . Eating, Drinking, Smoking
•  . Handling Chemicals 
•  . Cleaning Tables, Touching Clothing
•  . Handling Money

• what bacteria need  to grow
• F - Food, A - Acidity, T - Temperature
• T - Time, O - Oxygen, M - Moisture

• . Ice - Water Bath
• . Ice  Paddle
• . Blast Chiller or Tumble Chiller
• . Adding Ice or Cold Water as an ingredient

• . Reduce its size
• . Divide products into smaller, shallower containers

135 degree F or Higher

41 degree F or Lower

• . Milk
• . Egg
• . Meat
• . Poultry
• . Shellfish
• . Baked Potatoes
• . Heated rice, beans & veggies
• . Tofu & Other Soy protein
• . Sprouts 
• . Sliced Melons
• . Cut Tomatoes
• . Untreated Garlic & Oil Mixtures