SAFETY AND SANITATION

HAZARDS TO FOOD SAFETY

Biological: bacteria, viruses,
Parasites, fungi, toxins
Chemical: pesticides, food additives,
Preservatives, cleaning supplies,
Toxic metals
Physical: foreign objects such as hair,
Dirt, metal, glass, bones

FOODBORNE ILLNESS: DISEASE CARRIED

OR TRANSMITTED TO PEOPLE BY FOOD.

PEOPLE AT HIGH RISK

FOR FOODBORNE ILLNESS
Sick People
en
m
o
W
t
n
a
n
Preg
People taking medication

Ch

Elderly People

ild
ren

FOODBORNE-ILLNESS OUTBREAK:

INCIDENT IN WHICH TWO OR MORE PEOPLE EXPERIENCE THE SAME

ILLNESS AFTER EATING THE SAME FOOD.

CROSS-CONTAMINATION: WHEN MICROORGANISMS

ARE TRANSFERRED FROM ONE SURFACE OR FOOD TO ANOTHER

PERSONAL HYGIENE: SANITARY HEALTH HABITS

THAT INCLUDE KEEPING THE BODY, HAIR, AND TEETH CLEAN;
WEARING CLEAN CLOTHES; AND WASHING HANDS REGULARLYESPECIALLY WHEN HANDLING FOOD

Costs Related to
Foodborne Illness

-Loss of Customers
-Loss of Reputation
-Lawsuits
-Increased Insurance Costs
-Lowered Employee Morale
-Employee Absenteeism
-Retraining Costs
-Embarrassment

FAT TOM
Conditions that microorganisms need to grow

Food

Acidity

Nutrients such
as
Proteins &
Carbohydrates

Slightly acidic
or
Neutral

Temperature

Time

Bacteria double
The
their population
Temperature
every 20 minutes
Danger Zone
4
hours
or
more
41-135 degrees
will produce
dangerous levels
0 minutes = 1 cell

10 hours =
1 BILLION+ cells!!!

Oxygen

Moisture

Some pathogens
grow with no Bacteria thrive
oxygen
in moisture
-Oil mixtures
-Rice
-Baked Potatoes

Potentially Hazardous Food

MAJOR FOODBORNE ILLNESSES

CAUSED BY BACTERIA
1. Salmonellosis (Salmonella)
2. Shigellosis
3. Listeriosis
4. Staphylococcal Gastroenteritis
5. Clostridium Perfringens
6. Bacillus Cereus Gastroenteritis
7. Botulism

What is Bacteria?
-Single-celled organisms
-Reproduce rapidly
-Can cause food spoilage and illness

Salmonella
Source: water, soil, insects
animals, human intestinal tract
poultry and swine
Food Involved: raw poultry, eggs
raw meat, dairy, fruits and vegetables

Prevention: Cook to proper

internal temperatures.
Avoid cross-contamination.

Clostridium Perfringens
Source: intestinal tracts, soil

Food Involved: meat

Prevention: Cook, store, & reheat

food properly

Listeriosis

*Can cause stillbirth

and miscar r iage*

Source: damp environments,

humans and animals
soil and plants
Food Involved: unpasteurized
dairy
seafood, raw produce,
prepared foods
Prevention: use pasteurized dairy
use proper cooking and cleaning
procedures

Shigellosis
Source: flies, intestinal tracts,
polluted water
Food Involved: mayonnaise-based salads
raw produce, poultry, dairy
Prevention: practice good hygiene
use clean water sources, control pests

Bacillus Cereus
Source: cereal crops
soil

Food Involved: starches and grains

Prevention: cook and reheat

food properly

Staphylococcal Gastroenteritis
Source: humans and animals

Food Involved: improperly held

and reheated food

Prevention: practice good hygiene

properly heat, hold and reheat food

Botulism
Source: meats, vegetables, fruits
soil, water
Food Involved: improperly processed and
canned foods, untreated garlic/oil mixtures

Prevention: discard
dented and swollen
cans
use proper procedures
when processing food

MAJOR FOODBORNE ILLNESSES

CAUSED BY VIRUSES
1. Hepatitis A
2. Norovirus Gastroenteritis
3. Rotavirus Gastroenteritis

What is a Virus?
-Rely on living cells to reproduce
-Do not reproduce in food
-Can survive freezing and cooking
-Transferred by cross-contamination

Hepatitis A
Source: human intestinal tract
contaminated water

Food Involved: ready to eat foods, water

Prevention: prevent cross-contamination
good hygiene, sanitary practices
obtain fish from approved sources

Norovirus Gastroenteritis
Source: human intestinal tract
contaminated water

Food Involved: ready to eat foods

foods contaminated with
infected water

Prevention: good hygiene, purchase seafood

from reputable sources
vigilant sanitation

Rotavirus Gastroenteritis
Source: human intestinal tract
contaminated water

Food Involved: ready to eat food

water, ice
Prevention: good hygiene, prevent crosscontamination, sanitary practices

MAJOR FOODBORNE ILLNESSES

CAUSED BY PARASITES
1. Trichinosis
2. Toxoplasmosis

What is a Parasite?
-Living organisms
-Need living hosts to survive
-Grow naturally in many animals

Trichinosis

Source: domestic swine, wild game

Food Involved: raw pork products

raw wild game products
Prevention: cook meats to proper
internal
temperatures, purchase meat from
reputable sources

Toxoplasmosis

*Cats are often the host*

Source: animal feces

Food Involved: undercooked meat

pork, lamb, wild game, poultry

Prevention: avoid cross-contamination

cook meat to proper internal temperatures

MAJOR BIOLOGICAL TOXINS

1. Ciguatera Toxin
2. Scrombroid Toxin
3. Shellfish Toxins
4. Systemic Fish Toxins
5. Plant Toxins
6. Fungal Toxins

Ciguatera Toxin
Source: contaminated fish
Food Involved: predatory reef fish
Prevention: purchase fish from
approved suppliers

Scrombroid Toxin
Source: bacteria produced by fish

Food Involved: fish that have been

time-temperature abused
Prevention: use proper handling
procedures
purchase from reputable suppliers

Shellfish Toxins

Source: contaminated shellfish

Food Involved: shellfish

Prevention: purchase from reputable
suppliers

Systemic Fish Toxins

Source: fish

Food Involved: pufferfish, moray eels

freshwater minnows

Prevention: avoid eating, consume

only
when prepared by trained chefs

Plant Toxins
Source: plants
Food Involved: rhubarb leaves, hemlock
jimsonweed, mountain laurel, etc
Prevention: do not eat toxic plants

Fungal Toxins

Source: fungi

Food Involved: poisonous

mushrooms

Prevention: do not eat toxic wild

mushrooms, purchase wild
mushrooms from approved
suppliers

PESTS

COCKROACHES
Oily Odor
Droppings look like
black pepper
Egg cases

ANTS
Piles of shavings along
walls, near small
openings

MICE & RATS

Signs of chewing
Droppings-black rice
Nesting materials

Controlling PESTS
Deny pests food and shelter
Dispose of garbage regularly
Store food properly and quickly
Clean facilities regularly

Food Allergies
MILK
EGGS
PEANUTS
WHEAT
SOY
FISH
SHELLFISH
TREE NUTS

Purchasing Food
Purchase from approved
and reputable suppliers
Receive deliveries during
off-peak hours
Receive one delivery at a time

Purchasing Food
Train staff to receive food
properly
Inspect all deliveries
carefully
Use accurate thermometers
Put food items away ASAP

Accept

REJECT

-41 degrees
+41 degrees

brown
or
bright red
green
firm texture

slimy,
sticky
no odor

clean & intact sour odor

dirty/torn
packaging
packaging

Accept

-41 degrees

REJECT

no discoloration +41 degrees

purple or
firm texture
no odor
green
clean & intact dark wing
packaging
tips
surrounded by

foul odor
crushed ice

Accept

REJECT

-41 degrees +41 degrees

gray gills
bright red gills
firm texture mushy fl esh
mild ocean smellstrong fi shy
clear eyes
smell
surrounded by
cloudy or
crushed ice
sunken eyes

Accept

REJECT

-45 degrees +45 degrees

strong fi shy
alive
mild ocean smell
smell
closed shells slimy, sticky
unbroken
dry
broken shells
DOA:

Accept

REJECT

alive
strong fi shy
mild ocean smell
smell
hard shells

soft
shells
moist

DOA:
Dead on Arrival

Accept

REJECT

-45 degrees
+45 degrees
no odor
foul odor
clean shells

dirty
shells
unbroken shells

cracked shells

Accept
-41 degrees
standard
appearance

REJECT
+41 degrees
sour or bitter
moldy
abnormal
texture

Accept
frozen

REJECT

not frozen
torn packages
intact
ice crystals on
packaging
packaging
dry packagingice crystals on
food

Accept
standard
appearance
intact
packaging

REJECT
swollen
leaks
rust
dents
no label

STORING FOOD SAFELY

Refrigerated Storage
Frozen Storage
Dry Storage

REFRIGERATED STORAGE
41 degrees or lower
Internal temperature should be
2 degrees lower than desired
food temperatures

Do not overload

REFRIGERATED STORAGE
Use open shelving
Do not line shelves with trays, foil, or paper

Do not place hot food

in the refrigerator

Keep the
door closed

FROZEN STORAGE
0 degrees
STORE TO ALLOW AIR
CIRCULATION

Keep the door closed

CHECK TEMPERATURE
REGULARLY

DRY STORAGE
Keep cool and ventilated
50-70 degrees
Store food away from walls
and 6 inches from the floor

Keep food out of sun

FIFO
First In First Out

rder of Foods in Storage

Top Shelf
COOKED & READY-TO-EAT
WHOLE FISH
WHOLE MEAT
GROUND MEAT
POULTRY

Bottom Shelf

rder of Foods in Storage

?
t
c
e
r
r
o
c
s
i
h
t
Is

THAWING FOOD
Running Water
70 degrees or lower
Microwave
if the food is cooked immediately

As part of the cooking

process
In a refrigerator
41 degrees or lower Must meet minimum

PREPARING FOOD SAFELY

Minimum Internal
Cooking
Temperature

Required cooking temperature

the internal portion of food must
reach in order to sufficiently reduce
the number of microorganisms that
might be present.
Specific to the type of food being cooked

Minimum Internal Cookin

Temperatures
Chicken/Poultry: 165 degrees

tuffing/Stuffed Meat: 165 degree

Ground Meats: 155 degrees

Injected Meats: 155 degrees

ork, Beef, Veal, Lamb: 145 degre
Fish: 145 degrees

Minimum Internal Cookin

Temperatures
Eggs: 145 degrees
Hot-held Eggs: 155 degrees

ot-held Fruit/Vegetables: 135 degree

ady-to-Eat Hot-held Food: 135 degre

Potentially Hazardous
Microwaved Food: 165 degrees

inimum Internal Cookin

Temperature?

165

inimum Internal Cookin

Temperature?

155

inimum Internal Cookin

Temperature?

145

inimum Internal Cookin

Temperature?

155

inimum Internal Cookin

Temperature?

145

inimum Internal Cookin

Temperature?

135

inimum Internal Cookin

Temperature?

165

der of Foods in Storag

Top Shelf
COOKED & READY-TO-EAT
WHOLE FISH
WHOLE MEAT
GROUND MEAT
POULTRY

Bottom Shelf

COOLING FOOD

Reduce size to cool faster

Use an ice-water bath

COOLING FOOD

Use a blast chiller

Stir food

The Two-Step
Cooling Process

135-70*F within 2 hour

70-40*F or lower
within
4 hours

POTENTIALLY
HAZARDOUS
READY-TO-EAT
FOOD MUST
BE DISCARDED
AFTER 7 DAYS

Holding Food for Service

Check the
temperature
every 4 hours

Protect food with

sneeze guards & covers

Holding Food for Service

Prepare food in
small batches

Keep potentially
hazardous
hot food at 135*F

Holding Food for Service

Use separate utensils
for each item

Keep potentially
hazardous
cold food at 41*F

Serving Food Safely

Serving Food Safely

Train staff in safe practices

Use clean & sanitized utensils

for serving
Wear gloves when handling
ready-to-eat foods

Serving Food Safely

Do not touch rims of glasses
Hold utensils by the handles
Use scoops for ice, never glasses

Serving Food Safely

Only re-serve unopened,
prepackaged foods
-mustard packets
-ketchup packets
-wrapped crackers
-butter packets
-individual sugars

Food Safety Systems

Personal hygiene program

Facilitydesign
program

Food Safety Systems

Supplier selection &

specification program

Cleaning &
sanitation
program

Food Safety Systems

quipment maintenance
program

Food safety
training

HACCP
HAZARD
ANALYSIS
CRITICAL
CONTROL
POINT

7 HACCP Principles

1. Conduct a Hazard Analys

Identify and assess potential

hazards based on how food flows
and is processed through the
establishment.

EXAMPLE:

TEAM SUPER FUSION

IDENTIFIES THAT THEIR MENU ITEM

ROASTED FREE-RANGE HALF CHICKE

H NEW POTATOES AND BRUSSELS SP

CAN BE AFFECTED BY BIOLOGICAL

HAZARDS INCLUDING
SALMONELLA BACTERIA

7 HACCP Principles

. Determine Critical Control Point

Find points in the process
where identified hazards
can be prevented or eliminated.

EXAMPLE:
TEAM SUPER FUSION
IDENTIFIES COOKING AS A
CRITICAL CONTROL POINT
IN THE FLOW OF CHICKEN
THROUGH THEIR RESTAURANT.
THEY DO NOT STORE PREVIOUSLY
ROASTED CHICKENS,
SO THE COOKING PROCESS
IS THE ONLY STEP THAT
CAN ELIMINATE
THE SALMONELLA HAZARD.

7 HACCP Principles
3. Establish Critical Limits
For each CCP,
establish limits to prevent
or eliminate the hazard.

EXAMPLE:

TEAM SUPER FUSION

IDENTIFIES ROASTING TO
165 DEGREES FOR 15 SECONDS
AS THE CRITICAL LIMIT.
THEY DETERMINE THAT ROASTING
IN A CONVECTION OVEN AT
350 DEGREES
FOR 45 MINUTES
WILL MEET THIS LIMIT.

7 HACCP Principles

4. Establish Monitoring Procedur

Determine the best way to check

if critical limits are consistently me
Identify who will monitor
and how often.

EXAMPLE:

TEAM SUPER FUSION

DECIDES TO MONITOR THEIR
CRITICAL CONTROL LIMIT
BY USING A SANITIZED
PROBE THERMOMETER IN THE
THICKEST PORTION OF THE
CHICKEN THIGH EACH TIME
THEY PREPARE THIS DISH.
EMPLOYEES MUST RECORD THE
TEMPERATURE EACH TIME IN A LOG.

7 HACCP Principles
5. Identify Corrective Actions

Identify steps to be taken if critica

limits are not met.
Steps should be determined in
advance.

EXAMPLE:

TEAM SUPER FUSION

DECIDES THAT IN THE EVENT
THE CHICKEN HAS NOT REACHED
THE REQUIRED TEMPERATURE, THE
EMPLOYEES MUST CONTINUE
TO COOK THE CHICKEN UNTIL IT
DOES.
THIS CORRECTIVE ACTION IS
RECORDED IN THE LOG EACH TIME.

7 HACCP Principles

6. Verify that the System Work

Determine if the plan is working

as intended.
If the plan adequately prevents,
reduces, or eliminates the identifie
hazards.

EXAMPLE:

TEAM SUPER FUSION

CHECKS THEIR LOGS WEEKLY
TO ENSURE LIMITS ARE BEING MET.
IF THEY SEE THAT THE CHICKEN IS
FREQUENTLY NOT THE CORRECT
TEMPERATURE AFTER 45 MINUTES,
THEY CAN MODIFY THEIR
PROCEDURE TO ADDRESS THIS ISSUE

7 HACCP Principles

7. Establish Procedures for Reco

Keeping and Documentation
Maintain the HACCP plan.

EXAMPLE:
TEAM SUPER FUSION
KEEPS THEIR TEMPERATURE LOGS
FOR 6 MONTHS TO KEEP TRACK
OF THE EFFECTIVENESS
OF THEIR HACCP PROCEDURES.

Your HACCP Plan

Choose

a possible hazard in your restaurant.

Create a HACCP plan to address this hazard.
Possible

hazards:

Seafood restaurant with steamed lobster on menu

chosen from a tank by customer.
Fast food restaurant serving previously-frozen
chicken tenders.
Deli preparing potato salad weekly and storing it
throughout the week.
Smoked salmon business processing fresh, whole
salmon into smoked packaged units of 10 oz each.
Assisted-living facility serving hot-held scrambled
eggs
at a breakfast buffet daily.

OSHA
OCCUPATIONAL
SAFETY
&
HEALTH
ADMINISTRATION

What is OSHA?

US Dept of Labor

1970 Occupational
Health & Safety Act

To assure safe and healthful

working conditions for working
men and women by setting and
enforcing standards and by
providing training, outreach,
education and assistance.

Workers Rights
Ask OSHA to inspect the workplace
Use rights under the law without
retaliation or discrimination
Receive information and training
about hazards
Get copies of test results
Review records of injuries
and illnesses

Employer Responsibilitie
Inform employees of hazards
Ke e p r e c o r d s o f i n j u r i e s a n d
illnesses
Perform workplace safety tests
N o t i f y O S H A o f w o r ke r d e a t h s
Not discriminate or retaliate against
w o r ke r s f o r u s i n g t h e i r r i g h t s

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