Principles of food sanitation

PRINCIPLES OF FOOD SANITATION, SAFETY & HYGIENE

INTRODUCTION

Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of

contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an

extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by

thorough cooking or processing.

The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal hygiene, the safe

handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and

dining room.

Control of the microbial quality of food must focus on the preparation of food itself, food handlers, facilities and

equipment. The quality of food depends on the condition when purchased and the time temperature control

during storage, preparation and service. Personal hygiene and cleanliness of the facilities and equipment also

contribute to food safety.

CHAPTER 1: FOOD SAFETY

Definition of terms

1. Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or

condiments.

2. Safety – is overall quality of food fit for consumption.

3. Sanitation – is a health of being clean and conducive to health.

4. Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.

5. Microbiology - the branch of biology that deals with microorganisms and their effect on other

microorganisms.

6. Microorganisms - organism of microscopic or submicroscopic size. (bacterium , protozoan).

7. Food Infection - microbial infection resulting from ingestion of contaminated foods.

8. Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce

chemical compounds called toxins

9. Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food

become harmful to people and unsuitable to eat.

10. Foodborne Illness – A disease carried or transmitted to people by food.

11. Foodborne Outbreak – An incident in which two or more people experience the same illness after eating the

same food.

12. Contamination – The presence of harmful substances in the food

13. Time-Temperature Abuse – Food that has been exposed to temperature favorable to the growth of

foodborne microorganisms.

14. Potentially Hazardous Foods – Food in which microorganisms can grow rapidly. It is often moist, high

protein, slightly acidic.

15. Cross Contamination – Occurs when microorganisms are transferred from one surface or food to another

16. Personal Hygiene – Sanitary health habits that include keeping the body, hair, teeth, clothes and washing

hands regularly.

17. Temperature Danger Zone – temperature range (41⁰F -140⁰F) food borne bacteria grow and reproduce

FOOD SAFETY: A TOP PRIORITY

Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top

priority for every food service employee.

1. Dangers of food borne illness

a. Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to

an individual that would affect their overall health, work and personal lives.

Loss of family income

Increased insurance

Medical expenses

Cost of special dietary needs

Loss of productivity, leisure and travel opportunities

Death or funeral expense

b. Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the

reason an establishment is forced to close.

Loss of customers and sales

Loss of prestige and reputation

Lawsuits

Increase insurance premiums

Lowered employee morale

Employee absenteeism

Increase employee turn over

Embarrassment

2. Types of Food Contaminants

A. Biological Contaminants

B. Physical Contaminants

C. Chemical Contaminant

A. Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses,

fungi, parasites, biological toxins)

Examples: Sea food toxins, Mushroom toxins, Clostridium Botulinum, Salmonella bacteria

COOKING DOES NOT DESTROY TOXINS!!!

Preventing Biological contaminant:

1. Purchase foods only on reputable supplier

2. Do not use wild mushrooms

3. Maintain good personal hygiene

4. Observe proper hand washing

5. Clean and sanitize equipment

6. Maintain clean and sanitize facilities

7. Control pests

B. Physical Contaminant – any foreign object that accidentally find its way into food

Examples: Hair, Staple wire, Dust

Preventing Physical Contaminants:

1. Wear hair restraint

2. Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings)

3. Do not carry pencil or pen

4. Do not wear nail polish or artificial nails when working with foods

5. Clean can openers regularly

6. Remove staple wire in the receiving area

7. Place shields on lights

C. Chemical Contaminant – a chemical substance that can cause food borne illness. Substances normally found

in restaurant

Examples: Toxic metals, Pesticides, Cleaning product, Sanitizers, Preservatives

Preventing Chemical Contaminants:

1. Teach employees how to use chemicals

2. Store chemicals in original containers to prevent accidental misuse, as well as leakage into food

3. Make sure labels are clearly identify chemical contents of chemical containers

4. Wash hands thoroughly after working with chemicals

5. Wash foods in cold running water

6. Monitor pest control operator and make sure chemicals do not contaminate foods

Highly acidic foods such as tomatoes or lemons can react with metals!!!

3. Main Causes of Food Borne Illness

1. Cross- Contamination

2. Time-Temperature Abuse

3. Poor Personal Hygiene

Cross Contamination - occurs when microorganisms are transferred from one surface or food to another.

The bacteria can transfer from:

1) Hand to food Contamination - Occurs when contaminated hands handle cooked or ready to eat foods.

How to prevent hand to food contamination?

Wash hands properly

Cover cuts, sores and wounds

Keep fingernails short, unpolished & clean

Avoid wearing jewelry, except for plain ring

When to wash hands?

Before:

1) Beginning food preparation

2) Putting on disposable gloves

3) Serving customers

After:

1) Arriving at work and after break

2) Using the restroom, washing sinks

3) Eating, drinking, smoking, chewing tobacco and gums

4) Handling raw foods

5) Touching or scratching a part of the body

6) Coughing, sneezing

7) Handling garbage

8) Touching dirty surfaces

How to Wash Hands?

1) Use the hand washing sink with running at approximately 100°F and liquid soap.

2) Lather hands and exposed arms

3) Rub hands for at least 20 seconds

4) Wash hands thoroughly, paying attention to fingernails

5) Rinse in clean running water. Turn off the faucet with paper towel in your hands

6) Dry hands using paper towel or air dryer. Not cloth or apron

2) Food to Food Contamination - When harmful organisms from one food contaminate other foods. (Raw

meats, thawing meat on top of the shelf where it can drip on the other foods)

How to prevent Food-Food Contamination?

Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw foods.

Best to practice mix left over foods with fresh foods

Wash fruits & veg, in a cold running water

Do not let raw meat and raw vegetables are prepared on the same surface at the same time

3) Equipment to Food Contamination

How to prevent?

Use separate cutting boards for different foods (meat- veg)

Prepare raw foods in separate area from fresh and ready to eat foods

Clean & sanitize equipment, work surfaces & utensils after preparing each foods

Use specific containers for various food products.

Make sure cloth and paper towel use for wiping spills are not used for any other purposes

TIME TEMPERATURE ABUSE – happens when the food is exposed to Temperature Danger Zone (5⁰C - 60⁰C) for

more than 4 hrs.

When Time Temperature Abuse occur?

Food is not stored, prepared or held at a required temperature

Food is not cooked or reheated to temperature high enough to kill harmful microorganisms

Food is not cooled low enough fast

Food is prepared in advance and not set to a safe required internal temperature while the food is on

hold

How to Preventing Time Temp Abuse?

Never expose the food to Temperature danger zone: 5°C - 60°C

Not to exceed 4 hours, except cool-down

Document temperatures & time

Includes receiving, storage, preparation, holding, serving, cooling, and reheating

Pass food through danger zone quickly

Keep hot foods hot. Keep cold foods cold

Don’t keep the food at all

Internal temperature should be 60°C to prevent harmful microbes from growing

POOR PERSONAL HYGIENE – Food handlers are carriers of disease causing bacteria. Food service personnel can

contaminate food.

Basics of Good Personal Hygiene:

Stay home if someone is suffering from these illnesses: Hepatitis A, Shigella, E-Coli Infection, and Salmonella

Medicines should be kept inside the locker and away from foods

Clean and cover cuts and wounds

Never use bare hands when handling ready to eat foods

Disposable gloves should be used once

Take a bath everyday

Wear appropriate attire

Refrain from wearing jewelry, make ups, and nail polish

Observe proper hand washing procedures at all times

4. POTENTIALLY HAZARDOUS FOODS

Food most likely to become unsafe typically has the

following characteristics:

Water activity level of .85

Ph level 4.6 to 7.5

High protein content

Examples:

1. Fish

2. Meat (beef, pork, lamb)

3. Milk & milk products

4. Cooked rice, beans

5. Textured Soy Protein

6. Poultry

7. Sea foods

8. Sprouts & raw seeds

9. Sliced melons

10. Eggs

11. Baked/boiled potatoes

12. Garlic in Oil Mixture

CHAPTER 2: UNDERSTANDING MICROORGANISMS

Definition of terms:

1. Pathogens - are disease causing microorganisms (bacteria, viruses, parasite and fungi)

2. Bacteria - single celled living microorganisms responsible for the decay of many plant and animal diseases.

3. Virus - The smallest of the microbial food contaminants, viruses rely on a living host to reproduce.

4. Parasite - An organism that needs a living host to survive.

5. Fungi - can be single celled or multi cellular microorganisms can that can cause food spoilage and lives by

absorbing nutrients from organic matter

6. pH – potential of Hydrogen. A measure of the acidity or alkalinity of a solution, numerically equal to 7 for

neutral solutions, with increasing alkalinity and decreasing with increasing acidity. The pH scale commonly in use

ranges from 0 to 14.

7. Spore - The spore is formed by some bacteria, thickens walls to protect from adverse condition such as

extreme acidity and temperature.

8. Vegetative Stage - is a condition favorable for bacteria to grow and multiply rapidly.

9. Budding Reproduction - – a form of asexual reproduction where in new bud or bump is formed from the

mother cell.

10. Water Activity (Aw)– The amount of moisture available in food for microorganisms to grow.

BACTERIA

-Bacteria consist of only a single cell (unicellular)

-Bacteria reproduce through “binary fission” when one cell divides to form two new cells

-All bacteria exist in a vegetative stage

-Some bacteria has the ability to form a spore where they can survive in an adverse or extreme conditions

“spore forming bacteria”

-Bacteria are “photosynthetic”, they have the ability to make their own food through the use of the sunlight, and

thus bacteria also give off oxygen.

- An average bacterium measures 1 micrometer

1. Classification of Bacteria:

1. Spoilage Bacteria – where they breakdown foods so they look, taste and smell bad. Thus, food is undesirable

to eat and unacceptable.

2. Pathogenic Bacteria – are disease causing bacteria that can make people ill if they or their toxins are

consumed with foods.

2. Shapes of bacteria:

1. Coccus or Cocci – spherical shaped bacteria

2. Bacillus or bacilli – rod shaped bacteria

3. Spirilla - spiral shaped bacteria

How they move?

Bacteria use it’s “flagella”, a hair like appendages use to swim around.

Some stick out thin, rigid spikes called “fimbriae” to help hold them to surfaces.

3. Phases of Growth of Bacteria:

1. Lag Phase –bacteria adapt themselves to growth conditions. It is the period where the individual bacteria are

maturing and not yet able to divide.

2. Log Phase or Logarithmic Phase –“exponential phase” growth is very rapid, doubling in numbers in every few

minutes

3. Stationary Phase - the growth rate slows as a result of nutrient depletion and accumulation of toxic products.

This phase is reached as the bacteria begin to exhaust the resources that are available to them.

4. Death or Decline Phase - bacteria run out of nutrients and die

4. Conditions Bacteria Needs to Grow and Multiply

1. Food

2. Acidity

3. Temperature

4. Time

5. Oxygen

6. Moisture

Food

Bacteria feed on Protein and Carbohydrates. Foods that contain these items can support the growth of

microorganisms

Potentially Hazardous Foods have the potential for contamination, they have the characteristics to allow

microorganisms to grow and multiply.

How to Control the Growth of Bacteria in Food?

1. Purchase from reputable suppliers

2. Avoid cross-contamination of food

3. Cook food to safe internal temperature and test with food thermometer

Acidity

Bacteria grows best at a slightly acidic and slightly neutral environment (pH 4.6

to 7.5)

Some bacteria can develop a “spore” such as acidophilic bacteria, where it

could grow And multiply in an acidic environment

Bacteria such as E-Coli can grow in unpasteurized apple that has a pH value of

4.0

If the pH is:

Below 4.6 Bacteria will not grow

Between 4.6 to 7.0 Bacteria will thrive

Between 7.0 to 9.0 Bacteria may survive

How to Control Acidity to Control the Growth of Bacteria:

Highly acidic foods such as vinegar and lemon inhibit the growth of microorganism.

Salad dressing made with vinegar, oil and garlic can make as a marinade for meat

Time

Under ideal conditions, bacterial cells can double in number every 25 minutes to 30 minutes.

Pathogens start to multiply in four hours at the Temp. Danger Zone

How to Control Time to Control the Growth of Bacteria?

1. Store received foods as quickly as possible to limit the time in Temp. Danger Zone

2. If the foods will not be cooked or served right away, store it inside the refrigerator or freezer

3. Check temperature on holding cabinets; make sure that it maintains the internal of 135⁰F and above

4. Document food inside the storage room, practice First in First out

5. Reheat foods at the internal temperature of 165⁰F for 15 seconds

Temperature

• Temperature Danger zone - temp. Range (5C-

60C). Food borne bacteria grow and reproduce.

• Temperature Abuse –foods that have not been to

a safe temperature or kept at the proper

temperature

• Psychrophilic bacteria – grow within the

temperature range of (0⁰C) –(21⁰C) (spoilage

organisms)

• Mesophilic bacteria – grow at temp. (21⁰C) –

(43⁰C)

• Thermophilic bacteria – grows best above (43⁰ C)

How to Control Temperature to Control The Growth of Bacteria?

1. Cold foods, must be stored 41⁰F or below

2. Hot foods, must be held at 140⁰F (60⁰C) and above

3. Control the temperature of food during storing, preparing, cooking, holding, re-heating, serving.

4. Check internal temperature regularly

5. Cook foods at a required internal temperature with a food thermometer

6. Keep foods out of Temperature Danger Zone

Oxygen

Bacteria differ in their oxygen requirement.

Anaerobic bacteria – cannot survive when oxygen is present because it is toxic to them. Anaerobic bacteria

grow well in vacuum packaged foods or canned foods where oxygen is not available.

Aerobic bacteria – need oxygen to grow Facultative anaerobic bacteria – can grow with or without free oxygen

but have a preference

Microaerophilic organisms – can survive in a very little amount oxygen

How to Control Oxygen to Control the Growth of Microorganism?

1. Bacteria grow in different oxygen requirement; it is difficult to control this condition.

2. Bacteria such as Clostridium Botulinum and Clostridium Perfringens live without the presence of oxygen, it is

important to cool foods in a shallow pan.

Moisture

Moisture is important factor in bacterial growth. The amount of water available for bacterial activity.

• Water Activity level – is the measure of the amount of water that is not available for bacterial to grow. ( 0- 10)

• Potentially hazardous foods (PHF) – foods that have a water activity level of .85 or higher

How to Control Moisture to Control the Growth of Microorganism?

1. Lower the amount of moisture in food through freezing, dehydrating, adding sugar or salt.

**Bacteria remain alive and become potentially hazardous when moisture is added**

VIRUSES

• Microbes are single-celled organisms that can

perform the basic functions of life — metabolism,

reproduction, and adaptation except viruses.

• Viruses can’t metabolize nutrients, produce and

excrete wastes, move around on their own, or even

reproduce unless they are inside another organism’s

cells.

• Viruses are the simplest and tiniest of microbes;

they can be as much as 10,000 times smaller than

bacteria.

• Viruses comes in many sizes and shapes

• Some may survive in freezing and cooking

• Viruses consist of a small collection of genetic material (DNA or RNA) encased in a protective protein coat

called a capsid.

PARASITE

A parasite is an organism that lives by feeding upon another organism. Parasites living in the human body

feed on our cells, our energy, and our blood, the food we eat and even the supplements we take.

There are several types of parasites: protozoa are single celled organisms that are only visible under a

microscope

While worms come in all sizes from, that measure less than one centimeter, to tapeworms that grow up to

12 meters in length.

They grow naturally in many animals such as pigs, cats and rodents

They can be killed by proper cooking or freezing

How can I get a Parasite?

Contaminated or unfiltered water

Contaminated soil

Contaminated fruits and vegetables

Raw or rare meat

Pets Mosquitoes Contact with feces

FUNGI

Fungi are a group of organisms and micro-organisms that are classified within their own kingdom, the fungal

kingdom, as they are neither plant nor animal.

Fungi draw their nutrition from decaying organic matter, living plants and even animals.

Many play an important role in the natural cycle as decomposers and return nutrients to the soil, they are

not all destructive.

Fungi usually reproduce without sex. Single-celled yeasts reproduce asexually by budding.

Examples of Fungi are:

1) Mold

Mold cause spoilage in food and could cause illnesses

They grow under almost any conditions, but grow well in sweet, acidic food with low water activity.

Freezing temperatures prevent or reduce the growth of molds, but not destroyed

Some molds produce called “aflatoxins”

2) Yeasts

Yeast also cause food spoilage

Yeast spoilage produce a smell or taste of alcohol. They appear in pink color discoloration

They also grown well in sweet, acidic foods with low water activity level

Such as jellies, honey and fruit juices

CHAPTER 3: FOOD BORNE ILLNESSES

Foodborne illness is any illness that results from eating contaminated food. Foodborne infection is an illness

resulting from eating food contaminated by a pathogen that causes an infection in the person who ate the food.

All foodborne illnesses used to be called food poisoning. However, food poisoning occurs when a substance that

is poisonous to humans is consumed, including toxins produced by some types of bacteria.

A microorganism or microbe is an organism so small that it cannot be seen without a microscope. Bacteria and

viruses and some parasites are microorganisms. A pathogen is a microorganism that causes illness, and the

word “germ” is generally used to mean the same thing. Pathogens vary in their infective doses—the number of

microorganisms you need to swallow in order to become sick. It takes fewer microorganisms to make you sick

when a pathogen has a low infective dose.

A case of foodborne illness is one individual who is sick. An outbreak is when 2 or more individuals from

different households have a similar illness from consuming the same food. Potentially hazardous foods are any

(usually moist and low in acid) food that is capable of supporting the rapid growth of bacteria. Sometimes these

foods are called perishable. Potentially hazardous foods must be kept out of the “danger zone” (5–60°C) to

prevent foodborne illnesses.

Examples:

✓ Foods of animal origin such as meat, milk, cheese, poultry, eggs, fish, and other seafood

✓ Foods of plant origin that have been heat-treated, including cooked vegetables, beans, and rice

✓ Raw sprouts

✓ Cut melons, peeled carrots, and other peeled vegetables and fruits

✓ Cooked pasta

✓ Tofu and other moist soy protein products

Most foodborne illnesses are caused by eating food that contains harmful bacteria, viruses, or parasites. After

the food is eaten, these microorganisms or germs continue to grow and reproduce in our body, causing an

infection. Foods also can cause illness if they contain a toxin or poison that is produced by bacteria growing in

the food.

ILLNESSES CAUSED BY BACTERIA

Bacteria are a very large group of tiny organisms that reproduce by cell division. They can be found in

virtually any environment, including food, and plants and animals produced for food. Bacteria thrive in

warm, moist foods that are low in acid.

Most disease-causing bacteria grow very slowly at low temperatures, multiply rapidly in mid-range

temperatures, and are killed at high temperatures.

Antibiotics are effective for controlling most kinds of bacterial infection. However, some bacteria types are

developing the ability to resist antibiotics, which means that illnesses caused by these bacteria are not easily

treated. It appears that antibiotic-resistant bacteria are increasing in the food supply, making prevention of

foodborne illnesses very important.

Hand washing, heating to appropriate temperatures, kitchen cleanliness, and refrigeration are essential to

control bacterial pathogens.

1) Botulism (*spore forming)

Bacteria: Clostridium Botulinum (Anaerobic bacteria)

Organism produce a neurotoxin, deadly biological toxin to man

Type of illness: Bacterial intoxication

Symptoms : Dizziness , double vision, difficulty in breathing and

swallowing

Onset time: 12-36 hrs.

Food Sources : Improperly canned foods, vacuum packed,

Refrigerated foods

Prevention : Discard bulging cans , Do not use home canned

foods, Do not mix and store oil and garlic, saute’ onion as needed, Don’t store left over potatoes in a foil

2) Campylobacteriosis

Bacteria: Campylobacter Jejuni

It requires a very strict amount of air for growth

(microaerophilic)

Type of Illness : bacterial infection

Symptoms : watery, bloody diarrhea , fever, nausea, vomiting,

abdominal pain, Headache, muscle pain

Onset time : 7-10 days

Food Sources : Unpasteurized milk, raw poultry, beef , fecal

contaminated water

Prevention :Personal hygiene, Follow hand washing guidelines,

Avoid cross contamination, Cook all meat, Maintain good pest

control, Use pasteurized dairy products and Use safe water

3) E- Coli (E. coli O157:H7)

Bacteria : Escherichia coli

Produce Shiga Toxin , a poisonous substance

Facultative anaerobic bacteria

Type of Illness : Bacterial Infection

Onset time : 3-8 days

Symptoms : Bloody diarrhea followed by kidney failure

Food Sources : undercooked ground beef, unpasteurized apple

juice, undercooked fruits and vegetables, raw milk, dairy

products

Prevention: Good personal hygiene, Avoid cross contamination, Cook all poultry, meat carefully, Use

pasteurized milk and dairy products, Wash all fresh fruits & vegetables in a clean running water

4) Listeriosis

Bacteria : Listeria Monocytogenes

Facultative anaerobic bacteria, ability to survive in high salt foods,

and can grow at refrigerated temperature.

Type of Illness: Bacterial Infection

Onset time: 3- 70 days

Symptoms: headache, stiff neck, confusion, loss of balance,

convulsion, dangerous for pregnant women (result to premature

delivery, fetal death)

Food Sources : raw milk, meat, refrigerated ready to eat foods,

processed foods (hotdogs, deli meats, luncheon meats) and soft

cheeses

Prevention: Good personal hygiene, Avoid cross contamination, cook all meat, poultry carefully, Use

pasteurized milk, milk products, Wash all fruits & vegetables in a clean running water and Clean & sanitized

utensils & equipment

5) Perfringens foodborne illness

Bacteria: Clostridium Perfringens

Microaerophilic bacteria

Type of Illness Bacterial toxin mediated infection

Onset time: ( 8- 22 hrs.)

Symptoms : Severe abdominal cramps, severe diarrhea

Food Sources: cafeteria germs, spices, gravy, improperly cooled

foods, foods not cooked to the right temperature

Prevention: Good personal hygiene, Avoid cross contamination,

Cook all meat carefully

6) Salmonellosis

Bacteria: Salmonella bacteria


Fecal contamination

Type of Illness : Bacterial infection

Symptoms : stomach cramps, diarrhea, head ache, nausea, fever,

vomiting


Symptoms : stomach cramps, diarrhea, head ache, nausea, fever,

vomiting

Food Sources: Contaminated by soil, insects, intestinal waste of animals raw meat, fish, eggs, raw salad

dressing, cake mixes, sliced fruits & vegetables, dried gelatin, peanut butter

Prevention: Good personal hygiene, Avoid cross contamination, Cook all meat carefully

7) Shigellosis

Bacteria: Shigella bacteria


Comes from human intestines, polluted water, spread by flies and

food handlers


Symptoms : Diarrhea, fever, abdominal cramps, dehydration

Food Sources : foods that are prepared by human contacts,

salads, ready to eat meats, pasta salads, lettuce, moist foods

Prevention: Good personal hygiene, Avoid cross contamination, Use clean water, control flies, cook foods

properly

8) Staphylococcal illness

Bacteria: Staphylococcus aureus

Facultative anaerobic bacteria. Can grow in cooked or safe foods

that are re contaminated

Commonly found in human skin, hands, hair, nose and throat.

Carrier are healthy and unhealthy people

Can grow in high salt or high sugar, and lower water activity

Type of Illness : Bacterial intoxication

Symptoms : nausea, vomiting, abdominal cramps, headaches

Food Sources: Foods that are prepared by human contacts, Left over, meat, eggs, egg products, potato

salad, salad dressings

Prevention: Good hygiene, Avoid cross contamination, Cover a burn or cut wounds, wear a disposable

gloves when preparing foods, cook foods thoroughly

ILLNESSES CAUSED BY VIRUSES

Viruses are extremely small pathogens that reproduce only within a living host cell. Some viruses (such as

noroviruses and Hepatitis A) can be transmitted by food and water. Other viruses (such as Human

Immunodeficiency Virus, the cause of AIDS) are transmitted from person to person, but not through food or

water. Washing hands thoroughly after using the toilet and avoiding shellfish and other foods that may have

been exposed to sewage-contaminated water are essential to avoiding the transmission of viral diseases

through food. Viruses are killed when foods are adequately cooked.

1) Hepatitis A

Virus: Hepto Virus or a Hepatitis A virus

Found in human intestinal and urinary tract and contaminated water

Symptoms : fever, fatigue, headache, nausea, loss of appetite, stomach pain, vomiting

Incubation time: 2-10 months after contaminated food and water is consumed

Food sources :

1. Raw and lightly cooked oyster and clams harvested from

polluted water

2. Raw vegetables irrigated and washed in polluted water

3. Potentially hazardous food handled by a person infected

with hepatitis A that needed no further cooking

Prevention:

1. Handle foods properly

2. Cook the at recommended temperature

3. Avoid eating raw seafood

4. Food handlers must practice good personal hygiene

5. Wash hands and fingernails properly

2) Norwalk Virus

Virus: Norwalk virus

Symptoms : nausea, vomiting, diarrhea, abdominal pain,

headache, low grade fever

Food Sources : contaminated water, shellfish from contaminated

water, contaminated fruits and vegetables

Prevention : Cook foods to a proper temperature, practice good

personal hygiene, wash hands and fingernails

3) Rota Virus

Virus: Cause diseases like rota virus gastroenteritis

It is the leading cause of severe diarrhea among infants and children.

Symptoms : vomiting, low grade fever, watery diarrhea

Transmission : person to person spread through contaminated hands

The viruses foodborne disease differ from bacteria:

1. They can only multiply inside the living host

2. Viruses do not multiply in foods.

3. Viruses are usually transferred from one food to another.

4. From a food handler to food and water

5. A potentially hazardous food is not needed to support survival

of virus

Prevention : Cook foods properly, practice good personal hygiene

ILLNESSES CAUSED BY PARASITES

Parasite is a biological hazard. They need a living host to survive. Parasites can enter a food system and can

cause food borne illnesses. Parasites are small, primitive animals that live within the bodies of other animals.

Several types of parasites can be found in food and water, including TOXOPLASMA GONDII (the cause of

toxoplasmosis), TRICHINELLA SPIRALIS (the cause of trichinosis), GIARDIA LAMBLIA, CRYPTOSPORIDIUM

PARVUM, and CYCLOSPORA CAYETANENSIS. Parasites are larger in size than bacteria, do not reproduce in food,

and usually require more than one animal species to carry out their life cycle. Cooking food and heating or

filtering water are the ways to avoid infection by parasites.

1) Anisakis

Parasite: Anisakis spp. Are nematodes (round worm)

Associated with food borne infection from fish.

Anisakis is about 1- 1 ½ inches long and a diameter of human hair.

They are beige, ivory, white, gray, brown or pink.

Symptoms:

1. Vomiting, abdominal pain if the worm is attached to the stomach

2. Coughing if the worm is attached to the throat

3. Sharp pain, fever if the worm is attached to the large intestines

Food Sources:

1. Raw undercooked seafood

2. Bottom feeding fish (cod, salmon, herring, flounder)

3. Human are accidental host upon eating fish infested with parasite

2) Cyclosporiasis

Parasite: Cyclospora cayetanensis

Prevention: cook seafood at proper temperature

Symptoms : infections that infect the small intestines

1. Watery diarrhea

2. Loss of appetite

3. Bloating

4. Stomach cramps

5. Nausea

6. Vomiting

7. Low grade fever

Food Sources: Berries, lettuce, fresh herbs

3) Giardiasis

Parasite: Giardia Duodenalis

A single cell microorganism called “protozoa”

Symptoms: diarrhea, stomach cramps, nausea

Food Sources: undercooked pork

4) Trichinosis

Parasite: Trichiniella Spiralis

This parasite looks like a small, hairy round worm

Symptoms :nausea, vomiting, abdominal pain, later stage are fever,

swelling of tissues around the eyes, muscle stiffness, death

Food Sources: Undercooked pork and sausages, Ground meats

contaminated through meat grinders

ILLNESSES CAUSED BY FUNGI

Fungi, the word for more than one fungus, can be found on different parts of the body,

Fungi are organisms that can grow in or on the body, causing infections of internal organs

or of the skin, nails, and hair. Molds, yeast and other fungi cause food spoilage

1) Molds

Individual mold cells are microscopic, they grew quickly

and they become visible

Molds spoil foods, causing discoloration, and unpleasant

smell

Molds grow in any conditions ( moist, dry, acidic, salty,

sweet, cold, warm)

Mold produce toxins, some of which relate to cancer

and cause allergies

Aflatoxin can cause liver disease

Molds can be used to make cheese such as Brie, Camembert, Gorgonzola, Bleu cheese

Although the cells and spores can be killed by heating to 140°F for 10 minutes, the toxins are heat stable and

are not destroyed

2) Yeast

Like molds, yeast can cause food spoilage

Foods such as jellies, honey, syrup, fruit juices are most

likely loved by yeast

Evidence of bubbles, and alcoholic smell or taste are the

sign where foods have the presence of yeast

Discard any foods that has the evidence of yeast

FOODBORNE ILLNESSES CAUSED BY NATURALLY OCCURRING CHEMICALS

Naturally occurring chemicals include toxins that are produced by a biological organism.

1. FOOD ALLERGENS- Cause the immune system to overreact

The problem lies in the allergic reaction that occurs when you eat food you’re allergic to. When allergens are

introduced into your system, inflammation occurs as an immune response. Inflammation produces an

insulin resistance, which leads to more insulin in the body, and insulin is a fat-storage hormone

Symptoms: Hives, swelling of the lips, tongue and mouth, difficulty in breathing, Vomiting, diarrhea and

cramps.

Common Food Allergens: Milk Soy, Egg Fish, Wheat proteins Shell fish Peanuts Chicken

2. CIGUATOXINS – intoxication caused by eating contaminated tropical reef fish. The toxin is found in algae and

then eaten by reef fish, which is eaten by big fish such as barracuda, mahi, bonito, jack fish, snapper, in which

the toxin is accumulated in the flesh of these fishes.

Symptoms : nausea, vomiting, diarrhea, dizziness, shortness of breath

Common Foods : Barracuda, mackerel, snapper, triggerfish

Prevention: Toxin is not destroyed by cooking. Purchase sea foods from Reliable supplier

3. Scombrotoxin – Scombrotoxin poisoning, also called histamine or scombroid poisoning occurs when people

eat fish that have been carelessly handled and permitted to build up biogenic amines such as histamine,

cadaverine, and putrescine as a consequence of bacterial spoilage. It is one of the three most common causes of

food borne illnesses associated with the consumption of seafood. It takes a very small amount of the amines,

quantities measured in parts per million (ppm), to cause an illness. Concentrations at or above 50 ppm are not

allowed in seafood.

Symptoms: dizziness, burning sensation, facial rash, shortness of Breath, peppery taste in the mouth.

Common Foods: tuna, anchovies, blue fish, mackerel, amberjack, Dark meat fishes.

Prevention: Purchase food from reputable supplier, Store “fresh” sea food at Temperature between (0⁰C) to

(4⁰C).

Do not accept seafood that is suspected being thawed and Refrozen or temperature abused.

4. Shellfish Toxin – toxins are produced by certain algae called “DINOFLAGELLATES” when Eaten by certain

shellfish such as mussles, clams, oysters Scallop accumulate in their internal organs and become Toxic to

humans.

Common Foods : Mussel, clams, oysters, scallop

Prevention: Purchase shellfish from reliable supplier

5. Mycotoxin – Fungi are molds, yeast and mushrooms, some of which are Causing food borne illnesses. Molds

and yeast can withstand more extreme condition than bacteria

Many mycotoxins have been shown to cause cancer.

“Aflatoxin” is produced by certain mold

Common Foods : More drier and acidic food such as corn, corn products, peanuts, Pecans, walnuts and milk

Prevention: Purchase food from reputable supplier. Store grains and nuts in a Dry and protected from

humidity area

Toxin is not destroyed by cooking

CHAPTER 4

SANITARY FACILITIES & PEST MANAGEMENT

Well-designed kitchens make it easier to keep food safe. Generally, an efficient kitchen design will result in a

more sanitary kitchen. A workflow must be established that will minimize the amount of time food spends in the

temperature danger zone. It must also minimize the number of times food is handled. A good layout will

minimize the risk of cross-contamination. Dirty equipment should not be placed where it will touch clean

equipment or food. Since hard to reach areas are less likely to be cleaned, a well-planned layout ensures that

equipment is easily accessible for cleaning.

The most important consideration when selecting construction materials is how easy the establishment will be

to clean and maintain. Each area of the establishment has specific flooring needs. Flooring should be strong,

durable, and easy to clean. It should also resist wear and help prevent slips. Once installed, flooring should be

kept in good condition and be replaced when damaged or worn. The porosity of flooring material is an especially

important consideration. Porosity is the extent to which a material will quickly absorb liquids. You should avoid

high-porosity flooring for a number of reasons. Its absorbency often makes it an ideal place for microorganisms

to grow. High-porosity flooring can also cause people to slip or fall, and often become easily damaged. To

prevent such problems, nonabsorbent flooring is recommended for specific areas of the establishment including

walk-in refrigerators, food-preparation areas, dishwashing areas, restrooms, and other areas subject to

moisture, flushing, or sprays cleaning. Beyond repelling liquids, the flooring in most areas of the establishment

must be able to withstand shock without breaking or cracking. Nonabsorbent, resilient flooring is the best choice

for these areas. Rubber and vinyl tile are a few examples. In addition to withstanding shock, this type of flooring

is relatively inexpensive, easy to clean and maintain, capable of handling traffic, resistant to grease and alkalis,

and easy to repair or replace. Hard surface flooring is commonly used in establishments since it is nonabsorbent

and very durable. It includes quarry and ceramic tile, brick, terrazzo, marble, and hardwood.

These types of flooring are an excellent choice for public restrooms or high-soil areas. However, there are

several disadvantages to hard surface flooring. They are no resilient and may crack or chip, do not absorb sound,

are somewhat difficult to clean, can be slick, and are more expensive. Carpeting is a popular choice for the

dining room, because it absorbs sound. However, carpet is not recommended for beverage stations, major

traffic aisles, service areas, or dish drop off areas. Nonslip surfaces should be used in high-traffic areas. In fact,

nonslip surfaces are best for the entire kitchen, since slips and falls are a potential hazard. Rubber mats are

allowed for safety reasons in areas where standing water may occur, such as the dish room. Rubber mats should

be picked up and cleaned separately when scrubbing floors. Coving is required in establishments using resilient

or hard surface flooring materials. Coving is a curved, sealed edge placed between the floor and the wall to

eliminate sharp corners or gaps that would be impossible to clean.

Handwashing stations must be conveniently located so employees will be encouraged to wash their hands often.

They are required in restrooms, and areas used for food preparation, service, and dishwashing. A handwashing

station must have hot and cold running water, soap, a means to dry hands, a waste container, and signage

indicating employees are required to wash hands before returning to work.

It is important to purchase equipment that has been designed with sanitation in mind. Food contact surfaces

must be safe, durable, corrosion resistant, nonabsorbent, sufficient in weight and thickness to withstand

repeated cleaning, smooth and easy to clean, and resistant to pitting, chipping, cracking, scratching, scoring,

distortion, and decomposition. Equipment surfaces that are not designed to come into contact with food, but

which are exposed to splash, spillage, or other food soiling, or that require frequent cleaning, must be

constructed of smooth, nonabsorbent, corrosion-resistant material, free of unnecessary ledges, projections, and

crevices, and designed and constructed to allow easy cleaning and maintenance. Dishwashing machines vary

widely by size, style, and method of sanitizing. High temperature machines sanitize with extremely hot water

while chemical-sanitizing machines use a chemical solution. When selecting and installing a dishwashing

machine, a few things should be considered. Water pipes to the machine should be as short as possible to

prevent the loss of heat. The machine must be raised at least six inches off the floor to permit easy cleaning

underneath. Materials used in dishwashing machines should be able to withstand wear, including the action of

detergents and sanitizers. Information should be posted on or near the machine regarding proper water

temperature, conveyor speed, water pressure, and chemical concentrations. The machine’s thermometer

should be located so it is readable, with a scale in increments no greater than 2 degrees.

Some equipment is designed to ne cleaned and sanitized by having detergent solution, a hot water rinse, and

sanitizing solution pass through it. Food contact cleaning and sanitizing solutions must remain within the tubes

and pipes for a predetermined amount of time, reach all food contact surfaces, and be completely drained after

use.

When installing kitchen equipment, consider the following. Portable equipment is often easier to clean and

clean around than permanently installed equipment. A piece of equipment’s distance from walls and other

equipment is determined by its overall size and by the amount of surface to be cleaned. Stationary equipment

must be mounted on legs at least six inches off of the floor or sealed to a masonry base. Stationary tabletop

equipment should be mounted on legs providing a minimum clearance of four inches between the base of the

equipment and the tabletop.

Any cracks or seam greater than 1/32 inch that result when equipment is attached to the floor, wall, or counter

must be filled with a nontoxic sealant. Some equipment can be attached to a mount or wall with a bracket.

Water can carry pathogens; therefore, safe water is vital in your operation. Water that is safe to drink is called

potable water. Sources of potable water include approved public water mains, private water sources that are

regularly maintained and tested, bottled drinking water, portable water containers filled with potable water, on-

premise water storage tanks, and water transport vehicles. If the water supply is interrupted, use bottled water,

boil the water if allowed by local regulations, and purchase ice.

Improperly installed or poorly maintained plumbing that allows the mixing of potable and nonpotable water has

been implicated in foodborne illness outbreaks. For this reason, only licensed plumbers should install and

maintain plumbing systems in an establishment. The greatest challenge to water safety comes from cross-

connections. A cross-connection is a physical link through which contaminants from drains, sewers, or other

wastewater sources can enter a potable water supply. A cross-connection is dangerous because it allows the

possibility of backflow. Backflow is the unwanted, reverse flow of contaminants through a cross-connection into

a potable water system. It can occur whenever the pressure in the potable water supply drops below the

pressure of the contaminated supply. A running faucet located below the flood rim of a sink or a running hose in

a mop bucket are examples of cross-connections. To prevent cross-connections, do not attach a hose to a faucet

unless a backflow-prevention device is attached. Threaded faucets and connections between two piping systems

must have a vacuum breaker or other approved backflow prevention devices. The only completely reliable

method for preventing backflow is creating an air gap. An air gap is an air space used to separate a water supply

outlet from a potentially contaminated source. A properly designed and installed sink typically has two air gaps

to prevent backflow. One is the air space between the faucet and the flood rim of the sink. The other is located

between the drain pipe of the sink and the floor drain of the establishment.

Grease condensation in pipes is another common problem in plumbing systems. Grease traps are often installed

to prevent a grease buildup from creating a drain blockage. If used, grease traps must be easily accessible,

installed by a licensed plumber, and cleaned periodically according to manufacturer’s recommendations. If the

traps are not cleaned, or not cleaned properly, a backup of wastewater could lead to odor and contamination.

Good lighting generally results in improved employee work habits, easier and more effective cleaning, and a

safer work environment. Food preparation areas require 540 lux. Handwashing or dishwashing areas, buffets

and salad bars, displays for produce or packaged food, utensil-storage areas, wait stations, and restrooms

require 215 lux. Walk-in refrigerators and freezers, dry storage areas, and dining rooms require 108 lux. You

should position overhead or ceiling lights above workstations so employees do not cast shadows on the work

surface. Shatter resistant light bulbs and protective covers made of metal mesh or plastic should be used. Heat

lamps should have shields.

Ventilation helps maintain an establishment’s indoor air quality by removing odor, gases, grease, dirt, and mold

that can cause contamination. If ventilation is adequate, there will be little or no buildup of grease and

condensation on walls and ceilings.

To control hazards from garbage, garbage should be removed from food preparation areas as quickly as possible

to prevent odors, pests, and possible contamination. Do not carry garbage above or across food preparation

areas. Plastic bags and wet-strength paper bags may be used to line garbage containers. Garbage containers

must be leak proof, waterproof, and pest proof, and have tight-fitting lids. Garbage containers should be

cleaned frequently and thoroughly, both inside and out.

To keep serving stations clean, clean up spills immediately. Wash, rinse, and sanitize sinks and countertops

either daily or after each shift. Clean equipment daily or as often as recommended by the manufacturer. Clean

and sanitize bus tubs manually or in the dishwashing machine daily.

When storing tools and supplies, consider the following:

Air-dry wiping cloths overnight.

Hang mops, brooms, and brushes on hooks to air-dry.

Clean rinse, and sanitize buckets. Let them air-dry, and store them with other tools.

Deny pests access to the establishment.

Deny pest food, water, and a hiding or nesting place.

Work with a licensed pest control operator (PCO) to eliminate pests that do enter.

Pests can enter the establishment in one of two ways. They either are brought inside with deliveries, or they

enter through openings in the building itself. To prevent pests from entering your establishment, pay particular

attention to deliveries, doors, windows, vents, pipes, floors, and walls.

Use reputable suppliers. Check all deliveries before they enter your establishment. Refuse shipments in which

you find pests or signs of infestation.

Food Safety Regulation and Standards

All establishments serving the public are subject to inspection. It does not matter whether there is a charge for

the food or whether the food is consumed on or off the premises. The inspection lets the establishment know

how well it is following practices critical to the safety of the food it serves.

Many health departments use a traditional inspection to rate establishments. By this method, scoring is based

on a demerit scale. Usually, the highest possible score is 100 points. For every violation, 1 – 5 points are

subtracted from 100 points to get the final score. Noncritical violations are worth one or two points. They must

be corrected by the time if the next routine inspection. Critical violations are worth four or five points and must

be corrected within a time frame specified by the inspector. If a low score is received upon re-inspection, the

establishment may be fined or even closed.

Some health departments use HACCP-based inspections to evaluate establishments. This type of inspection

focuses on the control of hazards throughout the flow of food rather than on the sanitary appearance of the

facility. Since a HACCP-based inspection could be viewed as complex and time-consuming, it might only be

performed under special circumstances.

Some health departments are required to conduct inspections at least every six months. However, the

frequency will vary depending on the area, type of establishment, or food served. Many health departments use

a risk-based approach to determine inspection frequency. The size and complexity of the operation, the

establishment’s inspection history, the clientele’s susceptibility to foodborne illness, and the workload of the

local health department can all determine the frequency of the inspections.

When you are faced with a food safety inspection, ask the inspector for identification. Be sure to cooperate with

the inspector. Take notes as problems are pointed out. Be sure to keep the relationship with the inspector

professional. You should be prepared to provide records that may be request by the inspector. Discuss violations

and time frames for correction with the inspector. And always follow up on the deficiencies pointed out by the

inspector.

In some states, if the inspector determines a facility poses an immediate and substantial health hazard to the

public, he may ask for a voluntary closure or issue an immediate suspension of the permit to operate. Examples

of hazards calling for closure include:

Significant lack of refrigeration

Backup of sewage into the establishment or its water supply

Emergency, such as building fire or flood

Significant infestation of insects or rodents

Long interruption of electrical or water service

Clear evidence of a foodborne-illness outbreak related to the establishment

A suspension requires the approval of the local health department. If an establishment receives a suspension, it

must cease operations immediately.

Characteristics of Food Safe Facilities:

1. Ceiling, Walls & Floors

Clean walls with cleaning solution daily

Sweep and vacuum floors daily. Spills should be clean immediately

Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans

Clean light fixtures with sponge or cloth

Establish a routine cleaning schedule

2. Ventilation

Use exhaust fan to remove odors and smoke

Use hood over cooking areas and dishwashing equipment

Check exhaust fan and hood regularly, make sure it is working and cleaned properly

Clean hood filters regularly as instructed by the manufacturer

3. Rest rooms

Warm water at 100⁰F for hand washing

Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply

Garbage can should have a foot pedal cover

Door should be self-closing

Remove trash daily

4. Garbage & Garbage Collections

Garbage must be kept away from food preparation areas.

Garbage containers must be leak proof, water proof, pest proof and durable,

Garbage should be cleaned and sanitized regularly inside and out

5. Pests

I. Cockroaches

Any place that is dark, warm, moist and hard to clean

Holes, boxes, seams of bags folds of paper

Seeing one in day is sign of serious infestation

Strong oily odor

Feces like pepper grains

Dark capsule-shaped egg cases

II. Flies

Enter through tiny holes size of pinhead

Contaminate with mouth, hair, feces, feet

Lay eggs in warm decaying material, away from sun

III. Rodents

Droppings

Gnawing

Tracks in dust

Nesting materials

Holes in baseboards and walls

IV. Pest Control Program

Cleanliness and maintenance are keys in preventing pest infestation. By nature food service

environment is prone to problems with pests. Pest may be brought in when other foods and other

supplies are delivered. They may also enter the building through gaps in floors or walls.

Have ongoing pest prevention program and regular pest control by a licensed pest control operator

Fill in opening or cracks in walls and floors

Fill opening on pipes or equipment fittings

Screen all windows, doors, and other outer. Keep them in good repair

Use self-open door that open outward

Inspect food supplies before storing or using them

Keep foods in tight fitting lid containers

Don’t store foods directly on the floor

Remove and destroy food that is infested

Maintain proper temperature in storage areas

Clean grease traps regularly to prevent drain blockage which causes unpleasant odor that may attract

pests.

CHAPTER 5

CLEANING & SANITATION

DEFINITIONS:

Chelation - The action of an organic compound attaching itself to the water hardness particles and inactivates

them so they will not combine with other material in the water and precipitate out.

Cleaning - A process which will remove soil and prevent accumulation of food residues which may decompose or

support the growth of disease causing organisms or the production of toxins.

Deflocculating or Dispersion - The action which groups or clumps of particles are broken up into individual

particles and spread out suspended in the solution.

Detergents - Cleaning agents or compounds that modify the nature of water so that it may efficiently penetrate,

dislodge and carry away surface contamination.

Disinfectant- Usually a chemical agent which destroys germs or other harmful organisms or which inactivates

viruses. Most commonly used to designate chemicals that kill growing forms but not necessarily

resistant spore forms of bacteria, except where the intended use is specifically against an organism

forming spore or a virus, in which instance the spores, too, may be killed or the virus inactivated.

Dissolving - The reaction which produces water soluble materials from water insoluble soil.

Emulsification - is a physical action in which fats are mechanically broken up into very small particles which are

uniformly suspended in a solution.

Penetration - The action of liquids entering porous materials through cracks, pin holes, or small channels.

Peptization - Physical formation of colloidal solutions from partially soluble materials.

Precipitation - Soften water by precipitating out the hardness.

Rinsability - The action which will break the surface tension of the water in the solution and permit the utensil

to drain dry.

Sanitizing - a process which destroys a disease causing organisms which may be present on equipment and

utensils after cleaning. Chemical sanitizer used shall meet the requirements of 21 CFR 178.1010.

Sanitizing Agent - is an agent that reduces the number of bacterial contaminants to safe levels, as may be

judged by public health requirements.

Saponification - the chemical reaction between an alkali and a fat in which soap is produced.

Sequestering Agents - Compounds which will react with certain ions to form relatively stable water soluble

complexes. Polyphosphates are often used in detergent formulations to prevent precipitation.

Sequestration - The action of an inorganic compound attaching itself to the water hardness particles and

inactivates them so they will not combine with other material in the water and precipitate out.

Soap - is a sodium or potassium salt with a long chain organic acid.

Soil - matter out of place.

Sterilization - implies the complete destruction of all microorganisms.

Suspension - The action in which insoluble particles are held in solution and not allowed to settle out onto the

utensils.

Synergism - A chemical used as a builder with a soap or detergent, which results in a detergency which is greater

than the total detergency of the chemical and the soap if they were used independently.

Wetting - Action of water in contacting all soil, helps to reduce surface tension, (wetting agents usually do a

good job of emulsification).

I. CLEANING

Cleaning is a process which will remove soil and prevent accumulation of food residues which may decompose

or support the growth of disease causing organisms or the production of toxins.

Listed below are the five basic types of cleaning compounds and their major functions:

1. Basic Alkalis - Soften the water (by precipitation of the hardness ions), and saponify fats (the chemical

reaction between an alkali and a fat in which soap is produced).

2. Complex Phosphates - Emulsify fats and oils, disperse and suspend oils, peptize proteins, soften water by

sequestering, and provide rinsability characteristics without being corrosive.

3. Surfactant - (Wetting Agents) Emulsify fats, disperse fats, provide wetting properties, form suds, and

provide rinsability characteristics without being corrosive.

4. Chelating - (Organic compounds) soften the water by sequestering, prevent mineral deposits, and peptize

proteins without being corrosive.

5. Acids - Good at mineral deposit control; and soften the water.

When considering a good cleaner the following properties should be considered:

o Quick and complete solubility.

o Good wetting or penetrating action.

o Dissolving action of food solids.

o Emulsifying action on fat.

o Deflocculating, dispersing, or suspending action.

o Good rinsing properties.

o Complete water softening power.

o Noncorrosive on metal surfaces.

o Germicidal action.

o Economical to use.

The factors that affect cleaning efficiency are:

1. Selecting the right cleaner for the job.

2. Increasing the temperature of the cleaning solution so that the strength of the bond between the soil and

surface is decreased, the viscosity is decreased, and the solubility of the soluble materials and the chemical

reaction rate is increased.

3. Increasing the turbulence “elbow grease”.

4. Increasing the time the cleaner has contact with the surface needing cleaned.

5. Increasing the concentration. Concentration is the least effective variable to change in cleaning.

The cleaning operation:

1. Prewash - the removal of gross food particles before applying the cleaning solution. This may be

accomplished by flushing the equipment surface with cold or warm water under moderate pressure. Very hot

water or steam should not be used because it may make cleaning more difficult.

2. Washing - the application of the cleaning compound. There are many methods of subjecting the surface of

equipment to cleaning compounds and solutions. Effectiveness and the economy of the method generally

dictate its use.

Soaking - immersion in a cleaning solution. The cleaning solution should be hot (125 degrees Fahrenheit)

and the equipment permitted to soak for 15 - 30 minutes before manually or mechanically scrubbed.

Spray method - spraying cleaning solution on the surface. This method uses a fixed or portable spraying

unit with either hot water or steam.

Clean-in-place systems (C.I.P.) - is an automated cleaning system generally used in conjunction with

permanent-welded pipeline systems. Fluid turbulence in the pipeline is considered to be the major

source of energy required for soil removal.

Foaming - utilizes a concentrated blend of surfactant developed to be added to highly concentrated

solution of either alkaline or acid cleaners. It produces stable, copious foam when applied with a foam

generator. The foam clings to the surface to be cleaned, which increases contact time of the liquid with

the soil, and prevents rapid drying and runoff of the liquid cleaner, thereby improving cleaning.

Jelling - utilizes a concentrated powdered-jelling agent which is dissolved in hot water to form a viscous

gel. The desired cleaning product is dissolved in the hot gel and the resulting jelled acid or alkaline

detergent is sprayed on the surface to be cleaned. The jelled cleaner will hold a thin film on the surface

for 10 minutes or longer to attack the soil. Soil and gel are removed with a pressure warm water rinse.

Abrasive cleaning - abrasive type powders and pastes are used for removing difficult soil. Complete

rinsing is necessary and care should be taken to avoid scratching stainless steel surfaces. Scouring pads

should not be used on food-contact surfaces because small metal pieces from the pads may serve as

focal points for corrosion or may be picked up in the food.

3. Rinsing - the removal of all traces of the cleaning solution with clean potable water.

4. Sanitization - a process either by using heat or a chemical concentration that will reduce the bacterial count,

including pathogens to a safe level on utensils and equipment after cleaning.

II. SANITIZING

The primary reason for the application of effective sanitizing procedures is to destroy those disease organisms

which may be present on equipment or utensils after cleaning, and thus prevent the transfer of such organisms

to the ultimate consumer. In addition, sanitizing procedures may prevent spoilage of foods or prevent the

interference of microorganisms in various industrial processes which depend on pure cultures.

There are two generally accepted methods of providing for the final sanitization of a utensil after effective

removal of soil, heat and chemical.

1. Heat

A. Hot water an effective, non-selective sanitization method for food contact surfaces; however, spores

may remain alive even after an hour of boiling temperatures. The microbicidal action is thought to be

the coagulation of some protein molecules in the cell. The use of hot water has several advantages in

that it is readily available, inexpensive and nontoxic. Sanitizing can be accomplished by either

pumping the water through assembled equipment or immersing equipment into the water. When

pumping it through equipment, the temperature should be maintained to at least (77°C) for at least 5

minutes as checked at the outlet end of the equipment. When immersing equipment, the water

should be maintained at a temperature of a least (77°C) or above for 30 seconds.

B. Steam is an excellent agent for treating food equipment. Treatment on heavily contaminated surfaces

may cake on the organic residues and prevent lethal heat to penetrate to the microorganism. Steam

flow in cabinets should be maintained long enough to keep the thermometer reading above (77°C)

for at least 15 minutes or above 80°C. For at least 5 minutes. When steam is used on assembled

equipment, the temperature should be maintained at 80°C for at least 5 minutes as checked at the

outlet end of the assembled equipment.

2. Chemical

There are a wide variety of known chemicals whose properties destroy or inhibit the growth of microorganisms.

Many of these chemicals, however, are not suitable for use on food-contact surfaces because they may corrode,

stain or leave a film on the surface. Others may be highly toxic or too expensive for practical use. When looking

for an approved sanitizer the label must include:

1. EPA registration number.

2. States that the product may be used on food contact surfaces.

3. Does not require a potable water rinse.

4. States that the product will sanitize. If a product is a detergent/sanitizer, it must also make the claim to

clean.

The most commonly used chemical sanitizers for food contact are:

1. Chlorine and its compounds combine indiscriminately with any and all protein and protoplasm. The mode of

bactericidal action is thought to be the reaction of chlorine with certain oxidizable groups in vital enzyme

systems.

Advantages

Effective against a wide variety of microorganisms.

Not affected by water hardness

Non-staining.

Concentration easily measured by field tests.

Generally inexpensive

Non-film forming

Disadvantages

Organic matter causes a quick reduction in bactericidal effectiveness.

Effectiveness decreases as pH increases.

Dissipates in hot water.

Corrosive.

Irritating to skin.

Short shelf life.

Some odor.

2. Iodophors are soluble complexes of iodine combined usually with non-ionic surface-active agents, loosely

bound.

Advantages

Rapid bacterial action in acid pH range

Less affected by organic matter than chlorine.

Non-corrosive and non-irritation to skin.

Stable - long shelf life.

Visual control (color)

Disadvantages

Slow acting at pH 7.0 above, vaporizes at 120°F

Less effective against bacterial spores than hypochlorite

May stain some plastics and porous surfaces

Relatively expensive.

3. Quaternary Ammonium Compounds are compounds that are synthetic surface - action agents. The most

common ones are the cationic detergents which are poor detergents but excellent germicides. In these

compounds, the organic radical is the caption and the anion is usually chlorine. The mechanisms of germicidal

action are not completely understood, but are associated with enzyme inhibition and leakage of cell

constituents.

Advantages

Non-corrosive.

Non-irritating to skin.

Stable to heat.

Forms bacteriostatic film on surface after treatment.

Relatively stable in presence of organic matter.

Active over a wide pH range.

No taste or odor in use dilutions.

Broad spectrum of activity.

Long shelf life.

Disadvantages

Not compatible with hard water and most detergents.

Forms film.

Produces foam in mechanical operations.

Selective in destruction or inhibition of various types of organisms.

Requires higher concentration for action than chlorine or iodine.

Relatively expensive.

Factors affecting the action of chemical sanitizers:

1. Contact of the sanitizer - in order for a chemical to react with microorganisms, it must achieve intimate

contact.

2. Selectivity of the sanitizer - certain sanitizers are non-selective in their ability to destroy a wide variety of

microorganisms while others demonstrate a degree of selectivity. Chlorine is relatively non-selective; however

both Iodophors and quaternary compounds have a selectivity which may limit their application.

3. Concentration of the sanitizer - in general, the more concentrated a sanitizer, the more rapid and certain its

actions. Increases in concentration are usually related to exponential increases in effectiveness until a certain

point when it accomplishes less noticeable effectiveness.

4. Temperature of solution - all of the common sanitizers increase in activity as the solution temperature

increases. This is partly based on the principle that chemical reaction in general are speeded up by raising the

temperature. However, a higher temperature also generally lowers surface tension, increases pH, decreases

viscosity and effects other changes which may enhance its germicidal action. It should be noted that chlorine

compounds are more corrosive at high temperatures, and iodine tends to sublime at temperatures above 120

degrees Fahrenheit.

5. pH of solution - the pH of the solution exerts a very pronounced influence on most sanitizers. Quaternary

compounds present a varied reaction to pH depending on the type of organisms being destroyed. Chlorine and

Iodophors generally decrease in effectiveness with an increase in pH.

6. Time of exposure - sufficient time must be allowed for whatever chemical reactions that occur to destroy the

microorganism. The required time will not only depend on the preceding factors, but on microorganism

populations and the populations of cells having varied susceptibility to the sanitizer due to cell age, spore

formation and other physiological factors of the microorganisms

SANITIZE SMALL EQUIPMENT AT 3 COMPARTMENT SINK

CHAPTER 6

PREVENTING FOODBORNE ILLNESS DURING EIGHT STEPS OF FOOD SERVICE PROCESS

This chapter explains how each step of the foodservice process affects food safety and provides guidelines for

ensuring food safety in each step

8 Steps of Food Service Process:

1. Purchasing

2. Receiving

3. Storing

4. Preparing

5. Cooking

6. Holding & Serving

7. Cooling

8. Reheating

A. 8 Steps of Food Service Process

Step 1: Purchasing

a. Guidelines for Purchasing

Vendor:

Meet Public Health standards

Train employees for sanitation

Have a clean delivery trucks with adequate refrigeration and freezer

Deliver foods in protective, leak proof, durable packaging

Organize deliveries to separate raw products from processed foods

and produced

Purchaser:

Work with vendor

Food delivery schedule

Vendor standardized procedures in print

Purchase specification

Vendor sanitation report

Visit warehouse periodically

Reject all products that does not meet requirement

Step 2: Receiving

Food Safety Guidelines for Receiving

Train employees for receiving duties

Organize space, equipment and lighting for receiving efficiency

Inspect delivery trucks

Inspect food immediately

Criteria in Receiving Foods

1. On the receiving dock, receiving employees are the gatekeepers. You ensure that:

Food is safe.

Food meets quality standards.

Quantities and products are correct.

2. Receiving procedures:

Check food in immediately upon delivery.

Verify quality.

Check temperatures of refrigerated or frozen foods.

Check for inspection stamps and date codes.

Verify by color, odor, touch, and package condition that meats, poultry, and eggs are fresh.

Look for obvious signs of insect infestation and/or spoilage in produce.

Inspect canned foods for dents, swelling, rust, or leakage.

For modified atmosphere packaged (MAP) foods: check time temperature indicator strip, check

expiration date, check for air bubbles (there should be none).

Refuse/return any foods that do not meet quality & safety standards.

3. Examples of quality for meat:

Color: bright, no discoloration.

Odor: free from sour smell (note: Kryovac meats have

unpleasant odor upon opening).

Touch: not slimy or sticky.

Package: good condition, not broken or soiled.

4. Examples of quality for poultry:

Color: no purple or green, wings not dark.

Odor: should smell clean.

Touch: not sticky, especially under wings.

5. Examples of quality for seafood and fish:

Color: no iridescence.

Odor: not excessively fishy, no ammonia smell on shellfish.

Touch: not soft or flabby meat.

Package: paper not slimy or discolored, carton should not have

ice crystals.

6. Examples of quality for eggs:

Color: shells not cracked or dirty.

Package: check packing date for freshness.

7. Examples of quality for dairy products:

Color: cheese should be free of mold.

Odor: sweet smell, not sour or “old”

Package: check expiration date.

8. Examples of quality for fresh produce:

Color: bright, appropriate for item, no mold or wilt.

Touch: not soft or spoiled feeling, dry.

Package: free from signs of insects such as spider or roach

sacks.

9. Examples of quality for frozen foods:

Touch: frozen solid, not partially thawed.

Package: no ice crystals, dry.

10. Examples of quality for canned goods:

Color: no off color or formation of foam or milky liquid.

Odor: no unusual odor.

Package: no swelling, leakage, rust, or dents along seal.

11. Examples of quality for dry goods:

Package: not broken or open; dry; free from signs of insects.

Step 3: Storage

Food Safety Guidelines for Storing:

1. Dry storage-long holding for less perishable items

2. Refrigerator-short-term for perishable items

3. Freezer-long term food storage

Storage temperatures:

a) Dry storage: 10°C to 21°C.

b) Refrigerated storage: 4°C or below.

c) Freezer storage: -18°C

Types of Storage Areas

Dry Storage

Foods Typically Store in Dry Storage

• Canned goods, baking supplies (salt, sugar), grains (rice, cereals)

• Some fruits (banana, avocado, pears)

• Some vegetables (onion, potatoes)

Guidelines for Dry Storage

• Maintain storage temperature (50⁰F-70⁰F)

• Keep store room clean and dry

• Have a regular cleaning schedule for all surface and floors

• Store all foods and office supplies 6 inches above the floor and 6 inches away from the wall.

• Keep food in labeled, tight fitting containers with name and delivery date

• Use the First In First Out method of inventory. Store new products behind the old products

• Protect food from contamination with regular pest control

• Store chemicals away from food

• Discard or destroy all contaminated foods

Refrigerator Storage

Arrange food in refrigerators to allow maximum air circulation

All food should be labeled with the following (name of the food item, dater, time, temperature)

Store food in a clean, non-absorbent, covered container. Be sure

All container are properly sealed

Cool hot foods using an ice water bath, and stirring with cold paddles

Before storing inside the refrigerator. Never place hot foods in the refrigerator. This allows other foods

under Temp. Danger Zone

Store dairy products separately with foods in strong odor (onion, Cabbage and sea foods)

Store fruits in a separate section in a refrigerator from vegetables.

The ethylene gas released by some fruits during ripening causes some vegetables to deteriorate rapidly.

To avoid cross contamination, store raw foods, uncooked foods away or below from prepared or ready to

eat food.

Never allow fluids from raw poultry, fish or meat to come into contact With other foods

Don’t overload the refrigerator

Storage practices:

Food must be 6” above floor on clean, slatted shelving.

Food should be stored 18” from ceiling to allow for air circulation and proper sprinkler functioning.

Avoid cross contamination. Example: raw foods are not stored above ready-to-eat foods in a cooler.

Do not line shelves with foil. This prevents air circulation.

Do not over-crowd foods.

Store in original packaging.

Keep chemicals in separate areas from food.

Monitor temperatures of storage areas; log; advise supervisor if you see a problem.

Storage Tips

Label & date

Practice FIFO

Store refrigerated & frozen foods immediately

Ensure adequate air circulation

Ensure adequate lighting

Control temperature

Elevate dry storage: 6” above floor, clean shelving

Avoid cross contamination

Separate chemicals

Thermometer

Thermometer accuracy: A calibrated thermometer ensures we are measuring temperatures correctly, and is

required by health regulations.

Types of Thermometer:

1. Bi Metallic Stemmed Thermometer - most commonly used in the food service operations.

Reads in 1-2 minutes

Place 2-2½" deep in thickest part of food

Can be used in roasts, casseroles, and soups

Not appropriate for thin foods

Can remain in food while it's cooking

Heat conduction of metal stem can cause false

high reading

2. Digital Thermometer

Reads in 10 seconds

Place at least "½" deep

Gives fast reading

Can measure temperature in thin and thick foods

Not designed to remain in food while it's cooking

Check internal temperature of food near the end of cooking

time

1. Calibrating Thermometers

1) Ice Point Method: The ice point method is used most often unless a thermometer cannot register a

temperature of 0⁰C

Fill a glass with crushed ice. Add water until glass is full.

Place thermometer in the center of the glass of ice water, not touching the bottom or sides of the glass.

Agitate the glass of ice water to ensure even temperature

Temperature should register at 0⁰C

Adjust the calibration nut by holding it with pliers. If using digital thermometer, push the reset button to

0⁰C

2) Boiling Point Method: This method may be less reliable than ice point method because of variation due to

high altitude.

Using a deep pan, bring the water into boil

Place thermometer in the center of the pan boiling water, not touching the bottom or sides of the pan.

Wait until indicator stops.

The temperature should hold the temperature of 100⁰C. Adjust the calibration nut by holding it with

pliers and set to read at 100⁰C. If using digital thermometer, push the reset button to 100⁰C while the

water is still boiling.

Using Temperature:

Clean and sanitize after every use.

Wait till rests; 15 seconds

Take three measurements

Calibrate Routinely

Insert thermometer stem or probe into thickest part of product

Never use mercury or spirit-filled glass thermometers to check food temperature

Checking Temperature of Various Food

1. Packaged – insert between two packages

2. Milk – open a carton and insert two inches in

3. Frozen – insert between two packages

Step 4 : Preparing

4 Safe Methods to Thaw Foods:

a) Inside the refrigerator at the temp. of 4⁰C or below.

b) under cold running water

c) in a microwave oven

d) as a part of cooking process

Guidelines for Pre-Preparation

Pre-preparation usually takes place at room temp., this stage is one of the most common points of

contamination and cross contamination.

1. Wash hands correctly before preparing foods.

2. Don’t prepare in advance if it’s not necessary.

3. Prepare food in small batches and place them immediately inside the refrigerator

4. Wash fruits and vegetables prior to peeling and cooking

5. Keep raw products from ready to eat foods

6. Wash hands, sanitize cutting boards, knives after every food preparation

7. Use batter, marinade in single use only and discard if there are some left.

8. Use single use gloves properly

Step 5 : Cooking

Guidelines for Cooking foods

1. Stir foods cooked in deep pots frequently to ensure even heat distribution

2. Avoid overloading fryers

3. Regulate uniform size and thickness of meat and vegetable to ensure even cooking.

4. Never interrupt cooking process. Partially cooked meat may encourage bacterial growth.

5. Use clean and accurate thermometer to monitor internal temperature.

6. Always cook food to the required internal temperature and appropriate time

7. Use a serving utensil or single use glove to avoid cross contamination

8. Taste food correctly to avoid cross contamination. Place a small portion of food in a bowl and step away from

the food. Taste it with a teaspoon. Wash hands before and after tasting the food.

Cooking Requirements for Specific Food

Product Minimum Internal Cooking Temp.

Poultry (whole & ground)

74⁰C – 100⁰C for 15 seconds

Stuffing, Stuffed Meat

74⁰C – 100⁰C for 15 seconds

Dishes combining raw & cooked food

74⁰C for 15 seconds

Ground Meat (beef, pork, fish)


Pork, Beef, Veal, Lamb


Fish


Shell Eggs


Step 6: Holding & Serving

Holding Hot Food

Do’s

1) Only use hot-holding equipment that can keep food hot all the time

2) Stir food at regular intervals to distribute heat evenly

3) Keep food covered.

4) Check internal food temperatures at least every two hours using food thermometer

5) Discard potentially hazardous food after four hours if it has not been held at or above 140⁰F

6) Never mix freshly prepared food with food being held for service

Don’t

1) Never use hot-hold equipment to reheat equipment to reheat food

2) Never mix freshly prepared food with food being held for service.

Holding Cold Foods

Do’s

1) Only use cold-holding equipment that can keep food at 41⁰F or lower.

2) Check internal food temperatures at least every two hours.

3) Protect food from contaminants with covers

Don’t

1) Do not store food directly on ice. Place food in pans or plates first

Serving Food

Do’s

1) Store serving utensils properly

2) Use serving utensils with long handles

3) Use clean and sanitized utensils for serving

4) Practice good personal hygiene

5) Minimize bare-hand contact with cooked and ready

to eat food

6) Handle glassware and dishes properly.

7) Hold flatware and utensils by handles.

8) Use plastic or metal scoops or tongs to get ice.

9) Never use cloth meant for cleaning food spills for any other purpose.

Don’t

1) Never stack glassware or dishes when serving.

2) If possible, do not assign employees to more than one job during a shift

Step 7 & 8: Cooling & Reheating

1) Food being cooled in the refrigerator should be loosely covered.

2) Use shallow, pre-chilled pans (not more than 4 inches deep)

3) Stainless steel container cool faster than plastic

4) Use quick chill unit rather than refrigerator

5) Pre-chill foods in a freezer for about 30 minutes before refrigerating.

6) Never cool food at room temperature

7) Reheat food only one time at a temp of 165⁰F for 15 seconds

8) Never mix left over food with freshly cooked food

CHAPTER 7

PRINCIPLES OF HACCP SYSTEM

(HAZARD ANALYSIS CRITICAL CONTROL POINT)

Concepts:

1) HACCP (Hazard Analysis Critical Control Point) – A food safety system designed to keep food safe

throughout its flow in an establishment.

2) Hazard Analysis – The process of identifying and evaluating potential hazards associated with food in order

to determine what must be done.

3) Control Point (CP) - Any step in a food’s flow where physical, chemical or biological hazard can be

controlled.

4) Critical Control Point (CCP) – The last steps where you can intervene to prevent, eliminate, or reduce the

growth of microorganism before food is served.

5) Critical Limit – A set range (minimum and maximum) limit a CCP must meet in order to prevent, eliminate,

or reduce the hazard to an acceptable limit.

6) Monitoring – The process of analyzing whether your critical limit are being met.

7) Corrective Action – a pre-determined step taken when food doesn’t meet a critical limit.

8) Verification – The last step where you verify or double check that the CCP and CL you selected are

appropriate.

What is HACCP?

The HACCP system is based on the idea that if significant biological, chemical, or physical hazard are

identified at specific points within the flow of food, they can be prevented, eliminated, or reduced to

safe level.

A HACCP plan for a product prepared in one facility will be different from the HACCP plan for the same

product prepared in another facility.

Pre-requisite Programs

Pre-requisite programs, also called Standard Operating Procedures (SOP)

1. Proper personal hygiene practices.

2. Proper facility design practices

3. Supplier selection

4. Cleaning & Sanitation program

5. Equipment maintenance program

HACCP Principles:

Principles one, two, three help you design your system

Principles four, five help you implement it.

Principles six, seven help you maintain your system and help you very its effectiveness.

7 HACCP PRINCIPLES

1. Principle One: Conduct a Hazard Analysis

a) Things to consider in conducting a hazard analysis

The ingredients used in the menu

Equipment and processes

Employees

Customers

b) Identify any food that may become contaminated if handled incorrectly at any step in food service flow

Grouping of Food by Process

Prepare & Serve – example: Juices, sandwiches, green salad

Prepare, cook, serve – example : French fries, pizza

Prepare, cool, hold, serve – example : fruit salad

Prepare, cook, cool, hold, serve – example : gelatin, potato salad

Prepare, cook, hold, cool, reheat, serve – example: sauces, stew

Types of Hazard Could Occur in any point in a Food Service Process

1) Physical Hazard – foreign object (hair, nails)

2) Chemical Hazard – cleaning substances

3) Biological Hazard – any means microorganism grows and reproduces

a. Time Temp. Abuse

b. Poor Personal Hygiene

c. Faulty Facility

Illustration of Hazard Analysis

Hazard could occur in any step like in preparation, hazard may include the following:

a) Cross contamination, time temperature abuse, in cooking may include the following hazard:

b) Inadequate cooking, faulty facility and more.

c) Thawing at room temperature

d) Un sanitized cutting board

2. Principle 2 : Determine Critical Control Points

After identifying potential food hazards, the next step is to determine to intervene to control them. Consider the

following guidelines:

Any step in a food’s flow where physical, chemical, biological hazard can be controlled is a control point

(CP).

To assess whether a control point is critical, you need to determine if it is the last step of controlling the

hazard before the food is served to customers is called a critical control point (CCP).

Cooking, cooling or holding are typically CCP.

3. Principle 3: Establish Critical Limits

When establishing critical limits keep in mind that they must be:

Measurable (time, temperature)

Based on scientific data such (FDA Food Code)

Clear and easy to follow

4. Principle Four : Establish Monitor Procedures

Monitoring lets you know that critical limits are being met, and that you are doing things right.

To develop a successful monitoring program, you need to focus on each CCP and establish clear directions that

specify the following:

How to monitoring the CCP. This depends on the critical limits you have established and might include

measuring time, temperature, pH, oxygen, water activity

When and how often to monitor the CCP. Continuous monitor is preferable but not always possible.

Regular monitoring intervals should be determined based on the normal working condition in your

establish, and depend on volume.

Who will monitor the CCP. Assign responsibility to a specific employee

or position and make sure that person is trained properly.

Equipment, materials or tools. Food thermometer

After determining the critical control point for the chicken breast, and that the critical limit is 165⁰F for 15

seconds. Make sure that the critical limit is met by inserting is met by inserting a clean, sanitized, and calibrated

thermometer into the thickest part of chicken breast. Make at least two readings in different locations in the

breast, and the result will recorded in a temperature log.

5. Principle Five : Identify Corrective Actions

Corrective actions are predetermined steps taken when food doesn’t meet a critical limit.

Remember this is the last opportunity you have to ensure the safety of the food served.

Corrective actions might include the following:

Continuing to cook the food the required minimum internal temperature

Throwing food away after a specified amount of time

Rejecting a shipment that is not received at the temperature you specified

6. Principle Six : Verify that the system works

After you have developed your HACCP system, you need to confirm that it works according to the plan. This is

called verification.

CCP or critical limits you have selected are appropriate

Monitoring alerts you to hazards

Corrective actions are adequate to prevent food borne illness from occurring

Employees are following established procedures.

Critical limits are frequently not being met

Receive a food borne-illness complaint

Your menu, equipment, processes, suppliers or products change

7. Principle Seven : Establish Procedures for Record Keeping and Documentation

Recording how food is handled as it flows through the establishment is important to the success of a HACCP

system.

Proper records allow you to:

Document that you are continuously preparing and serving safe food

Identify when your procedures should be modified due to food safety problems that have been noted.

SUMMARY

HACCP is a food safety system designed to keep food safe through its flow in an establishment. HACCP is based

on the idea if the physical, biological, chemical hazards are identified at a specific points, hazards can be

controlled and prevented.