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fundamentals of
fundamentals of
Safe food handling begins at production and continues through the preparation process. Food-borne illness,
commonly known as food poisoning, is caused by eating food that is contaminated by bacteria or other harmful substances. To prevent food-borne illness, all staff members should know
and understand food safety principals.
Manage receiving and storage
Maintain good personal hygiene
Prepare food correctly
Check temperatures when cooking,
serving, and holding
Follow HACCP Principles
Restrain hair by wearing a clean hat or a hair
restraint
Wear clean and appropriate clothing
Remove all jewelry
Maintain good health Report any wounds, illnesses, or health issues
Bathe reguarly and maintain personal
cleanliness
Avoid unsanitary habits, like...
• Scratching your scalp• Running your fingers through your hair• Wiping or touching your nose• Rubbing your ear• Touching a pimple or infected wound• Wearing a dirty uniform• Coughing or sneezing into your hand• Spitting
Keep fingernails short and
clean
Do NOT wear nail
polish
Do NOT wear fake
nailsYou are coveredin bacteria. Everyone has bacteria. It can be found on your hair, skin, mouth, nose, and throat — even when you are healthy! The most important tool we have to prevent foodborne illness, therefore, is personal hygiene.
Dry hands and
arms.Use a single-use paper
towel or hand dryer. Consider using a paper
towel to turn off the faucet and open the
restroom door.
5Rinse hands
and arms.Use warm,
running water.
4
Scrub hands
and arms.Scrub them for 10
to 15 seconds. Clean under fingernails
and between fingers.
3
Wet hands
and arms.Use running water as hot as you can
comfortably stand.
1
Food handlers must wash hands after:
• Using the restroom• Handling raw meat, poultry, or seafood —
wash before and after• Touching your hair, face, or body• Sneezing, coughing, or using a tissue• Eating, drinking, smoking, chewing gum,
chewing tobacco• Handling chemicals that might
affect food safety• Taking out the garbage• Clearing tables or busing dirty dishes• Touching clothing or aprons• Handling money• Leaving and returning to the kitchen or
prep area• Handling service animals or aquatic animals• Touching anything else that may
contaminate hands
Apply soap.
Apply enoughto build up a good lather.
2
Handwashingsteps:
Wash and dry hands
before putting gloves on
Choose the correct glove
size
Hold gloves by
the edge when putting them
on
Once gloves are on, check for rips and
tears
Do NOT blow into gloves
Do NOT roll gloves up to make them easier to put
on
Gloves must NEVER
be used in place of
handwashing
NEVER wash and reuse
gloves
The DOs and DON'Ts of
wearing gloves.
Eggs• Handle pooled eggs with special care• Consider using pasteurized egg products• Promptly clean and sanitize all equipment and utensils
Produce• Do not expose to raw meat and poultry• Wash thoroughly under running water• When soaking, do not mix with other items
Meat, Fish, Poultry• Use clean and sanitized work areas and equipment• Wash hands properly• Remove from refrigerator only as much as you can
prepare at one time• Return raw prepared meat to refridgerator, or
cook it immediately
Ice• Ice must be made from drinking water• Ice used to chill should not be used as an ingredient• Use a clean, sanitized container and ice scoop
Preparing
ProperWays toThaw:
Refridgerate at 40°F or lower
Place under running water that is 70°F or
lower
Microwave if the food will be cooked
immediately
Handle food carefully.Food becomes hazardous by contamination. Contamination occurs when harmful substances, like chemicals, get in the food. Contamination also occurs when microorganisms, like bacteria, grow in food.
Temperature Danger Zone41° – 135°FMicroorganisms are more likely to grow when the temperature of potentially hazardous foods is in the danger zone.
Prevent cross-contamination.While prepping and cooking, be aware of when food comes into contact with another food. When this happens, harmful microorganisms from one food can contaminate the other food.
Food-to-Food Contamination Example: Thawing meat drips onto fresh produce
Equipment-to-Food ContaminationExample: You cut fresh produce on a cutting board that was just used to cut raw meat
For this reason, food must be handled very carefully when it is thawed, cooled, cooked, and reheated.
the right way to use a
Fill a large container with crushed iceand water.
Put the thermometer stem or probe into the water.
Adjust the thermometer soit reads 32°F.
Insert the thermometer stem or probe into the thickest part.
Take another reading in a different spot.
Wait for the thermometer
reading to steady before recording the
temperature.
Make sure thermometers are accurate to
+/- 2°F
Calibrating
Measuring
Wash, rinse, sanitize, and air-
dry thermometers before and after
using them.
1 2 3
1 2
Measures temperature through a metal probe — comes with
interchangeable probes, including:
Immersion ProbeSurface Probe
Penetration ProbeAir Probe
Measures temperature through the metal stem
Measures the surface
temperature of food and
equipment. To use, hold as close to the food, food package,
or equipment as possible
Attached to packages by the
supplier
Monitors both time and temperature.
A color change appears on the device
when time-temperature
abuse has occured
Thermocouple Bimetallic Stemmed Thermometer
Infrared (Laser) Thermometer
Time-Temperature Indicator
Cooling
You have a limited amount of time to cool food safely.If food has not been cooked for immediate service, it should be cooled to 41°F in under 6 hours to eliminate the possibility of bacteria growth.
If you cool the food from 135° to 70° in less than 2 hours, use the remaining time of 4 hours to cool it to 41° or lower.
135°
70°
2 hours
70°
4 hours41°Best options for
cooling food:• Place food in an ice-water bath• Stir food with an ice paddle• Place food in a blast chiller
or tumble chiller• Use ice or cold water as
an ingredient
Before cooling food, reduce it's size.
Cooking
165° 165° 155°
155° 155° 155°
145° 145° 145°
145° 135° 135°
Poultrywhole or ground
chicken, turkey, or duck
Stuffingmade with fish, meat, or poultry
Ground Meatbeef, pork, lamb, and other meat
Injected Meatincluding brined ham and
flavor-injected roasts
Ground Seafoodincluding chopped or minced seafood
Ratitesincluding ostrich
and emu
Seafoodincluding fish, shellfish,
and crustaceans
Steaks/Chopsof pork, beef,
veal, and lamb
Roasts
Fruits & Vegetables
Shell Eggsthat will be served
immediately
Grains & Legumesincluding rice,
pasta, beans, etc.
Minimalinternalcooking temperature (°F)
* Temperatures must be maintained for at least 15 seconds, excluding roasts, which must be maintained for 4 minutes.
Hot food must be held at
135°F or higher.
Once removed from temperature control, hot food can be held up to
4 hoursbefore it must be served or discarded.
Once removed from temperature control, cold food can be held up to
6 hoursbefore it must be served or discarded.
Holding
Cold food must be held at 41°F or lower. Cold food
must never exceed 70°F
Prevent contamination when serving and holding food.Once the back of house staff has taken all precautions to keep food from becoming contaminated, it’s important for the front of house staff to do the same. For the front of house staff, this means monitoring food temperature and preventing cross-contamination.
Cross-contamination occurs when microbes and dirt from people, raw meat, and raw fruits and vegetables transfer to ready-to-eat foods on utensils and equipment.
If food remains in the
temperature danger zone for 4 hours or longer, foodborne
microorganisms can grow to levels high
enough to make someone ill.
Carry plates of food from the bottom,
without touching the top of the plate
Pick up silverware by
the stem
Do not pick up silverware by the part
you eat with
Scoop ice using a clean, designated
ice scoop
Do not scoop ice using a
drinking cup
Do not wrap your fingers around the plate, touching the area meant for food
Serving
CORRECT INCORRECT
Food safety is everyone's responsibility.Most foodborne illnesses are caused by bacteria spread by the people who handle food. Anyone can contaminate food with a harmful microorganism and not even know it!
Use clean and sanitized
utensils.
• Use separate utensils for each food
• Clean and sanitize utensils after each task
• Use serving utensils with long handles
• Store serving utensils properly
vs.
Transport clean glasses using a clean
dishwashing rack
Do not transport
clean glasses by stacking
and carrying as many as
possible
Hey, there's a delivery!When you receive food, it’s important to Inspect the delivery carefully and sample product temperatures. Check that all food packages are intact, make sure produce is fresh, and refridgerate products as soon as possible.
Cold TCS Food • 41°F or lower, unless specified
Hot TCS Food • 135°F or higher
Frozen Food • Frozen solid
Live Shellfish • Air temperature of 45°F• Internal temperature of 50°F or less• Once received, cool it to an internal temperature
of 41°F or lower in 4 hours
Shucked Shellfish • 45°F or lower• Must be cooled to an internal temperature of
41°F or lower in 4 hours
Milk • 45°F or lower• Must be cooled to an internal temperature of
41°F or lower in 4 hours
Shell Eggs • Air temperature of 45°F or lower
Be sure to keep packages of raw meat and poultry separate.
Sample product temperatures when they arrive.
Meat, Poultry, Fish:Insert the thermometer stem or probe into the thickest part of the food (usually the center).
Reduced Oxygen Packaged (ROP) food and bulk food:Insert the thermometer stem or probe between two packages. Be careful not to puncture the packaging.
Other Packaged Food:Open the package and insert the thermometer stem or probe into the food. Fully immerse the sensing area in the item.
Receiving
E
Continue monitoring the temperature of stored food.Once the food arrives and you ensure it is in a safe temperature zone, it is your job to keep it in that safe zone. Refridgerate foods as soon as possible, and make sure your cooler’s thermometers are working properly.
Storing
Mark the date of ready-to-eat food.Ready-to-eat food can be stored for only 7 days if it is held at 41°F or lower. This count begins on the day that the food was prepared or a commercial container was opened.
Storage units should have at least one air temperature measuing device. It must be accurate to +/- 3°F. Place the device in the warmest part of refridgerated units, and in the coldest part of hot holding units.
135°F or higher
41°F or lower
10/7potato salad
Store food in designated storage areas.Food should be stored in a clean, dry location away from dust and other contaminants. Never store food in locker rooms, restrooms, garbage rooms, mechanical rooms, under leaking water lines, or under stairwells.
A
C
D
B
Follow the rule ofFIFO: First In, First Out
Store fooditems in thistop-to-bottom order:A. Ready-to-eat foodB. SeafoodC. Whole cuts of beef
and porkD. Ground meat and
ground fishE. Whole and ground
poultry
Potato salad prepared and stored on October 1 would have a discard date of October 7 on the label.
Some operations write the date the food was prepared on the label; other write the use-by date.
E
Surfaces can be sanitized using heat or
chemicals.
Sanitizers should be mixed
with water to the correct
concentration
Not enough sanitizer may
make the solution weak and useless
Too much santizer may
make the solution too
strong, unsafe, and corrode
metal
Check concentration with a test kit. Make
sure it is designed for the sanitizer used, and
check often.
The sanitizer must make contact with the object for a specific
amount of time. Minimum times differ
for each sanitizer.
Heat
The water must be at least 171°F
Immerse the item for 30 seconds
Chemicals
Chlorine, Iodine, or Quats
Soak in a sanitizing solution or rinse,
swab, or spray with a sanitizing solution
How to sanitize food-contact surfaces:Scrape or remove food bits from the surface
Wash the surface
Rinse the surface
Sanitize the surface
Allow the surface to air-dry
* Change the santizing solution when it’s dirty or when the concentration is too low.
Unplug the equipment
Scrape any food off the equipment surfaces and then wash, rinse, and sanitize the equipment surfaces, making sure the sanitizer comes in contact with each surface. Allow all surfaces to air-dry.
Put the unit back together
How to sanitize stationary equipment:
1
2
3
4
5
1
3
4
Take the removable parts off the equipment and wash, rinse, and sanitize them by hand or in the dishwasher, if allowed
2
Scrape, rinse, or soak items before washing
Use the correct dish racks, and never overload them
Clean and sanitize each sink and drain board
WashFill the first
sink with detergent and water that’s at
least 110°F
RinseFill the
second sink with clean
water
SanitizeFill the third
sink with water and sanitizer to the correct concentration
Air dry items on a clean, sanitized
surface Use a clock with a second hand to know how long items have been in the sanitizer
Sink 1 Sink 2 Sink 3
machine dishwashing>
manual dishwashing>
Check the machine's water temperature and
water pressure, and clean the machine often
Check dish detergent and sanitizer before
washing dishes
Clean and sanitize drawers and shelves
before items are stored
Store glasses and cups upside down on a clean
and sanitized shelf or rack
Cover the food-contact surfaces of stationary
equipment until ready for use
Storing Clean and Sanitized Items
Employee drink cups are
commonly NOT stored correctly.
Cups must have a lid
Employee drink cups
are commonly NOT stored correctly.
Cups should all be stored in the
same place in a back storage
area Store flatware
and utensils with handles up
Clean and sanitize trays and carts used to carry clean tableware and utensils
Store clean equipment at least
6 inches off the floor
HACCP stands for Hazard Analysis Critical Control Point.HACCP is an approach to food safety that is systematic and preventive. It helps to find, correct, and prevent hazards throughout the food production process. There are 7 HACCP principles.
1 Conduct a hazard analysisAt this stage, a plan is laid out to identify all possible food safety hazards that could cause a product to be unsafe for consumption. Hazards include biological, chemical, and physical contaminants.
Determine critical control points (CCPS)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.
Establish critical limitsYou must establish critical maximum or minimum limits for each critical control point. A critical limit is the limit at which a hazard is acceptable without compromising food safety.
Example: While conducting your hazard analysis, you identify the “survival of pathogens in cooked chicken” as a hazard. This potential hazard would be the result
of inadequate cooking time or temperature.
In our example, the critical control point is during cooking. This is the point in the production
process when an action can be taken to prevent the survival of pathogens in the chicekn.
2
Our critical limits for cooking should include a specific minimal
cook time and an internal temperature of 165° for the chicken.
3
Verify that thesystem worksVerification means applyingmethods, procedures, tests,sampling, and other evaluations to determine whether a control measure at a critical control point is operating as intended. Here is where you determine if your plan prevents, reduces, or eliminates the identified hazards.
Establish procedures for record keeping and documentationKeep records for monitoring activities, corrective actions, validating equipment, and working with suppliers (invoices, specifications, etc).
Establish monitoring proceduresDetermine the best way to check your critical limits, and make sure they are consistently met. Determine who will monitor them and how often.
4To verify that we have successfully eliminated
pathogens in our chicken, we will take the internal temperature of the chicken. The temperature must
meet the critical limit we established.
We will monitor our critical limits by timing how long the chicken cooks and by taking the internal temperature of
the chicken with a thermometer.
The employee responsible for cooking the chicken will complete a cooking log sheet. This sheet
includes the date, the start and finish time, the temperature, and the employee’s signature. If the required internal temperature has not been reached,
our corrective action will require that the chicken be cooked more. If the cooking temperature cannot be reached, another
corrective action will call for chicken to be thrown out.
5 Identify corrective actionsIdentify steps that must be taken when a critical limit is not met. These steps are meant to bring the production process back on track if monitoring indicates that deviation from critical limits has occurred.
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