1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 2 Keeping Food Safe

2. What Is a Foodborne Illness?  A foodborne illness is a disease transmitted to people by food.  A foodborne-illness outbreak is when two or more people get the same illness after eating the same food.  The Centers for Disease Control and Prevention (CDC) estimates that there will be 76 million cases of foodborne illness in the United States each year.  High-risk populations have a higher risk of getting a foodborne illness than others.  The immune system is the body’s defense against illness. Older people’s immune system weakens with age 2 All restaurant and foodservice operations must keep food safe. Every person in the operation must work toward this goal. 2.1 Chapter 2 | Keeping Food Safe

3. Forms of Contamination  A hazard is something with the potential to cause harm.  In the preparation of food, hazards are divided into three categories: biological, chemical, and physical.  Contamination means that harmful things are present in food, making it unsafe to eat.  Food can become unsafe through:  Poor personal hygiene (transfers pathogens)  Time-temperature abuse  Cross-contamination  Poor cleaning and sanitizing  Purchasing from unapproved suppliers 3 To prevent foodborne illness, it is important to recognize the hazards that can make food unsafe. 2.1 Chapter 2 | Keeping Food Safe

4. Biological Contamination  The four types of pathogens that can contaminate food and cause foodborne illness are:  Viruses  Bacteria  Parasites  Fungi  Biological toxins: are made by pathogens, or they come from a plant or an animal (poisonous mushroom) 4 Microorganisms are small, living organisms that can be seen only through a microscope. 2.1 Chapter 2 | Keeping Food Safe

5. Biological Contamination (cont.)  Pathogens need six conditions to grow. FAT TOM, for Food, Acidity, Temperature (FAT), Time, Oxygen, and Moisture (TOM).  Food that is most vulnerable for pathogen growth is food that needs time and temperature control for safety, or TCS food for short.  Keep TCS food out of the temperature danger zone.  Ready-to-eat food, or food that can be eaten without further preparation, washing, or cooking, also needs careful handling to prevent contamination. 5 2.1 Chapter 2 | Keeping Food Safe

6. FAT TOM  Food: high in protein or carbohydrates (baked potato, beef)  Acidity: grows in food with little or no acid (see p. 79)  Temperature: grows between 41 and 135 degrees (temperature danger zone)  Time: don’t leave TCS food at room temperatures longer than 4 hours  Oxygen: most pathogens need oxygen to grow  Moisture: pathogens need moisture to grow

7. Biological Contamination (cont.)  Viruses are the leading cause of foodborne illness.  Can’t grow in food, but once eaten, can multiply in intestines  Bacteria also cause many foodborne illnesses.  Grows rapidly, doubling their number every 20 minutes  Parasites cannot grow in food. They must live in a host  Host: a person, animal, or plant on which another organism lives and feeds.  Fungi can cause illness, but usually they cause food to spoil. Fungi are found in air, soil, plants, water, and some food.  Mold that is visible to the human eye is actually a tangled mass of thousands of tiny mold plants.  Yeast can spoil food quickly. The signs of spoilage include the smell or taste of alcohol and bubbles 7 2.1 Chapter 2 | Keeping Food Safe

8. Chemical Contamination  Chemicals contaminants come from everyday items that are found in restaurants (cleaners and sanitizers)  Store chemicals in a separate area away from food, utensils, and equipment used for food.  To prevent toxic-metal poisoning don’t store acidic foods in metal containers 8 2.1 Chapter 2 | Keeping Food Safe

9. Physical Contamination  Physical contamination happens when objects get into food  Common physical contaminants include:  Metal shavings from cans  Glass from broken lightbulbs  Fingernails, hair, and bandages  Jewelry  Fruit pits 9 2.1 Chapter 2 | Keeping Food Safe

10. Allergens  most common allergens:  milk and dairy products  eggs and egg products  fish and shellfish  wheat  soy, peanuts, and tree nuts  Employees should be aware of major allergens and the menu items that contain them.  Cross-contact occurs when allergens are transferred from food containing an allergen to the food served to the customer. 10 A food allergy is the body’s negative reaction to a food protein. 2.1 Chapter 2 | Keeping Food Safe

11. U.S. Regulation of Food Safety  The Food and Drug Administration recommends specific food safety regulations for restaurants  An inspection is a formal review or examination conducted to see if an operation is following food safety laws. 11 2.1 Chapter 2 | Keeping Food Safe

12. How Foodhandlers Can Contaminate Food  Foodhandlers can contaminate food in a variety of situations.  Foodhandlers are food preparers, servers, dishwashers  To prevent foodhandlers from contaminating food, managers must create personal hygiene policies. These policies must address personal cleanliness, clothing, hand care, and health. 12 Good personal hygiene is a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority. 2.2 Chapter 2 | Keeping Food Safe

13. Personal Cleanliness and Work Attire  Dirty clothing carry pathogens that can cause foodborne illnesses.  To avoid spreading foodborne illnesses, foodhandlers should:  cover hair  Remove aprons when leaving prep areas  Remove jewelry 13 2.2 Chapter 2 | Keeping Food Safe

14. Handwashing  Foodhandlers must also wash their hands after:  Using the restroom  Handling raw meat, poultry, or seafood  Touching the hair, face, or body  Sneezing, coughing, or using a tissue  Eating, drinking, smoking, or chewing gum or tobacco  Handling chemicals that might affect food safety  Taking out garbage  Clearing tables or busing dirty dishes  Touching clothing or aprons  Handling money 14 Handwashing is the most important part of personal hygiene (the entire process should take at least 20 seconds) 2.2 Chapter 2 | Keeping Food Safe

15. Proper handwashing  1. wet hands with water as hot as you can stand it  2. apply soap  3. scrub hands and arms for 15 seconds  4. rinse  5. dry with single use paper towel  6. use antiseptic

16. Bare-Hand Contact/ Illness Work Requirements  Don’t use bare hands to handle ready-to-eat food.  Foodhandlers who are sick can spread pathogens to food. Depending on the illness, they might not be able to work with food until they recover Sore throat, fever……………. Can’t work with food Vomitting, diarrhea………….. Shouldn’t be in operation Foodborne illness…………….. Shouldn’t be in operation 16 2.2 Chapter 2 | Keeping Food Safe

17. Cross-Contamination  The steps that an operation takes to buy, store, prepare, cook, and serve food is known as the flow of food.  See page 105 (figure 2.19 for order)  All steps in the flow of food pose risks to food safety.  prevent cross-contamination by separating raw food and ready-to-eat food. 17 The spread of pathogens from one surface or food to another is called cross-contamination. 2.3 Chapter 2 | Keeping Food Safe

18. Time-Temperature Abuse  Food is time-temperature abused when  it is cooked to the wrong internal temperature  held at the wrong temperature  or cooled or reheated incorrectly.  Pathogens grow on food left out at 41˚F to 135˚F (temperature danger zone)  If food is held in this range for four or more hours, throw it out. 18 Most foodborne illnesses happen because TCS food has been time- temperature abused. 2.3 Chapter 2 | Keeping Food Safe

19. Thermometers  bimetallic stemmed thermometer: checking both hot and cold food.  Thermocouples measure temperatures through a metal probe and display them digitally.  Immersion probe for liquids  Surface probe for flat equipment (griddle)  Penetration probe for internal temp. of food  Air probe for temperature inside ref. or ovens  Infrared thermometers: do not need to touch a surface to check its temperature, so there is less chance for cross- contamination and damage to food. 19 Three types of thermometers: (must be calibrated) p. 107 2.3 Chapter 2 | Keeping Food Safe

20. Purchasing  Restaurants must make sure that their suppliers use good food safety practices along the supply chain (from growers to market) 20 All the food used in a restaurant or foodservice operation should come from approved, reputable suppliers. 2.3 Chapter 2 | Keeping Food Safe

21. Receiving  Use thermometers to check food temperatures  Reject any items with packaging problems or expired use-by dates.  Shell eggs must be received at 45 degrees or lower  Milk and dairy products must be received at 45˚F or lower 21 2.3 Chapter 2 | Keeping Food Safe

22. Storage  Store food prepped in house no longer than 7 days  use the first-in, first-out (FIFO) method.  Store raw meat separately from ready-to-eat food.  Meat cooked to higher temperatures is always stored beneath meat cooked to lower temperatures  seafood – top  whole beef and pork  ground meat  whole and ground poultry - bottom 22 Store all TCS food at 41°F or lower, or at 135°F or higher. 2.3 Chapter 2 | Keeping Food Safe

23. Preparation  Prepare food in small batches to avoid temperature abuse  freezing doesn’t kill pathogens; when frozen food is thawed any pathogens in the food will begin to grow  To reduce pathogen growth, never thaw food at room temperature. 23 Remove from the refrigerator only as much food as can be prepared in a short period of time. 2.3 Chapter 2 | Keeping Food Safe

24. Cooking  Every TCS food has a minimum internal temperature that it must reach  Once food reaches its minimum internal temperature, make sure that it stays at that temperature for a specific amount of time  165 degrees… poultry, stuffed meats  155 degrees… ground meat, eggs  145 degrees… seafood, all types of roasts  135 degrees… rice, beans  Microwave all foods to 165 degrees 24 Cooking food to the correct temperature is critical for keeping it safe. 2.3 Chapter 2 | Keeping Food Safe

25. Holding, Cooling, and Reheating  To hold TCS food safely, hold hot food at 135°F or higher and hold cold food at 41°F or lower.  Check temperatures every 4 hours  Reheat all leftovers to 165°F  The food needs to go from storage temperature to 165°F within two hours and then stay at that temperature for 15 seconds. 25 If cooked food isn’t served immediately, it must be kept out of the temperature danger zone by cooling it quickly, reheating it correctly, and/or holding it correctly. 2.3 Chapter 2 | Keeping Food Safe

26. Serving  The service staff needs to be just as careful as the kitchen staff.  Food that will be served off-site has to be packed in insulated food containers that can keep food out of the danger zone 26 The biggest threat to food that is ready to be served is contamination. 2.3 Chapter 2 | Keeping Food Safe

27. The HACCP Plan  A Hazard Analysis Critical Control Point, or HACCP, system identifies major hazards at specific points within a food’s flow through the operation. 27 A food safety management system is a group of procedures and practices that work together to prevent foodborne illness. 2.4 Chapter 2 | Keeping Food Safe 1.Conduct a hazard analysis. 2.Determine critical control points (CCPs). 3.Establish critical limits. 4.Establish monitoring procedures. 5.Identify corrective actions. 6.Verify that the system works. 7.Establish procedures for record keeping and documentation.

28. HACCP Principles (cont.)  Principle 1: Conduct a Hazard Analysis:  These hazards might be physical, chemical, or biological.  Principle 2: Determine Critical Control Points (CCPs):  CCP’s: points where hazard(s) can be prevented, eliminated, or reduced to safe levels. Principle 3: Establish Critical Limits:  Critical limit is a temperature requirement for food 28 2.4 Chapter 2 | Keeping Food Safe

29. HACCP Principles (cont.)  Principle 4: Establish Monitoring Procedures: monitor with thermometer  Principle 5: Identify Corrective Actions:  Corrective action—a step to fix the problem (reheat, throw out)  Principle 6: Verify that the System Works:  Evaluate it on a regular basis  Principle 7: Establish Procedures for Record Keeping  Keep all documentations of procedures. 29 2.4 Chapter 2 | Keeping Food Safe

30. Cleaning and Sanitizing  Cleaning removes food and dirt from surface  Sanitizing reduces pathogens on surface  Cleaning and sanitizing a surface or dishes:  Clean  Rinse  Sanitize  Air-dry

31. Cleaning and sanitizing cont.  All food contact surfaces need to be cleaned and sanitized at the following times:  After use  Before foodhandlers start working w/ a different kind of food  Interruption of task and item being used may have been contaminated  After 4 hrs. of continuous use 31

32. sanitizing  Heat sanitizing: soak in 171 degree water for 30 seconds  Chemical sanitizing: chlorine, iodine, or quats mixed with water; concentration must be correct 32

33. Cleaning and sanitizing in 3 compartment sink  1. rinse, scrape, soak items]  2. detergent solution in 1 st sink  3. rinse in 2 nd sink  4. sanitize in 3 rd sink  5. air dry 33

34. Developing a cleaning program  1. What should be cleaned  2. Who should clean it  3. when it should be cleaned  4. how it should be cleaned