F371 Store, Prepare, Distribute, and Serve Food Under Sanitary Conditions

F371Store, Prepare, Distribute, and

Serve Food Under Sanitary Conditions

Presented by:Anthony Spagnuolo, RD, CDE

Medical Care Facility and Rehabilitation Services of Ingham County

Objectives

• Participants will be able to:– Identify food safety hazards– Describe methods to maintain food safety

Why do we need to care?

• Food borne illness affects millions and causes thousands of deaths each year

• Food borne illness costs billions of dollars each year

• Food borne illness can result in legal action and damaged reputation

Who is most vulnerable to food borne illness?

• Infants and children

• Pregnant women

• People with weakened immune systems– Elderly/Nursing Home Residents, Cancer

Patients, AIDS Patients

Potentially Hazardous Foods

• Milk Products• Whole Eggs• Meats• Poultry• Fish• Shellfish• Cooked Rice

• Cooked Potatoes• Tofu and other Soy

Foods• Plant Foods that have

been heated• Raw Seeds & Sprouts

Why the increased risk?

• U.S. Population: approx. 300,000,000 with each person consuming:

• 126 pounds of potatoes• 95 pounds of other vegetables• 92 pounds of fresh fruit• 112 pounds of red meat• 233 pounds of milk and cream

Why the increased risk?

• Increase in imported food

• Changes in livestock production

• Increase in eating away from home

• Greater demand for food choices

• Natural and organic foods without preservatives are more available

Types of Hazards

• Physical– Glass, Toothpicks, Non-edible garnishes, Metal

Shavings, Nails/Staples

• Chemical– Natural:Fish, Plant– Added: Pesticides, Toxic Metals, Food Service

Chemicals

• Biological– Bacteria, Viruses, Parasites, Fungi

What do Bacteria Need to Grow?

• F ood

• A cidity

• T ime

• T emperature

• O xygen

• M oisture

Food Safety Hazards

• Improper Food Storage and Handling

• Poor Personal Hygiene

• Cross Contamination

Improper Food Storage and Handling

• Receiving

• Storage

• Preparation

• Cooking

• Holding

• Cooling

• Reheating

Poor Personal Hygiene

• Why is good hygiene important?– A person can host dangerous pathogens that

when transferred to food can cause food borne illness.

– Good hygiene helps protect the people eating the food being prepared from becoming sick.

Cross Contamination

• Storage

• Preparation

• Service

Methods to Maintain Food Safety

• Proper food handling

• Preventing cross-contamination

• Proper food storage

• Effective cleaning programs

• Record keeping

• Personal hygiene program

• Training programs

Proper Food HandlingReceiving to Serving- controlling time and temperature

– Receiving: Receive and store food quickly

– Storage: Store food at its recommended temperature

– Preparation: Minimize time spent in the food danger zone

• 40-135° F

– Cooking: Cook food to its required minimum internal temperature for the appropriate amount of time

– Holding: Hold hot food at 140° F or higher and cold food at 41° F or lower

– Cooling: Cool cooked food from 140° to 70° F within 2 hours, and from 70° to 41° F or lower within an additional 4 hours

– Reheating: Reheat food to an internal temperature of 165° F for 15° F seconds within 2 hours

Proper Food Handling

• When picking up foods or ice, use tongs, plastic gloves, or other appropriate utensils.

• Avoid coughing and sneezing around food areas.

• Avoid touching face or hair.• Avoid smoking in food prep and storage

areas.

Proper Food Handling

• Avoid leaning or sitting on food prep or food storage areas

• If you are ill you should not handle foods

• Rings are not recommended because they create a warm, moist environment that is a perfect place for bacteria to hide

Preventing Cross-Contamination

• Prepare raw meat, fish, and poultry in separate areas from produce or cooked and ready-to-eat food

• Assign specific equipment to each type of food product

• Clean and sanitize all work surfaces, equipment, and utensils after each task

• Make sure cloths or towels used for wiping food spills are not used for other purposes

• Make sure employees wash their hands between tasks.

Proper Food Storage

• Storage areas should be positioned to prevent contamination

• Keep potentially hazardous foods out of the temperature danger zone

• Follow the first in, first out method (FIFO)• All potentially hazardous, ready-to-eat food stored

in refrigeration should be discarded if not used within 7 days of preparation

• Check temperatures of stored food and storage areas

Proper Food Storage

• Store food only in designated storage areas• Keep all storage areas clean and dry• Clean the carts and other vehicles that

transport food• Transfer food between containers properly• All potentially hazardous, ready-to-eat

food should be labeled with the date it should be sold, consumed, or discarded

Proper Food Storage

• Meat: Fresh at internal temp. of 41° F or lower

• Poultry: Fresh at an internal temp. of 41° F or lower

• Fish: Fresh at an internal temp. of 41° F or lower

• Shellfish: Alive at temp of 45° F or lower

• Eggs: Ambient air temp of 45° F or lower, maintain constant humidity and temp.

• Dairy: Fresh at temp of 41° F or lower

• Fresh Produce: Varies depending on product

• Canned and Dry Foods: Store at temp of 50-70° F

Effective Cleaning Programs

• Create a master cleaning schedule

– What should be cleaned

– Who should clean it

– When it should be cleaned

– How it should be cleaned

• Monitor the Program– Supervise daily cleaning

routines

– Monitor daily completions against master schedule

– Review master schedule when there is a change to the menu, procedures or equipment

– Conduct spot inspections

Record Keeping

• Cleaning Logs

• Time Temperature Logs

• Refrigerator Temperature Logs

• Work Assignments

Personal Hygiene Program

• Components of a good personal hygiene program:– Following hygienic hand practices

– Maintaining personal cleanliness

– Wearing clean and appropriate uniforms and following strict dress standards

– Avoiding unsanitary habits and actions

– Maintaining good health

– Reporting illnesses

Illnesses/Symptoms to Report

• Fever

• Vomiting/Diarrhea

• Sore Throat

• Jaundice

Training Programs

• In-services

• ServSafe

• Vendor sponsored training sessions

• FDA website– http://www.cfsan.fda.gov/list.html

Food Safety Jeopardy

Food Storag

e

100

200

300

400

Temper-

atures

100

200

300

400

Personal

Hygiene

100

200

300

400

Food Safety

100

200

300

400