MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION
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Transcript of MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION
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PENNSYLVANIA DEPARTMENT OF AGRICULTURE
Dr. Lydia Johnson
MEASURING THE FOOD SAFETY OF YOUR SCHOOL FOOD OPERATION
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Chapter 1 An Overview
Chapter 2 The Inspection
Chapter 3 Food Borne Illness: Causes and Prevention
Chapter 4 Safe Purchasing, Storage, Preparation and Service
Chapter 5 Good Practice
Chapter 6: Conclusions
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AN OVERVIEW
CHAPTER 1
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An Overview
The Pennsylvania Department of Agricultures Role in the Process:
Regulatory & Education
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THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY &
LABS
The Bureau has four divisions: Food SafetyMilk SanitationLaboratory ServicesEggs, Fruits & Vegetables.
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THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE
• Approximately 29,740 public eating and drinking place facilities are licensed and require yearly inspections under Act 369, Public Eating & Drinking Places.
• An additional 2500 re-inspections are conducted yearly on non-compliant facilities.
• 370 Organized camps licensed by the PA
• 2,842 schools are inspected by Food Sanitarians, and are required under USDA regulations to have two inspections per year; resulting in 5,684 inspections required yearly.
• 300 Summer Food Service Sites (for children) through the PA DOE are inspected yearly.
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THE PENNSYLVANIA DEPARTMENT OF AGRICULTURE BUREAU OF FOOD SAFETY &
LABS
• Quarterly inspections of the 98 certified shellfish facilities – 396 yearly - are conducted to allow for interstate shipment.
• Approximately 4500 frozen dessert licenses are issued and Food Sanitarians conduct inspections on an “as needed” basis when firms have non-compliant microbiological counts and has averaged 1500 per year in recent years.
• Food Sanitarians investigate food vehicle accidents related to food, and average 100 per year. Emergency situations, such as floods, fires, or water potability, are investigated and average 500 inspections yearly.
• In calendar year 2007, the Division ordered 200 closures of food facilities, and had food disposals of over 1,400,000 lbs of food valued at nearly $900,000.
• The Division performs investigative inspections of food safety consumer complaints and all reported potential food-borne illnesses averaging approximately 1250 yearly.
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Schools Include High Risk Population
Currently, 20-25 percent of the population is in a high-risk category (i.e., young, older, pregnant, immune-compromised)
Young children and infants are at a higher risk for food-borne illness and disease because their immune systems have not fully developed to protect them from harmful bacteria and viruses.
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We’ve never made anyone sick!
But we’ve ALWAYS done it this way!
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Food Borne Illnesses
EACH YEAR IN THE UNITED STATES:
76 Million Foodborne Illnesses325,000 Hospitalizations5,000 Deaths
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CHAPTER 2
THE PDA INSPECTION REPORT
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Food Facility Inspection Report
PENNSYLVANIA DEPARTMENT OF AGRICULTURE2301 N CAMERON ST HARRISBURG, PA 17110Phone: (717) 787-4737
No. of Risk Factor/Intervention Violations 1 Date 01/08/200
8
No. of Repeat Risk Factor/Intervention Violations 0Time
In 09:00 AM
Overall Compliance Status INTime Out
10:30 PMFood Facility Address
29 COMFORT INN LN City/StateMILL HALL, PA
Zip Code17751-9097
Telephone(570) 726-49
Registration #R038280
Owner Purpose of InspectionRegular
License TypePermanent E&D
Risk CategoryHigh
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PDA INSPECTION REPORT
• Risk factors are improper practices or procedures identified as the most prevalent contributing factors of food-borne illness or injury. Public Health Interventions are control measures to prevent food-borne illness or injury. (first 27 items)
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PDA INSPECTION REPORT
• FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
• IN=in compliance • OUT=not in compliance • N/O=not observed • N/A=not applicable • COS=corrected on-site during inspection • R=repeat violation
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PDA INSPECTION REPORT
Demonstration of Knowledge• Certification by accredited program, compliance
with Code, or correct responsesEmployee Health • Management awareness; policy present• Proper use of reporting; restriction & exclusionGood Hygienic Practices• Proper eating, tasting, drinking, or tobacco use• No discharge from eyes, nose, and mouth
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PDA INSPECTION REPORT
Preventing Contamination by Hazards Hands clean & properly washed No bare hand contact with RTE foods or
approved alternate method properly followed
Adequate hand-washing facilities supplied & accessible
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PDA INSPECTION REPORT
Approved Source Food obtained from approved source Food received at proper temperature Food in good condition, safe, &
unadulterated Required records available: shell-stock tags,
parasite destruction
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PDA INSPECTION REPORT
Protection From Contamination
• Food separated & protected
• Food-contact surfaces: cleaned & sanitized
• Proper disposition of returned, previously served, reconditioned, & unsafe food
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PDA INSPECTION REPORT
Potentially Hazardous Food Time/Temperature Proper cooking time & temperature
Proper reheating procedures for hot holding Proper cooling time & temperature Proper hot holding temperature Proper cold holding temperature Proper date marking & disposition Time as a public health control; procedures & record
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PDA INSPECTION REPORT
Consumer AdvisoryConsumer advisory provided for raw or undercooked foods
Highly Susceptible Population Pasteurized foods used; prohibited foods not offered
Chemical Food additives: approved & properly usedToxic substances properly identified, stored & used
Conformance with Approved ProcedureCompliance with variance, specialized process, & HACCP plan
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PDA INSPECTION REPORT
GOOD RETAIL PRACTICES
• Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
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PDA INSPECTION REPORT
Safe Food and Water
• Pasteurized eggs used where required
• Water & ice from approved source
• Variance obtained for specialized processing methods
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PDA INSPECTION REPORT
Food Temperature Control
• Proper cooling methods used; adequate equipment for temperature control
• Plant food properly cooked for hot holding
• Approved thawing methods used
• Thermometer provided & accurate
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PDA INSPECTION REPORT
Food Identification
• Food properly labeled; original container
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PDA INSPECTION REPORT
Prevention of Food Contamination• Insects, rodents & animals not present; no
unauthorized persons • Contamination prevented during food
preparation, storage & display • Personal cleanliness • Wiping cloths: properly used & stored • Washing fruit & vegetables
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PDA INSPECTION REPORT
Proper Use of Utensils
• In-use utensils: properly stored
• Utensils, equipment & linens: properly stored, dried & handled
• Single-use & single-service articles: properly stored & used
• Gloves used properly
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PDA INSPECTION REPORT
Utensils, Equipment and Vending
• Food & non-food contact surfaces cleanable, properly designed, constructed, & used
• Ware-washing facilities: installed, maintained, & used; test strips
• Non-food contact surfaces clean
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PDA INSPECTION REPORT
Physical Facilities• Hot & cold water available; adequate pressure • Plumbing installed; proper backflow devices • Sewage & waste water properly disposed • Toilet facilities: properly constructed, supplied, &
cleaned • Garbage & refuse properly disposed; facilities maintained • Physical facilities installed, maintained, & clean • Adequate ventilation & lighting; designated areas used
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Chapter 3
FOOD-BORNE ILLNESS
Causes and Prevention
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Foodborne Illness: Causes
Hazards: harmful substances that when found in food can cause foodborne illness
BiologicalChemical Physical
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Chemical Hazards
Chemical
DetergentsDetergents
SanitizersSanitizers
PesticidesPesticides
Naturally occurring fish Naturally occurring fish or plants toxinsor plants toxins
MedicationsMedications
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Chemical Hazards
• Original containers• Label and storage of chemicals• Usage of pesticides• Toxins
1. Do not use wild mushrooms2. Purchase fish & seafood from
approved vendors
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Physical Hazards
Physical
Pests
Glass
Plastic
Toothpick
Metal
False fingernailsJewelry
Hair
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Figure 2.1 Biological Hazards
Pathogens
Spoilage Organisms
Fungi
Parasites
Viruses
Bacteria
FoodborneIllness
Unpleasant smell and taste
Microorganisms
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How Do They Get There?
Addedduring
handling
andFound
on
raw
foods
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Biological Hazards
BiologicalBiological
BacteriaBacteria
VirusesViruses
ParasitesParasites
FungiFungi
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BACTERIA
Bacterial SporesBacterial Spores
Bacterial ToxinsBacterial Toxins
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Foodborne Pathogens
See Smell Taste
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ood
• Proteins
• Carbohydrates
Bacteria require nutrients to grow
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Figure 2.3 Bacterial Growth
If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours
1 bacterium
20 minutes=
2 bacteria
40 minutes=
4 bacteria
4 hours=
4096 bacteria
8 hours=
17 million bacteria
12 hours=
68 billion bacteria
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cidity
Neutral Alkaline |-----------------|--------------|--pH 0 pH 7 pH 14
Lemons/Limes1.8-2.4
Mayonnaise 3.8-4.0
Raw chicken 5.5-6.4
Egg yolks 6.0-6.3
Ham5.9-6.1
Acidic
PHFs > 4.6
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ime
It takes both
for bacteria to grow:0 minutes = 1 bacterial cell
20 minutes = 2 bacterial cells
40 minutes = 4 bacterial cells
12 hours = > 68 billion cells
time & temperature
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emperature
= above 41F to below 135F
Bacteria grow best in the TDZ
Keep food out of the TDZ
“Temperature Danger Zone”
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oisture
Bacteria need to grow
moisture
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xygenBacteria have different
requirements for growth
• Some need oxygen to grow• Some grow only when oxygen is absent• Some can grow with or without oxygen
oxygen
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Stop Bacterial Growth
Timeand
Temperature
CONTROL
CONTROL CONTROL
CONTROL
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Viruses
Need a living host
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Parasites
Need a living host
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Parasites
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Microorganisms & Illness
Generally, as the number of microorganisms increase, the likelihood of illness increases
No m/o’s Thousands of m/o’s
Millions of m/o’s
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Susceptible People
No m/o’s 10-100 m/o’s
10-100 m/o’s
As few as 10 - 100 microorganisms can make some people ill or very sick
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How long does it take?
Depending on the type of foodborne illness, symptoms may occur within
½ hour to 50 days after ingesting the food
Infection
Intoxication
Toxin-mediated infection
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Conditions That Lead to Foodborne Illness
Time-temperature abuse
Cross-contamination
Poor personal hygiene
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Fungi
Mold & Yeast
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CHAPTER 4:
Safe Purchasing, Storage, Preparation
and Service
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Receiving Food
Liquid, frozen and dry eggs and egg products shall only be pasteurized.
Food packages should be in good condition (not ripped or open) and should protect the food so that it is not exposed to potential contaminants.
All food received into the kitchen should have the receiving temperature recorded on log sheets with date and time before storing.
All foods received should be visually checked for package integrity, insect and rodent activity before placement into storage.
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Receiving Food
Refrigerated, potentially hazardous food (PHF) should be at 41F or below
when arriving at the kitchen.
If food is received from that main cafeteria and transported to a satellite school, PHF that is cooked and served hot to students should be 135F or above when arriving at the satellite schools.
Food that is labeled frozen and shipped frozen by a food processing plant should be frozen when it arrives at the kitchen.
When PHF arrives, check that the food does not show signs of previous temperature abuse (keeping food out of proper temperature for a period of time).
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A Clean Kitchen
All food contact surfaces must be washed, rinsed and sanitized.
Wash: Wash dishes, utensils, cookware, cutting boards, appliances, equipment, and
cooking surfaces with hot, soapy water to remove visible soil.
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A Clean Kitchen
Rinse: Thoroughly rinse off soap and film.Sanitize: Utilize an approved sanitizer, mixed
according to manufacturer direction and using the appropriate water temperature, to sanitize all equipment. Chlorine, Quaternary Ammonia, and Iodine are all approve food contact sanitizers. (See Sanitizing Equipment)
Drying: Air dry only. Do not wipe dry. Do not stack or wet net dishes.
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Refrigeration
KEEP COLD FOODS AT 41F or BELOW! Immediately cool hot food leftovers at or below
41F. Place food in shallow containers or divide food into smaller containers to quickly cool foods. Covers are not necessary while cooling. Once cooled to 41F or below, then cover or wrap the product.
Store raw food products below cooked foods or foods that will not be cooked. Cover foods to help protect from cross-contamination.
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Freezers
Freezers must be maintained such that foods remain in a frozen state. Frozen food should be placed in freezer storage immediately after
delivery and inspected if not being used that day. If the food is to be used or prepared that day, food should be kept frozen or refrigerated—not held at room temperature.
Place an easily visible thermometer in the freezer to record temperatures.
Remove food from freezer storage in quantities that can be used immediately.
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Dry Storage
Dry storage areas should be well ventilated, well lit, clean and protected from pests and excessive heat and moisture.
60F to 70F is adequate for dry storage, however, 50F is ideal (with ideal humidity level of 50 % – 60 %).
Practice FIFO rotation of foods in storage.
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CHAPTER 5:
Good Practice
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Schools Include High Risk Population
If you are a school who serves children age 6 or below, you are serving a highly susceptible population of children. These are children who are more likely then the general population to acquire a food-borne illness. As such there are a few strict food safety rules that you must adhere to.
You may not use time (4 hr rule) in lieu of temperature for control of food. In other words, all food requiring temperature control must be kept about 135F or below 41F at all times.
Shell eggs may not be utilized. Only pasteurized egg may be used. Shell egg may be used if combined as an ingredient in another food, such as, cake, baked goods, etc…
Un-pasteurized juice may not be served. Undercooked or raw animal derived foods may not be served.
Example: ice cream made with raw egg, eggnog, sunny side up eggs, egg fortified beverages.
Raw seed sprouts may not be served.
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Changing Trends in the Food System
In the past….Produced
Processed
Sold
Eaten
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Today’s Trends in the Food System
Produced
Processed
Sold & Eaten
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Prevent Cross-contamination
• Separate raw and RTE foods
• Use only food-grade containers to store, transport, or hold food
• Clean and sanitize all equipment
• Destroy pathogens to prevent cross- contamination
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Prevention Tips:
Prevent cross-contamination of Microorganisms to food contact surfaces
1. Separate raw & cooked or RTE foods2. Keep all equipment & utensils clean & sanitized
Assure good personal hygiene:1. Proper hand washing2. Storage of personal belongings3. NO EATING in preparation areas
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(a) Hand washing required. Food employees shall wash their hands as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms).
(b) Hand contact with ready-to-eat food. Except when washing fruits and vegetables as specified in § 46.285 (relating to washing raw fruits and vegetables) or when approved in accordance with subsection (d), food employees may not contact exposed, ready-to-eat food with their bare hands, and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves or dispensing equipment.
(c) Hand contact with food that is not ready-to-eat food. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
§ 46.261. Preventing contamination from food employees' hands.
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(a) Single-use gloves. Single-use gloves shall be used for only one task (such as working with ready-to-eat food or with raw animal-derived food), used for no other purpose and discarded when damaged or soiled, or when interruptions occur in the operation.
§ 46.305. Gloves: use limitations.
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Practice Good Personal Hygiene
Wash hands:Wash hands:• before preparing food
• after using the restroom
• after eating or smoking
• after touching hair, face, or body
• after coughing or blowing nose
• after handling garbage, cleaning, or clearing tables• before beginning each new task
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Food employees shall clean their hands and exposed portions of their arms as specified in § 46.131 (relating to cleanliness of hands and exposed portions of arms) as follows: Immediately before engaging in food preparation activities such as working with exposed food, working with clean equipment and utensils, and working with unwrapped single- service and single-use articles.
After touching bare human body parts other than clean hands and clean, exposed portions of arms.
After using the rest room.
Except as specified in § 46.151(a)(2) (relating to food contamination prevention), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking.
§ 46.132. Duty of food employees to wash.
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After handling soiled equipment or utensils. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. When switching between working with raw food and working with ready-to-eat food. Before donning gloves for working with food. After engaging in other activities that contaminate the hands.
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Food employees may not wear jewelry (including medical information jewelry) on their arms and hands while preparing food. This prohibition does not apply to a plain ring such as a wedding band.
§ 46.136. Jewelry.
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(a) General requirement. Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
§ 46.152. Hair restraints.
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Safety Through the Flow of Food
Purchasing
Storage
Preparation
Holding
Cooling
Reheating
Service
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Figure 4.1: Thermometers
Types Calibration Use
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Thawing
• Thaw food in the refrigerator at 41F or less
• Thaw in a microwave oven, only if the food will be cooked immediately afterward
• Thaw food as a part of the cooking process
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Cold Holding
Foods should be chilled prior to placing in cold holding equipment such as ice trays or refrigerated displays
Cold holding temperatures should be taken at least every 2 hrs
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Hot Holding • Consider cooling foods and then reheating when needed
• Monitor temps every 2 hrs with a calibrated thermometer
• Use holding equipment such as slow cookers, steam tables, and hot holding carts only for holding food and not for cooking or reheating
• Cover foods and regularly stir to maintain a safe temperature
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Cooling Methods
1. Divide food into shallow pans no more than two inches deep
2. Separate food into smaller or thinner portions
3. Stir food in a container placed in an ice bath
4. Stir food with ice-filled wands
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Cooling
NEVER place large quantities of hot food in
the refrigerator or freezer
NEVERcool at room temperature
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Service
• Wash hands before serving food
• Do not touch RTE foods with bare hands
• Avoid cross-contamination by assigning specific duties to each staff
• Avoid touching surfaces that will come into contact with food
• Use gloves appropriately
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Clean vs Sanitary
Free from harmful levels of foodborne pathogens
CLEAN =
SANITARY =
Free of visible soil
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With a Commercial Dishwasher
Follow the manufacturer’s instructions
If it is a high temp machine, final rinse must reach 1800F – Is the booster on?
If it is a low temp machine, is the chlorine on the final rinse 50 ppm? – Do you have test strips to check it?
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Storage of Cleaning Supplies
Store all cleaning an sanitizing supplies away from food storage & prep areas
Keep all chemicals in original containersor clearly marked containers
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Pest Control
It is easier to prevent pests from entering a kitchen than to remove them once they are there
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Trash Tips
Provide enough containers to hold the amount of trash expected
• Use trash bags in all containers• Use lids on all trash containers• Empty often• Keep it away from food areas
for insect control
• Clean and sanitize regularly
• Keep it from leaking
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CHAPTER 6:
Conclusions
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The Pennsylvania Department of Agriculture Web Site
A wealth of information!
http://www.agriculture.state.pa.us/
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. PA DEPARTMENT OF AGRICULTURE
Bureau of Food Safety and Laboratory Services
2301 NORTH CAMERON STREET
HARRISBURG PA, 17110
For further information call 717-787-4315
1/2008