Food Safety Sanitation and Personal Hygiene 1446146470 1

Food Safety, Sanitation, and Personal Hygiene
Food Safety, Sanitation, and

Personal Hygiene
BC Cook Articulation Committee

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Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation

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Cover image:
Salmon 104 F (https://www.flickr.com/photos/90246333@N08/8224056345/) by
ChefSteps (https://www.flickr.com/photos/90246333@N08/) used under a
CC-BY-license (https://creativecommons.org/licenses/by/2.0/)
Food Safety, Sanitation, and Personal Hygiene by go2HR is licensed under a Creative
Commons Attribution 4.0 International License, except where otherwise noted.
Contents
Preface v
Food Safety Regulations 1
An Approach to Food Safety 3
Causes of Foodborne Illnesses 6
Preventing Foodborne Illness 11
Receiving Practices 28
Storage Temperatures and Procedures 31
Food Rotation 38
Developing a Food Safety Plan 39
Workplace Sanitation 54
Key Takeaways and Activities 70
References 71
About the Authors 72
iv
Preface
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts
open textbooks developed to support the training of students and apprentices in
British Columbias foodservice and hospitality industry. Although created with
the Professional Cook, Baker and Meatcutter programs in mind, these have been
designed as a modular series, and therefore can be used to support a wide variety
of programs that offer training in foodservice skills.
Other books in the series include:
Basic Kitchen and Food Service Management
Working in the Food Service Industry
Workplace Safety in the Food Service Industry
Meat Cutting and Processing
Human Resources in the Food Service and Hospitality Industry
Nutrition and Labelling for the Canadian Baker
Understanding Ingredients for the Canadian Baker
Modern Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from

public and private post-secondary institutions.
v
Food Safety Regulations
1
In British Columbia, the Food Premises Regulation stipulates that:
(1) Every operator of a food service establishment must hold a certificate,

issued by a health officer, for the successful completion of the food
handler training program known as FOODSAFE or its equivalent.
(2) Every operator of a food service establishment must ensure that,
while the operator is absent from the food service establishment, at least
one employee present in the establishment holds the certificate referred
to in subsection (1).
Although food safety certification is only required of one person per shift, a
FOODSAFE certificate is recognized by many employers as a valuable and
necessary employee qualification and an industry best practice for all people
handling food.
FOODSAFE Level 1, B.C.s provincial food safety course, is available in
three ways: face to face, online, or through distance education (correspondence).
In order to obtain a FOODSAFE Level 1 certificate, you must take a course
through an approved training provider and pass an exam, which consists of 50
multiple-choice questions. A minimum score of 70% is required to pass the exam.
Once you have successfully completed both the course and the exam, you will be
registered in the BC Centre for Disease Control (BCCDC) database and receive
a FOODSAFE certificate.
All new FOODSAFE Level 1 certificates have a five-year expiry date. Once
your certificate expires, you must take a refresher course and achieve a grade of
80% on the refresher exam in order to be recertified.
For those in supervisory positions, the FOODSAFE Level 2 course offers
training in the management of food safety and food safety systems.
1. http://www.bclaws.ca/EPLibraries/bclaws_new/document/ID/freeside/11_210_99
1
FOOD SAFETY REGULATIONS 2
More information on FOODSAFE certification as well as other equivalent

food safety certificates can be found on the FOODSAFE website at
www.foodsafe.ca.
An Approach to Food Safety
Food safety does not happen by accident. To prepare safe food, you must follow
certain steps and procedures throughout the entire food preparation process.
You have to think, and you have to pay attention to how you prepare food to
make sure it is safe. You do this by developing a food safety plan. A good food
safety plan will make sure that anything that might make someone sick is under
control.
A basic food safety plan uses the HACCP method. HACCP stands for
hazard analysis critical control points. HACCP was originally developed by
NASA to make sure the food on their space flights was safe to eat. HACCP is not
a complicated process; it just means that you have to first identify the various
steps you must take when you prepare your menu items, then look for possible
sources of contamination, and then find ways to control these sources.
The HACCP approach
HACCP is an approach to food safety that is systematic and preventive. It is

recommended by the Codex Alimentarius Commission, the United Nations
international standards organization for food safety. HACCP is used by most
countries around the world and has been in use since the 1960s.
HACCP goes beyond inspecting finished food products. It helps to find,
correct, and prevent hazards throughout the production process. These include
physical, chemical, and biological hazards.
There are seven universally accepted HACCP principles. Every country that
uses HACCP follows these principles.
Principle 1: hazard analysis. A plan is laid out to identify all possible food
safety hazards that could cause a product to be unsafe for consumption, and the
measures that can be taken to control those hazards.
For example: At the cooking step of the production process, one of the
3
AN APPROACH TO FOOD SAFETY 4
identified hazards is the survival of pathogens due to inadequate cooking

time or temperature.
Principle 2: identifying critical control points. These are the points in the
production process where an action can be taken to prevent, eliminate, or reduce
a food safety hazard to an acceptable level.
For example: The cooking step is considered a critical control point
because control measures are necessary to deal with the hazard of pathogens
surviving the cooking process.
Principle 3: establishing critical limits for each critical control point. A
critical limit is the limit at which a hazard is acceptable without compromising
food safety.
For example: Critical limits at the cooking stage include specific time
and temperature for cooking the product.
Principle 4: establishing monitoring procedures for critical control points.
Highly detailed monitoring activities are essential to make sure the process
continues to operate safely and within the critical limits at each critical control
point.
For example: Monitoring procedures at a cooking critical control point
could include taking the internal temperature of the product with a
specialized thermometer.
Principle 5: establishing corrective actions. Actions must be taken to bring
the production process back on track if monitoring indicates that deviation from
critical limits has occurred. In food production, correcting problems before end-
stage production is far more effective than waiting until a product is finished to
test it.
For example: If the required internal temperature has not been reached,
a corrective action would require that the product be cooked further. If the
cooking temperature cannot be reached, another corrective action would call
for the product to be held and destroyed.
Principle 6: establishing verification procedures. Verification means
applying methods, procedures, tests, sampling and other evaluations (in addition
to monitoring) to determine whether a control measure at a critical control point
5 FOOD SAFETY, SANITATION, AND PERSONAL HYGIENE
is or has been operating as intended. Verification activities also ensure that the
monitoring and the corrective actions are done according to a companys written
HACCP program.
For example: Testing and calibrating thermometers is a verification
procedure that is important to ensure accurate readings. The easiest way
to test a thermometers accuracy is by submerging the probe into a pot of
boiling water. If it does not read 100C (212F) then the thermometer must
be adjusted to read the correct temperature.
Principle 7: record keeping. The company must keep records to
demonstrate the effective application of the critical control points and assist with
official verification (which is done in Canada by the Canadian Food Inspection
Agency). Records must be established to document the monitoring and
verification results as well as all information and actions taken in response to any
deviations found through monitoring and verification.
For example: The employee responsible for monitoring a cooking
critical control point completes a cooking log sheet. This sheet includes the
date, the start and finish time, the temperature, and the employees signature.
If a deviation has occurred in the production process, the responsible
employee records the details in a deviation log book.
To see the original HACCP document from the Canadian Food Inspection
Agency, go to http://www.inspection.gc.ca/about-the-cfia/newsroom/food-
safety-system/haccp/eng/1346306502207/1346306685922
Causes of Foodborne Illnesses
There are many myths about foodborne illness and food poisoning. Table 1
dispels some common misconceptions about food poisoning.
Myth Fact
1. A food with enough pathogens 1. A food with enough pathogens

to make you sick will look, smell, to make you sick may look, smell,
or taste bad. or taste good.
2. Really fresh food can cause food

2. Really fresh food cannot make
poisoning if it is not properly
people sick.
handled.
3. Only dirty kitchens can make 3. Even clean kitchens can make
people sick. people sick.
4. Properly cooked food can never 4. Food poisoning can occur even
cause food poisoning. when foods are properly cooked.
Table 1. Food poisoning myths

Foodborne illnesses can be caused by any of:
Contaminants
Improper food handling practices
Food allergies
Understanding each of these is critical in ensuring that food safety is

1
maintained.
Food contaminants can be:
6
Chemical, such as cleaning agents or pesticides

Physical, such as hair, bandages, or glass
Biological, such as pathogens and microbes introduced from infected
workers, unsanitary work surfaces, or contaminated water
Biological causes of foodborne illness
Biological contaminants are by far the greatest cause of illness. Many of the
risks associated with biological contaminants can be controlled or removed by
effective food handling practices, so it is critical that the safe food handling and
prevention procedures outline in the rest of the book be followed.
Microbes are all around us. They are living things, often too small to be
seen without a microscope. Many microbes are beneficial, but some can cause
illness or even death. These harmful microbes are called pathogens. Five types
of microbes include bacteria, viruses, parasites, protozoa, and fungi.
Bacteria are present in many of the foods we eat and the body itself. Most
bacteria are not harmful, and some are even very beneficial to people, but
some types of bacteria are pathogenic and can cause illness.
Campylobacter, E.coli, Listeria, and Salmonella are examples of
pathogenic bacteria. Foods that contain these bacteria must be handled
correctly and cooked appropriately.
Viruses frequently cause illness, and are found in food, but do not grow
or multiply in food. Most foodborne illness caused by viruses happens
because the person handling the food has transmitted to the virus to the
food through improper food handling or poor sanitation. Hepatitis A and
Norovirus are examples of viruses that are responsible for foodborne
illness.
Parasites live in or on animals and people and cause illness when the food
infected with the parasite is not cooked to a temperature high enough or
1. For more information on foodborne illnesses, outbreaks, and important news bulletins, consult the
BC Centre for Disease Control website at www.bccdc.ca.
CAUSES OF FOODBORNE ILLNESSES 8
frozen to a temperature cold enough to kill the parasite. Trichinella

(found in pork and some game meats) and roundworms (found in raw
fish) are examples of parasites found in food.
Protozoa are one celled animals that may be found in water. Use of water
from unsafe sources can lead to illness. Giardia lamblia is an example of
protozoa that may be found in water from rivers, lakes, streams and
shallow wells. Food washed in water containing Giardia lamblia that is
served without any further cooking (such as salad greens) can cause
illness.
Fungi grow on decaying organic matter. Many fungi are harmless or
beneficial, but some, such as mould that grows on spoiled food, can be
harmful and remain even after cutting or scraping the visible mould off
the food.
Food Intoxication and Food Infection
Have you ever had the 24-hour flu? Probably not, because theres no such thing.
Many people who think they have the 24-hour flu have had a foodborne illness
caused by some type of pathogen. A rapid reaction is normally caused by a food
intoxication. A slower reaction is normally caused by a food infection. Heres
how to tell the difference between the two:
Food intoxication occurs when bacteria grow in food and produce a
waste product called a toxin (poison). When the food is eaten, the toxins
are immediately introduced into the body, causing a rapid reaction.
Example: Staphylococcus
Food infection occurs when food contains living pathogens that grow in
the human intestinal tract after the food is eaten. Because the bacteria
continue to multiply in the body and cause infection, the reaction will be
slower. Example: Salmonella
Improper Food Handling Practices
The top 10 causes of foodborne illness are the following:

1. Improper cooling
2. Advance preparation
3. Infected person
4. Inadequate reheating for hot holding
5. Improper hot holding
6. Contaminated raw food or ingredient
7. Unsafe source
8. Use of leftovers
9. Cross-contamination
10. Inadequate cooking
We will be looking at this top 10 list in greater detail later in the book.
Food Allergies
Food allergies are specific to individuals, but can be life threatening, and can
be prevented by a thorough understanding of the allergy issue, knowledge of
ingredients used in the preparation of foods, including pre-prepared foods, and
care in ensuring separate cooking utensils, cookware, and food preparation
surfaces. Oftentimes, the smallest oversights can have serious consequences, as
indicated in the example below:
A customer has indicated they have an allergy to MSG and ordered chicken
strips with a sweet and sour sauce. The server tells them that the restaurant
doesnt add MSG to any of its food normally, so the order should be fine. After
eating the sauce, the customer experiences tingling lips and hives. In follow up,
the manager discovers that the pre-prepared sweet and sour sauce served with
the chicken strips contains MSG on the list of ingredients.
This incident could have been prevented if the server was aware of all of the
ingredients used in the dish.
CAUSES OF FOODBORNE ILLNESSES 10
For more information on causes of foodborne illness, a comprehensive list

of illnesses, their causes and symptoms can be found on the FOODSAFE
website.
Preventing Foodborne Illness
Food-handling and Storage Procedures
Proper food handling and storage can prevent most foodborne illnesses. In order
for pathogens to grow in food, certain conditions must be present. By controlling
the environment and conditions, even if potentially harmful bacteria are present
in the unprepared or raw food, they will not be able to survive, grow, and
multiply, causing illness.
There are six factors that affect bacterial growth, which can be referred to
by the mnemonic FATTOM:
1. Food
2. Acid
3. Temperature
4. Time
5. Oxygen
6. Moisture
Each of these factors contributes to bacterial growth in the following ways:

Food: Bacteria require food to survive. For this reason, moist, protein-
rich foods are good potential sources of bacterial growth.
Acid: Bacteria do not grow in acidic environments. This is why acidic
foods like lemon juice and vinegar do not support the growth of bacteria
and can be used as preservatives
Temperature: Most bacteria will grow rapidly between 4C and 60C
(40F and 140F). This is referred to as the danger zone (see the section
below for more information on the danger zone).
Time: Bacteria require time to multiply. When small numbers of bacteria
11
PREVENTING FOODBORNE ILLNESS 12
are present, the risk is usually low, but extended time with the right
conditions will allow the bacteria to multiply and increase the risk of
contamination
Oxygen: There are two types of bacteria. Aerobic bacteria require
oxygen to grow, so will not multiply in an oxygen-free environment such
as a vacuum-packaged container. Anaerobic bacteria will only grow in
oxygen-free environments. Food that has been improperly processed and
then stored at room temperature can be at risk from anaerobic bacteria.
A common example is a product containing harmful Clostridium
botulinum (botulism-causing) bacteria that has been improperly processed
during canning, and then is consumed without any further cooking or
reheating.
Moisture: Bacteria need moisture to survive and will grow rapidly in
moist foods. This is why dry and salted foods are at lower risk of being
hazardous.
Identifying Potentially Hazardous Foods (PHFs)
Foods that have the FATTOM conditions are considered potentially hazardous
foods (PHFs). PHFs are those foods that are considered perishable. That is, they
will spoil or go bad if left at room temperature. PHFs are foods that support the
growth or survival of disease-causing bacteria (pathogens) or foods that may be
contaminated by pathogens.
Generally, a food is a PHF if it is:
Of animal origin such as meat, milk, eggs, fish, shellfish, poultry (or if it
contains any of these products)
Of plant origin (vegetables, beans, fruit, etc.) that has been heat-treated or
cooked
Any of the raw sprouts (bean, alfalfa, radish, etc.)
Any cooked starch (rice, pasta, etc.)
Any type of soya protein (soya milk, tofu, etc.)
Table 2 identifies common foods as either PHF or non-PHF.

PHF Non-PHF
Chicken, beef, pork,

Beef jerky
and other meats
Pastries filled with

meat, cheese, or Bread
cream
Cooked rice Uncooked rice
Fried onions Raw onions
Opened cans of meat, Unopened cans of meat, vegetables, etc. (as long as
vegetables, etc. they are not marked with Keep Refrigerated)
Tofu Uncooked beans
Coffee creamers Cooking oil
Fresh garlic in oil Fresh garlic
Fresh or cooked eggs Powdered eggs
Gravy Flour
Dry soup mix with

Dry soup mix
water added
Table 2. Common PHF and non-PHFs

The Danger Zone
One of the most important factors to consider when handling food properly is
temperature. Table 3 lists the most temperatures to be aware of when handling
food.
Celsius Fahrenheit
100 212 Water boils
Most pathogenic bacteria are destroyed. Keep hot

60 140
foods above this temperature.
Food must be cooled from 60C to 20C (140F to

20 68
68F) within two hours or less
Food must be cooled from 20C to 4C (68F to 40F)

4 40
within four hours or less
0 32 Water freezes
18 0 Frozen food must be stored at 18C (0F) or below
Table 3. Important temperatures to remember
The range of temperature from 4C and 60C (40F and 140F) is known as the
danger zone, or the range at which most pathogenic bacteria will grow and
multiply.
Time-temperature Control of PHFs
Pathogen growth is controlled by a time-temperature relationship. To kill micro-

organisms, food must be held at a sufficient temperature for a sufficient time.
Cooking is a scheduled process in which each of a series of continuous
temperature combinations can be equally effective. For example, when cooking
Figure 1. Danger Zone Chart, Used with permission from BC Centre for
Disease Control (BCCDC)
a beef roast, the microbial lethality achieved at 121 minutes after it has reached
an internal temperature of 54C (130F) is the same as if it were cooked for 3
minutes after it had reached 63C (145F).
Table 4 show the minimum time-temperature requirements to keep food
safe. (Other time-temperature regimens might be suitable if it can be
demonstrated, with scientific data, that the regimen results in a safe food.)
Critical control point Temperature
Refrigeration
Cold food storage: all foods 4C (40F) or less
Freezing
Frozen food storage all foods 18C (0F) or less
Parasite reduction in fish

20C (4F) for 7 days or, 35C
intended to be served raw, such
(31F) in a blast freezer for 15
as sushi and sashimi
hours
Raw fish
Cooking
Food mixtures containing

poultry, eggs, meat, fish, or Internal temperature of 74C (165F)
other potentially hazardous for at least 15 seconds
foods
Internal temperature of 54C to

Rare roast beef
60C (130F to 140F)
Internal temperature of 60C to

Medium roast beef
65C (140F to 150F)
Pork, lamb, veal, beef (medium- Internal temperature of 65C to

well) 69C (150F to 158F)
Pork, lamb, veal, beef (well

Internal temperature of 71C (160F)
done)
Internal temperature of 74C (165F)

Poultry
for 15 seconds
Stuffing in poultry 74C (165F)

1
Ground meat 70C (158F)
2
Eggs 63C (145F) for 15 seconds
3
Fish 70C (158F)
Holding, cooling, and reheating
Holding hot foods 60C (140F)
60C to 20C (140F to 68F) within

Cooling 2 hours and 20C to 4C (68F to
40F) within 4 hours
Reheating 74C (165F) for at least 15 seconds
Table 4. Temperature control for PHFs
The Top 10 List: Dos and Donts
Figure 1 illustrates the top 10 improper food-handling methods and the

percentage of foodborne illnesses they cause.
1. Includes chopped, ground, flaked, or minced beef, pork, or fish.

2. Customers requiring a runny yolk egg should be aware that pathogens are not destroyed until yolk
has completely coagulated.
3. Customers wishing raw marinated fish and raw shellfish, such as oysters, should be aware that they
should be cooked to ensure safety.
Figure 1. Top 10 causes of foodborne illness. Chart created by go2HR under CC BY.
This section describes each food-handling practice outlined in the top 10 list and
the ways to prevent each problem.
1. Improper cooling
Many people think that once a food has been properly cooked, all disease-
causing organisms (pathogens) have been killed. This is not true. Some pathogens
can form heat-resistant spores, which can survive cooking temperatures. When
the food begins cooling down and enters the danger zone, these spores begin
to grow and multiply. If the food spends too much time in the danger zone, the
pathogens will increase in number to a point where the food will make people
sick. That is why the cooling process is crucial. Cooked food must be cooled
from 60C to 20C (140F to 70F) in two hours or less, AND then from 20C to
4C (70F to 40F) in four hours or less.
Even in modern walk-in coolers, large cuts of meat will not cool down properly.
Figure 3. Food Cooling Procedure, used with permission from BC

Centre for Disease Control (BCCDC)
Neither will whole poultry. Even large pots (4 L/1 gal. or more) of soup, stews,
gravy, etc., can take a day or more to cool to 4C (40F). However, you can
cool these foods down quickly by using one or more of the following methods
depending on the type of food being cooled:
Place the food in shallow pans (with the food no deeper than 5 cm/2 in.)
and put the pans in the cooler.
When the food is cooling, do not tightly cover. Doing so only seals in the
heat.
Do not stack the shallow cooling pans during the cooling step. This will
defeat the purpose of shallow panning by preventing cold air from
reaching the food. You may need to add more shelves to your cooler.
Cut large cuts of meat or whole poultry into smaller or thinner portions.
Then place these portions into shallow pans for cooling.
Use cooling wands or cooling sticks to cool foods quickly.
Use rapid cooling equipment such as walk-in coolers with wire shelving
and good air flow. Home-style refrigerators or reach-ins do not cool food
well.
Stir the food in a container placed in an ice-water bath.
Use containers that help heat transfer, such as stainless steel or
aluminum. Plastic does not transfer heat well.
Use ice as an ingredient (e.g., in stews or soups).
For large pots of cooked desserts (e.g., custard), divide it into serving sizes
and then cool.
2. Advance preparation
Advance preparation is the cause of many food-poisoning outbreaks, usually

because food has been improperly cooled. Often, foods that are prepared well
before serving spend too much time in the danger zone. This may happen for one
or more of the following reasons:
The food is left out at room temperature too long.
The food is not heated or reheated properly (to a high enough
temperature), or not cooled properly.
The food is brought in and out of the danger zone too many times (e.g.,
cooked, hot held, cooled, reheated, hot held, cooled, reheated again).
To prevent problems of advance preparation:

Try to prepare all foods for same-day use and as close to serving time as
possible.
To prevent outside contamination of foods prepared in advance, cover
them tightly after they have been properly cooled.
Reheat leftovers only once. If leftovers are not consumed after being
reheated, throw them out.
For foods prepared and held refrigerated in the cooler for more than 24
hours, mark the date of preparation and a serve by date. Generally,
PHFs should be thrown out if not used within three days from date they
were made.
If you must prepare foods in advance, be sure you properly cool and
refrigerate them.
3. Infected person
Many people carry pathogens somewhere on or in their bodies without knowing

itin their gut, in their nose, on their hands, in their mouth, and in other warm,
moist places. People who are carrying pathogens often have no outward signs
of illness. However, people with symptoms of illness (diarrhea, fever, vomiting,
jaundice, sore throat with a fever, hand infections, etc.) are much more likely to
spread pathogens to food.
Another problem is that pathogens can be present in the cooked and cooled
food that, if given enough time, can still grow. These pathogens multiply slowly
but they can eventually reach numbers where they can make people sick. This
means that foods that are prepared improperly, many days before serving, yet
stored properly the entire time can make people sick.
Some pathogens are more dangerous than others (e.g., salmonella, E. coli,
campylobacter). Even if they are only present in low numbers, they can make
people very sick. A food handler who is carrying these kinds of pathogens can
easily spread them to foods usually from their hands. Ready-to-eat food is
extra dangerous. Ready-to-eat food gets no further cooking after being prepared,
so any pathogens will not be killed or controlled by cooking.
To prevent problems:
Make sure all food handlers wash their hands properly after any job that
could dirty their hands (e.g., using the toilet, eating, handling raw meats,
blowing their nose, smoking).
Food handlers with infected cuts on their hands or arms (including sores,
burns, lesions, etc.) must not handle food or utensils unless the cuts are
properly covered (e.g., waterproof bandage covered with a latex glove or
finger cot).
When using gloves or finger cots, food handlers must still wash their
hands. As well, gloves or cots must be replaced if they are soiled, have a
hole, and at the end of each day.
Food handlers with infection symptoms must not handle utensils or food
and should be sent home.
Where possible, avoid direct hand contact with food especially ready-
to-eat foods (e.g., use plastic utensils plastic or latex gloves).
4. Inadequate reheating for hot holding
Many restaurants prepare some of menu items in advance or use leftovers in

their hot hold units the next day. In both cases, the foods travel through the
danger zone when they are cooled for storage and again when they are reheated.
Foods that are hot held before serving are particularly vulnerable to
pathogens. In addition to travelling through the danger zone twice, even in
properly operating hot hold units, the food is close to the temperature that will
allow pathogens to grow.
Do not use hot hold units to reheat food. They are not designed for this
purpose. Instead, rapidly reheat to 74C (165F) (and hold the food at that
temperature for at least 15 seconds before putting it in the hot hold unit.
This will kill any pathogens that may have grown during the cool-down
step and the reheat step.
If using direct heat (stove top, oven, etc.), the temperature of the reheated
food must reach at least 74C (165F) for at least 15 seconds within two
hours. Keep a thermometer handy to check the temperature of the food.
If using a microwave, rotate or stir the food at least once during the
reheat step, as microwaves heat unevenly. As well, the food must be
heated to at least 74C (165F) and then stand covered for two minutes
after reheating before adding to the hot hold unit. The snapping and
crackling sounds coming from food being reheated in a microwave do
not mean the food is hot.
5. Improper hot holding
Hot hold units are meant to keep hot foods at 60C (140F) or hotter. At or above
this temperature, pathogens will not grow. However, a mistake in using the hot
hold unit can result in foods being held in the super danger zone between
20C and 49C (70F and 120F), temperatures at which pathogens grow very
quickly.
Make sure the hot hold unit is working properly (e.g., heating elements
are not burnt out; water is not too low in steam tables; the thermostat is
properly set so food remains at 60C (140F) or hotter) Check it daily
with a thermometer.
Put only already hot (74C/165F) foods into the hot hold unit.
Preheat the hot hold unit to at least 60C (140F) before you start putting
hot foods into it.
Do not use the hot hold unit to reheat cold foods. It is not designed for or
capable of doing this rapidly.
After the lunch or dinner rush, do not turn off the heat in the hot hold
unit and then leave the food there to cool. This is very dangerous. When
you do this, the food does not cool down. It stays hot in the super danger
zone and lets pathogens grow quickly. Foods in hot hold units should be
taken out of the units after the meal time is over and cooled right away.
6. Contaminated raw food or ingredient
We know that many raw foods often contain pathogens, yet certain foods are
often served raw. While some people believe these foods served raw are good
for you, the truth is that they have always been dangerous to serve or eat raw.
Some examples include:
Raw oysters served in the shell
Raw eggs in certain recipes (e.g., Caesar salad, eggnog made from raw
eggs)
Rare hamburger
Sushi/sashimi
Steak tartare
These foods have caused many food-poisoning outbreaks. Always remember:

you cannot tell if a food contains pathogens just by look, taste, or smell.
Buy all your foods or ingredients from approved suppliers.
If available, buy foods or ingredients from suppliers who also have food
safety plans for their operations.
Where possible, use processed or pasteurized alternatives (e.g.,
pasteurized liquid eggs).
Never serve these types of foods to high-risk customers (e.g., seniors,
young children, people in poor health, people in hospitals or nursing
homes).
7. Unsafe source
Foods from approved sources are less likely to contain high levels of pathogens
or other forms of contamination. Approved sources are those suppliers that
are inspected for cleanliness and safety by a government food inspector. Foods
supplied from unreliable or disreputable sources, while being cheaper, may
contain high levels of pathogens that can cause many food-poisoning outbreaks.
Fly-by-night suppliers (trunk sales) often do not care if the product is safe
to sell to you, but approved suppliers do! As well, many fly-by-night suppliers
have obtained their product illegally (e.g., closed shellfish fisheries, rustled cattle,
poached game and fish) and often do not have the equipment to properly process,
handle, store, and transport the food safely.
Of particular concern is seafood from unapproved sources. Seafood,
especially shellfish, from unapproved sources can be heavily contaminated with
pathogens or poisons if they have been harvested from closed areas.
Buy your food and ingredients from approved sources only. If you are
not sure a supplier has been approved, contact your local environmental
health officer. He or she can find out for you.
Do not take the chance of causing a food-poisoning outbreak by trying to
save a few dollars. Remember, your reputation is on the line.
8. Use of leftovers
Using leftovers has been the cause of many outbreaks of food poisoning because
of improper cooling and reheating (of hot leftovers). Leftovers that are
intended to be served hot pass through the danger zone twice (during the initial
cooling of the hot food and when reheating). Those leftovers intended to be
served without reheating, or as an ingredient in other foods (e.g., sandwich filler),
go through the danger zone during cooling and then, when being prepared and
portioned, often stay in the danger zone for another long period. The time in the
danger zone adds up unless the food is quickly cooled and then quickly reheated
(if being served hot), or kept cold until serving (if not being served hot).
Contamination can also occur with leftover foods when they are stored in
the cooler. Improperly stored leftovers can accidentally be contaminated by raw
foods (e.g., blood dripping from a higher shelf).
Reheat leftovers only once. Throw out any leftovers that have already
been reheated once.
Do not mix leftover foods with fresh foods.
Be sure to follow the proper cooling and reheating procedures when
handling leftovers. These are critical control points.
Cool leftovers in uncovered containers separate from any raw foods.
After they are cooled, cover them tightly.
9. Cross-contamination
You can expect certain foods to contain pathogens, especially raw meat, raw
poultry, and raw seafood. Use extreme caution when you bring these foods
into your kitchen. Cross-contamination happens when something that can cause
illness (pathogens or chemicals) is accidentally put into a food where not
previously found. This can include, for example, pathogens from raw meats
getting into ready-to-eat foods like deli meats. It can also include nuts (which
some people are very allergic to) getting into a food that does not normally have
nuts (e.g., tomato sauce).
Use separate cutting boards, separate cleaning cloths, knives/utensils,
sinks, preparation areas, etc., for raw and for ready-to-eat foods.
Otherwise, wash all of these items with detergent and sanitize them with
bleach between use.
Use separate storage areas for raw and ready-to-eat foods. Always store
ready-to-eat foods on separate shelves and above raw foods. Store dry
foods above wet foods.
Prepare ready-to-eat foods at the beginning of the day before the raw
foods are prepared.
After handling raw foods, always wash your hands properly before doing
anything else.
Keep wiping or cleaning cloths in a container of fresh bleach solution (30
mL/1 oz. of bleach per 4 L/1 gal. of water) when not in use.
Use clean utensils, not your hands, to handle cooked or ready-to-eat
foods.
If a customer indicates a food allergy, follow all the same steps to avoid
cross contamination and use separate or freshly sanitized tools and
utensils to prepare food for the individual with the allergy.
10. Inadequate cooking
Proper cooking is one of the best means of making sure your operation does
not cause a food-poisoning outbreak. Proper cooking kills all pathogens (except
spores) or at least reduces their numbers to a point where they cannot make
people sick. Inadequate cooking is often done by accident: for example, cooking
still-frozen poultry or meat; attempting to cook a stuffed bird using the same
time and temperature as an unstuffed bird; using an inexperienced cook.
Dont rely on cooking times alone. Check the internal temperature of
the food being cooked.
For large cuts of meat or large batches of food, check the temperature in
several spots.
Be extra careful when cooking partially frozen foods. There can be cold
spots in the food that are not properly cooked. The normal cooking time
will have to be increased.
When grilling or frying meat, cook until the juices run clear. Cooked fish
until it flakes easily. Make thin, not thick, hamburgers.
Receiving Practices
HACCP is an operation system that ensures that as many precautions as possible

are undertaken to eliminate, minimize, or prevent any kind of contamination.
HACCP identifies critical control points that relate to all transportation,
handling, preparation, service, and storage of food products.
Receiving, storage, and preparation are all important sections of a food
safety flow chart, and receiving of products is your first step when developing
a flow chart. The following are important elements to consider when receiving
products in general.
Never assume that all the food you receive is good enough to eat.
The receiving dock and related areas should be well lit and kept very tidy.
Incorporate this area into a daily cleaning schedule to ensure proper
cleanliness.
Schedule your deliveries to allow adequate time for the proper inspection
and receiving of all food products.
Have all appropriate equipment and containers on hand. Scales, plastic
gloves, containers, and thermometers are important pieces to have in
easy reach.
Record the temperatures of the delivery trucks refrigerated and freezer
storage. If the temperature is not within an acceptable range, do not
accept the shipment (because you are unable to ascertain the length of
time that the temperature has been unacceptable).
Each group of food, whether dry foods, dairy products, fresh produce, or meats,
requires a slightly different procedure. No matter what the product type, the
principal component in a receiving procedure is accuracy. Any carelessness or
half-hearted attempts at checking the delivery will render the whole process
useless.
28
Dry foods
Dry foods or goods are usually shipped in cartons, bags, cases, or pails. Count the
pieces and check that the number corresponds with what is listed on the invoice.
If a carton is damaged, check the contents carefully. Pay particular attention
to signs of leakage in cartons that contain products in jars or bottles. It is
extremely difficult to get credit at a later date for products stored in glass jars or
bottles that have broken. In addition, visually check bags and pails for damage or
leakage.
If sealed cartons show evidence of having been opened, check the contents.
All unsealed or obviously repacked cartons should be checked to verify what they
contain. Do not sign the invoice if there is any doubt about quantity, quality,
or damage until you or your supervisor has cleared up the problem with the
shipper.
Canned goods are delivered in cases or cartons. Do a count and a quality
check of the cans.
The two most common types of damage to cans are swelling and large
dents. If cans are swollen or bulging, it means the food has spoiled and must not
be used. If the cans have large dents, seams may have split and the food may be
contaminated. Again, the canned product is unsafe to use and should be sent back
to the supplier. If a whole case of canned goods is unacceptable, the local health
authority should be notified.
Dairy products
Dairy products are perishable and do not store long. Check the best-before date
on each container, which should be at least a week after the receiving date.
As with dry foods, compare the number of items received with the invoice
and check all items for damage and leakage.
Produce
Produce is delivered in bags, cases, or cartons. Count the number of pieces,

RECEIVING PRACTICES 30
weigh items, and check for quality. Open any closed cases and cartons to check
the produce for ripeness, freshness, and other signs of quality.
When there are mistakes in delivery or an unacceptable quality of food has
been received, you should insist that the supplier pick up the item and issue a
credit.
Meats, poultry, and seafood
Fresh meat is shipped in pieces and/or by weight. Count and weigh the fresh
items. Check for leaking vacuum-packed (Cryovac) packages, and check the
grade of the meat against the grade on the invoice. In addition, if specifications
were given on the order form, confirm the cuts of meat do meet those
specifications.
Fresh poultry and seafood should also be counted, weighed, and checked for
quality.
Frozen products are often delivered in cases and cartons. Open the cases to
count the items and to check for signs of freezer burn, torn wrappings, partial
thawing, or other problems.
In summary, when receiving goods, remember:
The quantity of the goods received should match the quantity on the
invoice and the quantity on the purchase order.
The quality of the goods received should be to the specifications given on
the invoice or to specifications previously worked out with the supplier.
This includes supplying the specific brand name when it is requested.
The prices of the goods should be listed on the invoice and should match
the prices on the purchase order.
Storage Temperatures and Procedures
A food service operation needs to have clearly defined storage areas and
procedures for several reasons. First, by providing storage facilities it is possible
to purchase supplies in quantities large enough quantities to get price breaks.
Second, the ability to store supplies on the premises reduces the cost and time
needed to order supplies and handle them upon delivery. Third, menu planning
is easier when you are aware of the quality, quantity, and types of supplies that
are on hand. If there is a run on a particular menu item, it is nice to know there
are enough materials on hand to ensure that everyone who orders the item can
be served.
In todays market, many food service operations are reducing the amount of
stock they keep on hand because storage is expensive. Not only does space need
to be found but security needs to be tight. Many operators are willing to pay a bit
extra to suppliers in order to avoid the headaches of keeping track of expensive
items such as large quantities of high-quality meat, wines, and spirits.
Regardless, there still is a need for storing many types of supplies including
dry foods, dairy products, frozen foods, produce, and fresh meats. Storage areas
for such items often have design requirements that must be built into the space
in order to efficiently handle the specific types of supplies.
Dry Foods
The storeroom for dry foods should be located near the receiving area and close
to the main kitchen. Unfortunately, the storeroom for dry foods is often an
afterthought in food service facility designs, and the area designated for storage
is sometimes in an inconvenient location.
No matter where the location, there are several essential points to be
observed in the care and control of the dry storeroom.
The area should be dry and cool to prevent spoilage and the swelling of
31
STORAGE TEMPERATURES AND PROCEDURES 32
canned goods. The ideal temperature range is 10C to 15C (50F to

59F).
The storeroom should be easy to keep clean and free from rodents and
vermin. This means all wall, ceiling, and floor openings should be sealed
and protected to prevent access.
It should be designed so it is easy to arrange and rearrange supplies to
facilitate stock rotation. The best arrangement is to have shelves situated
in the middle of the room so they can be stocked from both sides. This
allows you to rotate stock by simply pushing out old stock by sliding new
stock in from the other side of the shelf. This guarantees that first items
received will be the first items used, or the first in, first out (FIFO)
concept in stock rotation.
The area should be well lit.
Shelving must be at least 15 cm (6 in.) above the floor. Do not store items
right on the floor.
Aisles should be wide enough to allow room for carts or dollies, which
should be used to prevent possible injuries from lifting.
Food and supply storage areas should be kept under lock and key to
prevent pilferage. Food storage control is an important step in the overall
control of food costs. All storerooms should be considered to be like
bank safes where the assets of the operation are being stored. This may
mean that more valuable commodities such as liquor and wine should be
stored and locked inside a larger storage area, such as the dry food
storage area.
Refrigerated Products
The refrigerator, whether a walk-in or a standard upright, is an important

component in planning the storage of food items. Most fresh foods must be
stored in the refrigerator to delay their deterioration and decomposition. The
most basic rule must be always followed: store raw products below, never above,
your cooked or ready-to-eat products.
Critical Control Point
Keep foods 4C (39F) or colder, the safe temperature for refrigerated

storage.
Here are some considerations to ensure that the refrigerator does not break
down and risk spoiling food:
Monitor the temperature of the refrigerator daily. All refrigerators
should be provided with a thermometer so that daily readings can be
taken.
Keep refrigerators in good working order. Maintain a regular servicing
contract with a local refrigerator repair company.
Most breakdowns are beyond the ability of kitchen staff to repair, but if
the refrigerator does stop running, first check that the power supply cord
hasnt simply been pulled out or the breaker has flipped off.
Clean refrigerators regularly. Shelves should be shallow and well vented
to make such cleaning quick and easy. Develop and follow a schedule to
ensure that refrigerators are cleaned on a consistent basis.
There are also several general rules that all personnel using the refrigerator
should follow:
Store raw products below cooked or ready-to-eat products.
Develop and follow a FIFO system for refrigerated food.
Designate areas in the refrigerator for certain items, and keep only those
items in their designated place.
Never put hot foods in the refrigerator unless absolutely necessary.
(Unfortunately, one persons understanding of necessary may not be the

same as another persons, so consider developing guidelines.)
Never leave the refrigerator door open longer than needed.
Although lack of time and personnel shortages often make it difficult to observe
these rules, it is imperative that they be followed.
Dairy Products
Dairy products must be stored in the refrigerator at temperatures of 2C to 4C

(36 to 39F). Follow these guidelines:
The fat in dairy products has a tendency to absorb strong odours from
the storage surroundings. To reduce the likelihood of this happening,
store dairy products in their own area in protective coverings.
Do not store dairy products in a vegetable cooler; a separate refrigerator
is much more acceptable.
Keep the refrigerator clean at all times.
Rotate dairy products when fresh product arrives. Dairy products should
not be ordered too far in advance of when they will be used. Ideally, such
products should be delivered on a daily basis.
Produce
Most produce is stored in the refrigerator at 2 to 4C (36 to 39F) to ensure

freshness and to prevent rapid deterioration. There are, however, a number of
exceptions, including potatoes and bananas, which should be stored at higher
temperatures.
Keep these factors in mind when storing produce:
Soft fruits should not be stored too long. It is often best to buy soft fruit
as you need it, keeping very little on hand.
Unripe fruit can be ripened at storeroom temperatures of 10C to 15C
(50F to 59F). It will ripen much more slowly under refrigerator

conditions.
Before storing and when rotating stock, it is important to remove rotting
fruit from cases as one piece can affect others. The chain reaction can
quickly destroy the quality of a whole case of fruit.
Be aware of special storage problems. For example, bananas stored in the
refrigerator turn black quickly. Bananas should be stored under
conditions where the temperature range is 10C to 15C (50F to 59F).
The length of time produce can be stored varies widely. For example,
hardy vegetables such as carrots and cabbage will last for weeks, while
delicate vegetables such as lettuce should be bought as fresh as possible as
they do not keep for long.
Moisture on vegetables tends to soften them, causing rot. Even though in
the early stages of rot there is nothing basically wrong with such
vegetables, they can be unattractive to the eye.
Fresh Meats, Poultry, and Seafood
These items are the most difficult to store and the most expensive food items
sold by the restaurant. When storing meats, poultry, and seafood items,
remember the critical control point.
Keep foods 4C (39F) or colder, the safe temperature for refrigerated

storage.
Keep these factors in mind when storing fresh meats, poultry, and produce:
All carcass meats should be unwrapped and hung so that air can circulate
around them. They should be stored at 1C to 3C (34C to 37F) in a
walk-in refrigerator. Place absorbent paper under the meats for quick
cleanup of any unwanted drips.
Fresh meat must not be kept too long. Boned meat should be kept no
longer than three days. Individual cuts should be used within two days,
preferably on the day they are cut.
Individual meat cuts such as steaks, chops, stewing meat, and ground
meat should be kept covered on plastic or stainless steel trays at 2C to
4C (36F to 39F).
Fresh poultry should be packed in ice and stored in the refrigerator.
Fresh seafood should be packed in ice, stored at 1C to 2C (30C to
34F) and used as soon as possible.
Store raw products on the lower shelves of the refrigerator, below cooked
products.
Frozen Foods
Frozen foods should be stored at 18C (0F) or lower. If the temperature rises
above 18C, food can become discoloured and lose vitamin content. Lowering
the temperature after it has risen does not correct the damage.
Frozen food must be kept at 18C or lower to maintain its quality.
Keep these factors in mind when storing frozen foods:

Fruit and vegetables that are received frozen will keep for months if they
are properly wrapped. Fish and meat properly wrapped also have a
relatively long freezer shelf life.
Freezing fresh fruits and vegetables on the premises is time consuming
and may be too expensive to consider. Fresh fruit must be properly
prepared for freezing or it will not store well.
All freezer products not properly wrapped will develop freezer burn,
which is a loss of moisture that affects both the texture and the flavour of
the food. A common sign of freezer burn is a white or grey dry spot
developing on the surface of the frozen product. Meat is particularly
susceptible to freezer burn.
Rotating stock is extremely important with frozen foods. Such rotation is
difficult in standard chest freezers as it often means that old stock must
be removed before new stock is added. The temptation with frozen foods
is to develop the unacceptable habit of using the last item bought first,
instead of FIFO (first in, first out).
Food Rotation
The primary purpose of proper storage is to prevent food from spoiling. There
are three main agents that cause food to deteriorate: moulds, yeast, and bacteria.
Although they all act quickly on all foods containing moisture, each has its own
characteristics.
Moulds are easily detected by their bluish-green colour and hair-like fungal
structure. Mould commonly grows on bread, fruit, and cheese when these items
are stored in a warm, dark, and slightly moist environment.
Yeast are plant micro organisms that are present in the air at all times. In
order to grow and reproduce, yeasts require air, a source of food, and warm
temperatures. Yeasts cause fruit and vegetables to ferment and rot by changing
the natural sugars of the fruit into alcohol and carbon dioxide. This process of
fermentation is used deliberately to make wine and beer, and the production of
carbon dioxide during fermentation causes bread dough to rise. Yeasts can be
detected by the formation of slime in the foods in which they are present.
Bacteria, although they are usually the first agents to begin the
decomposition process, are the hardest to detect. Their presence usually only
becomes noticeable after decomposition has advanced to the stage where
unpleasant odours are produced.
When food is deteriorating, you will notice changes in its colour, odour, and
taste. Examples include:
Fruit goes soft, gets darker, and quickly rots.
Vegetables start wilting and then become slimy and rotten.
Butter, cheese, and dairy products get darker and develop a sour smell.
Eggs become darker and acquire a foul aroma.
Meat changes gradually at first, but then becomes darker and begins to
smell off.
Slime and mould appear.
38
Developing a Food Safety Plan
You should always know, without a doubt, that the food you serve your
customers is safe. The only way you can be sure of this is by developing and
following a food safety plan (FSP).
There are two types of food safety plans: process based and recipe based.
A process-based FSP is often used when the same process is used for several
different food items, or when menu items change regularly, such as on a daily
special sheet. For example, the process for cooking pork chops and chicken
breasts is very similar, as is the process for cooking bacon and sausages. A
process-based food safety plan for the station preparing these items will ensure
the steps to food safety are being followed.
Whether the FSP is process based or recipe based, the seven basic steps for
creating one are the same. This section leads you through these steps by using a
basic recipe and turning it into a food safety plan.
SAMPLE RECIPE: BEEF STEW
Ingredients Weights and Measures
Stewing beef (pre-cooked) 2.5 kilograms
Beef stew base, beef consomm, beef gravy 1 can (each)
Vegetables (frozen) 2 packages
Seasoning 1 packet
Water 5 litres
PREPARING
39
DEVELOPING A FOOD SAFETY PLAN 40
1. Pour beef stew base, beef consomm, and beef gravy into stock pot.
Add water and seasoning. Stir with wire whisk until all seasoning is
dissolved.
COOKING
1. Preheat stove. Begin heating beef stew mix.
2. Break up any clumps in the frozen vegetables. Add to the beef stew
mix. Stir with long-handled spoon.
3. Add cooked stewing beef and stir. Simmer for 30 minutes.
SERVING AND HOLDING

1. Serve immediately, or
2. Hold beef stew in hot hold unit.
COOLING
1. Store any leftovers in a covered pan in the cooler.
REHEATING
1. Reheat beef stew until steaming.
Step 1: Find the food safety hazards and critical control points.
Look at your menu. Find those menu items that are potentially
hazardous foods (PHFs) or that have one or more PHFs as ingredients.
For each of these menu items, think about the steps the food goes
through from when you first get the ingredients to when you serve it to
your customers.
To make this step easier, use your recipe to review every ingredient, or
make a flow chart for each menu item.
Consider the list of top 10 causes of foodborne illness. For each menu
item, ask yourself if it is handled in any of the ways shown on the list:
Does the food ever go through the temperature range in the danger zone?
Is it cooked and then cooled? Hot held? Reheated? Remember, most food-
poisoning cases involve food that has been heated up and then cooled
down through the danger zone.
Is the food handled a lot by workers? Could it be contaminated by a sick
worker?
Could the food be contaminated by raw food or dirty equipment after it
is cooked?
If the answer is yes to any of the questions in the list above, then the menu item
has a food safety hazard that must be controlled.
Now lets apply this to the beef stew recipe.
Beef stew is a PHF. The main hazards with this menu item would be:
Pathogens in the raw beef stew
Pathogens in the cooked beef stew that survived the cooking step or that
were accidentally introduced after the cooking step and then given a
chance to grow if the cooked beef stew is temperature abused
Step 2: Identify where and when you have to control the hazards for each menu
item.
In Step 1 you found the food safety hazards in a specific menu item that must be
controlled. Now you must find the steps in the food preparation process where
these hazards can best be controlled. (These steps are called critical control
points.)
The critical control point is the kill step where the bacteria are either
killed by cooking or are controlled to prevent or slow their growth (such as
by proper hot holding or rapid cooling). Cooking, cooling, hot holding, and
reheating are always critical control points. For ready-to-eat foods (e.g.,
sandwiches, salads), all steps where hands touch foods are critical control points.
Highlight the critical control points in your recipe or flow chart of the
menu item by underlining them or highlighting them with a marker.
Here is the same recipe with the critical control points identified:
SAMPLE RECIPE: BEEF STEW (with critical control points identified)

Seasoning 1 packet
Water 5 litres
PREPARING
dissolved.
COOKING (critical control point)

3. Add cooked stewing beef and stir. Simmer for 30 minutes.
SERVING AND HOLDING (critical control point)

2. Hold beef stew in hot hold unit.
COOLING (critical control point)

1. Store any leftovers in a covered pan in the cooler.
REHEATING (critical control point)

1. Reheat beef stew until steaming.
Step 3: Set critical limits or procedures to control the hazards.
Once you have identified the food safety hazards and where to control them
(the critical control points), you need to set limits or procedures to control
the hazard at each critical control point. This includes identifying minimum
cooking temperature/times, maximum time to cool foods , minimum hot hold
temperatures, etc.
You can incorporate most control procedures or limits right onto your
recipe cards. Now look at the beef stew recipe showing both the critical control
points and critical limits. You will see that the cooking temperature and time,
the hot hold temperature, the cooling temperatures and times, and the reheating
temperature and times (the critical control points) have the limits written right
into the recipe.
SAMPLE RECIPE: BEEF STEW (with critical control points and critical
limits identified)
Seasoning 1 packet
Water 5 litres
PREPARING
dissolved.

3. Add cooked stewing beef and stir. Continue heating beef stew until
74C (165F) or hotter is reached for at least 15 seconds (critical limit).
Simmer for 30 minutes.

2. Hold beef stew at 60C (140F) or hotter in hot hold unit (critical
limit)

1. Cool in shallow pans with product depth not to exceed 5 cm (2 in.),
stirring frequently while cooling. Product temperature must reach 20C
(70F) within 2 hours and then 4C (60F) within next 4 hours (critical
limit).

1. Reheat beef stew to an internal temperature of 74C (160F) or hotter
for at least 15 seconds within 2 hours one time only (critical limit).
Step 4: Check the critical limits.
You have now set critical limits for each critical control point. Next you want to
make sure the limits that youve set are actually being followed. To do this they
must be checked regularly.
For those critical control points that involve temperature, this means
measuring the actual internal temperature of the food (whether cooking,
cooling, or hot holding).
For those critical control points that involve things that workers do, this
means first training them to make sure they know how to do their jobs
properly, and then watching them regularly to make sure they keep doing
it right.
Make sure everyone in your operation knows their responsibilities for checking
critical limits. Make it a part of their job description.
Step 5: Set up procedures to handle control problems.
Workers must also know what to do if a process or step does not meet critical
limits and what corrective action can be taken.
Problems happen when critical limits are not met. You must have a plan
in place when a critical limit is not met. These procedures are called corrective
actions.
Examples of corrective actions might include:
Rejecting received products that are unacceptable (broken containers,
etc.)
Adjusting a thermostat in the cooler to get the proper temperature
Recooking or reheating a food again to get to the proper temperature
(one time only)
Changing the food handling steps
Throwing the food away
If you find a problem, correct it right away, and remember, If in doubt, throw it
out!
Lets again use the beef stew recipe and include corrective actions to take
when critical limits are not met. In most cases, the corrective actions are
common sense and can easily be incorporated into the recipe or flow chart. Also
add any food safety steps that are important to keep in mind prior to and while
preparing the recipe.
Once you have added the corrective actions and safety steps, you have a
completed food safety plan for the beef stew recipe.
SAMPLE RECIPE: BEEF STEW (with critical control points, critical
limits, and corrective actions identified)
Seasoning 1 packet
Water 5 litres
PREPARING
dissolved.

3. Add cooked stewing beef and stir. Continue heating beef stew until
74C (165F) or hotter is reached for at least 15 seconds (critical limit).
If the critical limit has not been met, continue to cook until it has been
met (corrective action) Simmer for 30 minutes.

2. Hold beef stew at 60C(140F) or hotter in hot hold unit (critical

limit). If critical limit has not been met, increase thermostat on holding
unit (corrective action).

1. Cool in shallow pans with product depth not to exceed 5 cm (2 in.),
stirring frequently while cooling. Product temperature must reach 20C
(70F) within 2 hours and then 4C (60F) within next 4 hours (critical
limit). If critical limit is not met, modify the cooling procedure to ensure
food does not stay in the danger zone or discard food (corrective
action).

1. Reheat beef stew to an internal temperature of 74C (160F) or hotter
for at least 15 seconds within 2 hours one time only (critical limit). If
the critical limit has not been met, continue to heat food until it has been
met (corrective action).
Remember these safety steps:

Receiving: Check temperature of the beef at delivery to ensure the
temperature is below 4C. Check package of beef for damage. If the beef
or packaging is damaged or the temperature is above 4C, refuse the
product. Ensure the product is from approved suppliers
Storing: Put beef into the cooler immediately.
Preparing: Measure all temperatures with a cleaned and sanitized
thermometer. Wash hands before handling food, after handling raw
foods, and after any interruption that may contaminate hands. Wash,
rinse and sanitize all equipment and utensils before and after use. Return
all ingredients to refrigerated storage if preparation is interrupted. Clean
and sanitize all tools and equipment according to the cleaning schedule
before reusing.
Figure 2 shows in detail a process-based food safety plan flow chart. The plan
identifies the critical control points and critical limits in the process for cooking
and reheating hot foods and provides a monitoring step and corrective action to
minimize risk at each of the critical control points.
Critical Monitoring
Step Hazards Corrective action
limits action
Refuse delivery if
any of the
Sourced
Ensure following are
Bacterial from
supplier is found:
growth during approved
on approved Supplier is
transportation suppliers
Receiving list not on
Cross- Remained
Check
raw meats contamination colder approved
temperature
and poultry during than 4C list
of product
Safety transport (39F) Temperature
and vehicle
step Physical during of product is
on delivery
contamination transport. above 4C
Ensure
during Delivered (39F)
packaging is
transport in secure
secure Packaging is
packaging
damaged
If ingredients have
been stored over
4C (39F) for less
Stored
than 2 hours, move
between
to a cooler at the
0 and
correct
4C (32F
temperature
and 39F) Check
If ingredients
Raw temperature
Bacterial have been stored
Storing meats and of cooler
growth during over 4C (39F) for
poultry twice each
ingredients storage more than 2 hours,
are stored shift
Safety Cross- discard food
separately Monitor
step contamination If raw meats
from each storage
during storage and poultry have
other and locations in
been stored above
below cooler
ready to eat or
ready-to-
prepared foods,
use or
modify storage
prepared
procedures and
foods
discard any foods
that have been
contaminated
Use clean Follow proper

Visual
Cross- hands handwashing
observation
Use procedures
Preparation contamination Do not
sanitized Provide
Safety by food allow
utensils sanitized utensils
step handlers employees
Do for preparation
to work
not work Send sick
when sick
when sick employees home
Measure
If food has not
Survival of Cook and record
reached 74C
Cooking pathogens foods to a internal
(165F), continue
Critical during minimum temperature
cooking until it
control cooking of 74C the end of
point reaches 74C
process (165F) the cooking
(165F)
time
If food has been

held below 60C
(140F) for less
than 2 hours,
reheat food to 74C
(165F), and
Cover transfer to a clean
Hot holding Bacterial Check container.
foods and
growth temperature Increase
Critical hold
following of food temperature of
control hotter
cooking every 2 storage equipment
point than 60C to above 60C
process hours
(140F) (140F)
Reheat food
only once
If food has
been held at below
60C (140F) for
more than 2 hours,
discard food
Use clean Follow proper

Visual
hands handwashing
Serving observation
Cross- Use procedures
Critical contamination sanitized Do not
Provide
allow
control by servers utensils sanitized utensils
employees
point Do for serving
to work
not work Send sick
when sick
when sick employees home
Figure 2. Process-based food safety plan: hot entre station (hot entre items:
chicken cacciatore, beef bourguignon, turkey tetrazzini)
Step 6: Keep accurate records. Review them regularly to make sure that the
controls are working.
You and your workers are now taking corrective actions when critical limits are
not met. To make sure that the controls are working, you have to keep records of
the checks that are being done, and any corrective actions that have been taken
A regular review of these records will quickly tell you if your controls are
working and if your workers are handling the foods properly. If your records
show a problem, fix it right away.
Step 7: Check your food safety plan to make sure its working.
At least once a year you should check your food safety plan to make sure it
is working and is complete. Verify with your environmental health officer that
your plan is appropriate. Questions to ask yourself can include:
Are there any new foods or recipes being served?
Have you changed recipes for some foods?
Have any preparation steps been changed?
If the answer is yes to any of these questions, you probably need to adjust your
food safety plan.
Workplace Sanitation
Maintaining a clean work environment is critical in preventing foodborne

illness. Bacteria can grow on unsanitary surfaces and then contaminate food.
Just because a work surface looks clean does not mean that it is sanitary. Always
ensure that you clean and sanitize a work area before starting to prepare food.
Cleaning Procedures and Schedules
Cleaning with soap and other detergents is just one step of the cleaning
procedure. It is also necessary to sanitize. Cleaning will remove any dirt or
grease, but will not necessarily kill any bacteria or other pathogens. Only a
sanitizer will kill bacteria and ensure the area is safe for food preparation.
Leading sanitizers used in the food service industry are chlorine solutions
(bleach), quaternary solutions (quats), and iodine. Use these materials according
to the manufacturers instructions that accompany the product and that are
found on the material safety data sheet (MSDS) using the appropriate personal
protective equipment.
A sanitation plan is important in any food service preparation area. It
ensures that all surfaces are cleaned on a regular basis and reduces the risks
of transferring bacteria or other pathogens from an unclean surface to clean
equipment such as cutting boards or tools. A sanitation plan has two
components:
1. A list of cleaning and sanitizing agents or supplies with instructions on
their safe use and storage
2. A cleaning schedule, outlining how each item needs to be cleaned, who
is responsible, and how frequently it happens
Figure 3 shows a sample daily and weekly cleaning schedule for a restaurant.
54
Daily Cleaning Schedule Date: ____________

WORKPLACE SANITATION 56
Supervisor
Item Frequency Method Responsibility
initial
1. Lock out
machine
(unplug)
and remove
attachments
and bowl.
Send
through
dishwasher.
2. Wash
Prior to use down all
if mixer not surfaces
used in with a clean
previous 2 cloth
Upright hours immersed
Pastry cooks ________
mixer Immediately in clean
after use warm water
when and
finished detergent.
task 3. Wipe
down all
surfaces
with a
second
clean cloth
immersed
in santizing
solution
(100 ppm
chlorine or
28 mL
bleach per
4.5 L
water).
4. Allow to
air dry
prior to
reassembly
and next
use.
1. Lock out
machine
(unplug)
and set
slicer to
zero.
2. Remove
blade guard.
Send
through
Prior to use dishwasher.
if slicer not 3. Carefully
used in wash down
previous 2 all surfaces
Meat hours with a clean
Garde manger ________
slicer Immediately cloth
after use immersed
when in clean
finished warm water
task and
detergent.
4. Carefully
wipe down
all surfaces
with a
second
clean cloth
immersed
in santizing
solution
(100 ppm
chlorine or
28 mL
bleach per
4.5 L
water).
5. Allow air
dry prior to
reassembly
and next
use.
Weekly Cleaning Schedule Date: ____________

Supervisor
Item Frequency Method Responsibility
initial
1. Remove food
from shelves
one shelf at a
time. Store
rolling rack in
dry storage
while cleaning
shelf in place.
2. Wash down
all surfaces
with a clean
cloth immersed
in clean warm
Monday water and
Dry after detergent.
Grill cook ________
storage dinner 3. Wipe down
service all surfaces
with a second
clean cloth
immersed in
santizing
solution (100
ppm chlorine
or 28 mL
bleach per 4.5 L
water).
4. Allow to air
dry prior to
replacing food
on shelves.
1. Remove food
from shelves
one shelf at a
time. Store
rolling rack in
cooler while
cleaning shelf
in place.
2. Wash down
all surfaces
with a clean
cloth immersed
in clean warm
Tuesday water and
Reach-
after detergent.
in Garde manger ________
dinner 3. Wipe down
freezer
dervice all surfaces
with a second
clean cloth
immersed in
santizing
solution (100
ppm chlorine
or 28 mL
bleach per 4.5 L
water).
4. Allow to air
dry prior to
replacing food
on shelves.
Figure 3. Daily and weekly cleaning schedule for a restaurant
Dishwashing Procedures
Effective dishwashing ensures that all equipment is sanitary and ready for use
when required. Using soiled or dirty china is not only dangerous, but it will tell
customers that the operator as little or no regard for customer safety. Table 2.5
shows the proper procedures for both manual and automatic dishwashing.
Before washing, scrape dishes and pre-soak any items with hard to remove
residue. Then follow the procedure in Table 5, depending on whether you are
using a high- or low-temperature dishwasher or you are washing dishes
manually.
High- Low-temperature
Step Manual temperature dishwasher or
dishwasher glass washer
Use a commercial Wash cycle must Wash cycle must

Wash detergent and 45C reach at least reach at least 60C
(113F) water. 60C (140F). (140F).
Warm or cold rinse

Rinse Rinse in clean hot water. Hot rinse cycle.
cycle with sanitizer.
Sanitize for 2 minutes Rinse cycle must

Final rinse must
with an approved reach at least
have concentration
Sanitize sanitizing solution (50 82C (180F) for
of 50 ppm chlorine
ppm chlorine or 12.5 ppm at least 10
or 12.5 ppm iodine.
iodine). seconds.
Drain boards
Drain boards
should be
Drain boards should be should be sanitized
sanitized and
Dry sanitized and sloped for and sloped for
sloped for
drainage. drainage
drainage
Never towel dry. Never towel
Never
dry.
towel dry.
Table 5. Dishwashing procedures
Routine Equipment Maintenance
Most kitchen equipment is intended to be disassembled for cleaning. Refer to

the manufacturers instructions and training provided by your employer or

instructor on how to do this safely. Some equipment is intended to be cleaned in
place. This should be identified in your sanitation plan and cleaning schedule.
All equipment must be routinely cleaned and inspected. Older equipment
may have nooks and crannies where dirt and bacteria can hide, which can be
difficult to clean effectively. Proper cleaning procedures must be established and
followed at all times with regular review to ensure that procedures are working.
If equipment is replaced or cleaning materials change, the process may have to
be adjusted. If you notice any safety concerns with the equipment while cleaning
it, such as a frayed cord, missing guard or loose parts, let your supervisor know
immediately.
Importance of Personal Hygiene
It is imperative for safe food-handling outcomes for all workers to be familiar

with standard sanitation and hygiene practices. Figure 4 shows the cycles of
transmission of micro-organisms. One of the basic principles is to break the
cycle by avoiding cross-contamination, which can be achieved by ensuring
personal hygiene practices are followed.
Proper personal hygiene is critical in any food service premise. Personal hygiene
includes:
Showering and bathing regularly
Keeping hair clean hair and covered or tied back
Keeping clean clothing and footwear that is used only at work
Handwashing regularly
Using clean utensils for tasting food
Using separate cloths for cleaning and wiping plates
Figure 4. The cycle of bacterial transmission. Image created by go2hr used under
CC BY.
Handwashing
Proper and regular handwashing is a critical part of any food safety system. You
must always wash your hands after:
Sneezing, coughing, or touching your mouth or nose
Using the bathroom
Smoking or using toothpicks
Handling raw foods
Cleaning and wiping tables, food preparation surfaces, or equipment
Handling soiled objects, garbage, or money
The steps for proper handwashing are as follows:

1. Wet hands with warm water.
2. Apply liquid soap and lather for at least 20 to 30 seconds.

3. Scrub backs of hands, wrists, all fingers, and under nails.
4. Rinse under running water, pointing down toward the drain.
5. Dry with a paper towel.
6. Turn off taps and open bathroom door using the paper towel.
Key Takeaways and Activities
Key Takeaways
Foodborne illness is most often caused by cross-contamination of

some form, and therefore effective steps must be taken to prevent
the transfer of contaminants at every stage of the production
process.
Temperature control is a critical way to manage food safetyby
properly heating and cooling foods, and limiting the time potential
hazardous foods spend in the danger zone.
Personal hygiene, equipment and tool cleanliness, pest control, and
environmental sanitation are all areas to scrutinize when
considering an operations ability to control cross-contamination.
Activities
1. Use the blank form, attached, to complete a food safety plan flow chart
for a recipe or process of your choice. Remember to follow all of the seven
steps when completing your flow chart.
2. Use the blank form, attached, to complete a cleaning schedule for
your station or work area.
70
References
BC Centre for Disease Control. (n.d.). Retrieved May 5, 2015, from

http://www.bccdc.ca
FOODSAFE. (n.d.). Retrieved April 21, 2015, from
http://http://www.foodsafe.ca
Food Safety Definitions for Food Vendors at Special Events. (n.d.).
Retrieved April 22, 2015, from http://www.halton.ca/cms/
one.aspx?portalId=8310&pageId=37644
Hazard Analysis Critical Control Point (HACCP). (2012, August 30).
Retrieved April 22, 2015, from http://www.inspection.gc.ca/about-the-cfia/
newsroom/food-safety-system/haccp/eng/1346306502207/1346306685922
Public Health Act. (n.d.). Retrieved April 21, 2015, from
http://www.bclaws.ca/civix/document/id/complete/statreg/08028_01
71
About the Authors
This series of Open Textbooks has been developed collaboratively on behalf of

the BC Provincial Cook Articulation Committee and go2HR. The committee
would like to thank the following individuals for their contributions to
developing, editing and reviewing these texts:
72
Wendy Anderson Selkirk College
Martin Barnett Vancouver Island University
David Bensmiller University of the Fraser Valley
Fionna Chong Vancouver Community College
Ron Christian College of New Caledonia
Darren Clay Pacific Institute of Culinary Arts
Tim Curnow College of the Rockies
Corey Davison Thompson Rivers University
Michael French Northern Lights College
Rita Gower Vancouver Island University
Dennis Green go2HR
Linda Halingten go2HR
Ken Harper Vancouver Island University
Ken Jakes Jakes and Associates Meat Industry Consultants
Kimberly Johnstone Thompson Rivers University
Zito Kare go2HR
Stuart Klassen Okanagan College
Philip Lie Vancouver Community College

ABOUT THE AUTHORS 74
Christine Lilyholm North Island College
Tobias Macdonald Vancouver Community College
Robyn Mitz Selkirk College
Gilbert Noussitou Camosun College
Harry Pringle Selkirk College
Tony Rechsteiner College of New Caledonia
Debbie Shore Vancouver Island University
Ysabel Sukic Vancouver Community College
Brad Vennard Northwest Community College
Luzia Zemp Vancouver Community College

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Food Safety, Sanitation, and Personal Hygiene

Food Safety, Sanitation, and

BC Cook Articulation Committee

Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation

For questions regarding this licensing, please contact [email protected]. To learn

The series has been developed collaboratively with participation from

(1) Every operator of a food service establishment must hold a certificate,

More information on FOODSAFE certification as well as other equivalent

The HACCP approach

HACCP is an approach to food safety that is systematic and preventive. It is

identified hazards is the survival of pathogens due to inadequate cooking

1. A food with enough pathogens 1. A food with enough pathogens

2. Really fresh food can cause food

Table 1. Food poisoning myths

Understanding each of these is critical in ensuring that food safety is

Chemical, such as cleaning agents or pesticides

Biological causes of foodborne illness

frozen to a temperature cold enough to kill the parasite. Trichinella

Food Intoxication and Food Infection

Improper Food Handling Practices

The top 10 causes of foodborne illness are the following:

For more information on causes of foodborne illness, a comprehensive list

Food-handling and Storage Procedures

Each of these factors contributes to bacterial growth in the following ways:

Identifying Potentially Hazardous Foods (PHFs)

Any type of soya protein (soya milk, tofu, etc.)

Table 2 identifies common foods as either PHF or non-PHF.

Chicken, beef, pork,

Pastries filled with

Cooked rice Uncooked rice

Fried onions Raw onions

Tofu Uncooked beans

Coffee creamers Cooking oil

Fresh garlic in oil Fresh garlic

Fresh or cooked eggs Powdered eggs

Dry soup mix with

Table 2. Common PHF and non-PHFs

The Danger Zone

100 212 Water boils

Most pathogenic bacteria are destroyed. Keep hot

Food must be cooled from 60C to 20C (140F to

Food must be cooled from 20C to 4C (68F to 40F)

18 0 Frozen food must be stored at 18C (0F) or below

Table 3. Important temperatures to remember

Time-temperature Control of PHFs

Pathogen growth is controlled by a time-temperature relationship. To kill micro-

Critical control point Temperature

Cold food storage: all foods 4C (40F) or less

Frozen food storage all foods 18C (0F) or less

Parasite reduction in fish

Food mixtures containing

Internal temperature of 54C to

Internal temperature of 60C to

Pork, lamb, veal, beef (medium- Internal temperature of 65C to

Pork, lamb, veal, beef (well