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. When the system is weak, it cannot fight off illness as easily as a healthy system. 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. 3 Foodborne Illness Foodborne illness: A disease transmitted to people by food FBI outbreak: When 2 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. 2.1

4. High Risk Populations Elderly People Infants and small toddlers People with weakened immune systems Pregnant women 4 These are people at greater risk of suffering serious illness or possibly death from a FBI 2.1 Chapter 2 | Keeping Food Safe

5. Immune System IMMUNE SYSTEM – The body’s defense system to prevent and fight disease 5 2.1 Chapter 2 | Keeping Food Safe

6. Forms of Contamination  A hazard = something with the potential to cause harm. 6 To prevent foodborne illness, it is important to recognize hazards that can make food unsafe. 2.1 Chapter 2 | Keeping Food Safe

7. Types of Hazards  Physical – Things you can see and touch – hair, nails, can shavings, light bulb pieces, band-aids  Chemical – Cleaning agents, non food substances, Poisons, reactions from metal containers  Biological – Living organisms Physical, Chemical and Biological Hazards 7

8. Ways Food becomes Contaminated  Food can become unsafe through:  Poor personal hygiene  Time-temperature abuse  Cross-contamination  Poor cleaning and sanitizing  Purchasing from unapproved suppliers Contamination means that harmful things are present in food, making it unsafe to eat. 8

9. 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  Touching anything else that may contaminate hands 9 Handwashing is the most important part of personal hygiene. Foodhandlers must wash their hands before they start work. 2.2 Chapter 2 | Keeping Food Safe

10. Handwashing  1. Wash hands, wrists and arms with water as hot as you can stand  2. Apply soap and build good lather  3. Scrub vigorously for 10-15 seconds, including between fingers and under nails  4. Rinse hands under running water  5. Dry hands with single use paper towel – total time should take 20 seconds 10

11. Prevent Poor Personal Hygiene  Bathe daily  Wear deodorant  Wash hands regularly  Change gloves between tasks  Keep hands and nails groomed  Wear clean uniforms  Keep hair restrained  Removing jewelry  Not handling food when sick Quick Review 11

12. Time Temperature Abuse  Temperature Danger Zone – temperature range between 41 and 135 degrees F  Food becomes time temperature abused when it is:  Cooked to the wrong temperature  Held at the wrong temperature  Cooled or reheated wrong What is time temperature abuse? 12

13. Micro-Organisms 13 M icro-organisms thrive and grow and multiply rapidly in the temperature danger zone 2.1 Chapter 2 | Keeping Food Safe  Microorganisms are small, living organisms that can be seen only through a microscope

14. Pathogens Pathogens are micro-organisms that cause illness 14  There are four types of pathogens that can contaminate food and cause foodborne illness :  Viruses  Bacteria  Parasites  Fungi

15. Pathogens  Pathogens are micro-organisms that cause illness  Pathogens need six conditions to grow. »FATTOM 15

16. FATTOM 16 FAT TOMConditions FOODCarbohydrates and proteins ACIDMinimal acid – chicken breasts TEMPERATURETemperature Danger Zone Range 41-135 TIME2 hours dangerous, 4 hours throw out OXYGENNeed air to grow MOISTURENeed water like people to survive

17. Viruses  Viruses are the leading cause of foodborne illness.  Can survive refrigerator and freezer temperatures  Can grow inside a person’s intestines 17 2.1 Chapter 2 | Keeping Food Safe

18. Viruses  Can be transferred from people, contact surfaces and food  People carry viruses in their feces 18

19. Viruses  Most common viruses related to foodborne illness are Norovirus and Hepatitis A  The best defense against viruses is to wash your hands 19

20. Parasites  Parasites cannot grow in food. They must live in a host organism to grow.  A host is a person, animal, or plant on which another organism lives and feeds. 20 2.1 Chapter 2 | Keeping Food Safe

21. Fungi  Fungi can cause illness, but usually they cause food to spoil. Fungi are found in air, soil, plants, water, and some food.  Mold 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, white or pink discoloration, slime, and bubbles. 21

22. Bacteria  Bacteria cause foodborne illnesses  In FATTOM conditions, bacteria multiply rapidly, doubling every 20 minutes 22 2.1 Chapter 2 | Keeping Food Safe

23. Bacteria  Common bacteria that contaminate foods include salmonella, E-Coli and clostridium 23

24. Allergens  Employees should be aware of major allergens and the menu items that contain them.  When serving customers with food allergies, servers must be ready to answer customers’ questions about any menu item. 24 A food allergy is the body’s negative reaction to a food protein. 2.1 Chapter 2 | Keeping Food Safe

25. Cross Contact  Cross-contact occurs when allergens are transferred from food containing an allergen to the food served to the customer.  Servers should never take a guess about what a menu item contains. If they don’t know, they should ask someone who does. 25

26. Out the Door  1. What is the temperature danger zone range?  2. When is an FBI identified as an outbreak?  3. For how long should you scrub hands?  4. List one way food can be time temperature abused?  5. What conditions do pathogens need to survive?  6. Of the four pathogens described, which is the leading cause of FBI? Use your Notes, Answer the following questions and turn in before you leave 26

27. Food Defense  Restaurant and foodservice employees also must take steps to prevent people from purposely contaminating food.  One important way to prevent tampering is to control access to the operation’s food storage and preparation areas.  All employees in an operation, from buser to executive chef, should report anything that seems suspicious. 27 2.1 Chapter 2 | Keeping Food Safe

28. Flow of Food  All steps in the flow of food pose risks to food safety.  Understanding where contamination can happen in this flow and how to prevent it are critical tasks for restaurant and foodservice professionals.  The most basic way to prevent cross-contamination is to separate raw food and ready-to-eat food. 28 The time food enters an establishment to the time it is served 2.3 Chapter 2 | Keeping Food Safe

29. 29 Purchasing ReceivingStoringPreparingCooking Holding, Cooling, Reheating Serving The Flow of Food

30. Purchasing  Approved Food Supplier is one that has been inspected by appropriate agencies and meets all applicable local, state, and federal laws.  This is the 1 st step in the Flow of Food 30 All the food used in a restaurant or foodservice operation should come from approved, reputable suppliers. 2.3 Chapter 2 | Keeping Food Safe

31. Purchasing  Restaurant and foodservice purchasers must make sure that their suppliers use good food safety practices along the supply chain.  An operation’s supply chain can include growers, shippers, packers, manufacturers, distributors (trucking fleets and warehouses), and/or local markets. 31

32. Receiving  This is the 2 nd step in the flow of food  Use thermometers to check food temperatures during receiving. 32 To keep food safe during receiving, an operation needs to have enough trained staff available to receive, inspect, and store the food. 2.3 Chapter 2 | Keeping Food Safe

33. Receiving  The packaging of food and nonfood items should be intact and clean. Reject any items with packaging problems or with signs of pest damage or expired use-by dates.  Poor food quality is sometimes a sign of time-temperature abuse 33

34. A. Accept B. Reject Would you accept or reject it? 5-13 Accept / Reject Criteria Flour

35. A. Accept B. Reject Would you accept or reject it? 5-15 Accept / Reject Criteria Danish

36. Receiving  Shellfish can be received either shucked or live. Make sure that raw shucked shellfish are packaged in containers for one-time use only.  Eggs must be clean and unbroken when you receive them.  Milk and dairy products must be received at 41˚F or lower unless otherwise specified by law. They also must be pasteurized and meet FDA standards. 36

37. A. Accept B. Reject Would you accept or reject it? 5-10 Accept / Reject Criteria Eggs received at an air temperature of 50ºF (10ºC)

38. 38

39.  Bimetallic stemmed thermometers  can check temperatures from 0˚F to 220˚F. This makes it useful for checking both hot and cold types of food. Monitoring Time and Temperature 4-7

40.  Infrared (laser) thermometers:  Use them to measure the surface temperature of food and equipment  Hold them as close to the food or equipment as possible  Remove anything between the thermometer and the food, food package, or equipment  Follow the manufacturer’s guidelines 4-9 Monitoring Time and Temperature

41.  Thermocouples and thermistors:  Measure temperature through a metal probe  Display temperatures digitally  Come with interchangeable probes Immersion probe Surface probe Penetration probe Air probe  Have a sensing area on the tip of their probes 4-8 Monitoring Time and Temperature

42. Receiving Refrigerated potentially hazardous foods 41º F or below Frozen foods0º F or below 42. Check temperatures of food upon receipt and reject any potentially hazardous foods that fall outside of accepted ranges. Put perishable foods away promptly.

43. A. Accept B. Reject Would you accept or reject it? 5-7 Accept / Reject Criteria Meat received at 40ºF (4ºC)

44. A. Accept B. Reject Would you accept or reject it? 5-9 Accept / Reject Criteria Milk received at 45ºF (7ºC)

45. A. Bimetallic stemmed B. Thermocouple Which thermometer(s) is best for measuring the temperature of this? 4-16 Review C. Infrared Hamburger patty

46. A. Bimetallic stemmed B. Thermocouple Which thermometer(s) is best for measuring the temperature of this? 4-17 Review C. Infrared Roast

47. Apply Your Knowledge  Where should you stick the thermometer? A B C 4-21

48. Out the Door  1. Why would a food defense system be needed?  2. When receiving foods, what should you have with you to check foods?  3. At what temperature should TCS foods be received?  4.How many steps are there in the flow of food?  5. At what step in the flow of food should staff be carefully trained to take allow food into the establishment?  6. What type of thermometer measures the surfaces of areas? 48

49. Storage  FIFO - Rotate food in storage to use the oldest inventory first using the first-in, first-out method.  Always store food to prevent cross- contamination. Store refrigerated raw meat, poultry, and seafood separately from ready-to- eat food. 49 Food can become unsafe if stored improperly. Store all TCS food at 41°F or lower, or at 135°F or higher. 2.3 Chapter 2 | Keeping Food Safe

50. Storage  Store raw meat, poultry, and seafood in coolers in top-to-bottom order based on the minimum internal cooking temperature of each food. Meat cooked to higher temperatures is always stored beneath meat cooked to lower temperatures. Food is stored in the refrigerator according to cooking temperatures 50

51. A. Correct B. Incorrect Is this a correct or incorrect storage practice? 5-31 Correct or Incorrect? The year is 2006

52. A. Correct B. Incorrect Is this a correct or incorrect storage practice? 5-32 Correct or Incorrect?

53. 53

54. Refrigerated food storage 54

55. Food Internal Cooking Temperature Cooked/Ready to Eat Food 135 degrees F Seafood145 degrees F Whole meat cuts/ pork/beef/lamb roasts 145 degrees F Ground meat products – hamburger, sausages 155 degrees F Poultry – Whole and ground Chicken/Turkey 165 degrees F 55

56. A. Correct B. Incorrect Is this a correct or incorrect storage practice? 5-34 Correct or Incorrect?

57. Preparation  Prepare food in small batches so that ingredients don’t sit out for too long in the temperature danger zone.  Remember that freezing doesn’t kill pathogens. When frozen food is thawed and exposed to the temperature danger zone, any pathogens in the food will begin to grow. 57 Time-temperature abuse can happen during preparation. To avoid time-temperature abuse, remove only as much food as can be prepared in a short period of time from the refrigerator. 2.3 Chapter 2 | Keeping Food Safe

58. Thawing Techniques  Thaw food in refrigerator at 41 degrees or lower  Submerge food in cold running water  Thaw in microwave if it will be cooked right away  Thaw food as part of the cooking process Follow these important thaw methods to avoid time temperature abuse. 58

59. Cooking  Once food reaches its minimum internal temperature, make sure that it stays at that temperature for a specific amount of time.  Operations that primarily serve high-risk populations, such as nursing homes and day-care centers, cannot serve certain items, such as raw seed sprouts, raw or undercooked eggs, raw or undercooked meat, or seafood. 59 Cooking food to the correct temperature is critical for keeping it safe. 2.3 Chapter 2 | Keeping Food Safe

60. To reduce pathogen growth, never thaw food at room temperature 60 Every type of TCS food has a minimum internal temperature that it must reach.

61. 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. Throw out any food that’s in the temperature danger zone. 61 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

62. Cooling  Cool TCS food from 135°F to 41°F or lower within six hours. First, cool food from 135°F to 70°F within two hours. Then cool it to 41°F or lower in the next four hours. 62 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.

63. Reheating  If foodhandlers plan to reheat leftover or previously prepared TCS food so that it can be held for service, they must heat the food to an internal temperature of 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. 63

64. Serving  The kitchen staff must:  Handle ready-to-eat food with tongs, deli sheets, or gloves.  Use separate utensils for each food item.  Store serving utensils in the food with the handle extended above the rim of the container to prevent people accidentally touching the food while they try to retrieve the utensil. 64 The biggest threat to food that is ready to be served is contamination. 2.3 Chapter 2 | Keeping Food Safe

65.  The service staff needs to be just as careful as the kitchen staff.  Any delay between preparation and service increases the threat to food safety. Food that will be served off-site has a greater risk of time-temperature abuse and contamination. 65

66. 66

67. Section 2.3 Summary  Cross-contamination can be prevented by making sure workstations, cutting boards, and utensils are clean and sanitized; not allowing ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, or poultry; preparing different kinds of foods at different times; and cleaning and sanitizing work surfaces and utensils between each product.  To prevent time-temperature abuse, minimize the amount of time that food spends in the temperature danger zone.  Three types of thermometers commonly used in operations are bimetallic stemmed thermometers, thermocouples, and thermistors.  An approved food source (supplier) is one that has been inspected and meets all applicable local, state, and federal laws.  All TCS food must be stored at 41°F or lower or at 135°F or higher. 67 2.3 Chapter 2 | Keeping Food Safe

68. Section 2.3 Summary (cont.)  Hold hot TCS food at 135°F or higher, hold cold TCS food at 41°F or lower; cool TCS food from 135°F to 41°F or lower within six hours— 135°F to 70°F within the first two hours, then to 41°F or lower in the next four hours.  Reheat TCS food for hot holding by heating it from storage temperature to an internal temperature of 165°F in less than two hours, and then making sure the food stays at that temperature for 15 seconds.  Kitchen staff should handle ready-to-eat food with tongs, deli sheets, or gloves; use separate utensils for each item; clean and sanitize after each serving task; and store serving utensils in the food with the handle extended above the rim of the container.  Food prepared and served off-site must be packed in insulated food containers and checked for internal food temperature regularly. 68 2.3 Chapter 2 | Keeping Food Safe

69. 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.  An effective HACCP system is based on a written plan that considers an operation’s menu, customers, equipment, processes, and operations. It is based on seven basic principles: 69 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.

70. HACCP Principles (cont.)  Principle 1: Conduct a Hazard Analysis:  First, look for the potential hazards in the food an operation serves. These hazards might be physical, chemical, or biological.  Principle 2: Determine Critical Control Points (CCPs):  Find the points in the process where the identified hazard(s) can be prevented, eliminated, or reduced to safe levels. These are the critical control points (CCPs). Depending on the menu item, there may be more than one CCP.  Principle 3: Establish Critical Limits:  For each CCP you have identified, determine its critical limit. A critical limit is a requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard. 70 2.4 Chapter 2 | Keeping Food Safe

71. HACCP Principles (cont.)  Principle 4: Establish Monitoring Procedures:  Determine the best way for your operation to check to make sure critical limits are being met. Make sure the limits are consistently met.  Principle 5: Identify Corrective Actions:  If a critical limit hasn’t been met, you must take a corrective action—a step to fix the problem. Corrective actions should be determined in advance so everyone knows what to do when critical limits aren’t met.  Principle 6: Verify that the System Works:  Determine if the plan is working as intended. Evaluate it on a regular basis.  Principle 7: Establish Procedures for Record Keeping and Documentation:  Maintain the HACCP plan and keep all documentation created when developing it. 71 2.4 Chapter 2 | Keeping Food Safe

72. Section 2.4 Summary  The HACCP principles are as follows:  Principle 1: Conduct a hazard analysis.  Principle 2: Determine critical control points (CCPs).  Principle 3: Establish critical limits.  Principle 4: Establish monitoring procedures.  Principle 5: Identify corrective action.  Principle 6: Establish verification procedures.  Principle 7: Establish procedures for record keeping and documentation.  A HACCP system focuses on identifying specific points within a food item’s flow through the operation that are essential to prevent, eliminate, or reduce hazards to safe levels. 72 2.4 Chapter 2 | Keeping Food Safe

73. Chemical Contamination  Chemicals contaminants come from everyday items that are found in restaurant and foodservice operations and may cause foodborne illnesses.  Store chemicals in a separate area away from food, utensils, and equipment used for food.  Foodservice chemicals can contaminate food if they are used or stored in the wrong ways. This includes cleaners, sanitizers, polishes, and machine lubricants.  To prevent toxic-metal poisoning, only use utensils and equipment, including kettles, pots, serving ware and pans, that are made for handling food. 73 2.1 Chapter 2 | Keeping Food Safe

74. Physical Contamination  Physical contamination happens when objects get into food.  Contaminants can be naturally occurring, such as the bones in fish, or result from accidents and mistakes.  Common physical contaminants include:  Metal shavings from cans  Glass from broken lightbulbs  Fingernails, hair, and bandages  Jewelry  Fruit pits  Most physical contamination can be prevented by inspecting food closely, practicing good personal hygiene, and following preparation procedures. 74 2.1 Chapter 2 | Keeping Food Safe

75. U.S. Regulation of Food Safety  Most regulations that affect restaurant and foodservice operations in the United States are written at the state level, but federal, state, and local governments are all involved.  The Food and Drug Administration (FDA) writes the FDA Food Code, which recommends specific food safety regulations for the restaurant and foodservice industry.  An inspection is a formal review or examination conducted to see if an operation is following food safety laws.  Successful restaurant and foodservice managers understand local food safety requirements and design policies that address them. 75 2.1 Chapter 2 | Keeping Food Safe

76. Section 2.2 Summary  Various personal behaviors of foodhandlers can contaminate food.  Handwashing is the most important part of personal hygiene. It must be done at the right times in the right way.  Personal cleanliness practices include bathing or showering before work, keeping hair clean, wearing clean clothes, removing jewelry from hands and arms, and keeping nails clean.  Proper work attire includes always covering hair, wearing clean clothes, removing aprons and storing them in the right place after leaving the prep area, and removing jewelry from hands and arms.  Using bare hands to handle ready-to-eat food can increase the risk of contaminating it.  Employees should not work with or around food when they have a sore throat with a fever. 76 2.2 Chapter 2 | Keeping Food Safe

77. Section 2.1 Summary (cont.)  To store chemicals properly, keep them in a separate area away from food, utensils, and equipment used for food.  A food defense system helps to prevent people from purposely contaminating food. One important way to prevent tampering is to make sure access to an operation’s food is controlled through use of uniforms and name tags.  The most common allergens include milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy, peanuts, and tree nuts.  The restaurant and foodservice industry is monitored by many agencies. The FDA writes the FDA Food Code, and each state adopts the code as it sees fit. State and local health departments then enforce these laws. 77 2.1 Chapter 2 | Keeping Food Safe

78. Section 2.1 Summary  A foodborne illness is a disease transmitted to people by food.  High-risk populations include people with weakened immune systems.  Pathogens need six conditions to grow. These conditions can be remembered by FAT TOM: food, acidity, temperature, time, oxygen, and moisture.  Those foods that need time and temperature control for safety are called TCS foods. Ready-to-eat food also needs careful handling to prevent contamination.  Biological contamination can be prevented by purchasing from approved, reputable suppliers, and then cooking and holding dishes correctly. 78 2.1 Chapter 2 | Keeping Food Safe

79. How Foodhandlers Can Contaminate Food  Foodhandlers can contaminate food in a variety of situations.  Foodhandlers are not just the people who prepare food. Servers and even dishwashers are considered foodhandlers.  To prevent foodhandlers from contaminating food, managers must create personal hygiene policies. These policies must address personal cleanliness, clothing, hand care, and health. 79 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

80. Personal Cleanliness and Work Attire  All foodhandlers must bathe or shower before work and keep their hair clean.  Dirty clothing may carry pathogens that can cause foodborne illnesses.  To avoid spreading foodborne illnesses, foodhandlers should:  Always cover their hair.  Remove aprons and store them in the right place when leaving prep areas.  Wear clean clothing every day.  Remove jewelry from hands and arms before preparing food or when working around prep areas. 80 Personal cleanliness is an important part of personal hygiene. Pathogens can be found on hair and skin that aren’t kept clean. 2.2 Chapter 2 | Keeping Food Safe

81. Bare-Hand Contact/ Illness Work Requirements  Using bare hands to handle ready-to-eat food can increase the risk of contaminating it. Gloves, tongs, and deli tissue can help keep food safe by creating a barrier between hands and food.  Restaurant and foodservice operations have a responsibility to ensure that their employees do not spread foodborne illnesses.  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. 81 2.2 Chapter 2 | Keeping Food Safe

82. Time-Temperature Abuse  Food is time-temperature abused any time it is cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly.  Food has been time-temperature abused when it remains at 41˚F to 135˚F. This is called the temperature danger zone because pathogens grow in this range.  The longer food stays in the temperature danger zone, the more time pathogens have to grow.  If food is held in this range for four or more hours, throw it out. 82 Most foodborne illnesses happen because TCS food has been time- temperature abused. 2.3 Chapter 2 | Keeping Food Safe