foodsafetystudyguide - serve it up safe

Food Safety Study Guide

Food Handler

David SteckServe It Up Safe!

a dbajor:Novessent Consulting

fresh thinking in educationTampa, FL

813/781/8884

updated 9-Aug-11

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Introduction to Food Handling

It is estimated that foodborne illnesses cost the State of Florida $10 billion per year, and the United States approximately$152 billion per year (Tampa Tribune March 4, 2010, page. 4). The Tampa Trib says that "food borne illness is a serious burden toour society". Every year, 48 million people are sickened (this equates to about 4.0 million cases per year in Florida) and some3,100 people die due to food borne illness. The average cost of treating a foodborne illness is $1,964.

The leading cause of foodborne illnesses are pathogens (microorganisms that cause disease) usually transmitted by our hands orother bodily fluids. For this reason, Florida Statute 509.039 adopted by the Conference for Food Protection states that "Allemployees employed by a food service Establishment must have passed an approved test and received certification attestingthereto." This certification is evidence that you have the knowledge, skills and abilities to help reduce and/or prevent a foodborne illness in your establishment, and is good for 3 years. So let's get started on the road to understanding food borne illness,how to protect our customers and how to help mitigate liability and prevent our establishment from being closed by the healthdepartment due to the existence of conditions that might cause a food borne illness! All material contained herein is derived fromthe 2009 Model Food Code as written by the Food and Drug Administration (FDA).

1. Food Contamination

Lets start by understanding the basics of food contamination. There are 3 ways that food can become contaminated. They are:

1. Foodbome Infection- consumption of bacteria that causes illness.2. Foodbome Intoxication- Consumption of a pathogen or chemical that causes illness.3. Foodbome Toxin Mediated Infection(TMI)- Consumption of a pathogen who's by-product (waste) causes illness.

Cross contamination- the transfer of microorganism from one surface to anotherBiological- microorganisms, saliva and bloodPhysical- contaminants such as dirt, pest droppings, hair, bones, staples and paperclipsChemical- contaminants such as cleaners and detergents

Poor personal hygiene- the leading cause in the spread offoodborne illnesses. Avoid touching your face, nose, eyes or mouth

while working, and wash your hands frequently.

Time and temperature control- the temperature danger zone is between 41F and 135F. Do not allow food in this range for morethan 4 hours.

~ Frozen food- OF or lower~ Cold food- 41F or lower~ Hot food-135F or higher

Cleaning- the scraping of food off the food contact surface and then washing the utensils in hot soapy water.

Sanitizing- the killing of pathogens that might be living on the food contact surface after it was properly washed.

» Always Wash, Rinse & Sanitize in that order!

2. Foodborne Illness

Defined- illness caused by infectious or toxic substances that enter the body through the ingestion of food.

Microorganisms- a single cell organism not visible to the naked eye, like bacteria, viruses and parasites.

» Pathogens- microorganisms capable of causing disease and cannot be smelled or tasted (i.e. a "germ")

Bacteria (germs)- the planets earliest life form, are single-celled asexual micro-organisms that thrive in many (or any)different types of environments. Some varieties live in extremes of cold or heat, while others make their home in people'sintestines, where they help digest food. Most bacteria cause no harm to people.

Viruses (parasites)- acellular (have no cells) and are even smaller than bacteria and require living hosts - such as people,plants or animals- to multiply. Otherwise, they can't survive. When a virus enters your body, it invades some of your cellsand takes over the cell machinery, redirecting it to produce the virus. Perhaps the most important distinction betweenbacteria and viruses is that antibiotic drugs usually kill bacteria, but they aren't effective against viruses. In some cases, it


may be difficult to determine whether bacteria or a virus is causing your symptoms. Many ailments - such as pneumonia,meningitis and diarrhea - can be caused by either type of microbe.

Spoilage microorganisms- microorganisms capable of causing disease and can be smelled and tasted.FAT TOM- the conditions that provide a favorable environment for the growth of microorganisms.

~ Food~ Acidity~ Temperature~ Time~ Oxygen~ Moisture

PHF- Potentially Hazardous Foods like beef, chicken, dairy, soy, most sliced fruits/vegetables and shellfish.

Tes (Time & Temperature Control for Safety)- foods that must be controlled for time and temperature or they can support thatrapid growth of progressively harmful pathogens.Foodborne illnesses- the following (HESSN) are 5 of the more common foodborne illnesses, but there are thousands more ...

What is H.E.S.S.N? It is an acronym for the most prevalent foodborne illnesses:

Hepatitis A Hepatitis A is a contagious liver disease that results from infection with the Hepatitis A virus. It can range in severity from a mild illness lasting a fewweeks to a severe illness lasting several months. Hepatitis A is usually spread when a person ingests fecal matter - even in microscopic amounts - from contactwith objects, food, or drinks contaminated by the feces or stool of an infected person. Hepatitis A is usually spread when the Hepatitis A virus is taken in by mouthfrom contact with objects, food, or drinks contaminated by the feces (or stool) of an infected person. A person can get Hepatitis A through person to person contactwhen an infected person does not wash his or her hands properly after going to the bathroom and touches other objects or food or when a parent or caregiver does notproperly wash his or her hands after changing diapers or cleaning up the stool of an infected person. Hepatitis A can be spread by eating or drinking food or watercontaminated with the virus. This is more likely to occur in areas where there are poor sanitary conditions or poor personal hygiene. The food and drinks most likelyto be contaminated are fruits, vegetables, shellfish, ice, and water. In the United States, chlorination of water kills Hepatitis A virus that enters the water supply.Furthermore, foods can become contaminated at any point along the process: growing, harvesting, processing, handling, and even after cooking.

E. coli Escherichia coli are bacteria. Although most strains of E. coli are harmless, others can make you sick. Beef, especially undercooked or raw hamburger,produce, and unpasteurized milk, juices and ciders. E. coli causes diarrhea, vomiting and nausea. One prevalent form of E. coli that causes disease by producing atoxin called Shiga toxin. The bacteria that make these toxins are called Shiga toxin-producing E. coli. commonly identified as E. coli 0157:H7. When you hear newsreports about outbreaks of "E. colt' infections, they are usually talking about E. coli 0157. If there is fever, it usually is not very high (less than 101°F) and mostpeople recuperate within 5-7 days.

Shigella Shigella are bacteria that can infect the digestive tract and cause a wide range of symptoms, from diarrhea, cramping, vomiting, and nausea, to moreserious complications and illnesses. Poor hygiene causes Shigella to be easily passed from person to person and from infected individuals to food items. Sources:salads, unclean water, and any food handled by someone who is infected with the bacteria Infections, called shigellosis, sometimes go away on their own; in others,antibiotics can shorten the course of the illness. Shigellosis, which is most common during the summer months, usually affects kids, the elderly and the pregnant.These infections are very contagious and can be prevented with good band washing practices. Other symptoms ofshigelJosis include: abdominal cramps, high fever,loss of appetite, nausea, vomiting and/or painful bowel movements. In very severe cases of shigellosis, a person may have convulsions/seizures, a stiff neck, aheadache, extreme tiredness, and confusion. Shigellosis can also lead to dehydration and in rare cases, other complications, like arthritis, skin rashes, and kidneyfailure.

Salmonella Salmonellosis is an infection derived from the bacteria Salmonella and the most common cause of foodbome illness and responsible for 1.4 millioncases of foodbome illness a year. Salmonella is caused by raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurizeddairy products. Salmonella was discovered by an American scientist named Dr. Salmon, for whom it was named. Most persons infected with Salmonella developdiarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, insome persons, the diarrhea may be so severe that the patient needs to be hospitalized (due to dehydration). The elderly, infants, and those with impaired immunesystems are more Iikely to experience a severe case.

Norovirus Noroviruses are a group of related viruses that cause acute gastroenteritis (diarrhea) in humans. It is passed from person to person and from infectedindividuals to food items. Its source is any food contaminated by someone who is infected with this virus. The most common symptoms of acute gastroenteritiscaused by Noro are diarrhea, vomiting, and stomach pain. Noroviruses are found in the stool and vomit of infected people. People can become infected by eatingfood or drinking liquids that are contaminated with noro, touching surfaces or objects that are contaminated with noro, and then placing their hand in or near theirmouth and having direct contact with an infected person; for example, by exposure to the virus when caring for or when sharing food, drinks, or eating utensils withan infected person.

Exclusions v. Restrictions

Exclusion- if you are excluded from the food establishment, you may not be on site or in the building. If you have anyone

of the HESSN, you must be excluded from work.

Restriction- a restriction prohibits the employee from working with or around food or food service equipment. You must

be restricted if you have a sore throat, fever and/or runny nose. You could be sick or getting sick and putting your

operation and your guests at risk of a food borne illness.


3. Personal Hygiene

Bathing-' regular bathing is an important aspect of personal hygiene and preventing forborne illnesses.

Grooming- When you work in a food service operation, you must be well groomed at all times. This will present the best possible"product" to the guest as well as helping to prevent foodborne illnesses.

Clothing- clothing should be clean, sanitary and in good repair.~ Aprons- aprons should be washed and free of soilage.

Hair- hair should be neat, clean and restrained properly.

Jewelry- jewelry should be kept to a minimum, wearing on a plain metal band at the most.

Fingernails- fingernails should be short, clean and trimmed. Fake, acrylic or painted nails are prohibited.

Handwashing- wash your hands often, in hot water (lOOF) for 20 seconds.~ Bare hand contact with food- always MINIMIZE bare hand contact with food.

Gloves- Gloves should be worn anytime you are handling food. Change gloves anytime they are soiled or torn, you change tasks,handle a different kind of food or every 4 hours when performing the same task.

Handwashing techniques- use liquid soap, water that is 100F and wash for 20 seconds minimum. If you use a hand sanitizer, use ifafter your have properly washed your hands and never as a substitute.

Serving food- Holds plates from the bottom, never touch the eating surface of the plate, hold all utensils by the handle and all cupsfrom the handle or their bottom. Always use tongs when available and/or appropriate. Scoop ice with a long-handled non-breakable metal scoop (stores outside of the ice bin in a separate container).

Employee breaks- eating, drinking, smoking and using smokeless tobacco product while in a food service operation is prohibited.In some jurisdictions, you can drink if you use a covered container with a straw. These activities must be performed while onofficial employer-approved break if in fact these activities are condoned or tolerated by your employer.

Cuts. burns. sores- all cuts, burns and or sores must be reported to your supervisor regardless of how minor. They may impose athreat to the food operation.

4. The TDZFood thermometers- a bimetallic food thermometer is the best way to assure proper temperatures of the food you serve. Glass ormercury filled thermometers should not be used.

~ Sanitizing- always sanitize food thermometers between uses.

Thawing foodC- cook.R- refrigerate0- oven (microwave)W- water (under running water)

Thaw it as part of the cooking processput it under refrigeration to thaw itthaw it in the microwave (and then move it in to the conventional cooking process)run cool potable water (70F or lower) over the top of the food as it thaws

Holding hot food hot & cold food cold~ Hot is 135F or higher~ Cold is 41F or lower

Anything in between is the TOZ!2-stage cooling process

Cool foods from 135F (or hotter) down to 70F in 2 hours (or faster)Cool foods from 70F to 41F (or lower) in 4 hours (or faster)


Time & temperature controls-Poultry- 165 F for 15 secondsGround meats- 155 F for 15 secondsWhole meats- 145 F for 15 secondsFish/eggs- 145 F for 15 seconds

Reheating food- ALL FOODS should be re-heated to 165 F. When using a microwave, stir often (microwaves don't heat uniformly)

S. The Safe Food Handling Chain

Deliveries- should be scheduled during off-peak times

Checking all packaging- to be sure they are completely free of insect contamination and droppings

Rejecting deliveries- anytime you see insect contamination or ice crystals (a sign of repeated freeze/thaw)

Storage- Store all food, food equipment and related items in a cool dry room and 6" off the ground and away from the walls.

~ FIFO- First In First Out (always rotate all stock)

6. Cleaning & Sanitizing

Cleaning- removing food residue, dirt and grease.

Sanitizing- reducing harmful pathogens to safe levels.Hot water sanitizing- water that is 171F or hotter or 30 secondsChemical sanitizing- employment of Quats, Chlorine or Iodine in the proper concentration for 30 seconds

Using cool water near 70F

3 compartment sink Scrape Wash Rinse Sanitize AirDryIcomp 111comp 211 comp 31

(in that order)

7. Controlling Pests

Inspecting for pests- pests and insects can rapidly spread disease and pathogens to food and food contact surfaces

Preventing pests- 1) Deny pests access 2) keep a clean environment 3) use a licensed PCOcarefully inspect all deliveries for the presence of pests or insects

~ Refuse deliveries that show pests or insect infestation~ Dispose of all trash quickly and properly~ Keep all trash cans and dumpsters clean and free of unnecessary debris~ Keep screens on windows and vents properly sealed~ Be certain exterior doors have self-closing devices, door sweeps ad tight seals~ Never prop open exterior doors~ Cover and seal all opening around pipes, drains and vents~ Seal cracks in floors and walls~ Always use a licensed PCO (pest control operator)~ Keep restrooms clean, free of trash and sanitary at all times


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