1. Food Safety Systems- Employee Training
ServSafe Notes
Food Safety Systems-
Employee Training

2. Food Safety Systems
Five most common risk factors responsible for foodborne illness:
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene
Seven HAACP Principles
Conduct a Hazard Analysis- Processing/Likely occurrence
Determine Critical Control Points (CCPs)- where hazard can be prevented, eliminated, or reduced to safe levels.
Establish Critical Limits-Temperature / Time
Establish Monitoring Procedures-Best way to check, who will monitor and how often
Identify Corrective Actions-steps taken when a critical limit is not met
Verify That the System Works
Establish Procedures for Record Keeping and Documentation
HAACP Plan is Required when:
Smokes, cures, or food additives are used
Reduced-oxygen packaging method is used
Live, molluscan shellfish from a display tank is offered
There is custom-processing animals for personal use
Packaging unpasteurized juice for sale to the consumer without a warning label

3. Sanitary Facilities and Equipment
When Designing or Remodeling a Facility consider:
Flooring- Nonabsorbent in food-preparation areas, warewashing areas, restrooms and other areas subject to moisture, flushing, or spray cleaning
Handwashing Stations
Equipment Surfaces
Sanitation Standards for Equipment
Requirements Warewashing Machines- 6 inches off floor
Requirements for Stationary Equipment
Water Supply, Plumbing, Cross-Connections and Backflow, Sewage, Ventilation, Lighting, Garbage
Building Systems Terms
-Air gap- Air space that separates an outlet of safe water from a potentially contaminated source of water
-Backflow-Flow of dirty water into safe water supply
-Cross-connection-Physical link between safe and dirty water
-Grease trap-Device for preventing a buildup of grease from blocking the drain
-Lux-Measure of lighting intensity
-Potable water-Drinkable water
Minimum Lighting Intensity Requirements
50 Foot Candles (Food-preparation areas)
20 Foot Candles (Handwashing/Warewashing areas, Displays, Restrooms, Buffets/Salad Bars, Utensil-storage areas)
10 Foot Candles (Walk-in refrigerators/freezers, Dining rooms)

4. Cleaning and Sanitizing
Cleaning- Process of removing food and other types of soil from a surface
Sanitizing- Process of reducing the number of microorganisms on a clean surface to safe levels
Food-contact surfaces must be washed, rinsed and sanitized:
After each use
Anytime you begin working with another type of food
After a task has been interrupted
At 4-hour intervals if items are in constant use
Surfaces can be sanitized using:
-Heat (Hot water)
-Chemicals (Chlorine, Iodine, Quats)
Factors Influencing Sanitizer Effectiveness
Concentration of the Sanitizer
Temperatures of the Sanitizing Solution -55 F to 120 F (13 C to 49 C)
Sanitizer’s contact time with an object
Steps for Cleaning and Sanitizing (Three-Compartment Sinks)
Rinse, scrape, or soak
Wash
Rinse
Sanitize
Air-Dry

5. Integrated Pest Management (IPM)
-Uses prevention measures to keep pests from entering the establishment
-Uses control measures to eliminate any pests that do infest it
-Will be successful if you work closely with a licensed pest control operator (PCO)
Three Rules of IPM
Deny pests access to the establishment
Deny pests food, water, and shelter
Work with a licensed PCO to eliminate pests that do enter
Signs of Infestation
Cockroach
-Strong, oily odor
-Droppings similar to grains of pepper
-Capsule-shaped egg cases
Rodents
-Shiny, black droppings
-Evidence of gnawing
-Tracks
-Nesting material (scraps of paper, cloth, hair)
-Burrows in dirt or along foundation
*When stored, keep in original containers, lock them away, dispose of them according to regulations, Keep MSDS on premises

6. Food Safety Regulation and Standards
Regulatory System
Federal Level
-Recommendations written to help states develop foodservice regulations (Food Code)
State Level
-Foodservice regulations are written based on the Food Code or some modified form of it
Local Level
-States regulations are enforced by city, county, or state health departments
Hazards requiring the closure of an establishment include:
Significant lack of refrigeration
Backup of sewage
An emergency (fire, flood, etc.)
Serious pest infestation
Lengthy interruption of electrical / water service

7. Employee Food Safety Training
Benefits
Avoiding the costs associated with foodborne illness
Preventing the loss of revenue/reputation due to closure
Improving employee morale
Increasing customer satisfaction
Developing a Food Safety Program
-Assess training needs
-Establish learning objectives
-Choose training-delivery methods
-Select an instructor (if applicable)
-Select training material
-Schedule a training session
-Select a training area
-Prepare the trainer
Classroom-Training Methods
Demonstration-The instructor shows the learner how to do a task and then lets the learner do the task.
Guided Discussion-The instructor asks learners questions that draw on their knowledge and experience
Information Search-Learners use a variety of materials to answer questions
Jigsaw Design-A small group of learners study a topic, decide how to teach it, and teach it to another group
Role-Play- The instructor provides a script for learners to act out.