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Introduction
*What makesfood unsafe?
According to the Center for Disease Control, it is estimated that
each year in the United States alone thereare
76 million casesof foodborne illness resulting in 325,000
hospitalizations and 5,000 deaths. Thisis why all food service
workers must learn how to prevent illness by following the methods
used in this book to servesafefood.
*What makespeople sickfrom food ?
People can get sick when they eat food contaminated with one of the three major
hazards.Thesehazards include:
1Physical—objectsin food that causeinjury, like glass, jewelry, bandages, staples,hair,
and fingernails.
2Biological—germsthat cannot be seen, like parasites, bacteria andviruses
3Chemical—poisonous substances, like cleaning agents and pesticides.
Food safety introduction
* There is four reasonsof food-borne illness, what are they?
1. Bacteriaare the most common causesof food-borne illness. Bacteriagrow fastestwhen
they are
kept in the "Danger Zone". Bacteria are alive and need different conditions to survive and
multiply, but in general they need the following conditions to grow: food, moisture,
temperature and time. Somebacteria produce toxins which are poisonous and may make
people sick. Onekind of bacteria that you may have heard about is Salmonella;it is foundin
dairy foods, poultry and eggsand it cancausevery serious foodborneillness.
2. Virusescan also causefood-borne illness. HepatitisAis spread by avirus.
Someone canhave the virusand not know it. When afood worker with the virus
does not wash their hands well after using the toilet, the viruscan get on the food
workers hands and then into the food. Thisis one reason why the foodcode requires
that all food workers must wash their hands and wear single-use, non-latexgloves.
3. Parasitesare tiny worms or bugs that live in fishand meat. If they are frozen at a
specific temperature long enough or cooked long enough, parasiteswill be destroyed.
4. Chemicals,suchasrat bait or cleaners cancausesome foodborneillnesses.Keepall
chemicals in labeled containers and store chemicals away from food and food preparation
areas.
Unlike parasites, bacteria and virusesare not always killed by freezing. Theywill survive and
start growing again under the right conditions. It isimportant to understandwhenafoodis
contaminatedwith bacteria or viruses, the foodwill usuallysmellfine, looksafeandtaste
goodbut canstill makesomeonevery sick.
*Major FoodAllergens
*Personal Hygiene andCleanliness:
Food safety introduction
Teach yourself to be aware of where your hands are at all times. You must wash your hands every
time your hands or gloves become dirty or contaminated. Here are some examples of when to wash:
 when you first arrive at work
 when you return to work after breaks
 before you touch food, clean
utensils or work surfaces after you
touch your face, mouth or hair
 after covering a sneeze or a
cough with your hands after you
touch raw eggs, meat, fish, or
poultry
 after you smoke, drink, eat,
or handle money after
wiping your hands on your
clothes or apron
 after you smoke, drink, eat,
or handle money after
wiping your hands on your
clothes or apron
after you touch dirty dishes, garbage, or any other unclean surface after you use the toilet and before you
start working with food again
*Personal Appearance and Behavior
*Temperature Control
1-TheDanger Zone
Many of the foods you serve are ready-to-eat making it important to prevent the growth
of bacteria that may already be in the food. Temperature can be used to control the rapid
growth of harmfulbacteria.
Therange of temperatures between 41º Fand 135º Fis called the DangerZone.Bacteria
grow very quickly in this temperature range. Whenever possible, you must avoid having
foods in the dangerzone.If you are cooling or heating foods, you must do it in such a way
that food passesthrough the dangerzonequickly.
Food safety introduction
2-ColdHolding
Bacteriado not grow well at cold temperatures. Thisis why we store potentially
hazardousfood(time/temperature controlfor safetyfood) in the refrigerator, salad bar,
refrigerated display case,in ice or another approved method. Cold foods must be held at
41º For below. Useacalibrated metal stem thermometer to check the food’s temperature.
If you useice to keep the food cold on asalad bar or food display, be sure theice comesup
to the level of the food in the pan or dish. Besure to replace the ice asit melts. If the food
temperature is maintained below 41° F,then it must be discardedafter seven(7)days.
3- Hot Holding
Hot cooked foods must be held at 135º F.Someestablishments useasteam table, oven or
other approved equipment to keep the food hot. Besure to stir the food periodically in a
steam table to ensure the food is maintained hotthroughout.
*Thawing Foods
Freezingfood keepsmost bacteria from multiplying, but it does not kill them. If food is
allowed to enter the temperature danger zoneof 41 °F–135°F,bacteria will grow rapidly.
There are four acceptable methods for thawing food: in arefrigerator, under coldrunning
water, in amicrowave, or aspart of the cookingprocess.
Usegood production planning to determine the quantity of food needed and when food
should be thawed in advance. Indicate preparation suchasthawing that needs to be doneon
the daily production record. Useone of the foursafemethods when thawing frozen foods.
1. Thaw frozen food in the refrigerator at a temperature at or below 41 °F.
◊ Place packages of frozen food in a pan so that juices cannot drip on other foods.
◊ Change the drip pan when liquid is visible in the pan.
◊ Allow adequate time for thawing. Asmall quantity of food may thaw in one day, while a
large product suchasaturkey may take several days.
2. Thawfrozen food completely submerged under clean, drinkable running water.
◊ Thewater temperature should be 70 °For below.
◊ The water should be at sufficient velocity asto agitate and float off loose particles in an
overflow.
◊ Ready-to-eat foods should never be allowed to riseabove 41 °F.
◊ Foodsthat will be cooked should never be allowed to rise above 41 °Ffor more than 4
hours, including thawing and cooking time or thawing and chillingtime.
3. Thawfrozen food in amicrowave oven only if it will be cooked immediately.
4. Thawfrozen food aspart ofthe cooking process. This method typically is used
for products suchasfrozen patties, nuggets, pizza,lasagna,chili, soup, and
vegetables.
Monitor thawingprocessfor frozenfoods.
•Checktemperature of food during the thawingprocessusing a temperature measuring
device.
◊ Forthawingaspart of the cookingprocess,temperatures shouldbecheckedasthey
wouldbe for cooking.Foodshouldbeheated to the internal cookingtemperature within
2 hours.
◊ Forrefrigeratorthawing,checkthe temperature at the endof the thawingprocess.If
the refrigerationunit isworkingproperly,the foodwill never exceed41°F.
◊ Formicrowavethawing,foodshouldbecookedimmediatelyandtemperature
checkedat the endof the cookingprocess,whichshouldnot exceed2 hours.
◊ Forthawingin runningwater, checkthe temperature of the foodevery 30 minutes.
•Checkfood temperatureswith a clean, sanitized,and calibrated thermometer.
•Check the water temperature with a clean, sanitized,and calibrated thermometerif
coldrunningwater isusedfor thawing.
•Record the temperature and the time the temperature ischecked.Takecorrective
action if appropriatethawingtemperature of the foodisnotmet.
•If water temperature is warmer than 70°Ffrom the tap, useanotherthawing
method.
•Record corrective actionstaken.
*CookingTemperatures
Food safety introduction
* CoolingFoods
Cooling is a risky step in food preparation since the temperature of the food
will be exposed and pass through the Danger Zone. Most refrigerators and
equipment are not capable of rapidly cooling large volumes of food. It is very
difficult to cool foods fast enough to keep them safe, especially during the
summer. Food should not be left out to cool at room temperature. Once the
temperature of the food falls below 135º F, it should be cooled on ice or in
the refrigerator.
Thebest approach to cooling is to avoid it whenever possible. Food commonly cooked
in two or more steps (like chicken wings, deep fried tacos and eggsrolls) are much
safer if the steps are combined intojust one longer cooking step.
1Splitting large containers of hot food into multiple, small, shallow, metal
containers, no greater than 4 inches deep, uncovered and stirring allows for faster
cooling in the refrigerator. Placecontainers in an area in the refrigerator withgood
air circulation.
2For large solid food like meat loaf or turkey, cut the food into smaller pieces and
spread
it out on a tray, place it incompletely covered into the refrigerator in
an area with good air circulation.
3For foods you can stir like soups, gravy or refried beans, placing the container
of food into an ice bath with the ice at the product line will greatly speed up
cooling.
4Ice wands, which are filled with water and then
frozen, can be placed into hot food. By
combining ice wands with an ice bath, it createsa
very effective cooling process for soups, gravies
and sauces.
*If you are preparing acold salad, like potato salad or eggsalad, from hot ingredients,cool
all the ingredients first in the refrigerator, prior to mixing.
Whatever the method used, the food must be cooled down from 135°F to 70°F within two
(2) hours and from
70°Fdown to 41°F within another four (4) hours, or assoon is passible, but not more than
that.
six (6) hours may seemlike along time to cool foods, but most foods will not cool this
quickly unless you assist in the process. Useacalibrated stem thermometer to makesure
the cooling methods you are using areadequate
* Reheating Food
Food that has been cooked and then cooled may need to be heated again.
When you reheat food, do it quickly (within one hour) to 165° F, regardless of
its original cooking temperature. For example, if you cook meatloaf on Monday
to 155º F and you cool it down properly; now you want to serve leftovers on
Tuesday’s buffet line, you must reheat the meatloaf to 165º F.
Theright way to do this is using stove burners,
microwave ovens, convection ovens or steamers.
Stir the food to be sure that all parts of it are hot.
Thenuseyour calibrated metal stem
thermometer to check thetemperature.
IMPORTANT:Donot place cold foods onto a
steam table; asthe food will not be reheated
quickly enough allowing it to be exposed to the
“Danger Zone” for along time. Foodshouldonly
be reheated once.
* The Importance of Time
Most (but not all) harmful bacteria need time to grow to dangerous levels.Thisis
why holding food at safetemperatures is important. Thisis also why cooling and
reheating should take place asquickly aspossible.
Food safety introduction
* FoodStorageLimits
Foodshould always be used in the order it was received.All arriving foods should be
marked with adate, sothat you know which inventory to useand always usetheFIFO
method; First In, FirstOut.
In addition, any ready-to-eat potentially hazardous food (time/temperature control for
safety food) must be marked with adiscard date at the time of opening or preparation.
Thesefoods should be maintained at 41º For lessand the discard date should be no more
than sevendaysafter opening, cooking or preparing.
*FoodsFromApprovedSources
Use food that comes from sources that are approved by the HealthAuthority. Meat, poultry
and dairy products must come from facilities regularly inspected by the "USDA".Look for
"Pasteurized" on milk. Shellfish, suchasraw clams, oysters, scallops, and mussels, must
come from approved sources and carry atag that states where it camefrom. Theseshellfish
tags must be savedand kept on file for at least 90 daysafter the product is sold or
consumed. Canned foods, fresh foods and dairy products must come from companies,
brokers or dairies that have been inspected by aregulatory agency.All packaged food must
have alabel or seal on the packaging that saysthe name of the processor or distributor, the
name of the food, and theingredients.
*Food LeftAtTheTable
Oncecustomers have eaten and they leave food like chips, rolls and bread on aplate or at
the table, you must throw it away.YouCANNOTserve it again. Unopened packagesof
crackers,jelly, butter, candy or sugarmay be served again.
* CrossContaminationandFoodStorage
Asafood handler you must prevent cross-contamination. Cross-contamination happens
when bacteria and viruses are spread or transferred from one place to another, suchas
when raw or unclean foods get into foods that are ready-to-eat foods. Here are some
important ways that you canpreventcross-contamination:
In the refrigerator: Don't let raw meat, fish, poultry or eggs drip onto foods that will not
be cooked before serving; store raw meat, fish, and poultry in separate containers on
the lowest shelves of the refrigerator. Rawmeats should be stored according to their
cooking temperature. Washyour hands immediately after handling raw meat, fish,
poultry, or eggs.
Never store foods that will not be cooked before serving in thesamecontainer asraw
meat, fish, poultry oreggs.
Useahard cutting surface or aboard that is smooth and non-absorbent, with no splitsor
holes where bacteria cancollect.
Wash,rinse and sanitize the cutting or work surface and all the utensils andknives
after cutting raw meat, fish orpoultry.
Properly wash your hands after handling raw foods.
*Sanitizing
Using asanitizer improperly canbe dangerous. Using too much sanitizer can be toxic
to humans and having too little will not sanitize or destroy bacteria and viruses, so
makesure you know how to prepare and usesanitizers in yourestablishment.
Youshould always useclean wiping cloths to sanitize counter tops, tables, cutting
boards and equipment. Bacteria cangrow very quickly in damp cloths. That is why
all wiping cloths should be stored in the sanitizing solution that is mixed to proper
concentration between uses.Usethe appropriate test strips to verify the
concentration of the sanitizer. Chlorine sanitizing solution should be between 50
and 100 parts per million (ppm); QuaternaryAmmonia should be used accordingto
the manufacturesspecifications.
Besure the sanitizing solution is always at the proper concentration by changing the
sanitizing solution asneeded, usually every 2-3 hours depending on usage. Donot let it
become dirty; food debris usesup the sanitizer quickly. Donot mix in otherchemicals or
soapbecause it changesthe effectiveness of thesanitizer.
*Manual DishWashing
Keepingkitchens and equipment clean is important for food safety. Cleankitchens will
discourage unwanted pests like cockroaches and mice. Evensurfaces that look clean
may still have harmful bacteria and viruses on them that you can’t see.Sanitizing
removes these bacteria and viruses.
Food safety introduction
Dishes,utensils, and equipment that touch food must be washed using thefollowing
five steps:
1.Pre-scrape. Removeleftover food and grease from the dishes and throw itaway.
2.Wash.In the 1st sink, thoroughly wash the dishes with detergent and hotwater.
3.Rinse.In the 2nd sink, rinse the dishes in clean hot water to remove the soap.
(Mixing detergent withsanitizer canprevent the disinfectant from killing the bacteria
and viruses.)
4. Sanitize. In the 3rd sink, the dishes must be sanitized in warm water. The sanitizer
shall be at the right concentration per manufacturer specification byusing
the appropriate test strip. Thedishes should remain completely submerged in the
solution for at least 30seconds.
5.Air-dry. Placeall dishes and utensils on the drain board or rack and letthem air-dry.
Donot useatowel to dry them because atowel will put bacteria and viruses back on
your clean dishes.
*ToxicChemicalsandPest Control
Accidental poisonings from carelessuseof chemicals in food operations happen
frequently. All items suchaslotions, medicines, soaps,detergents, sanitizers and other
chemicals must be stored separately from food, utensils and food work areas either in
alocked storage cabinet or below asink. If the chemical is not necessaryto the
functioning of the food business, it should not be kept there at all. Any container used
for chemicals must be labeled. If the chemical is transferred into another container,
suchasaspray bottle, this container must be labeled too
Food safety introduction
Food safety introduction
Food safety introduction
Food safety introduction
*Pest Control
Pesticide usein food facilities is very restricted. No pesticide may be applied except by a
licensed pesticide applicator. Anypesticide the licensed applicator usesmust be
specifically approved for food service use. No pesticides or pesticide equipment canbe
stored at the foodbusiness.
Thebest way to control cockroaches, mice, ants, flies and other pests is to keep the
establishment and garbage areasclean, eliminate hiding places and routes of entry, and
seal all cracksand crevices. Cockroaches, flies, weevils, ants, mice and rats are some of the
pests that can get into a food business. Don't let them in and don't let them eat.
Food safety introduction

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Food safety introduction

  • 2. *What makesfood unsafe? According to the Center for Disease Control, it is estimated that each year in the United States alone thereare 76 million casesof foodborne illness resulting in 325,000 hospitalizations and 5,000 deaths. Thisis why all food service workers must learn how to prevent illness by following the methods used in this book to servesafefood.
  • 3. *What makespeople sickfrom food ? People can get sick when they eat food contaminated with one of the three major hazards.Thesehazards include: 1Physical—objectsin food that causeinjury, like glass, jewelry, bandages, staples,hair, and fingernails. 2Biological—germsthat cannot be seen, like parasites, bacteria andviruses 3Chemical—poisonous substances, like cleaning agents and pesticides.
  • 5. * There is four reasonsof food-borne illness, what are they? 1. Bacteriaare the most common causesof food-borne illness. Bacteriagrow fastestwhen they are kept in the "Danger Zone". Bacteria are alive and need different conditions to survive and multiply, but in general they need the following conditions to grow: food, moisture, temperature and time. Somebacteria produce toxins which are poisonous and may make people sick. Onekind of bacteria that you may have heard about is Salmonella;it is foundin dairy foods, poultry and eggsand it cancausevery serious foodborneillness.
  • 6. 2. Virusescan also causefood-borne illness. HepatitisAis spread by avirus. Someone canhave the virusand not know it. When afood worker with the virus does not wash their hands well after using the toilet, the viruscan get on the food workers hands and then into the food. Thisis one reason why the foodcode requires that all food workers must wash their hands and wear single-use, non-latexgloves.
  • 7. 3. Parasitesare tiny worms or bugs that live in fishand meat. If they are frozen at a specific temperature long enough or cooked long enough, parasiteswill be destroyed.
  • 8. 4. Chemicals,suchasrat bait or cleaners cancausesome foodborneillnesses.Keepall chemicals in labeled containers and store chemicals away from food and food preparation areas. Unlike parasites, bacteria and virusesare not always killed by freezing. Theywill survive and start growing again under the right conditions. It isimportant to understandwhenafoodis contaminatedwith bacteria or viruses, the foodwill usuallysmellfine, looksafeandtaste goodbut canstill makesomeonevery sick.
  • 12. Teach yourself to be aware of where your hands are at all times. You must wash your hands every time your hands or gloves become dirty or contaminated. Here are some examples of when to wash:  when you first arrive at work  when you return to work after breaks  before you touch food, clean utensils or work surfaces after you touch your face, mouth or hair  after covering a sneeze or a cough with your hands after you touch raw eggs, meat, fish, or poultry  after you smoke, drink, eat, or handle money after wiping your hands on your clothes or apron  after you smoke, drink, eat, or handle money after wiping your hands on your clothes or apron after you touch dirty dishes, garbage, or any other unclean surface after you use the toilet and before you start working with food again
  • 14. *Temperature Control 1-TheDanger Zone Many of the foods you serve are ready-to-eat making it important to prevent the growth of bacteria that may already be in the food. Temperature can be used to control the rapid growth of harmfulbacteria. Therange of temperatures between 41º Fand 135º Fis called the DangerZone.Bacteria grow very quickly in this temperature range. Whenever possible, you must avoid having foods in the dangerzone.If you are cooling or heating foods, you must do it in such a way that food passesthrough the dangerzonequickly.
  • 16. 2-ColdHolding Bacteriado not grow well at cold temperatures. Thisis why we store potentially hazardousfood(time/temperature controlfor safetyfood) in the refrigerator, salad bar, refrigerated display case,in ice or another approved method. Cold foods must be held at 41º For below. Useacalibrated metal stem thermometer to check the food’s temperature. If you useice to keep the food cold on asalad bar or food display, be sure theice comesup to the level of the food in the pan or dish. Besure to replace the ice asit melts. If the food temperature is maintained below 41° F,then it must be discardedafter seven(7)days.
  • 17. 3- Hot Holding Hot cooked foods must be held at 135º F.Someestablishments useasteam table, oven or other approved equipment to keep the food hot. Besure to stir the food periodically in a steam table to ensure the food is maintained hotthroughout.
  • 18. *Thawing Foods Freezingfood keepsmost bacteria from multiplying, but it does not kill them. If food is allowed to enter the temperature danger zoneof 41 °F–135°F,bacteria will grow rapidly. There are four acceptable methods for thawing food: in arefrigerator, under coldrunning water, in amicrowave, or aspart of the cookingprocess.
  • 19. Usegood production planning to determine the quantity of food needed and when food should be thawed in advance. Indicate preparation suchasthawing that needs to be doneon the daily production record. Useone of the foursafemethods when thawing frozen foods. 1. Thaw frozen food in the refrigerator at a temperature at or below 41 °F. ◊ Place packages of frozen food in a pan so that juices cannot drip on other foods. ◊ Change the drip pan when liquid is visible in the pan. ◊ Allow adequate time for thawing. Asmall quantity of food may thaw in one day, while a large product suchasaturkey may take several days.
  • 20. 2. Thawfrozen food completely submerged under clean, drinkable running water. ◊ Thewater temperature should be 70 °For below. ◊ The water should be at sufficient velocity asto agitate and float off loose particles in an overflow. ◊ Ready-to-eat foods should never be allowed to riseabove 41 °F. ◊ Foodsthat will be cooked should never be allowed to rise above 41 °Ffor more than 4 hours, including thawing and cooking time or thawing and chillingtime.
  • 21. 3. Thawfrozen food in amicrowave oven only if it will be cooked immediately.
  • 22. 4. Thawfrozen food aspart ofthe cooking process. This method typically is used for products suchasfrozen patties, nuggets, pizza,lasagna,chili, soup, and vegetables.
  • 23. Monitor thawingprocessfor frozenfoods. •Checktemperature of food during the thawingprocessusing a temperature measuring device. ◊ Forthawingaspart of the cookingprocess,temperatures shouldbecheckedasthey wouldbe for cooking.Foodshouldbeheated to the internal cookingtemperature within 2 hours. ◊ Forrefrigeratorthawing,checkthe temperature at the endof the thawingprocess.If the refrigerationunit isworkingproperly,the foodwill never exceed41°F. ◊ Formicrowavethawing,foodshouldbecookedimmediatelyandtemperature checkedat the endof the cookingprocess,whichshouldnot exceed2 hours. ◊ Forthawingin runningwater, checkthe temperature of the foodevery 30 minutes. •Checkfood temperatureswith a clean, sanitized,and calibrated thermometer. •Check the water temperature with a clean, sanitized,and calibrated thermometerif coldrunningwater isusedfor thawing. •Record the temperature and the time the temperature ischecked.Takecorrective action if appropriatethawingtemperature of the foodisnotmet. •If water temperature is warmer than 70°Ffrom the tap, useanotherthawing method. •Record corrective actionstaken.
  • 26. * CoolingFoods Cooling is a risky step in food preparation since the temperature of the food will be exposed and pass through the Danger Zone. Most refrigerators and equipment are not capable of rapidly cooling large volumes of food. It is very difficult to cool foods fast enough to keep them safe, especially during the summer. Food should not be left out to cool at room temperature. Once the temperature of the food falls below 135º F, it should be cooled on ice or in the refrigerator. Thebest approach to cooling is to avoid it whenever possible. Food commonly cooked in two or more steps (like chicken wings, deep fried tacos and eggsrolls) are much safer if the steps are combined intojust one longer cooking step.
  • 27. 1Splitting large containers of hot food into multiple, small, shallow, metal containers, no greater than 4 inches deep, uncovered and stirring allows for faster cooling in the refrigerator. Placecontainers in an area in the refrigerator withgood air circulation. 2For large solid food like meat loaf or turkey, cut the food into smaller pieces and spread it out on a tray, place it incompletely covered into the refrigerator in an area with good air circulation. 3For foods you can stir like soups, gravy or refried beans, placing the container of food into an ice bath with the ice at the product line will greatly speed up cooling. 4Ice wands, which are filled with water and then frozen, can be placed into hot food. By combining ice wands with an ice bath, it createsa very effective cooling process for soups, gravies and sauces.
  • 28. *If you are preparing acold salad, like potato salad or eggsalad, from hot ingredients,cool all the ingredients first in the refrigerator, prior to mixing. Whatever the method used, the food must be cooled down from 135°F to 70°F within two (2) hours and from 70°Fdown to 41°F within another four (4) hours, or assoon is passible, but not more than that. six (6) hours may seemlike along time to cool foods, but most foods will not cool this quickly unless you assist in the process. Useacalibrated stem thermometer to makesure the cooling methods you are using areadequate
  • 29. * Reheating Food Food that has been cooked and then cooled may need to be heated again. When you reheat food, do it quickly (within one hour) to 165° F, regardless of its original cooking temperature. For example, if you cook meatloaf on Monday to 155º F and you cool it down properly; now you want to serve leftovers on Tuesday’s buffet line, you must reheat the meatloaf to 165º F. Theright way to do this is using stove burners, microwave ovens, convection ovens or steamers. Stir the food to be sure that all parts of it are hot. Thenuseyour calibrated metal stem thermometer to check thetemperature. IMPORTANT:Donot place cold foods onto a steam table; asthe food will not be reheated quickly enough allowing it to be exposed to the “Danger Zone” for along time. Foodshouldonly be reheated once.
  • 30. * The Importance of Time Most (but not all) harmful bacteria need time to grow to dangerous levels.Thisis why holding food at safetemperatures is important. Thisis also why cooling and reheating should take place asquickly aspossible.
  • 33. Foodshould always be used in the order it was received.All arriving foods should be marked with adate, sothat you know which inventory to useand always usetheFIFO method; First In, FirstOut. In addition, any ready-to-eat potentially hazardous food (time/temperature control for safety food) must be marked with adiscard date at the time of opening or preparation. Thesefoods should be maintained at 41º For lessand the discard date should be no more than sevendaysafter opening, cooking or preparing.
  • 34. *FoodsFromApprovedSources Use food that comes from sources that are approved by the HealthAuthority. Meat, poultry and dairy products must come from facilities regularly inspected by the "USDA".Look for "Pasteurized" on milk. Shellfish, suchasraw clams, oysters, scallops, and mussels, must come from approved sources and carry atag that states where it camefrom. Theseshellfish tags must be savedand kept on file for at least 90 daysafter the product is sold or consumed. Canned foods, fresh foods and dairy products must come from companies, brokers or dairies that have been inspected by aregulatory agency.All packaged food must have alabel or seal on the packaging that saysthe name of the processor or distributor, the name of the food, and theingredients.
  • 35. *Food LeftAtTheTable Oncecustomers have eaten and they leave food like chips, rolls and bread on aplate or at the table, you must throw it away.YouCANNOTserve it again. Unopened packagesof crackers,jelly, butter, candy or sugarmay be served again.
  • 36. * CrossContaminationandFoodStorage Asafood handler you must prevent cross-contamination. Cross-contamination happens when bacteria and viruses are spread or transferred from one place to another, suchas when raw or unclean foods get into foods that are ready-to-eat foods. Here are some important ways that you canpreventcross-contamination: In the refrigerator: Don't let raw meat, fish, poultry or eggs drip onto foods that will not be cooked before serving; store raw meat, fish, and poultry in separate containers on the lowest shelves of the refrigerator. Rawmeats should be stored according to their cooking temperature. Washyour hands immediately after handling raw meat, fish, poultry, or eggs. Never store foods that will not be cooked before serving in thesamecontainer asraw meat, fish, poultry oreggs.
  • 37. Useahard cutting surface or aboard that is smooth and non-absorbent, with no splitsor holes where bacteria cancollect. Wash,rinse and sanitize the cutting or work surface and all the utensils andknives after cutting raw meat, fish orpoultry. Properly wash your hands after handling raw foods.
  • 38. *Sanitizing Using asanitizer improperly canbe dangerous. Using too much sanitizer can be toxic to humans and having too little will not sanitize or destroy bacteria and viruses, so makesure you know how to prepare and usesanitizers in yourestablishment. Youshould always useclean wiping cloths to sanitize counter tops, tables, cutting boards and equipment. Bacteria cangrow very quickly in damp cloths. That is why all wiping cloths should be stored in the sanitizing solution that is mixed to proper concentration between uses.Usethe appropriate test strips to verify the concentration of the sanitizer. Chlorine sanitizing solution should be between 50 and 100 parts per million (ppm); QuaternaryAmmonia should be used accordingto the manufacturesspecifications.
  • 39. Besure the sanitizing solution is always at the proper concentration by changing the sanitizing solution asneeded, usually every 2-3 hours depending on usage. Donot let it become dirty; food debris usesup the sanitizer quickly. Donot mix in otherchemicals or soapbecause it changesthe effectiveness of thesanitizer.
  • 40. *Manual DishWashing Keepingkitchens and equipment clean is important for food safety. Cleankitchens will discourage unwanted pests like cockroaches and mice. Evensurfaces that look clean may still have harmful bacteria and viruses on them that you can’t see.Sanitizing removes these bacteria and viruses.
  • 42. Dishes,utensils, and equipment that touch food must be washed using thefollowing five steps: 1.Pre-scrape. Removeleftover food and grease from the dishes and throw itaway. 2.Wash.In the 1st sink, thoroughly wash the dishes with detergent and hotwater. 3.Rinse.In the 2nd sink, rinse the dishes in clean hot water to remove the soap. (Mixing detergent withsanitizer canprevent the disinfectant from killing the bacteria and viruses.) 4. Sanitize. In the 3rd sink, the dishes must be sanitized in warm water. The sanitizer shall be at the right concentration per manufacturer specification byusing the appropriate test strip. Thedishes should remain completely submerged in the solution for at least 30seconds. 5.Air-dry. Placeall dishes and utensils on the drain board or rack and letthem air-dry. Donot useatowel to dry them because atowel will put bacteria and viruses back on your clean dishes.
  • 43. *ToxicChemicalsandPest Control Accidental poisonings from carelessuseof chemicals in food operations happen frequently. All items suchaslotions, medicines, soaps,detergents, sanitizers and other chemicals must be stored separately from food, utensils and food work areas either in alocked storage cabinet or below asink. If the chemical is not necessaryto the functioning of the food business, it should not be kept there at all. Any container used for chemicals must be labeled. If the chemical is transferred into another container, suchasaspray bottle, this container must be labeled too
  • 48. *Pest Control Pesticide usein food facilities is very restricted. No pesticide may be applied except by a licensed pesticide applicator. Anypesticide the licensed applicator usesmust be specifically approved for food service use. No pesticides or pesticide equipment canbe stored at the foodbusiness.
  • 49. Thebest way to control cockroaches, mice, ants, flies and other pests is to keep the establishment and garbage areasclean, eliminate hiding places and routes of entry, and seal all cracksand crevices. Cockroaches, flies, weevils, ants, mice and rats are some of the pests that can get into a food business. Don't let them in and don't let them eat.