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Food Safety
“What You Need to Know”
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What is a Health Inspector?
Environmental Health Inspector
Sanitarian
Epidemiologist
All intertwine
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What we Do Conduct Health Inspections
Write reports (example in white)
Conduct Food borne Illness Investigations
Teach Food Safety Classes
Public Health Education
Plan Reviews
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Indiana Food Code(Green Example)
Where does it come from? Food & Drug Administration
Model Code The “trickle” effect
State of Indiana Adoption of Code
The Counties then adopt the Code
http://www.in.gov/isdh/regsvcs/foodprot/pdf/410_iac_7-24.pdf
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Demonstration of Knowledge Requirement
Section 119 of the Indiana Food Code (410 IAC 7-24-119)
State regulation requires that a food service manager must be responsible to prevent the transmission of a foodborne illness
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What's the Difference?
Food Allergy
Food Intolerance
Food borne Illness
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Different Ways people get sick from
food? Physical
Chemical
Biological
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What does bacteria need to grow?
FAT-TOM
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Potentially Hazardous Food(PHF)
Moist Protein rich Low acid
Supports the rapid growth of bacteria
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1 0 0:002 1 0:204 2 0:408 3 1:0016 4 1:2032 5 1:4064 6 2:00128 7 2:20256 8 2:40512 9 3:001,024 10 3:202,048 11 3:40
4,096 12 4:00
No. of No. of Elapsed Cells Generations Time
8,192 134:2016,384 144:4032,768 155:0065,536 165:20131,072 175:40
262,144 186:00524,288 196:201,048,579 206:40
No. of No. of Elapsed Cells Generations Time
Time and Temperature
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The Big Five
Salmonella E. Coli
Shigella Hepatitis A Norovirus
If you have been diagnosed with any of these, then you must be
excluded from the establishment.
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The health of food handlers can affect the safety of food served
Foodhandlers experiencing certain symptoms or illnesses pose a high risk of transmitting foodborne illness through the food to the persons consuming the food.
As a foodservice manager you are required to: Report - train your food handlers to report to you certain symptoms or
diagnosed illnesses Restrict - act to restrict them from food handling or exclude them from the
facility Release - release them from restrictions or exclusion when the symptom or
illness is overReport - Train your food handlers to report to you:
Restrict - Act to restrict or exclude them from food handling.
Release – release the restriction or exclusion from food handling.
When they experience the following symptomsDiarrheaFeverVomitingJaundiceSore throat with feverDischarges from eyes, nose or mouth
Restrict the food handler.They may not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service articles.
Remove the restriction when:They are free of the symptom that caused the restriction and no foodborne illnesses has occurred.They present a written medical release stating that their condition is noninfectious.
When they, or a family member, are diagnosed with the following diseasesTyphoid FeverShigellosisE. coli 0157:H7Hepatitis A
Exclude the food handler.They may not be present in the food facility.Report it to the health department.
Remove the exclusion when:They present a written medical release stating that their condition is no longer infectious.
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Working while sick
Hepatitis A Salmonella typhi Shigella spp. Escherichia coli 0157:H7 Norovirus
Diarrhea, Fever, Vomiting, Jaundice (yellow color to skin), Sore throat with fever
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Salmonella spp.
Associated with poultry products such as chicken and eggs
Control by cooking to 1650 F. for 15 seconds and use pasteurized eggs
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Escherichia coli 0157:H7
Associated with raw ground beef, unpasteurized juice
Control by cooking to 1550F. for 15 seconds and use pasteurized juice
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Shigella spp.
Associated with raw vegetables
Control by practicing proper personal hygiene and avoid cross contamination
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Hepatitis A
Virus Associated with water and
shellfish Control by practicing
proper personal hygiene and obtaining shellfish from approved sources
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The Problem withFoodborne Illness
Six million people a year get sick from food
Thousands of them die It costs over $8 million a year in medical
expenses and lost business Most restaurants that have an outbreak go
out of business Jobs are lost
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Recent Outbreaks
2006 Local Catering of a wedding 40 cases of flu like symptoms Caused by:
Norovirus Samples collected-labs confirmed Interviews found Bride had been sick
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Spinach RecallCurrently/2006
People Dying, Many ill A Vat contaminated with E Coli was
initially targeted.
Recent Findings-soil contaminated
Washing the spinach was not a option, E Coli was sucked up into the plants veins.
Investigation is ongoing
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The Top Ten Problems
Poor Personal Hygiene Practices Cross Contamination Improper Cleaning Food From Unsafe Sources Food Mixing
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Top Ten Continued… Improper Hot Holding Not Reheating Thoroughly Inadequate Cooking Over Prepping/Food Stored Too Long Improper Cooling of Cooked Food
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Personal Hygiene
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How can food handlers
contaminate food?
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Working while having an infected
wound
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It is the Manager’s responsibility to take action in preventing the transmission of foodborne disease from an infected
employee.
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Eating, Drinking, and Smoking around
Food
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Washing Hands after going to the Bathroom
80% of
Women
50% of
Men
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Handwashing The single most
important thing you can do to prevent foodborne illness.
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Proper Handwashing
Use warm water
Wet hands Use plain soap
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Proper Handwashing cont…
Put the brush and your fingertips under running water and scrub gently
Scrub for 20 seconds Rinse your hands with plenty of water
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Proper Handwashing cont…
Dry with disposable paper towels
Turn water off with paper towel
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When should you wash your hands?
Handling raw foods Change tasks in the kitchen Sneeze, cough Touch hair, face, or body Smoke break After using the restroom
Eat or drink Cleaning dishes, floor, etc. Handling trash Handling animals or plants Change gloves
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To wear gloves or not to wear gloves
Avoid bare hand contact with ready-to-eat foods
Change gloves after each task
Wash hands in between glove changes
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Uniforms
Clean uniforms
Proper hair restraints
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Jewelry
Watches and bracelets should not be worn
Wedding bands are allowed
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Fingernails
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Cleaning&
Sanitation
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What is the difference between Clean and
Sanitary?
Clean means “free of visible dirt”
Sanitary means “free of germs”
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Steps to Effective Sanitation
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Prewash or Presoak
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Wash (with soapy water)
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Rinse (with clean water)
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Sanitize 50 - 100 ppm Chlorine 200 ppm Quaternary
Ammonia 1800 F. Hot Water
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Air Dry
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Wash, Rinse, & Sanitize
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When should you sanitize food
contact surfaces and utensils?
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After each use
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Anytime when contamination may
occur
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When switching from raw foods to ready to eat foods
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At least every four hours when in continuous use
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Chemicals/sanitizers used in the
establishment should also be labeled with the common name
and
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Stored properly
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SEPARATION OF TOXICSTOXICS REFER TO DETERGENTS, SANITIZERS,
PESTICIDES, OR ANY OTHER MATERIAL THAT MAY BE HAZARDOUS TO YOUR HEALTH
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Wiping Cloths
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Food Source
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Home-canned products are not approved
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Shellfish
Purchase shellfish only from suppliers listed on the FDA’s Interstate Certified Shellfish Shipper’s List.
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Are they in sound condition?
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The spreading of germs from one food to
another
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Improper Food Storage
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Cross Contamination can occur in other ways such
as:
Touching raw foods with bare hands then touching ready-to-eat foods without washing hands.
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Not properly cleaning & sanitizing food contact
surfaces such as cutting boards between preparing raw foods and ready-to eat foods
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Juices and blood from raw meats dripping onto ready-to-
eat foods during storage
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Toxic chemicals stored around food and clean
utensils
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How can we prevent Cross Contamination
Avoid handling ready-to-eat foods with your bare hands; use single use gloves, deli paper, tongs, or other utensils
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Clean and sanitize food contact surfaces after each use
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Store ready-to-eat foods on shelves above raw animal foods or foods that require further cooking.
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Preventing Time &
Temperature Abuse
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Temperature
Freezing does not kill germs Almost all can grow between 410F.
and 1350F. (The Danger Zone) Most reproduce between 800F. And
1100F. Most are killed above 1400F.
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Controlling time and temperature of
potentially hazardous foods can prevent
food borne disease by preventing the
growth of bacteria.
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How do we measure temperatures?
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Metal Stem Probe Thermometer
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Calibrating a Thermometer
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Cooking and Reheating Foods to the Proper
Temperatures
Cooked vegetablesEggs for immediate
service, fish, & pork Hamburger, &
eggs for hot holdingPoultry, stuffed meats, &
reheating foods
1400F. for 15 seconds 1450F. for 15 seconds
1550F. for 15 seconds
1650F. for 15 seconds
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Holding Foods
410F or below
1350F or above
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Cooling FoodsCooling
0
20
40
60
80
100
120
140
160
0:00 0:30 1:00 1:30 2:00 2:30 3:00 3:30 4:00 4:30 5:00 5:30 6:00
Time
Temperature
1400F. to 700F. within 2 hours700F. to 410F. or less within 4 hours
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Improper Cooling Methods
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Placing foods in shallow pans
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Stirring the food while in an ice water bath
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Separating foods into smaller or thinner
portions
What’s wrong with this picture?
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THE END