Manager Comprehensive Presentation
Manager Comprehensive Presentation
Manager Comprehensive Presentation
ServSafe® is a
trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National
Restaurant Association. Reproducible for instructional use only. Not for individual sale.
Providing Safe Food
Objectives:
By the end of this chapter, you should be able to identify the following:
What a foodborne illness is and when a foodborne-illness outbreak has
occurred
TCS and ready-to-eat food
The five risk factors for foodborne illness
The populations that have a higher risk for foodborne illness
Ways to keep food safe
The roles of government agencies in keeping food safe
1-2
Challenges to Food Safety
1-3
Challenges to Food Safety
Challenges include:
Time
Language and culture
Literacy and education
Pathogens
Unapproved suppliers
High-risk customers
Staff turnover
1-4
Costs of Foodborne Illness
1-5
Costs of Foodborne Illness
1-7
Contaminants
Biological contaminants:
Bacteria
Viruses
Parasites
Fungi
1-8
Contaminants
Chemical contaminants:
Cleaners
Sanitizers
Polishes
1-9
Contaminants
Physical hazards:
Metal shavings
Staples
Bandages
Glass
Dirt
Natural objects (e.g., fish bones in a fillet)
1-10
How Food Becomes Unsafe
1-11
How Food Becomes Unsafe
1-12
How Food Becomes Unsafe
Time-temperature abuse:
When food has stayed too long at temperatures
good for pathogen growth
1-13
How Food Becomes Unsafe
1-14
How Food Becomes Unsafe
Cross-contamination:
When pathogens are transferred from one
surface or food to another
1-15
How Food Becomes Unsafe
1-16
How Food Becomes Unsafe
1-17
How Food Becomes Unsafe
1-18
Food Most Likely to Become Unsafe
The two types of food that are most likely to become unsafe:
TCS food
Ready-to-eat food
1-19
Food Most Likely to Become Unsafe
TCS food:
Food requiring time and temperature control to limit pathogen growth—“time
and temperature control for safety”
1-20
Food Most Likely to Become Unsafe
TCS food:
1-21
Food Most Likely to Become Unsafe
TCS food:
1-22
Food Most Likely to Become Unsafe
1-23
Populations at High Risk for Foodborne Illnesses
1-24
Keeping Food Safe
1-25
Keeping Food Safe
1-26
Keeping Food Safe
1-27
Keeping Food Safe
1-28
Keeping Food Safe
The person in charge may not need to be onsite at all times if:
The operation poses minimal risk for causing a foodborne illness
o Based on the kind of operation it is
o Based on the type of food served or sold
Cashier-less markets and convenience stores are examples
1-29
Keeping Food Safe
1-30
Keeping Food Safe
1-31
Keeping Food Safe
Government agencies:
The Food and Drug Administration (FDA)
U.S. Department of Agriculture (USDA)
Centers for Disease Control and Prevention
(CDC)
U.S. Public Health Service (PHS)
State and local regulatory authorities
1-32
Keeping Food Safe
1-33
Forms of Contamination
Objectives:
By the end of this chapter, you should be able to identify the following:
Biological, chemical, and physical contaminants and ways to prevent food
from being contaminated by them
How to prevent the deliberate contamination of food
The correct response to a foodborne-illness outbreak
The most common food allergens and how to prevent exposure to food
allergens
2-2
How Contamination Happens
Contamination:
Presence of harmful substances in food
Contaminants can:
Be biological, chemical, or physical
Cause foodborne illness
Result in physical injury
2-3
How Contamination Happens
2-4
How Contamination Happens
2-5
How Contamination Happens
2-6
Biological Contamination
Microorganism:
Small, living organism that can be seen only with a microscope
Pathogen:
Harmful microorganism
Make people sick when eaten or produce toxins that cause illness
Toxin:
Poison
2-7
Biological Contamination
2-8
Biological Contamination
2-9
Symptoms of Foodborne Illness
Onset times:
Depend on the type of foodborne illness
Can range from 30 minutes to six weeks
2-10
Bacteria: Basic Characteristics
Location:
Found almost everywhere
Detection:
Cannot be seen, smelled, or tasted
Growth:
Grow rapidly if FAT TOM conditions are correct
Prevention:
Control time and temperature
2-11
Bacteria: Conditions for Growth
F
Food
A
Acidity
T
Temperature
T
Time
O
Oxygen
M
Moisture
2-12
Bacteria: Conditions for Growth
Food:
Most bacteria need nutrients to survive.
TCS food supports the growth of bacteria
F
better than other types of food.
Food
2-13
Bacteria: Conditions for Growth
Acidity:
Bacteria grow best in food that contains
little or no acid.
A
Acidity
2-14
Bacteria: Conditions for Growth
Temperature:
Bacteria grow rapidly between 41˚F and 135˚F
(5˚C and 57˚C).
o This range is known as the
temperature danger zone. T
Temperature
Bacteria growth is limited when food is held
above or below the temperature danger zone.
2-15
Bacteria: Conditions for Growth
Time:
Bacteria need time to grow.
T
The more time bacteria spend in
the temperature danger zone,
the greater chance they have to
Time
grow to unsafe levels.
2-16
Bacteria: Conditions for Growth
Oxygen:
Some bacteria need oxygen to grow.
Other bacteria grow when oxygen isn’t there.
O
Oxygen
2-17
Bacteria: Conditions for Growth
Moisture:
Bacteria grow well in food with high levels
of moisture.
aw = water activity; the amount of moisture
available in food for bacterial growth. M
Moisture
aw scale ranges from 0.0 to 1.0.
Water has a water activity of 1.0.
2-18
Controlling FAT TOM Conditions
2-19
Major Bacteria That Cause Foodborne Illness
The FDA has identified four types of bacteria that cause severe illness
and are highly contagious:
Salmonella Typhi
Nontyphoidal Salmonella
Shigella spp.
Food handlers with illnesses from these bacteria must not work in a
foodservice operation while they are sick.
2-20
Major Bacteria That Cause Foodborne Illness
2-21
Major Bacteria That Cause Foodborne Illness
2-22
Major Bacteria That Cause Foodborne Illness
2-23
Major Bacteria That Cause Foodborne Illness
• Ground beef (raw and undercooked) • Exclude from the operation food
• Contaminated produce handlers who have diarrhea and
have been diagnosed with a
disease from the bacteria.
• Cook food, especially ground beef,
to minimum internal temperatures.
• Purchase produce from approved,
reputable suppliers.
• Prevent cross-contamination
between raw meat and ready-to-eat
food.
2-24
Viruses: Basic Characteristics
Location:
Carried by human beings and animals
o Require a living host to grow
o Do not grow in food
o Can be transferred through food and remain
infectious in food
Sources:
Food, water, or any contaminated surface
Typically occur through fecal-oral routes
2-25
Viruses: Basic Characteristics
Destruction:
Some, such as Hepatitis A, are not destroyed
by normal cooking temperatures
Good personal hygiene must be practiced
when handling food and food-contact surfaces
Quick removal and cleanup of vomit is
important
2-26
Major Viruses That Cause Foodborne Illnesses
The FDA has identified two viruses that are highly contagious
and can cause severe illness:
Hepatitis A
Norovirus
2-27
Major Viruses That Cause Foodborne Illness
2-29
Parasites: Basic characteristics
Location:
Require a host to live and reproduce
Source:
Seafood, wild game, and food processed with
contaminated water, such as produce
2-30
Parasites: Basic characteristics
Prevention:
Purchase food from approved, reputable
suppliers.
Cook food to required minimum internal
temperatures.
Fish that will be served raw or undercooked
must be correctly frozen by the manufacturer.
2-31
Fungi: Basic Characteristics
2-32
Biological Toxins
Origin:
Naturally occur in certain plants, mushrooms,
and seafood
Seafood toxins:
Produced by pathogens found on certain fish:
o Tuna, bonito, mahimahi.
o Histamine is produced when fish is time-
temperature abused.
Occur in certain fish that eat smaller fish that
have consumed a toxin:
o Barracuda, snapper, grouper, amberjack.
o Ciguatera toxin is an example.
2-33
Biological Toxins
Illness:
Symptoms and onset times vary with illness.
People will experience illness within minutes.
2-34
Biological Toxins
General symptoms:
Diarrhea or vomiting
Neurological symptoms
o Tingling in extremities
o Reversal of hot and cold sensations
Flushing of the face
Difficulty breathing
Burning in the mouth
Heart palpitations
Hives
2-35
Biological Toxins
Prevention:
Purchase plants, mushrooms, and seafood
from approved, reputable suppliers.
Control time and temperature when handling
raw fish.
2-36
Chemical Contaminants
Sources:
Cleaners, sanitizers, polishes, machine
lubricants, and pesticides
Deodorizers, first-aid products, and
health and beauty products
o Hand lotions, hairsprays, etc.
Certain types of kitchenware and equipment
o Items made from pewter, copper, zinc, and
some types of painted pottery
2-37
Chemical Contaminants
Symptoms:
Vary depending on chemical consumed.
Most illnesses occur within minutes.
Vomiting and diarrhea are typical.
2-38
Chemical Contaminants
Prevention:
Use chemicals approved for use
in foodservice operations.
Purchase chemicals from approved,
reputable suppliers.
Store chemicals away from prep areas,
food-storage areas, and service areas.
o Separate chemicals from food and
food-contact surfaces by spacing and
partitioning.
NEVER store chemicals above food or food-
contact surfaces.
2-39
Chemical Contaminants
Prevention:
Use chemicals for their intended use and follow
manufacturer’s directions.
Only handle food with equipment and utensils
approved for foodservice use.
Make sure the manufacturer’s labels on original
chemical containers are readable.
Follow the manufacturer’s directions and
local regulatory requirements when throwing
out chemicals.
2-40
Physical Contaminants
Sources:
Common objects that get into food
o Metal shavings from cans
o Wood
o Fingernails
o Staples
o Bandages
o Glass
o Jewelry
o Dirt
Naturally occurring objects such as fruit pits
and bones
2-41
Physical Contaminants
Symptoms:
Mild to fatal injuries
Cuts, dental damage, and choking
Bleeding and pain
Prevention:
Purchase food from approved, reputable suppliers.
Closely inspect food received.
Take steps to prevent physical contamination,
including practicing good personal hygiene.
2-42
Deliberate Contamination of Food
2-43
Deliberate Contamination of Food
2-44
Responding to a Foodborne-Illness Outbreak
Gather information.
Notify authorities.
Segregate product.
Document information.
Identify staff.
Cooperate with authorities.
Review procedures.
2-45
Responding to a Foodborne-Illness Outbreak
Gather information:
o Ask the person for general contact information.
o Ask the person to identify the food eaten.
o Ask for a description of symptoms.
o Ask when the person first got sick.
Notify authorities:
o Contact the local regulatory authority if an
outbreak is suspected.
2-46
Responding to a Foodborne-Illness Outbreak
Segregate product:
o Set the suspected product aside if any remains.
o Include a label with “Do Not Use”
and “Do Not Discard” on it.
Document the information:
o Log information about suspected product.
o Include a product description, product date, lot
number, sell-by date, and pack size.
2-47
Responding to a Foodborne-Illness Outbreak
Identify staff:
o Keep a list of food handlers scheduled at the time of the incident.
o Interview staff immediately.
Cooperate with authorities:
o Provide appropriate documentation.
Review procedures:
o Determine if standards are being met.
o Identify if standards are not working.
2-48
Food Allergens
Food allergen:
A protein in a food or ingredient some people are sensitive to.
These proteins occur naturally.
When an enough of an allergen is eaten, an allergic reaction can occur.
2-49
Food Allergens
Allergy symptoms:
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling in various parts of the body, including
the face, eyes, hands, or feet
Vomiting and/or diarrhea
Abdominal pain
Itchy throat
2-50
Food Allergens
Allergic reactions:
Symptoms can become serious quickly.
A severe reaction, called anaphylaxis, can lead
to death.
2-51
Food Allergens
Food labels:
Check food labels for allergens.
2-53
Preventing Allergic Reactions
Service staff:
Describe menu items and preparation to guests.
Identify any allergens in the item.
Suggest menu items without the allergen.
Clearly identify the guest’s order for
kitchen and service staff.
Deliver food separately to prevent
cross-contact.
2-54
Preventing Allergic Reactions
Kitchen staff:
Avoid cross-contact
o Do NOT cook different types of food in the same
fryer oil.
o Do NOT put food on surfaces that have touched
allergens.
2-55
Preventing Allergic Reactions
2-56
The Safe Food Handler
Objectives:
By the end of this chapter, you should be able to identify the following:
How to avoid behaviors that can contaminate food
How to wash and care for hands
The correct way to dress for work and handle work clothes
Where staff can eat, drink, smoke, and chew gum or tobacco to minimize
contamination
How to prevent staff who may be carrying pathogens from working with or
around food or from working in the operation
3-2
How Food Handlers Can Contaminate Food
3-3
How Food Handlers Can Contaminate Food
D. Rubbing an ear
E. Touching a pimple or infected wound/boil
F. Wearing and touching a dirty uniform
G. Coughing or sneezing into the hand
H. Spitting in the operation
3-4
Managing a Personal Hygiene Program
3-5
Handwashing
3-6
Handwashing
1. Wet hands and arms. Use 2. Apply soap. Apply enough 3. Scrub hands and arms
running warm water. to build up a good lather. vigorously for 10 to 15 seconds.
Follow the manufacturer’s Clean fingertips, under fingernails,
recommendations. and between fingers.
3-8
Handwashing
3-9
Handwashing
3-10
Handwashing
3-11
Handwashing
Corrective Action
3-12
Handwashing
Hand antiseptics:
Liquids or gels used to lower the number
of pathogens on skin
3-13
Hand Care
3-14
Infected Wounds or Cuts
3-15
Single-Use Gloves
Single-use gloves:
Must NEVER be used in place
of handwashing
Should be used when handling
ready-to-eat food
o Except when washing produce
o Except when handling ready-to-eat ingredients
for a dish that will be cooked to the correct
internal temperature
3-16
Single-Use Gloves
3-17
Single-Use Gloves
3-18
Single-Use Gloves
3-19
Bare-Hand Contact with Ready-to-Eat Food
3-20
Personal Hygiene Practices
3-21
Work Attire
3-22
Work Attire
3-23
Work Attire
3-24
Work Attire
3-25
Eating, Drinking, Smoking, and Chewing Gum or Tobacco
3-26
Policies for Reporting Health Issues
3-27
Reporting Illness
3-28
Reporting Illness
3-29
Watching for Staff Illnesses
3-30
Restricting or Excluding Staff for Medical Conditions
If Then
The food handler has an Restrict the food handler from working with
infected wound or boil exposed food, utensils, and equipment.
that is not properly
covered.
The food handler has a Restrict the food handler from working with
sore throat with a fever. exposed food, utensils, and equipment.
Exclude the food handler from the operation
if you primarily serve a high-risk population.
A written release from a medical practitioner
is required before returning to work.
3-31
Restricting or Excluding Staff for Medical Conditions
If Then
The food handler Restrict the food handler from working with
Has persistent exposed food, utensils, and equipment.
sneezing, coughing,
or a runny nose
With discharges from
the eyes, nose, or
mouth
3-32
Restricting or Excluding Staff for Medical Conditions
If Then
The food handler Exclude the food handler from the operation.
has at least one of
these symptoms Vomiting and diarrhea
from an infectious Before returning to work, food handlers must have either:
condition: Had no symptoms for at least 24 hours.
Vomiting Or
Diarrhea
A written release from a medical practitioner.
Jaundice Jaundice
(yellow skin or Report food handlers to the regulatory authority. Exclude food
eyes) handlers who have had jaundice for seven days or less.
Before returning to work, food handlers must have both:
A written release from a medical practitioner
And
Approval from the regulatory authority
3-33
Restricting or Excluding Staff for Medical Conditions
If Then
The food handler is vomiting or has diarrhea Exclude the food handler from
and has been diagnosed with an illness the operation.
caused by one of these pathogens:
Report the situation to the
Norovirus regulatory authority.
Shigella spp. Work with the medical
Nontyphoidal Salmonella practitioner and the local
regulatory authority.
Shiga toxin-producing E. coli (STEC)
The food handler has been diagnosed with
an illness caused by one of these
pathogens:
Hepatitis A
Salmonella Typhi
3-34
The Flow of Food: An Introduction
Objectives:
By the end of this chapter, you should be able to identify the following:
How to prevent cross-contamination
How to prevent time-temperature abuse
How to use and maintain thermometers correctly
4-2
The Flow of Food
4-3
Preventing Cross-Contamination
Separate equipment:
Use separate equipment for raw and
ready-to-eat food.
4-4
Preventing Cross-Contamination
4-5
Preventing Cross-Contamination
4-6
Preventing Time-Temperature Abuse
Time-temperature control:
Food held in the range of 41˚F and 135˚F
(5˚C and 57˚C) has been time-temperature
abused.
Food is being temperature abused whenever it
is handled in the following ways:
o Cooked to the wrong internal temperature
o Held at the wrong temperature
o Cooled or reheated incorrectly
4-7
Preventing Time-Temperature Abuse
4-8
Monitoring Time and Temperature
4-9
Monitoring Time and Temperature
4-10
Monitoring Time and Temperature
4-11
Monitoring Time and Temperature
4-12
General Thermometer Guidelines
4-13
General Thermometer Guidelines
4-14
Calibrating Thermometers
Ice-point method:
4-15
The Flow of Food: Purchasing, Receiving, and Storage
Objectives:
By the end of this chapter, you should be able to identify the following:
What is an approved, reputable supplier
Criteria for accepting or rejecting food during receiving
How to label and date food
How to store food and nonfood items to prevent time-temperature abuse
and contamination
5-2
General Purchasing Principles
5-3
Receiving and Inspecting
General principles
Make specific staff responsible for receiving:
o Train them to follow food safety guidelines.
o Provide them with the correct tools.
Have enough trained staff available to
receive food promptly:
o Inspect deliveries immediately upon receipt.
o Inspect delivery trucks for signs of
contamination.
o Visually check food items and check
temperatures.
Store items promptly after receiving.
5-4
Receiving and Inspecting
5-5
Receiving and Inspecting
Rejecting items:
Separate rejected items from accepted items.
Tell the delivery person what is wrong with the item.
Get a signed adjustment or credit slip before giving
the rejected item to the delivery person.
Log the incident on the invoice or receiving document.
5-6
Receiving and Inspecting
Recalls:
Identify the recalled food items.
Remove the item from inventory.
Store the item separately.
Label the item to prevent it from being placed
back in inventory.
Inform staff not to use the product.
Refer to the vendor’s notification or recall
notice for what to do with the item.
5-7
Receiving and Inspecting
5-8
Receiving and Inspecting
5-9
Receiving and Inspecting
5-10
Receiving and Inspecting
5-11
Receiving and Inspecting
5-12
Receiving and Inspecting
5-13
Receiving and Inspecting
5-14
Receiving and Inspecting
5-15
Receiving and Inspecting
Required documents:
Shellfish must be received with shellstock
identification tags:
o Tags indicate when and where the shellfish
were harvested.
Store shellfish in their original container:
o Do NOT remove the shellstock tag until the last
shellfish is used.
o Write the date the last shellfish was used on the
shellstock tag.
o Keep the shellstock tag on file for 90 days after
the last shellfish was used.
5-16
Receiving and Inspecting
Required documents:
Fish that will be eaten raw or partially cooked:
o Documentation must show the fish was correctly frozen before being received.
o Keep documents for 90 days from the sale of the fish.
Farm raised fish:
o Must have documentation stating the fish was raised to FDA standards.
o Keep documents for 90 days from the sale of the fish.
5-17
Receiving and Inspecting
5-18
Storage
5-19
Storage
5-20
Storage
Date marking:
Ready-to-eat TCS food must be marked if held
for longer than 24 hours:
o Date mark must indicate when the food must be
sold, eaten, or thrown out.
Ready-to-eat TCS food can be stored for only
seven days if it is held at 41˚F (5˚C)
or lower:
o Day 1 is the day the food was prepared or a
commercial container was opened.
o For example, potato salad prepared and stored
on October 1 would have a discard date of
October 7 on the label.
5-21
Storage
Date marking:
Operations use different systems for date
marking:
o Some write the day or date the food was
prepared on the label.
o Others write the use-by day or date on the label.
5-22
Storage
Date marking:
If:
A commercially processed food has a use-by date that is less
than seven days from the date the container was opened.
Then:
The container should be marked with this use-by date
as long as the date is based on food safety.
5-23
Storage
Date marking:
When combining food with different
use-by dates in a dish, base the discard date of
the dish on the earliest use-by date of ingredients.
Consider a shrimp and sausage jambalaya
prepared on December 4:
o The shrimp has a use-by date of December 8.
o The sausage has a use-by date of December 10.
o The use-by date of the jambalaya is December 8.
5-24
Storage
Temperatures:
Store TCS food at an internal temperature
of 41˚F (5˚C) or lower or 135˚F (57˚C)
or higher.
Store frozen food at temperatures that keep it
frozen.
Make sure storage units have at least one air
temperature measuring device:
o It must be accurate to +/- 3˚F or +/- 1.5˚C.
o Put it in the warmest part of refrigerated units or
the coldest part of hot-holding units
5-25
Storage
Temperatures:
Do NOT overload coolers or freezers.
Frequent opening of the cooler lets warm air
inside, which can affect food safety.
Use open shelving:
o Lining shelving restricts circulation.
Monitor food temperatures regularly:
o Randomly sample food temperatures.
o If the food is not at the correct temperature,
throw it out.
5-26
Storage
5-27
Storage
Preventing cross-contamination:
Store all items in designated storage areas.
o Store items away from walls and at least
six inches (15 centimeters) off the floor. 6" (15 cm)
5-28
Storage
Preventing cross-contamination:
Store food in containers intended for food.
Use containers that are durable, leakproof, and
able to be sealed or covered.
NEVER use empty food containers to store
chemicals; NEVER put food in empty chemical
containers.
5-29
Storage
Preventing cross-contamination:
Keep all storage areas clean and dry.
Clean up spills and leaks promptly.
Clean dollies, carts, transporters, and
trays often.
Store food in containers that have been
cleaned and sanitized.
Store dirty linens in clean, nonabsorbent
containers or washable laundry bags.
5-30
Storage
Preventing cross-contamination:
Wrap or cover food.
Store raw meat, poultry, and seafood
separately from ready-to-eat food.
o If this is not possible, store ready-to-eat food
above raw meat, poultry, and seafood.
o This will prevent juices from raw food from
dripping onto ready-to-eat food.
5-31
Storage
Preventing cross-contamination:
Store food items in the following A
top-to-bottom order:
A. Ready-to-eat food
B
B. Seafood
C. Whole cuts of beef and pork
C
D. Ground meat and ground fish
E. Whole and ground poultry
D
This storage order is based on the minimum
internal cooking temperature of each food. E
5-32
Storage
Food should be stored in a clean, dry location away from dust and other
contaminants:
To prevent contamination, NEVER store food in these areas:
o Locker rooms or dressing rooms
o Restrooms or garbage rooms
o Mechanical rooms
o Under unshielded sewer lines or leaking water lines
o Under stairwells
5-33
Storage
Objectives:
By the end of this chapter, you should be able to identify the following:
Ways to prevent cross-contamination and time-temperature abuse
Ways to thaw food correctly
Minimum internal temperatures for cooking food safely
Ways to cool and reheat food correctly
6-2
General Preparation Practices
6-3
General Preparation Practices
6-4
General Preparation Practices
6-5
General Preparation Practices
Corrective actions:
Food must be thrown out in the following situations:
o When it is handled by staff who have been restricted or excluded from the
operation due to illness
o When it is contaminated by hands or bodily fluids, such as from sneezing
o When it has exceeded the time and temperature requirements designed to
keep food safe
6-6
Thawing
6-7
Thawing
6-8
Thawing
ROP Fish:
Frozen fish received in ROP packaging must
be thawed carefully.
If the label states that the product must remain
frozen until use, then remove fish from
packaging:
o Before thawing under refrigeration
o Before or immediately after thawing under
running water
6-9
Prepping Specific Food
6-10
Prepping Specific Food
Produce:
Make sure produce does not touch surfaces
exposed to raw meat, seafood, or poultry.
Wash the produce thoroughly before cutting,
cooking, or combining it with other ingredients.
To wash produce:
o Use running water a little warmer than the
produce.
o Pull apart leafy greens and rinse thoroughly.
Certain chemicals may be used to wash produce.
6-11
Prepping Specific Food
Produce:
When soaking or storing produce in standing
water or an ice-water slurry, do NOT mix:
o Different items
o Multiple batches of the same item
Refrigerate and hold sliced melons,
cut tomatoes, and cut leafy greens at
41˚F (5˚C) or lower.
Do NOT serve raw seed sprouts if primarily
serving a high-risk population
6-12
Prepping Specific Food
6-13
Prepping Specific Food
6-14
Prepping Specific Food
6-15
Prepping Specific Food
Ice:
Make ice from water that is safe to drink.
NEVER use ice as an ingredient if it was used
to keep food cold.
Use clean and sanitized containers and scoops:
o Store scoops outside of the ice machine in a
clean, protected location.
o NEVER hold ice in containers that held
chemicals or raw meat, seafood, or poultry.
o NEVER touch ice with hands or use a glass to
scoop ice.
6-16
Preparation Practices That Have Special Requirements
6-17
Preparation Practices That Have Special Requirements
6-18
Preparation Practices That Have Special Requirements
6-19
Preparation Practices That Have Special Requirements
6-20
Cooking Food
6-21
Cooking Food
6-22
Cooking Requirements for Specific Food
6-23
Cooking Requirements for Specific Food
6-24
Cooking Requirements for Specific Food
6-25
Cooking Requirements for Specific Food
6-26
Cooking Requirements for Specific Food
6-27
Cooking Requirements for Specific Food
6-28
Cooking TCS Food in a Microwave
165˚F (74˚C)
Meat
Seafood
Poultry
Eggs
6-29
Cooking Food
6-30
Partial Cooking during Preparation
6-31
Partial Cooking during Preparation
6-32
Consumer Advisories
Disclosure:
Disclose any raw or undercooked TCS items
on the menu.
Note it on the menu next to the items:
o An asterisk with a footnote can be used.
o The footnote must state that the item is raw or
undercooked, or contains raw or undercooked
ingredients.
6-33
Consumer Advisories
Reminder:
Advise customers who order raw or
undercooked TCS food of the increased risk of
foodborne illness:
o Post a notice in the menu.
o Provide this information using brochures, table
tents, or signs.
6-34
Children’s Menus
6-35
Operations That Mainly Serve High-Risk Populations
NEVER serve:
Raw seed sprouts
Raw or undercooked eggs (unpasteurized),
meat, or seafood
o Over-easy eggs
o Raw oysters on the half shell
o Rare hamburgers
Unpasteurized milk or juice
6-36
Temperature Requirements for Cooling Food
6-37
Temperature Requirements for Cooling Food
Example:
If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in one hour.
Then you have five hours to get the food to 41˚F (5˚C) or lower.
6-38
Cooling Food
6-39
Cooling Food
6-40
Cooling Food
6-41
Reheating Food
6-42
The Flow of Food: Service
Objectives:
By the end of this chapter, you should be able to identify the following:
Guidelines for holding cold food and hot food
When and how food can be held without temperature control
How to prevent contamination when serving food and in self-serve areas
How to prevent contamination and time-temperature abuse when serving
food off-site or through vending machines
7-2
Guidelines for Holding Food
Policies:
Create policies about how long the operation
will hold food and when it will be thrown out
7-3
Guidelines for Holding Food
Temperature:
Hold TCS food at the correct temperature:
o Hot food: 135˚F (57˚C) or higher
o Cold food: 41˚F (5˚C) or lower
Thermometer:
Use a thermometer to check a food’s internal
temperature:
o NEVER use the temperature gauge on a
holding unit to check the food’s temperature.
7-4
Guidelines for Holding Food
Time:
Make sure staff are monitoring holding
temperatures regularly.
Check temperatures at least every four hours:
o Throw out food not at 41˚F (5˚C) or lower or
135˚F (57˚C) or higher.
o Optional: Check temperatures every two hours
to leave time for corrective action.
7-5
Guidelines for Holding Food
Reheating food:
NEVER use hot-holding equipment to reheat
food unless it’s built to do so.
Reheat food correctly, and then move it into a
holding unit.
7-6
Holding Food without Temperature Control
7-7
Holding Food without Temperature Control
7-8
Holding Food without Temperature Control
7-9
Holding Food without Temperature Control
7-10
Holding Food without Temperature Control
7-11
Kitchen Staff Guidelines for Serving Food
7-12
Kitchen Staff Guidelines for Serving Food
7-13
Kitchen Staff Guidelines for Serving Food
7-14
Kitchen Staff Guidelines for Serving Food
7-15
Service Staff Guidelines for Serving Food
Correct
Incorrect
7-16
Service Staff Guidelines for Serving Food
7-17
Service Staff Guidelines for Serving Food
NEVER re-serve:
Food returned by a guest
Uncovered condiments
Uneaten bread
Plate garnishes
Generally, only unopened, prepackaged food in
good condition can be re-served:
Condiment packets
Wrapped crackers or breadsticks
7-18
Self-Service Areas
7-19
Self-Service Areas
7-20
Labeling Bulk Food in Self-Service Areas
7-21
Labeling Bulk Food in Self-Service Areas
7-22
Off-Site Service
7-23
Off-Site Service
7-24
Vending Machines
7-25
Food Safety Management Systems
Objectives:
By the end of this chapter, you should be able to identify the following:
What is a food safety management system
What is active managerial control and how it can be applied
What is a Hazard Analysis Critical Control point (HACCP) system
8-2
Food Safety Management Systems
8-3
Food Safety Programs
Focuses on controlling the five most common risk factors for foodborne
illness:
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
8-6
Active Managerial Control
8-7
Active Managerial Control
8-8
Active Managerial Control
8-9
Hazard Analysis Critical Control Point (HACCP)
HACCP program:
Identifies significant hazards at points within a product’s flow through an
operation
o Biological, chemical, and physical hazards
Identifies how to prevent, eliminate, or reduce hazards to safe levels
Is documented in a written plan
o The plan is specific to the facility’s menu, customers, equipment, processes,
and operations.
8-10
Safe Facilities and Pest Management
Objectives:
By the end of this chapter, you should be able to identify the following:
How to pick materials and equipment that are safe for use in foodservice
operations
Ways to install and maintain equipment
Ways to avoid food safety hazards caused by utilities
Ways to maintain your facility
Best ways to handle emergencies
Ways to prevent and control pests
9-2
Interior Requirements for a Safe Operation
9-3
Equipment Selection
9-4
Equipment Selection
Some organizations:
Develop standards for sanitary design and
construction of equipment
Certify equipment meeting these standards
Must be accredited by ANSI
Other organizations:
Classify equipment meeting standards
developed by others
Must be accredited by ANSI
9-5
Equipment Selection
9-6
Interior Requirements for a Safe Operation
Installing equipment:
Floor-mounted equipment must be either:
Mounted on legs at least six inches
(15 centimeters) high
Sealed to a masonry base
9-7
Interior Requirements for a Safe Operation
Installing equipment:
Tabletop equipment should be either:
Mounted on legs at least four inches
(10 centimeters) high
Sealed to the countertop
9-8
Interior Requirements for a Safe Operation
9-9
Dishwashing Machines
9-10
Dishwashing Machines
9-11
Dishwashing Machines
9-12
Three-Compartment Sinks
9-13
Handwashing Stations
9-14
Handwashing Stations
9-15
Handwashing Stations
9-16
Water and Plumbing
9-17
Water and Plumbing
9-18
Water and Plumbing
Cross-connection:
Physical link between safe water and dirty water from
o Drains
o Sewers
o Other wastewater sources
9-19
Water and Plumbing
Backflow:
Reverse flow of contaminants through
a cross-connection into the drinkable
water supply
Backsiphonage:
A vacuum created in the plumbing system that
sucks contaminants back into the water supply:
o Can occur when high water use in one area
of the operation creates a vacuum.
o A running hose in a mop bucket can lead
to backsiphonage.
9-20
Water and Plumbing
9-21
Water and Plumbing
9-22
Lighting
9-23
Ventilation
Ventilation systems:
Improve air quality
Reduce grease and condensation buildup
Must be cleaned and maintained
o Follow manufacturers’ recommendations.
9-24
Garbage
9-25
Garbage
9-26
Garbage
9-27
Maintaining the Facility
9-28
Emergencies That Affect the Facility
9-29
Emergencies That Affect the Facility
9-30
Emergencies That Affect the Facility
9-31
Emergencies That Affect the Facility
9-32
Pest Management
9-33
Pest Prevention
9-34
Pest Prevention
9-35
Pest Prevention
9-36
Pest Control
9-37
Cleaning and Sanitizing
Objectives:
By the end of this chapter, you should be able to identify the following:
Different ways of sanitizing and the requirements for each
How and when to clean and sanitize surfaces
How to wash items in a dishwasher or a three-compartment
sink and then store them
How to use and store cleaning tools and supplies
How to develop an effective cleaning program
10-2
Cleaning and Sanitizing
Cleaning:
Removes food and other dirt from a surface
Sanitizing:
Reduces pathogens on a surface to safe levels
10-3
Cleaners
10-4
Cleaners
10-5
Sanitizers
Sanitizing methods:
Heat sanitizing:
o Immerse the item in water that is 171˚F
(77˚C) for at least 30 seconds.
o Use a high-temperature dishwasher.
Chemical sanitizing:
o Soak items in a sanitizing solution.
o Rinse, swab, or spray items with a
sanitizing solution.
10-6
Sanitizers
Chemical sanitizers:
Commonly used chemical sanitizers include:
o Chlorine.
o Iodine.
o Quats (quaternary ammonium compounds).
Sanitizers must be available to employees at all
times
Detergent-sanitizer blends can be used in
some cases:
o Use it once to clean.
o Use it a second time to sanitize.
10-7
Sanitizer Effectiveness
Concentration:
Sanitizers should be mixed with water to the
correct concentration:
o Not enough sanitizer may make the solution
weak and useless.
o Too much sanitizer may make the solution too
strong, unsafe, and corrode metal.
10-8
Sanitizer Effectiveness
Concentration:
Check concentration with a test kit:
o Make sure the kit is made for the sanitizer
being used.
o Make sure kits are always available and
employees can easily access them.
o Check the concentration often.
Change the solution when:
o It is dirty.
o The concentration is too low.
10-9
Sanitizer Effectiveness
Temperature:
Follow manufacturer’s recommendations for
the correct temperature.
Contact time:
The sanitizer must make contact with the item
for a specific time.
Minimum times differ for each sanitizer.
10-10
Sanitizer Effectiveness
10-11
Guidelines for the Effective Use of Sanitizers
Chlorine
Water temperature ≥100˚F (38˚C) ≥75˚F (24˚C)
Water pH ≤10 ≤8
Water hardness As per manufacturer’s recommendations
Sanitizer concentration range 50–99 ppm 50–99 ppm
Sanitizer contact time ≥7 sec ≥7 sec
10-12
Guidelines for the Effective Use of Sanitizers
Iodine Quats
Water temperature 68˚F (20˚C) 75˚F (24˚C)
Water pH ≤5 or as per manufacturer’s As per manufacturer’s
recommendations recommendations
Water hardness As per manufacturer’s ≤500 ppm or as per
recommendations manufacturer’s
recommendations
Sanitizer concentration range 12.5–25 ppm As per manufacturer’s
recommendations
Sanitizer contact time ≥30 sec ≥30 sec
10-13
How to Clean and Sanitize
10-15
Cleaning and Sanitizing Stationary Equipment
General steps:
Unplug the equipment.
Take off the removable parts.
o Wash, rinse, and sanitize them by hand or run
the parts through a dishwasher if allowed.
Scrape or remove food from the equipment
surfaces.
10-16
Cleaning and Sanitizing Stationary Equipment
10-17
Cleaning and Sanitizing Clean-in-Place Equipment
10-18
Machine Dishwashing
High-temperature machines:
Final sanitizing rinse must be at least
180˚F (82˚C).
o 165˚F (74˚C) for stationary rack,
single-temperature machines
Chemical-sanitizing machines:
Clean and sanitize at much lower
temperatures.
Follow the temperature guidelines provided by
the manufacturer.
10-19
Dishwasher Operation
Guidelines:
Clean the machine as often as needed.
Scrape items before washing.
Use the correct dish racks.
NEVER overload dish racks.
Air-dry all items.
10-20
Dishwasher Operation
Guidelines:
Check the machine’s water temperature, water
pressure, and sanitizer levels.
o Take corrective action if necessary.
For high-temperature dishwashing machines,
provide tools to check the temperature of the
items being sanitized, such as:
o Maximum registering thermometers.
o Temperature sensitive tape.
10-21
Manual Dishwashing
10-22
Three-Compartment Sinks
10-24
Storing Tableware and Equipment
10-25
Cleaning and Sanitizing in the Operation
Wiping cloths:
Used to wipe up food spills and wipe down equipment.
Two types:
o Wet wiping cloths
o Dry wiping cloths
NEVER use cloths that are meant for wiping food spills for any
other purpose.
10-26
Cleaning and Sanitizing in the Operation
10-27
Cleaning and Sanitizing in the Operation
10-28
Cleaning and Sanitizing in the Operation
10-29
Cleaning and Sanitizing in the Operation
10-30
Cleaning and Sanitizing in the Operation
10-31
Cleaning and Sanitizing in the Operation
NEVER:
Clean tools in sinks used for:
o Handwashing
o Food prep
o Dishwashing
Dump mop water or other liquid waste into
toilets or urinals.
10-32
Cleaning and Sanitizing in the Operation
10-33
Cleaning and Sanitizing in the Operation
10-34
Cleaning and Sanitizing in the Operation
10-35
Developing a Cleaning Program
10-36
Developing a Cleaning Program
10-37
Developing a Cleaning Program
10-38