Providing Safe Food
Key Terms
Foodborne Illness - A disease that is
carried or transmitted to people by food
Outbreak - An incident in which two or
more people experience the same illness
after eating the same food
Costs of Foodborne Illness
• Loss of Customers and Sales
• Loss of Prestige and Reputation
• Lawsuits Resulting in Lawyer and Court
Fees
• Increased Insurance Premiums
• Lowered Employee Morale
• Employee Absenteeism
• Need for Retraining Employees
• Embarrassment
Food Safety Programs
A Hazard Analysis Critical Control
Point (HACCP) system
• Identifies hazards within the flow of food
• Implements controls based on the
hazards identified
Receive
Store
Prepare
Cook
Hold
Cool
Reheat
High-Risk Populations
• Infants and young children
• Pregnant women
• Elderly people
• People taking certain medications
• People with weakened immune systems
Potentially Hazardous Foods (1)
Foods That Favor Rapid Microorganism
Growth
• Milk and Milk Products
• Sliced Melons
• Shellfish and Crustaceans
• Garlic-and-Oil Mixture
• Poultry
• Sprouts and Raw Seeds
Potentially Hazardous Foods (2)
• Tofu
• Fish
• Meat: Beef, Pork, Lamb
• Shell Eggs
• Baked or Broiled Potatoes
• Soy-Protein Foods
• Cooked Rice, Beans or Other Heat-Treated
Plant Foods
Food Safety Hazards
Biological
Chemical
Physical
Keeping Foods Safe
A well-designed food safety system
will establish controls to prevent:
• Time-temperature abuse
• Cross-contamination
• Poor personal hygiene
Key Practices
Controlling Time and Temperature
• Receive/store food quickly
• Store food at proper temperatures
• Minimize time food spends in the
Temperature Danger Zone (TDZ)
• Cook food to minimum safe internal
temperatures
• Hold food at proper temperatures
• Cool/reheat food properly
Key Practices
Practice Good Personal Hygiene
• Wash hands properly
• Observe strict rules for eating, drinking,
and smoking
• Prevent ill employees from working
• Maintain general personal cleanliness
Key Practices
Prevent Cross-Contamination
• Wash hands after handling raw foods
• Don’t allow raw foods to touch or drip
onto cooked or ready-to-eat foods
• Clean and sanitize food-contact
surfaces and cloths
The Mission of Food Safety
Manager’s Responsibility
• Meet regulations
• Food safety
People pose the greatest risk to food safety!
You are responsible for your
employees’ actions.
Contamination,
Food Allergies, and
Foodborne Illness
Foodborne Contamination
Biological Chemical
• Seafood Toxins • Toxic Metals
• Plant Toxins • Pesticides
• Mushroom Toxins • Cleaning
Products
Physical
• Foreign Objects
Biological Contaminants
Seafood Toxins
Ciguatera Shellfish Scombroid
Toxin Toxins Toxin
Purchase seafood from
a reputable supplier
Biological Contaminants
Plant Toxins
Mushroom Toxins
Establishments should
Toxic plant species andnot use wild
products
mushrooms
prepared withorthem
products made
should with them
be avoided
Chemical Contaminants
Metals
Should only be food-grade in utensils and
equipment used to prepare and store food
Pesticides
Should be applied only by a trained Pest
Control Operator (PCO)
Chemicals
Should be stored away from food
Physical Contaminants
Accidental Introduction of Foreign Objects
[picture]
Food Allergies
Some people are allergic to:
• Nitrites
• Sulfites
• Monosodium Glutamate (MSG)
Food Allergies
Keys to Protecting Guests
• Ensure that your team knows recipe
ingredients
• Be truthful if unsure about possible
recipe allergens
• Make sure all cooking utensils and
tableware are allergen-free
The Microworld
Key Concepts to Learn
Disease-Causing Microorganisms and the
Conditions They Need to Grow
Barriers for Controlling the Growth of
Microorganisms
Key Terms
Microorganism
Small living organism
Pathogen
A disease-causing microorganism
Toxin
Poison
Spoilage Microorganism
Microorganism that causes
spoilage, but not illness
Types of Pathogens
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness
Bacteria Viruses Parasites Fungi
Characteristics of Bacteria
• Living, single-celled
• Carried by food, water,
humans and insects
• Can reproduce rapidly
• Some survive freezing
• Some form spores
• Some spoil food; others cause disease
• Some cause illness by producing toxins
Characteristics of Bacteria
Growth Stages of Bacteria
Stationary
Death
Number of Bacteria
Log
Lag
Time
Characteristics of Bacteria
Bacterial Growth
Time 10 min 20 min 40 min 1 hour 1 hr 10 hrs
20 min
# of More
Cells 1 2 4 8 16 than 1
billion
Conditions for Growth
What Microorganisms Need to Grow
A T
Acidity Time
Conditions for Growth
Food
Microorganisms
require nutrients to
grow:
• Proteins
• Carbohydrates
Conditions for Growth
A Acidity
Pathogenic bacteria grow well at a
pH of 4.6 to 7.5
Raw Chicken Egg Yolks Butter
5.5-6.4 6.0-6.3 6.0-6.8
Conditions for Growth
Temperature
The Temperature Danger Zone
(TDZ)=40ºF to 140ºF (5ºC to 60ºC)
• Most microorganisms
grow well in the TDZ
• Some survive and grow
outside the TDZ
Conditions for Growth
T Time
Pathogenic
microorganisms can
grow to high levels if they
remain in the TDZ for
more than four hours
Conditions for Growth
Oxygen
Microorganisms have
different oxygen needs
for growth
• Aerobic needs oxygen to grow
• Anaerobic grows only when oxygen is
absent
• Facultative can grow with or without
oxygen
• Carbohydrates
Conditions for Growth
Moisture
Most potentially
hazardous foods have a
water activity of .85 or
above
Raw Chicken and Butter
Water Activities of .95-1.0
Controlling Growth
Make the food
more acidic
Raise or lower
the temperature
of the food
Lower the
water activity
Lessen the time
in the TDZ
Major Foodborne Illnesses
Major Foodborne Illnesses Caused
by Bacteria
• Salmonellosis • Bacillus cereus
• Shigellosis • Gastroenteritis
• Listeriosis • Botulism
• Staphylococcal food • Campylobacteriosis
poisoning • E. coli 0157:H7 EHEC
• Clostridium perfringens • Vibrio gastroenteritis
Enteritis • Yersiniosis
Bacteria Quickpoints
Salmonellosis
Type of Illness: Infection, possibly toxin-mediated
Symptoms Sources Foods Prevention
Involved
• Abdominal • Water • Poultry • Avoid cross-
cramps • Soil • Meat contamination
• Headache • Refrigerate
• Insects • Fish and
foods
• Nausea shrimp
• Animals • Cook poultry to
• Fever • Shell eggs 165ºF (74ºC)
• Human
• Diarrhea intestinal for 15 seconds
tract
Bacteria Quickpoints
Listeriosis
Type of Illness: Infection
Symptoms Sources Foods Prevention
Involved
• Nausea • Water • Unpasteurized • Use only
• Vomiting • Soil milk & cheese pasteurized
• Ice cream milk and dairy
• Diarrhea • Damp • Frozen Yogurt products
• Headache environments • Raw • Cook foods to
• Humans vegetables proper internal
• Persistent • Poultry and
Fever • Animals temperatures
meats • Avoid cross-
• Backache • Seafood
contamination
Bacteria Quickpoints
Staphylococcal Food Poisoning
Type of Illness: Intoxication
Symptoms Sources Foods Prevention
Involved
• Abdominal • Skin, hair, • Reheated • Wash hands
cramps nose, throat foods • Practice good
• Nausea • Infected • Ham and other personal
sores meats hygiene
• Retching
• Animals
• Diarrhea • Poultry
• Egg products
and other
proteins
Bacteria Quickpoints
Clostridium perfringens
Type of Illness: Toxin-mediated infection
Symptoms Sources Foods Prevention
Involved
• Abdominal • Human • Cooked meat • Use careful
pain intestinal time-
• Meat products
• Nausea tract temperature
• Animals • Poultry control when
• Dehydration cooling and
• Stew
• Diarrhea reheating
• Gravy
Bacteria Quickpoints
Botulism
Type of Illness: Intoxication
Symptoms Sources Foods Prevention
Involved
• Initially: • Animals or • Under-processed • Don’t use
vomiting, vegetables foods home-canned
constipation, or • Soil • Temperature- products
diarrhea • Water • Use careful
abused stored
• Later: fatigue, time-
foods
weakness, temperature
vertigo, blurred • Canned low-acid control for
vision foods sous vide and
• Untreated garlic- bulky foods
and-oil products
Bacteria Quickpoints
E. coli 0157:H7 EHEC
Type of Illness: Toxin-mediated infection
Symptoms Sources Foods Prevention
Involved
• Severe • Human • Raw and • Thoroughly
abdominal intestinal under-cooked cook ground
pain tract ground beef beef to 155oF
• Vomiting • Animals • Imported (68oC) for 15
cheeses seconds
• Diarrhea • Intestinal • Avoid cross-
(watery or tract of • Unpasteurized
contamination
bloody) cattle milk, apple • Practice good
cider, apple
personal
juice
hygiene
Viruses
• Can’t reproduce outside a living cell
• Do not require a PHF to be transmitted
• Usually contaminate food through
poor personal hygiene
• May survive freezing and cooking
• Contaminate food and water
Viruses
Major Foodborne Illnesses Caused by
Viruses
• Hepatitis A
• Norwalk Virus Gastroenteritis
• Rotavirus Gastroenteritis
Virus Quickpoints
Hepatitis A
Type of Illness: Infection
Symptoms Sources Foods Prevention
Involved
• Sudden onset • Human • Water and • Obtain shellfish
of fever intestinal and ice from approved
• General urinary • Shellfish sources
discomfort tract • Prevent hands
• Salads
• Contaminated from cross-
• Fatigue
water • Cold cuts and contamination
• Headache sandwiches • Ensure that food
• Nausea • Fruits and fruit handlers practice
juices good personal
hygiene
Virus Quickpoints
Norwalk Virus Gastroenteritis
Type of Illness: Infection
Symptoms Sources Foods Prevention
Involved • Obtain shellfish from
• Nausea • Human • Water approved sources
intestinal • Prevent hands from
• Vomiting • Shellfish (raw cross-contamination
tract or steamed) • Ensure that food
• Diarrhea
• Contaminated •
Raw handlers practice
• Abdominal water vegetables good personal
cramps hygiene
• Fresh fruits • Cook foods to
and salads minimum safe
internal
temperatures
Parasites
Need to live in or on a host organism
in order to survive
Host
Person Animal Plant
Parasites
Keys to Prevention
• Freeze properly
• Cook to proper temperatures
• Avoid cross-contamination
• Use sanitary water supplies
• Wash hands properly
Parasites
Major Foodborne Illnesses Caused
by Parasites
• Trichinosis
• Anisakiasis
• Giardiasis
• Toxoplasmosis
• Intestinal Cryptosporidiosis
• Cyclosporiasis
Parasite Quickpoints
Trichinosis
Type of Illness: Infection
Symptoms Sources Foods Prevention
Involved
• Nausea • Domestic pigs • Undercooked • Cook pork and
• Diarrhea • Wild game pork and wild other meats to
game minimum internal
• Abdominal cooking
• Sausages
pain temperatures
• Vomiting
(occasionally)
• Swelling
around eyes
Parasite Quickpoints
Anisakiasis
Type of Illness: Infection
Symptoms Sources Foods Prevention
Involved
• Tingling or • Marine fish • Raw, • Obtain seafood
tickling (especially undercooked, or from reputable
sensation in bottom improperly sources
throat feeders) frozen seafood, • Freeze fish
• Vomiting or especially cod, properly
haddock, fluke,
coughing up • Avoid eating raw
pacific salmon,
worms herring, flounder,
or partially
monkfish, or fish cooked fish and
used in sushi and shellfish
sashimi
Fungi
Commonly cause food spoilage, not illness
Fungi
Molds Yeast Mushrooms
Classifying Foodborne Illness
Foodborne Infections
Result when pathogens grow in intestines after a
person eats food contaminated by them
Foodborne Intoxications
Result from eating food containing poisonous
toxins
Foodborne Toxin-Mediated Infections
Result growing from toxins produced by the
pathogens growing in the intestines
Apply Your Knowledge
Prepare an outline for a discussion of the four
types of microorganisms. Include examples of
what microorganisms need to survive and
grow. Highlight the conditions managers have
the most influence over.
Keeping Food Safe in Storage
Storage Safety
Label FIFO
Keeping Food
Safe in Storage
Prevent Cross- Proper
Contamination Temperature
Storage Guidelines
• Use First In First • Keep areas clean
Out (FIFO) and dry
• Prevent cross- • Don’t overload
contamination
• Store food in
• Check food and
storage designated areas
temperatures • Discard
• Wrap and label potentially
foods hazardous foods
within seven days
Types of Storage
• Refrigerated
• Frozen
• Deep Chill
• Dry
• Cleaning supplies and chemicals
Cold Storage Temperatures
Food Temperature
Meat, Poultry, Fish, Eggs, 41ºF (5ºC) or lower
Dairy
Live Shellfish and 45ºF (7ºC) or lower
Crustaceans
Produce Storage temperatures
vary
Canned/Fry Foods 50ºF to 70ºF (10ºC to
21ºC)
Vacuum packed, plastic 40ºF (5ºC) or lower or as
pouch per manufacturer
Refrigerator Storage
Store raw meats
• Separately from
cooked/ready-to-eat
foods
• Below ready-to-
eat/prepared foods
• As indicated in
illustration
Chemicals/Cleaning Supplies
Store Chemicals and Cleaning Supplies
Away from Food Storage and
Preparation Areas
Apply Your Knowledge
What steps should be taken if a raw food has
dripped into a ready-to-eat/cooked product?
What steps could have been taken to avoid
this?
Protecting Food During
Preparation
Safe Foodhandling
It is your responsibility to handle
food safely during
• Preparation
• Cooking
• Cooling
• Reheating
Temperature Abuse
Temperature abuse is a major cause of
foodborne illness outbreaks
Four-Hour Rule
Four-Hour Rule
• Never let food remain in the temperature
danger zone for more than four hours
Exposure Time
• Accumulates from receiving through cooking
• Begins again when food is held, cooled, and
reheated
Cross-Contamination (1)
Methods for Preventing Cross-
Contamination During Preparation
• Prepare raw meat separately from
cooked/ready-to-eat foods
• Assign specific equipment for each food
• Use specific containers for each food
• Clean and sanitize food-contact surfaces
after each task
Cross-Contamination (2)
Methods for Preventing Cross-
Contamination During Preparation
• Use disposable or color-coded cleaning
cloths
• Consider using gloves for food preparation
and service
• Practice good personal hygiene
Thawing Foods Properly
Foods should be thawed
• Under refrigeration at 40ºF (5ºC) or less
• During submersion in running potable
water at 70ºF (21ºC)
• In the microwave, if cooked immediately
• As part of the cooking process; ensure
minimum internal temperature
Key Preparation Practices
• Prepare food in small batches
• Store prepared foods quickly
• Chill ingredients prior to use
• Use properly cooked/cooled leftover
meats
• Keep shell eggs at 40ºF (5ºC) or below
until use
• Wash fruits/vegetables before
cutting,combining, and cooking
Cooking Foods
• Cooking food to require minimum internal
temperatures kills microorganisms
• Cooking will not destroy spores or toxins
• Using a thermometer will determine that
food has been cooked properly
• Cooking is a critical control point for most
foods
Cooking Foods
Minimum Safe Internal Cooking Temps
Product Temperature
Poultry, stuffing, stuffed meats, stuffed pasta, 165ºF (74º) for 15 seconds
casseroles, field-dressed game
Pork, ham, bacon, injected meats 145ºF (63º) for 15 seconds
Ground or flaked meats including hamburger, ground 155ºF (69º) for 15 seconds
pork, flaked fish, ground game animals, sausage,
gyros
Beef and pork roasts (rare) 145ºF (63º) for 3 minutes
Beef steaks, veal, lamb, commercially raised game 145ºF (63º) for 15 seconds
animals
Fish 145ºF (63º) for 15 seconds
Shell eggs for immediate service 145ºF (63º) for 15 seconds
Any potentially hazardous food cooked in a 165ºF (74º); let food stand
microwave oven for 2 minutes after cooking
Cooling Foods
One-Stage (Four-Hour) Method
• Cool food from 140ºF to 41ºF (60ºC to
5ºC or lower within four hours
Two-Stage Method
• Cool food from 140ºF to 70ºF (60ºC to
21ºC within two hours, and to 41ºF
(5ºC) or lower in an additional four
hours
Safe Methods for Cooling
Ice-water bath
Blast chiller
Reduce portion size
Shallow pans
Reheating
Reheating Potentially Hazardous
Foods for Hot Holding
• Reheat food to an internal temperature
of 165ºF (74ºC) for fifteen seconds
within two hours
Protecting Food During
Service
Protecting Food
Cross- Time &
Contamination Temperature
Holding Foods for Service
When Holding Foods
• Keep cold foods cold and hot foods hot
• Measure internal temperatures at least
every two hours
• Choose food safety over food quality
Holding Foods for Service
• Never use hot-holding equipment to reheat
foods
• Hot-holding equipment must keep foods at
140ºF (60ºC) or higher
• Stir at regular intervals
• Keep foods covered
• Measure internal temperatures at least every
two hours
• Discard food after four hours if not held at or
above 140ºF (60ºC)
• Never mix fresh food with food being held
Cold-Holding Guidelines
• Cold-holding equipment must keep food at
40ºF (5ºC) or lower
• Do not store directly on ice
• Measure internal temperature at least every
two hours
• Keep foods covered
Rules for Food Bars
• Monitor the food bar
• Install sneeze guards or food shields
• Label food items
• Maintain proper temperatures
• Never mix fresh food with food being
replaced
• Separate raw foods from cooked and
ready-to-eat foods
• Seniors are required to use a clean plate
on return trips
Off-Site Services
Mobile, Temporary Kitchens, Vending,
Catering
• Use equipment designed to maintain safe
temperatures
• Clean and sanitize delivery vehicles
• Practice good personal hygiene
• Check internal food temperature regularly
• Label foods with instructions
• Provide safety guidelines for consumers
Safe Foodhandling
• Practice strict personal hygiene
• Monitor time and temperature
• Keep raw products and ready-to-eat foods separate
• Avoid cross-contamination during handling
• Cook to required minimal internal temperatures
• Hold hot foods at 140ºF (60ºC) or above; cold foods
at 41ºF (5ºC) or below
• Cool cooked foods properly
• Reheat to internal temperature of 165ºF (74ºC) for 15
seconds within two hours
The Safe Foodhandler
The Safe Foodhandler
Practices Keeps
Hand Self Clean
Hygiene
Avoids
Stays The Safe Unsanitary
Healthy Habits at
Foodhandler
Work
Wears
Clean, Reports
Appropriate Illness
Clothing
The Unsafe Foodhandler
How Foodhandlers Contaminate Food
• Diagnosed with a foodborne Illness
• Show symptoms of gastrointestinal illness
• Have infected lesions
• Exposed to an ill person
• Touch anything that may contaminate their
hands
Proper Handwashing
Proper Handwashing Procedure
1. Wet your hands with hot running water
2. Apply soap
3. Rub hands together for at least twenty
seconds
4. Clean under fingernails and between fingers
5. Rinse hands thoroughly under running water
6. Dry hands
Proper Handwashing
Wash hands after
• Using the restroom • Using chemicals
• Handling raw foods • Handling garbage
• Touching hair or • Clearing tables or
body busing dirty dishes
• Sneezing, coughing, • Touching aprons or
using handkerchief clothing
• Smoking, eating, • Touching other
drinking, chewing unsanitized surfaces
tobacco or gum
Glove Use
When to Change Gloves
• As soon as they become soiled
• Before beginning a different task
• At least every four hours during continual
use
• After handling raw meat and before handling
cooked or ready-to-eat foods
Proper/Improper Attire
Proper Improper
• Hair restrained • Hair not restrained
• Clean, short • Long fingernails,
fingernails, no jewelry, nail polish
jewelry or nail polish • Apron dirty and
• Apron clean stained
Improper Service
Illness and Injury
Handling Illness and Injury
• Bandage and cover cuts, burns, sores, and
skin infections
• Exclude foodhandlers diagnosed with a
foodborne illness from the establishment
• Exclude foodhandlers from working with or
around food if the have the following
symptoms:
– Fever –Sore throat
– Diarrhea – Jaundice
– Vomiting
Management’s Role
• Model proper behavior
• Establish proper policies
• Train food handlers
• Continue supervision and monitoring
• Remind and retrain
