1. Food Safety & HACCPFood Safety & HACCP
A collection of FHS best practices for NAF participantsA collection of FHS best practices for NAF participants
from the Green Banana Food Committeefrom the Green Banana Food Committee
Overview of English-Thru-FoodOverview of English-Thru-Food
Curriculum & PedagogyCurriculum & Pedagogy
Carlos F. CamargoCarlos F. Camargo
Technology Program CoordinatorTechnology Program Coordinator
newnewamericaamerica
empowering new american communities in the bay areaempowering new american communities in the bay area

2. VESL Participants
Spring 2003
Carlos F. Camargo, VESL InstructorCarlos F. Camargo, VESL Instructor
newnewamericaamerica
empowering new american communities in the bay areaempowering new american communities in the bay area
Clara Luz NavarroClara Luz Navarro
Maria ReyesMaria Reyes
Claudia ReyesClaudia Reyes
Miriam SolvalMiriam Solval
Julio LeivaJulio Leiva
Cecilia LopezCecilia Lopez
Maria EsquivezMaria Esquivez
Ethelvina SanchezEthelvina Sanchez
Virginia CarrascoVirginia Carrasco

3. VESL- New America: Green Banana Café,
Food Safety
• 76 million ill per year
• 5000 Die per year
• 79% caused by mishandling of food
• Criteria for spoilage
• Incidence of foodborne illness
• Case: individual
• Outbreak: two or more except for botulism

4. VESL- New America: Green Banana Café,
Increase in outbreaks
• Increase of “at risk” individuals
• Increase meals prepared outside home
• Change in food prep and handling
• Newly recognized microorganisms
• Centralized food processing
• Globalization of food market

5. VESL- New America: Green Banana Café,
Basic Food Microbiology
• Toxins
• Potentially hazardous foods
• Routes
• Carrier
• Indirect route
• pathogens

6. VESL- New America: Green Banana Café,
Basic Food Microbiology
• Foodborne Infections:
• Salmonellae
• Campylobacter jejuni,
• Escherichia coli,
• Listeria monocytogenes
• Shigellosis

7. VESL- New America: Green Banana Café,
Basic Food Microbiology
• Foodborne Intoxication:
• Staphylococcus aureus
• Clostridium botulinum
• Clostridium perfringens
• Molds, ie; mycotoxins, aflatoxin
• Mushrooms

8. VESL- New America: Green Banana Café,
Foodborne Illness
Cross contamination
• Clean vs sanitary
• Contamination by:
• Biological hazards: microorganisms
• Chemical hazards: 29% of outbreaks
• Physical hazards

9. VESL- New America: Green Banana Café,
Chemical: 29% of outbreaks
• Detergents
• Polishes
• Caustics
• Cleaning and drying agents
• Storage and labeling

10. VESL- New America: Green Banana Café,
Chemical
• Improper use of chemicals
• Improper storage of chemicals
• Improper labeling
• Mixing of chemicals
• Use of chemicals containers for food
• Not washing hands after using chemicals

11. VESL- New America: Green Banana Café,
Physical Hazards
• Improper food container material
• Lead, copper, brass, zinc, antimony, cadmium
• Improper use of equipment
• Improper food brush
• Chipped enamel ware
• Flow of carbonated water into copper lines
• Use of galvanized containers for acid foods

12. VESL- New America: Green Banana Café,
Physical
• Glass to scoop ice
• Chilled glasses
• Toothpicks
• Unshielded lights
• Un-clean can openers
• Staples and nails from containers

13. VESL- New America: Green Banana Café,
Foodborne Illness
• Factors most often named in foodborne
outbreaks
• Failure to properly cool food
• Failure to properly heat or cook food
• Infected employees
• Preparing food a day or more in advance
• Adding raw, contaminated ingredients
• Foods too long at inappropriate temps
• Failure to reheat
• Cross Contamination

14. VESL- New America: Green Banana Café,
FAT TOM
• Factors contributing to unsafe food
• FFood: PHFood: PHF
• AAcidity: pH between 4.6-7.0cidity: pH between 4.6-7.0
• TTime: 4 hours or moreime: 4 hours or more
• TTemperature: between 41emperature: between 41°-140°°-140°
• OOxygen: Most need oxygenxygen: Most need oxygen
• MMoisture: water activity of .85 or higheroisture: water activity of .85 or higher

15. VESL- New America: Green Banana Café,
Role of Foodservice Manager
• Responsible for food safety
program
• Training of employees
• Stay current with codes
• Commit to lifelong learning

16. VESL- New America: Green Banana Café,
Employees
• Health and personal hygiene
• Proper Attire
• Personal Hygiene Habits
• Hand washing
• Hand washing sink/temp 110 degrees
• Soap/sanitizing lotions
• Single use paper towel or dryers
• When to wash hands

17. VESL- New America: Green Banana Café,
Food Flow
• Flow through conventional
• Flow through ready-prepared
• Flow through commissary
• Flow through assembly/service

18. VESL- New America: Green Banana Café,
Potential Hazards
• Time Danger Zone
• Cooling Foods
• 140° to 70° within 2 hours
• 70° -41° within 4 hours
• Reduce food mass
• Portion food into pans-2 inches
• Place in ice bath

19. VESL- New America: Green Banana Café,
Basic HACCP:
Egg Handling Recommendations
• Purchase grade A
• Check eggs upon delivery
• Keep eggs refrigerated
• DO NOT USE RAW EGGS
• Rotate inventory-FIFO

20. VESL- New America: Green Banana Café,
Egg Handling
Recommendations
• Use only clean/non-cracked eggs
• Thoroughly wash hands before and
after handling
• Avoid pooling
• Never combine eggs on steam table
• Use pasteurized frozen liquid eggs
when possible

21. VESL- New America: Green Banana Café,
HACCP
• Proactive food safety program
• Started by Pillsbury company
• Recognized as “Best Practice”
• Looks at all stages of food production
• Not fail proof
• Perceived barriers
• Required in food processing industries

22. VESL- New America: Green Banana Café,
HACCP: 7 Principles
• 1. Identify Hazards
• 2. Identify Critical Control Points
• 3. Establish Critical Limits
• 4. Establish Procedures to Monitor CCPs
• 5. Establish Corrective Action
• 6. Establish Effective Record-Keeping
• 7. Establish Procedures to Verify Program