Target_1Day_2011_FINAL (rev12172010)

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Food SafetyCertification

Prepared by: Exclusively for:

Rev. 12172010

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Introductions

Who Who you are? (Name) Where What store you work at? What What position you have? How How long have you worked at

Target? When When you were younger, what

did you want to be when you “grew” up…?

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One Day Training Schedule

One Day Seminar8:00 a.m. Start Time

Mid-Morning 15 Minute Break

12:00 noon 45 Minute Lunch Break

Mid-Afternoon 15 Minute Break

No Later Than 3 p.m. Begin Exam

Class Ends As Students Finish Their Exams

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Test Your Knowledge:Answers

1. C 6. C2. B 7. C3. B 8. A4. D 9. A5. C 10. B

Don’t worry if you missed a few.

We’ll be discussing all of these during the program.

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Important Notes From TargetYou are required to stay for the entire duration of the class. Missing a portion of the class (ex. for a conference call) is not acceptable and the trainer will not allow you to sit for the exam.

Cell phone use (including texting and emailing) is not permitted during the class or exam. Cell phones must be turned off (not just turned to silent).

This program is designed to inform and enhance your knowledge of food safety as a Target team member.

Trainers are experts in Food Safety practices set forth by the FDA food code. Target specific (process oriented) questions should be saved and directed back to your FBP/GML.

While the program will prepare you to successfully take the National Registry Food Safety Manager Certification exam, there may be some questions on the exam we will not specifically cover during the classroom instruction.

Remember: most of food safety is common sense. Along with the information you will learn today, you will do great!!

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1. To review critical food safety regulations and best practices, primarily those in the FDA Model Food Code

2. To pass an exam and become a Certified Food Manager

This course is designed to help you pass the National Registry Exam.

National Registry Exam Questions are sealed, instructor has no prior knowledge to test questions you will receive today.

There may be questions that you get that are not in the training today; make educated guesses (and stay calm).

Please remove one of the blank temperature charts from back of your manual to use throughout the day. See example on next slide.

Seminar Objectives

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The Risks Are Real -Foodborne Illnesses In the U.S.

• Over 48 Million foodborne illness cases per year Or, 1 in 6 Americans gets a foodborne illness

• Over 128,000 serious cases requiring hospitalization• 3,000 Deaths from foodborne diseases• Costs of $152 billion per year in health care & other losses

Source: U.S. Centers for Disease Control

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Why Study Food Safety?

1. To Protect our guests Illness, Injury or Death

2. To Protect our team members Illness or Injury Lost work time

3. To Protect our Brand Lawsuits Lost Reputation Lost Sales

4. Legal Compliance

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Legal Compliance

Many States have adopted FDA’s FOOD CODE that requires each facility to have a person in charge (PIC)

The PIC must be able to demonstrate food safety knowledge and is responsible for food safety in the facility

The PIC can demonstrate his/her knowledge by attending and passing an accredited Food Safety Certification Training Course -- like this one

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• Young Children• Pregnant Women• Diabetics• Ulcer Patients

• Elderly• Cancer Patients• Immune-Compromised• Kidney Dialysis Patients

High Risk Groups

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Tracing the Sources of Foodborne Illness

The source of most foodborne illness is unknown –

Out of those that have been identified:61% ate food prepared by foodservice 32% ate food prepared at home7% ate food commercially prepared (packaged potato salad,

chicken salad, deli meats, franks, etc.)

Sources of Sickness

61%

32%

7%

Food Service

Prepared atHomeCommericallyPrepared

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Target Team Members

Team members are Target’s greatest assets

Untrained and unsafe team members are our greatest liability

Most problems in an unsafe kitchen are caused by poorly trained or unsupervised team members

Unawareness is a major contributor to foodborne illness

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SummaryFood safety affects everyone because

everybody eats food

During its journey from farm to fork, food must be protected from contamination

There are policies, practices and procedures that are used to keep food safe

In the next sessions, we will discuss in more detail how these can be used to prevent foodborne illness

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Introduction to Foodborne Hazards Part 1 - Bacterial Growth Conditions

How bacteria growFATTOMPotentially Hazardous Foods (TCS)

Part 2 – HazardsBiological

• Bacteria• Viruses• Parasites• Fungi

ChemicalPhysical

Section 1

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DefinitionsFoodborne illness:When a person gets sick from eating contaminated food

Foodborne illness outbreak:When two or more people, not related, become ill with similar symptoms from eating a common food and cause is confirmed with laboratory testing

Potentially Hazardous Foods (PHF) also known as High Risk Foods (HRF):Food that supports the survival and/or growth of pathogenic organisms

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DefinitionsTime and Temperature Control for Safety (TCS)Also know as Time/Temperature Control Foods (TTCF):Foods that require time and temperature control in order to keep them food safe

United State Department of Agriculture (USDA):Regulates poultry, meat processing, and raw foods

Food and Drug Administration (FDA):Regulates foods (except meat, poultry, and some eggs)

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Definitions

Model Food Code:A set of recommended definitions and standards from the FDA. The purpose of this “code” is to safeguard public health and to provide to consumers food that is safe, unadulterated, and honestly presented.

The Food Code is updated every 4 years. The current version was updated in 2009.

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Jurisdictional Structure

The Food Code is made law at the State level. Additional regulations can be added at both the state and local level.

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Part 1Biological Growth Conditions

How bacteria grow

FATTOM

Potentially Hazardous Foods (TCS)

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Microbial Multiplication

Bacteria reproduce by dividing

BILLIONS

Colonies may be visible to the naked eye after growing for 10-12 hours

Cells cannot be seen with the naked eye

20 min. 40 min. 1 hr. 4 hrs. 10-12 hrs.

Enough cells to cause foodborne illness

Under ideal conditions, bacteria multiply (double) every 20 minutes.

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Factors for Microbial Growth

F FoodA Acidity (pH)T TimeT TemperatureO OxygenM Moisture

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F = Food

Microbes require nutrients, particularly proteins, to survive and grow in foods

Bacteria like foods that are high in protein (dairy, meats)

Growth begins to slow down as nutrients are depleted and waste products build up

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A = Acidity

Acidic Basic1.0 7.0 14.0

4.6 pH 2.0 – 2.1

Baking Soda pH 8.1- 9.0

Raw Chicken and Meats pH 5.5-6.4

Egg yolkspH 6.0-6.3

NeutralSoda

pH 2.0 – 2.5

The pH Scale

KetchuppH 3.9

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A = Acidity

To increase Acidity, lower pH:

Add vinegar............................ Marinate (sushi

rice)

Add lemon or lime juice.......... Dressings

Ferment ................................. Beer, wine

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T= Temperature

135ºF (57ºC)

41ºF (5ºC)

Bacteria survive and grow

Cook and hold hot foods above 135ºF (57ºC)

Store and hold cold foods below 41ºF (5ºC)

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T= TimeTime and temperature work together

Bacteria can double every 20 minutes with ideal temperatures

In four hours there are enough bacteria to cause illness

The TOTAL time food is in the TDZ can not be more than four hours

If unsure how long food has been in the TDZ, throw it away!

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T+T = Time + TemperatureWhat can you do?

Monitor and control temperatures• Check food (receiving, cooking)• Holding units (hot holding, coolers, freezers)

Store food quickly • Upon receipt, after using

Make sure equipment functioning properlyKeep food out of Temperature Danger Zone

• The TOTAL time food is in the TDZ can not be more than 4 hours

Controlling the time that food is in the Temperature Danger Zone is critical to food safety

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O= Oxygen

Different bacteria have different oxygen requirementsfor growth: Aerobic – must have oxygen to grow Anaerobic – can not survive in oxygen

Danger in vacuum packaged and sealed (canned) foods Facultative anaerobe – can grow with or without oxygen

most foodborne, disease-causing bacteria fall into this category

Controlling oxygen content alone is not an effectivebarrier

Some bacteria will always find conditions right for growthMust be used in combination with other factors to be effective

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M = Moisture

Water Activity (Aw or aw):The amount of moisture available to bacteria to support their growth

High Risk Food’s are high in moisture (Aw > 0.85)

No growth of pathogens Growth of pathogens

0.0 1.0

Threshold Value = 0.85 Pure H2OPure Oil

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Reduce water activity below thresholdvalue of 0.85 by:

- Add sugar

- Add salt

- Dehydrate food

- Freeze food

M = Moisture

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Milk and Milk Products

Eggs and Egg Products

Meat and Poultry

Fish

Sushi

Shellfish

Leafy Greens

Sliced Tomatoes

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Tofu

Cooked Rice & Beans

Baked Potatoes

Cut Melons

continued…

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Bacterial growth depends on FATTOM foods that have all the requirements of FATTOM

are potentially hazardous foods (TCS)

Water activity and pH can be used asEffective barriers to bacterial growth Only need one barrier (either water activity or pH)

to prevent bacterial growth or make food non-hazardous.

Water Activity and pH along with Temperature and Time play a key role in maintaining the safety of potentially hazardous foods (TCS)

1.0 144.6

0 1.00.85Water Activity (Aw)

pH

Hazardous Non-

Hazardous


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Potentially Hazardous Food (TCS):Sushi

Approved Suppliers Do not accept from unapproved suppliers

Verify products being served raw complies with regulations and Target policy Especially fish – must comply with freezing

requirements Acidified rice protects from bacteria – low pH

bacteria don’t survive (FATTOM)

Target responsibility to ensure compliance Monitor and verify food safety processes Follow cleaning and hygiene procedures Keep pH log – review weekly Acidify rice to pH <4.6

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Part 2 - Biological Hazards

• Bacteria

• Viruses

• Parasites

• Fungi

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Typical Symptoms of Microbial Foodborne Illness

Symptoms:

Nausea Vomiting Diarrhea Dehydration Prostration Cramps

Chills Fever Headache Fatigue Jaundice (Hepatitis) Hemorrhagic colitis (E. coli)

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Bacterial Infections

Foodborne illness caused by eating food containing living pathogenic microorganisms

Campylobacter CListeria LVibrio V ASalmonella SShigella S

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Campylobacter

Food Implicated: Raw poultry (chicken,

turkey) Raw meats Raw milk Contaminated water

Prevention: Thoroughly cook poultry to 165F Prevent cross contamination Use only pasteurized dairy products Wash hand after handling raw foods

Onset of symptoms: 2-5 daysDuration of illness: 7-10 days

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ListeriaFoods Implicated:

Ready to Eat Meats (deli meats, hot dogs)

Soft cheeses (made from unpasteurized milk)

Prevention: Check date code on deli meats

Cook food to the proper internal temperatures

Use only cheeses made with pasteurized milk

Onset symptoms: 2 to 21 daysDuration of illness: depends on age

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Most vulnerable populationfor Listeriosis

Pregnant women(causes miscarriages and stillbirth)

Young children

Elderly and immune compromised individuals

Government estimates 2500 people become seriously ill each year and 500 die from Listeriosis

Government publishes warning brochures to pregnant women to help them change their eating habits while pregnant

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VibrioFoods implicated: Seafood

Fish Shellfish

Onset of symptoms: 2 to 48 hoursDuration of illness: 3 days (para) to

fatal (vulnificus)Prevention:Use only seafood from approved suppliersProperly cook seafoodSeparate raw and ready-to-eat seafoodGood personal hygiene, wash hands Clean and sanitize surfaces after working with raw seafood

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SalmonellaFoods Implicated: Poultry, poultry salads Eggs Dairy products Cut cantaloupes Meat, meat products and

meat salads Prevention: Avoid cross-contamination

Separate raw from ready-to-eat Wash hands after handling raw food

Always wash fresh fruits and vegetables

Use pasteurized eggs Cook foods to proper temperatures

Onset of symptoms: 6 to 48 hoursDuration of illness: 2-3 days

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Shigella

Foods Implicated: Salads (tuna, potato, macaroni, etc.) Sandwiches Apple cider Contaminated water

Prevention: Wash hands often and minimize bare hand contact with food.

Onset of symptoms: 1-7daysDuration of illness: depends on treatment

Common Sources: Fecal material Flies Rodents

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Microbial Intoxications

Foodborne illness caused by eating food that contains toxins produced by microorganisms: Bacteria produces toxin in food as it growsToxin is what causes illnessSome toxin are heat stable

Staphylococcus Aureus S-uperClostridium Botulinum B-owlBacillus Cereus (both an Intoxication and Toxin Mediated Infection)

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Staphylococcus aureus

Prevention: Minimize bare hand contact of

ready-to-eat foods Use utensils or wear gloves when

handling ready-to-eat foods Keep foods cold Cool and reheat foods quickly

Foods Implicated: Custards & cream-filled pastries Dairy products Salads – potato, bean, etc Hollandaise sauce

Common Sources: Boils Infected cuts and sores In your nose (sneezing) Even found on healthy skin and hair

Onset of Symptoms: 2-6 hoursDuration of illness: 6-24 hours

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Clostridium Botulinum

Prevention:NEVER USE: - Home canned foods or Swollen cansNEVER: - Taste suspect foods

Commonly Found: Soil Intestinal tract of humans

Food implicated: Canned foodsVacuum packed productsModified atmosphere packages (MAP)Onset of symptoms: 12 - 36 hoursDuration of illness: depends on treatment

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Microbial Toxin-Mediated Infections

Foodborne illness caused by eating food containing live microorganisms that produce toxins in the human gut

Bacillus cereus(both an Intoxication and Toxin Mediated Infection)

Clostridium perfringensE. coli O157:H7

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Foods implicated: Rice Meat and meat products Seasonings, spices Spice mixes Dry mix foods (sauce mixes,

gravies, dry soups)

Prevention:Keep dry foods dryCool foods rapidlyUse shallow pansUse as quickly as possible

Bacillus Cereus

Common Sources: Fecal Matter Decaying Materials Soil Water

Onset of symptoms: 1 to 16 hoursDuration of illness: 24 to 48 hours

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Clostridium PerfringensFood implicated:Gravy, sauces MeatsLeading cause is Temperature Abuse during thawing, cooking, cooling or hot-holding

Prevention:Cook foods to proper temperaturesHold foods at proper temperaturesServe as soon as possibleCool and reheat foods rapidly

Onset of Symptoms: 8-22 hoursDuration of illness: 12-24 hours

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E. coli O157:H7 E. coli indicator of Fecal

MatterCommon Sources:

Soil Water Intestinal tract of infected

animals at slaughter

Onset of symptoms: 12 -72 hoursDuration of illness: typically 8-10 days

Symptoms: Bloody diarrhea Severe abdominal pain Nausea and Vomiting Hemolytic Uremic

Syndrome (HUS)

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E. coli 0157:H7

Foods Implicated:ground beef sproutsspinach fresh-pressed apple cider water (fecal contamination)

Prevention:Proper cooking

Ground meat to 155°FGood sanitationGood personal hygiene

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VirusesMuch smaller than bacteria but can still cause disease

Need a living host to multiplySurvive in food and on surfaces (but do not grow in

food)Transferred from dirty hands, utensils, surfaces, water to foodHand washing is the primary way to prevent spread

• Hepatitis A

• Norovirus

• Rotavirus

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Hepatitis ACauses inflammation of the liver

Onset: 15-50 days (average 30 days)

Commonly found in:Contaminated WaterHumansFecal MatterContaminated Shellfish

Symptoms:JaundiceFeverNauseaVomitingFatigue

People are in their most infectious condition before they exhibit any symptoms!

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Hepatitis AFoods Implicated:Shellfish (Oysters)SaladsSandwiches Contaminated water

Prevention: Good personal hygiene

Especially washing hands Limit bare hand contact with food

wear gloves or use utensils Exclude infected workers from handling food Cook shellfish to proper temperature

purchase only from approved vendors

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Norovirus

Also known as:Norwalk Virus24-Hour fluStomach flu

Major cause of all reported food borne illnesses!!!

Symptoms:• Nausea• Vomiting• Diarrhea• Abdominal pain

Onset of symptoms: 12-48 hoursDuration of illness: 1-2 days

Found in the feces and vomit of infected persons.

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NorovirusFoods Implicated:Ready-to-Eat Cold foods

Salads, sandwiches, baked goodsLiquid foods

Salad dressings, cake icingsFresh fruits

Raspberries, strawberries

Controlled by: Washing hands often!

virus is present in feces for up to 3 weeks!

Do not handle food if sick Wash & sanitize food contact surfaces

regularly Purchase only from approved vendors

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Parasites

Small organisms that must live on or in a living host to survive.

Trichinella spiralisAnisakisCyclosporaCryptosporidium

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Trichinella SpiralisFoods implicated:•Under cooked meats

• especially wild game

• rarely in pork anymoreOnset of symptoms: 2-28 daysDuration of illness: depends on treatment

Prevention:Cooking pork or game to 145ºF in oven Freezing at -31ºF for 15 hours or -4ºF for 7 daysAvoid cross-contamination

Symptoms: Nausea, vomiting, diarrhea Swelling around eyes, muscle soreness

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Anisakis(Roundworms)

Symptoms:• Vomiting• Abdominal pain• Coughing

Foods Implicated: Raw or undercooked seafood

Controlled by: Cook seafood to 145F Freeze (-31F for 15 hrs or -4F for 7 days)

Onset of symptoms: 2 to 30 daysDuration of illness: depends on treatment

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IMPORTANT NOTE:

Freezing can kill parasites Low temperatures for long periods of time

(-4F for 7 days or -31F for 15 hours)

Freezing does not kill most bacteria it just slows down or inhibits growth

Freezing does not kill viruses in food

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MoldsGenerally found in soil,

air and decaying matter.

Some molds form poisons so discard all moldy food

Need oxygen and moisture to grow

Aflatoxin in peanuts

Member of the fungi family

Spoils food – quality concern

Discard food showing yeast growth

Sign of poor sanitation

YeastsFungi

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Part 3 – Other Hazards

Chemical Hazards

Physical Hazards

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Chemical HazardsTwo basic types:Man-made hazards

Food additives (i.e. MSG or sulfites used improperly)Agricultural chemicals (pesticide residues)Toxic metals (in contact with acids)Cleaning chemicals (if used improperly)

Mother Nature’s HazardsPoisonous animals (i.e. puffer fish)Poisonous plants

• Toxic mushroom species (Amanita)• Rhubarb leaves• Fava beans• Solanine in potato sprouts

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Potential Chemical Hazards

Copper................Piping (Soft drink dispensers)Lead....................Paint, solder (children < 9 yr)Mercury...............Thermometers (glass!)Zinc.....................Galvanized metal (garbage cans,

buckets)

Antibiotics............Personal MedicationsSanitizers.............Quat, Iodine, Chlorine (bleach)Shellfish Toxins....Ciguatera, ScrombrotoxinFood Allergens......Peanuts, Egg, Milk, GlutenPesticides.............Baits, OTC pesticides

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Chemical Hazards – Sanitizers

Never use more than the maximum!

Sanitizer MaximumIodine 25 ppmChlorine 100 ppmChlorine Spray Bottle 200 ppmQuat 200 ppm

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Biological ToxinsToxin Ciguatera Scrombroid

Source Fish that have eaten algae containing the toxin

Histamine produced by bacteria in fish that have been time/temp abused

Foods Implicated Predatory tropical fish such as amberjack, barracuda, grouper, and snapper

Tuna, bluefish, mackerel, skipjack, roundfish, and bonito

Symptoms (initial) Numbness & tingling of extremes, nausea, vomiting, diarrhea

Tingling or burning sensation in mouth, rash on upper body

Symptoms (advanced) Headaches, temperature sensory reversal, prostration Arrhythmia, reduced blood pressure

Headaches, itching of skin, nausea, vomiting, diarrhea

Controls Purchase only from approved suppliers

Maintain time/temperature controls and purchase from approved suppliers

Seafood Toxins

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Chemical Hazards:Food Allergens

Allergen reaction:An abnormal response to food triggered by the immune systemInitial symptoms: Itching of tongue and lips Vomiting Cramps DiarrheaIn highly allergic individuals: Drop in blood pressure Asthma Shock Death

About 200 people per year die to allergic reactions to food.

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Allergen Training

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Physical Hazards

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Section 1 Review Foodborne illness vs. Foodborne outbreak

Bacterial Growth Factors (FATTOM) Food Acid Temperature Time Oxygen Moisture

Potentially Hazardous Foods (TCS) Support rapid growth of pathogenic bacteria

Keeping Potentially Hazardous Foods (TCS) Safe Use the barriers of FATTOM

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Microbial InfectionC – CampylobacterL – ListeriaA – VibrioS – SalmonellaS – Shigella

Microbial IntoxicationsS_uper – StaphylococcusB_owl – Clostridium Botulinum

Microbial Toxin-mediated Infections

B. cereus C. PerfringensE. coli

Biological Hazards

Other Biological Hazards:Viruses – Hepatitis A, NorovirusParasites – Trichinella, Anisakis, Cyclospora, Cryptosporidium

General symptoms Similar for most foodborne illnesses: Nausea, vomiting, diarrhea, cramps

PreventionWash hands, manage temperatures, prevent cross contamination

Section 1 Review (continued)

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Chemical Hazards Metals, Antibiotics, Pesticides, C&S chemicals Allergens

Peanuts, Eggs, Dairy, Wheat, Tree Nuts, Soy, Shellfish, Fish

Prevention:• Clean and sanitize surfaces, utensils• Display labels• Avoid cross contamination• Wash hands

Physical Hazards Jewelry, hair, fruit pits, stones, wood, metal or plastic

pieces, shells


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Question 1

The average time for bacteria to double under ideal conditions is:

A. 1 minuteB. 10 minutesC. 20 minutesD. 30 minutes

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Question 2

According to the US FDA Model Food Code, the Temperature Danger Zone is:

A. 41ºF to 70ºF (5ºC to 21ºC)B. 70ºF to 140ºF (21ºC to 60ºC)C. 120ºF to 140ºF (49ºC to 60ºC)D. 41ºF to 135ºF (5ºC to 57ºC)

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Question 3

Bacteria grow well in the following foods:

A. Warm, moist, low acid, protein rich foodsB. Warm, moist, high acid, protein-rich foodsC. Cool, moist, low acid, low protein foodsD. Warm, dry, low acid, protein-rich foods

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Question 4

Bacteria will grow in foods when:

A. pH is below 4.6 and Aw is above 0.85B. pH is above 4.6 and Aw is above 0.85C. pH is above 4.6 and Aw is below 0.85D. pH is below 4.6 and Aw is above 0.85

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Question 5

Which of the following products needs to be refrigerated?

A. Canned chicken brothB. Cut cantaloupeC. Dried fruitsD. Syrup

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Question 6

Staphylococcus aureus bacteria are commonly found in:

A. Raw meatB. Infected cuts and soresC. Dried riceD. Fresh cantaloupe

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Question 7

The most common bacteria found in rice are:

A. Clostridium perfringensB. Bacillus cereusC. TrichonellaD. Staphylococcus aureus

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Question 8

Which of these statements about the virus Hepatitis A is not true:

A. It grows in low acid, high moisture, protein rich foods

B. It causes jaundice, fatigue and vomitingC. Found in shellfish from contaminated watersD. Is most infectious before symptoms appear (first

15-30 days)

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Question 9

What bacteria produces a toxin that causes illness when eaten?

A. SalmonellaB. C. botulinumC. Shigella D. Listeria

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Question 10Which organism is the most dangerous

for children and pregnant women?

A. Staphylococcus aureusB. SalmonellaC. ListeriaD. Bacillus cereus

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Section 2

Factors Contributing to Foodborne Illness

Time and Temperature Abuse

Contamination and Cross Contamination

Personal Hygiene and Hand washing

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Temperature AbuseWhat is “temperature abuse” of food?

Not cooking foods to proper temperatures

Cooling or reheating foods too slowly

Improper storage temperatures

Keep foods in the Temperature Danger Zone too long

Proper control of food temperature is critical to food safety!

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CDC Top 5 Risk Factors Causing Foodborne Illness Outbreaks

Improper holding of Potentially Hazardous Foods (TCS) Improper cooking temperaturesDirty or contaminated utensils or equipmentPoor employee health & hygiene practicesFood sold from unsafe sources

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Time Temperature ControlRules of Thumb

Keep Hot Food HotKeep Cold Food Cold

Keep Frozen Food Frozen

OR DO NOT KEEP IT!

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Bacterial Growth Thermometer135ºF (57ºC)

120ºF (49ºC)

41ºF (5ºC)

Bacteria reproduce and grow in the FDA Temperature Danger Zone

Bacteria reproduce rapidly

70ºF (21ºC)

41ºF - 135ºF

140ºF

41ºF

Target Temperature Danger Zone

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Temperature Danger ZoneFood must go through Temperature Danger Zone at certain times:

• Preparation• Cooking• Cooling• Reheating

Must minimize Time in Temperature Danger Zone to keep food safe

• Total for food in TDZ is less than 4 hours

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Checking TemperaturesTemperature of food is critical Maintaining proper temperatures is essential to food

safety Must know when and how to measure temperature Keep required logs of temperatures

Temperature measuring devices: Thermometers

Dial or bimetallic Digital (lollipop) Infrared (IR) – not to be used at Target

Thermocouples QuickCheck

T-Stick Disposable; Single Use Temperature Device Made for a specific product/specific temperature range

Understanding the use and care of thermometers is an important part of keeping food safe

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Calibrating a Dial Thermometer

Range Oº- 22OºF (-18ºC - +104ºC)

Calibrate in ice at 32º +2ºF

Or boiling water at sea level 212ºF (100ºC).

Most thermocouple and digital thermometers can not be calibrated – but accuracy should be verified and documented daily.

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Plenty of ice -Very little water

Calibrating a Thermometer

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Checking Thermometers For Accuracy

When it is NEW – before first use

If DROPPED – on floor or other surface

DAILY – at a minimum (Target Standard) Food Code only requires Weekly calibration

RE-CALIBRATE – when reading is off by more than 2F (1C)If digital or thermocouple, change batteries and test

again

Calibrate Thermometers…

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Checking Food Temperatures

1. Clean and sanitize thermometer probe2. Insert probe into the thickest part of

the food (thermal center)3. Allow temperature reading to stabilize4. Read and record temperature of food5. Remove probe6. Clean and sanitize before storing or

taking another temperature

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Taking TemperaturesDifferent types of foods and packages requiredifferent techniques:

Open foods: insert probe directly into food

Pre-packaged product: wrap around probe or sandwich between two packages

Shell eggs: break open egg into container and measure directly

Frozen products: sandwich between two packages or wrap package around probe

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ContaminationThe presence of harmful substances (glass, chemicals, etc) or harmful microorganisms in food.

Cross-ContaminationThe transfer of harmful microorganisms (bacteria, viruses, etc.) from one food to another by means of either a nonfood surface such as utensils, equipment, or human hand or directly from one food to another.

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Cross-Contamination Examples

Raw food over cookedRaw / Cooked on same cutting boardUsing raw food in a cooked foodPlacing cooked food on surface after raw products (i.e. chicken strips)Unclean equipment, food prep tables and utensilsDirty Team member handsDirty cutting boardsTouching garbage then the foodUnclean work clothesUnsanitary wipe cloths

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Barriers to ContaminationClean and sanitized between preparing different foods

especially when handling raw and ready-to-eat products

Eliminate bare hand contact when handling ready-to-eat foods by the use of additional barriers such as gloves, tongs, utensils etc.

Properly store foods to prevent possible contamination between uses

Wash hands often

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Using Gloves: Precautions

Food handling gloves are single use only. Always wash hands before putting on gloves.

Gloves and hand sanitizers are considered additional barriers and are NOT substitutes for hand washing. Frequent, thorough hand washing is our MOST effective defense against the spread of disease.

Gloves can provide a false sense of security and safety. Gloves should be worn for handling ready-to-eat foods or when the use of some other additional barriers, such as utensils, tongs, deli paper, etc, are not practical.

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Target Best Practices: GlovesGloves should be worn for handling any RTE food: Pizza preparation and serving Slicing and chopping fresh fruits and vegetables Combining ingredients for salad mix and coleslaw Portioning salads Cutting rotisserie chicken for chicken salad, etc Slicing and portioning RTE meats and cheeses

Team members must change gloves:When beginning a new taskIf interrupted from a single taskIf gloves are heavily soiledAfter four hours of continuous use

Use only non-latex, vinyl gloves for handling foods.

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Personal HygienePracticing good personal hygiene is critical to

minimizing the risk of contaminating food which could cause a foodborne illness

InjuriesAny wound or infected sore must be covered with clean dry, blue bandage (Staph. aureus)

Single-use vinyl glove must cover any bandages on hands.

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Employee HealthExcluding or Restricting employees from working with food depends on level of risk in transmitting pathogens through food: Type of population being served (HSP vs general) Specific pathogens involved Symptoms and/or diagnosis of illness Time since symptoms resolved

DefinitionsExclude – prevent from working as an employee in a food establishment or entering a food establishment as an employee

Restrict – limit activities so there is no risk of transmitting disease and that the employee does not work with exposed food, clean equipment, utensils, linens, or unwrapped single service items

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In general, exclude employees that have:Diagnosed with reported diseases

Hepatitis A virus Enterohemorrhagic or Shiga-

toxin E. coli (EHEC) Norovirus Shigella Salmonella

Active gastrointestinal symptoms (diarrhea, vomiting)Jaundice

In general population, restrict employees that have:•Infected cuts or wounds•Diagnosed but asymptomatic with EHEC, Shigella or Norovirus•Exposed to one of the listed pathogens •Sore throat with fever

If highly susceptible persons are being served, exclude employee for all above except for infected cuts or wounds

Employee Health

If diagnosed with any of these diseases, you must be cleared by a medical provider and provide a doctor’s note in order to return to work.

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Requirements affect both Team Members and Supervisors:Health regulations require team members working with

food to notify a supervisor if they have any of the following health symptoms: Diarrhea Vomiting Jaundice (yellowish eye color) Lesions with pus (boils or infected wounds)

If a Team member has been diagnosed with one of the following infections, the team member must be excluded from working within any area of the store: E. coli 0157:H7 Salmonella Shigella Hepatitis A Norovirus

Target Health Policy

105

Target Health Policy Form

All team members in SuperTarget and PFresh locations are required to sign this form.

Team members working in food areas in a GM store are required to sign this form.

106

Personal Habits No smoking, eating or drinking except in team

member break room

Keep hands away from mouth, nose and hair when handling food

No gum or tobacco chewing

Proper handling of food contact items

No personal items may be carried in pockets above the waist (cosmetics, medications, etc.)

107

Target Personal Hygiene Standards

Team members should keep fingernails clean and trimmed Ideally no longer than 1/8” past fingertip

Hair must be combed, restrained and pulled off shouldersTeam members must wear an approved hair restraint (hairnet or

crew cap – or both if you have too much hair to be restrained by the hat alone).

Team members with facial hair must wear a beard guard when required by local health department.

Dress must be neat and cleanChange apron when soiledRemove apron when leaving food prep area – do not wear into

restroom!

108

JewelryTeam Members cannot wear jewelry of any kind when around food; examples:EarringsWatchesRingsFacial Piercings

Exception:One plain ring (i.e. wedding band)

Two Target exceptions: (exceptions are not part of the exam however)1)Medical Alert Bracelets2)Starbucks Dress Code & Jewelry Policy

109

Do you wash your hands after using the restroom?

Over 90% said “yes”Men 88%

Women 94%

Actual Study (Atlanta Braves game)Men 46%

Women 89%

Survey done by USA Today

110

Proper Hand Washing20 Second Hand washing Process1. Wet Hands With Warm Water (100°F)2. Apply Soap3. Scrub Hands, Arms, and Wrists for 10-15

Seconds4. Rinse Soap From Hands5. Thoroughly Dry Hands With Paper Towel6. Use Paper Towel to Turn Off Faucet7. Apply Gloves to Washed, Dry Hands

Failure to thoroughly dry hands before putting on gloves can cause the following symptoms:

Redness/Rash Drying/Cracking of Skin Bleeding

111

Target Hand Washing Job Aid

112

Hand WashingAlways wash your hands when:

113

Target Best Practice: Double Hand Washing

Wash your hands twice after visiting the restroom:

1. Once in the restroomand

2. Again at a designated hand sink before returning to work

114

Hand Soap

A hand washing station must be equipped with:Hand Wash Station Requirements

Hot (100°F) and Cold Running Water

Waste container

Disposable Paper Towels

115 Bilingual Signage

116

Section 2 Review – Key PointsContamination harmful substances in food (biological, chemical or physical)

Cross Contamination transfer of harmful substances from one food to another by surfaces, people or equipment

People and surfaces are primary sources of cross contamination

Personal Hygiene Do not handle food if you are ill

Cover wounds or open sores – use bandage and gloves

Do not wear jewelry

Keep hair restrained

Wash hands thoroughly and often

Time and Temperature are the primary microbial growth factors you can control

Temperature Danger Zone 41F to 135F (5C to 57C) Target: 41F to 140F (5C to

60C)

Temperature Measuring Devices

Dial, Digital, Thermocouple (QuickCheck)

Calibration Sanitize before and after use

117

Question 1What is the proper way to wash

your hands?

A. Add soap, wet hands, lather, rinse and dry with paper towel

B. Wet hands, add soap, lather, rinse and dry with paper towel

C. Wet hands, add soap, rinse and dry with cloth towel

D. Wet hands, add soap, rinse, turn off faucet, and dry with paper towel

118

Question 2

According to the US FDA Model Food Code, which of the following is an

acceptable personal hygiene practice when preparing food?

A. Wearing jewelry and false fingernails

B. Smoking a cigarette

C. Eating a sandwich

D. Wearing effective hair restraints

119

Question 3Under what circumstances should a Team

member be excluded from handling food or food contact supplies?

A. They have a headache

B. They have diarrhea

C. Someone in their house has a cold

D. They have a small cut on finger

120

Question 4

When should the accuracy of a thermometer be checked?

A. Before each use

B. At the end of the day

C. At least once a week

D. Only when the health inspector is present

121

Question 5

Which is NOT an example of cross contamination?

A. Raw, unprepped vegetables stored over cooked chicken in cooler

B. Cutting fresh fruit on same surface as raw, unprepped vegetables

C. Thawing raw hamburgers in cooler under ready-to-eat food

D. Using same knife to cut raw chicken and then pies

122

Section 3The Flow of Food

PurchasingReceivingStoragePreparation

• Thawing• Cooking• Holding • Cooling • Reheating• Freezing

Food in TransportFood for Sale

123

Purchasing Food

Food safety begins before food reaches storeFood must be safely managed from producer to processor

through transportation to the store

Vendors are approved prior to purchaseAll suppliers to Target are approved through a stringent

vendor approval process

Archer Farms suppliers are pre-qualifiedPrivate label suppliers have been approved through the

vendor approval process and meet the strict requirements of Target

124

Target Best Practices: ReceivingThermometer Calibration

• Calibrate Thermometer Daily• Stores Should Use Calibration Kit• Document Calibration on Daily Food Receiving Log

Check temperature of perishable products on truck before unloading Use Lollipop Thermometer to check of all temperature-sensitive food Record temperatures on Daily Food Receiving Log

Check appearance of product and packagingCheck remaining shelf life (date code)Check quantity of product

125

Target Best Practices: Receiving Food used in production (ingredients) must have a

Target Freshness Label Only method for labeling shelf life of production ingredients Guests should never see a Freshness Label Label divided into four sections:

Date product opened for use

Opened Use By Date

Mfg’s Original Expiration Date

Date product received

126

Food Deliveries (Target Café, Starbucks, Bakery): Use Freshness Labels on All Products Upon ReceiptCheck product expiration date if product is out of date follow correct wholesaler delivery refusal or product disposal process

Label product with date received Fill out expiration date – even if date is printed on the case we still document it on the freshness label Rotate stock to ensure usage prior to expiration

Target Best Practices: Receiving

127

Food deliveries should be put away in the following order:1. Refrigerated Temperature Zone2. Frozen Temperature Zone3. Dry Items

All refrigerated and frozen product must be put away in the correct spot or staged in a walk-in cooler/freezer within 30 MINUTES

Move older product to the front to ensure proper rotation

FIFO = No Expired Product

Target Best Practices: Receiving

128

Receiving Modified Atmosphere Packaged Meats (MAP)

Place probe thermometer between packages

Frozen: Solid, hard to the touch, no evidence of thawing

Fresh: 41ºF (5ºC) or below

Do not puncture MAP – reject if package is torn, ripped or punctured

Always allow MAP product to air out for ½ hour after opening

MAP meat can appear purple in color

Also referred to as Reduced Oxygen Packaging (ROP)

129

Receiving Fish

Frozen: Solid, hard to touch, no evidence of thawing

Fresh: 41ºF (5ºC)

Place probe thermometer between packages

Check frozen fish for signs of thawing and re-freezing

Check fresh fish for internal signs of decay and for parasites

130

Receiving ShellfishEdible Mollusks Oysters, Clams, Mussels, Scallops

Shellfish Tags: Must be kept for 90 days for all shellfish sold

131

Receiving Dairy ProductsAccept only before “use by”

dateReject after “use by” dateStore below 41ºF (5ºC)Grade A qualitySealed containers and intact

packagingPasteurized products - kills

most bacteriaUltra High Temperature

Pasteurization kills all bacteriaRefrigerate non-dairy products

after reconstituting with water

132

Receiving EggsUse only approved

supplierAccept only Gov’t

inspected Grade AA, A, or B eggs with the USDA shield on the carton

Temperature at receiving < 45°F

Refrigerated storageDo not receive eggs more

than 14 days old

133

Receiving Produce

Know your sources – only from approved vendors

Deliveries should be under refrigeration

Check shipment for spoiled or damaged products

Inspect for pest signs or damage

134

Receiving Dry FoodsInspect Items For:

All cartons dry and undamaged Punctures or slashes in package No foul odors or discoloration Tiny insects or insect eggs Out dated items and products that do not meet minimum shelf life requirements Dry foods must be kept dry

Bulk Foods (not stored in original case pack): Must be in an approved, food grade ingredient bin with lid Utilize a freshness label and put name of product on the bin Scoop stored outside bin and kept clean

135

Leaks or flawed sealsDented on seamsSignificant Dents on

Surface of CanRustySwollen

Swelling of cans is caused by gas produced by bacteria in the can

Clean and sanitize the can opener after opening a swollen can and all other surrounding surfaces

Always Reject Cans if:

Receiving Canned Goods

NEVER taste a Suspect Product.

136

General Storage Requirements No raw food over or next to ready-to-eat

foods (RTE) Store 6”(15cm) off of the floor and 2-3”

from walls Not under unprotected water, sewer or

drain lines or in restrooms Food and single service items stored off

the floor 18” from sprinkler heads Temperature and Humidity: ideal 50°F –

70°F, 50% Rotate stock – use FIFO (First In – First Out)

137

Cooler and Freezer Storage Requirements

FDA: Cooler: 41ºF (5ºC) or belowFDA: Freezer: No set temperature – only that items must

be frozen Target Policy for coolers: 38ºF (3ºC) or below Target Policy for freezers: 5ºF (-15ºC) or below

Accurate and visible thermometer insideBest Practice: place thermometer in warmest area

(usually near the door)Products are stored properly to prevent cross-

contamination

Adequate space to store products safely and provide air circulation around products

138

Storage ExerciseRotisserie Chicken

Raw Chicken Breasts

Raw Salmon Fillet Raw Pork Chops

Raw Celery

Cut Cantaloupe

Ground Turkey

Raw Hamburger

Cut Cantaloupe

Rotisserie Chicken (RTE)

Cantaloupe & Celery (raw)

Salmon & Pork (raw)

Hamburger (raw)

Chicken & Turkey (raw)

140

Food Preparation:Thawing Practices

In a refrigerator 41ºF (5ºC) or below always re-date the product

Under running water less than 70ºF (21ºC) water must overflow container

As part of cooking processIn a microwave oven

if cooked immediately

141

Food Preparation:Cooking Temperatures

Food Temperature TimeRare Roast Beef 130F 121 minutes

Vegetables/Fruits 135F 15 seconds

Fish 15 secondsShellfish 145F 15 seconds Eggs 15 secondsWhole Muscle Meats 15 seconds

Ground Meats (beef, pork…) 155F 15 seconds

Poultry (chicken, turkey, etc.) 15 secondsStuffed foods and meats 15 secondsCasseroles and mixed dishes 165F 15 seconds Reheating 15 secondsMicrowave 2 minutes (covered)

Take temperatures in the coolest part of the food – the thickest section of food (thermal center)

142

Food Preparation:Microwave Cooking Temperature

Minimum cooking temperature for all foods heated in a microwave:

165F (74C)

Cover and let stand for 2 minutes

143

Food Preparation: Holding Temperatures

Target Standards:FDA GUIDELINE 135ºF (57ºC) OR ABOVE

Target Standard is 140F (60C) or above

COLD FOODS AT 41ºF (5ºC) OR BELOW

FROZEN FOODS AT 5ºF (-15ºC) OR BELOW

144

Food Preparation: Cold Holding Using Time Only

Hold Up to 6 Hours If:

Food was held at 41ºF or below before removing from refrigeration

Label with the time it was removed from refrigeration and the time you must throw it out

Must be 6 hours from the time removed from refrigeration to the time it was thrown out

Assure food does not exceed 70ºF while being served

Sell, serve, or throw out food within 6 hours

145

Food Preparation: Hot Holding Using Time Only

Hold Up to 4 Hours If:

Food was held at 135ºF or above before removing from temperature control

Label with the time you must throw it outSell, serve, or throw out food within 4 hours

146

Food Preparation:Checking Temperatures

QuickCheck used in Super Target Deli

QuickCheck:

Programmed temperature specifications for different products

Indicates if product is at correct temperature

Temperatures are downloaded into spreadsheet for analysis and documentation storage

Verify calibration of QuickCheck daily (Target standard).

(Note: Food Code only requires weekly calibration check)

147

Food Preparation:Cooling Hot Foods

FDA Standard:Cool 135 to 70ºF (57 to 21C) in 2 hrs.Cool 70 to 41ºF (21 to 5C) in 4 hrs.

148


For Faster Cooling: Divide into Small Containers or Shallow Pans

Container depth of 4” max. Food depth of 2” max.

Use an Ice Bath Small container inside larger one with ice in-between Stir often to insure even cooling

Place in Blast Chiller Not a regular cooler Designed with rapid airflow of cold air around food

149


Rapid cooling is the key to keeping food safe.

Never cool hot foods at room temperature

Stir or mix food often for even cooling

Always use a thermometer to check temperatures

Document cooling times

150

Food for Preparation:Handling Ice

Ice is a food.

Ice used for cooling, stored foods or food containers must not also be used for human consumption

Wash your hands whenever possible before handling ice

Keep your scoops in the holders between uses. Do not leave the scoops in the ice bins

Use dedicated clean and sanitized buckets (or special ice totes) for ice only

151

Food Preparation:Storing Cooled Foods

Never tightly cover food when hot

Cover food completely after it is below 41ºF (5ºC)

Always put date and time on food being prepared

152

Food Preparation:Re-heating Foods

Reheat foods to 165ºF (74ºC) in less than 2 hours Pathogens can grow if heated too slowly

Never reheat foods more than ONCE

Use only equipment designed for fast heating

153

Food Preparation:Reheating Foods

Rapidly in:Oven

Steam oven

Microwave oven

On top of range

In a steam kettle

Never reheat:On a steam table

In a hot hold unit (Bain Marie)

In a bun drawer

Under a heat lamp

In a residential crock pot

154

Food Preparation:Raw Produce

Thoroughly washed in potable water or use a chemical that complies with FDA regulations on fruit and vegetable wash to remove any existing contaminants before being:

Cut

Combined with other ingredients

Cooked

Served

155

Food Preparation:Summary

Only keep amount of food at room temperature that can be used in 20 minutes

Cook food to the proper temperatureMonitor and record temperatures of cold and hot holding

foodsUse FIFO to ensure food is used before expiration datePractice good personal hygiene- wash hands often!Use food only from approved vendorsAvoid cross contamination; clean & sanitize as you go

156

Food in Transport

Food temperatures must be checked prior to transport

Food temperatures must again be checked upon receipt at new location

Cold food should be held at 41°F or below

Hot food should be held at 140°F or above

157

Food for Sale:Keep Serving Utensils Safe!

Serving utensils in hot or cold display cases should be in the food with the handle out Utensils are stored in the food to minimize cross contamination Utensil handle should be the appropriate size for the container so

it never touches the food Hot dog tongs should be stored in a container, empty bun

warmer drawer, or on deli paper. Never hang on handle that opens the bun warmer or lay tongs on

the counter Starbucks Spoons, Ice Cream Scoops or similar items can

be stored in a “dip well” which is under constant running water

Always avoid bare hand contact when handling food.

158

Section 3 Review – Key Points Transportation

Manage and monitor temperatures• Cold: 41F or below• Hot: 140F or above (Target)

[135F or above (FDA)] Keep covered

Purchasing Approved suppliers only Products within shelf-life No homemade foods

Receiving Check delivery vehicle Check temperature of foods upon receipt Accept only product at proper

temperature, in good physical condition, within date code

Storage Off floor 6 inches or higher Away from contamination sources Raw on bottom, RTE on top Cold Storage: 41F or below Freezer: 5F or below

Preparation

Cookingfollow cooking guidelines discussed earlier

Holding/DisplayTarget Hot Holding: 140F or above

[FDA: 135F or higher]Cold Holding: 41F or below

Ware/Utensil HandlingDon’t touch food ends of utensilsMinimize bare hand contact

159

Section 3 Review (continued)Time and Temperature are theprimary microbial growthfactors you can control!

Temperature Danger Zone 41F to 135F (5C to 57C) Target: 41F to 140F (5C to 60C)

Temperature Measuring Devices Dial, Digital, IR, thermocouple (Quick

Check) Calibration Sanitize before and after use

Practicing Time/Temperature ControlThawing

Refrigeration, running water, microwave or part of cooking process

Cooking thoroughly and completely

Cooling as rapidly as possible – to less than 70F in 2 hrs. and then from 70F to 41F in 4hrs.

Freezing Reheating

rapidly – to 165F in <2hrs. for all foods Ready-to-Eat Foods

maintain temperature control at all times – take out only what can be used in 20 min.

Food Preparation Practices minimize bare hand contact, stir foods when heating or cooling, handles out of food, check temperatures

160

Cooking Temperatures Review Food Temperature TimeRare Roast Beef 130F 121 minutes

Vegetables/Fruits 135F 15 seconds

Fish 145F 15 secondsShellfish 145F 15 seconds Eggs 145F 15 secondsWhole Muscle Meats 145F 15 seconds

Ground Meats (beef, pork…) 155F 15 seconds

Poultry (chicken, turkey, etc.) 165F 15 secondsStuffed foods and meats 165F 15 secondsCasseroles and mixed dishes 165F 15 seconds Reheating 165F 15 secondsMicrowave 165F 2 minutes (covered)

Take temperatures in the coolest part of the food – the thickest section of food (thermal center).

161

Question 1

The minimum temperature poultry needs to be cooked to is:

A. 140ºF (60ºC)B. 145ºF (63ºC)C. 155ºF (68ºC)D. 165 F (74 C)

162

Question 2

The minimum cooking temperature for ground beef is:

A. 135ºF (57ºC)B. 145ºF (63ºC)C. 155ºF (68Cº)D. 165ºF (74ºC)

163

Question 3

When thawing frozen foods, the safest way is:

A. In a cooler below 41ºF (5ºC)B. On the counter at room

temperatureC. In a sink of warm waterD. Slowly in an oven at 120ºF (49ºC)

164

Question 4

The FDA Food Code requires the total time for hot foods to be cooled from

135ºF (60ºC) to 41ºF (5ºC) is:

A. 2 hoursB. 4 hoursC. 6 hoursD. 8 hours

165

Question 5

Which of the following foods would you receive into your store:

A. Frozen fish at 20ºF (-7ºC)B. Hamburger at 45ºF (6ºC)C. Frozen chicken at 0F (-18C)D. Milk cartons at 45ºF (7ºC)

166

Section 4

Hazard Analysis Critical Control Point

HACCP

167

HACCP

A proactive food protection program

Put in place to ensure the safety of foods as they flow through an establishment and minimize the risk of having any unsafe foods served to guests or team members

168

HACCPHazard - A biological, chemical or physical agent

that is reasonably likely to cause illness or injury if not controlled.

Analysis - The process of collecting and evaluating information on hazards to determine which are significant and must be included in a HACCP plan

Critical Control Point - The step in the process at which you would prevent, eliminate or control the hazard.

169

Prerequisites to HACCPThese programs must be in place before implementing

HACCP:

Sanitation Standard Operating Procedures

Good Retail Practices

Chemical Control Program

Pest Control Program

Trace and Recall Program

Guest Complaint Program

Allergen Control Program

170

7 Principles of HACCP1. Perform a hazard analysis2. Decide on the CCPs3. Determine the critical limits4. Monitor CCPs 5. Conduct corrective actions6. Verification that processes are working 7. Maintain record keeping system

Important: record logs (temperature, food prep) must be kept for 2 years

171

HACCP and Food SafetyHACCP focuses directly on the safety of food

Any process, environment or item is evaluated for its impact on the food

Primary objective is keeping food safe and free from contamination

Identifies potential hazards that directly effect foodLess emphasis on cleanliness of facilityGreater emphasis on procedures, process and

materials that directly contact food

172

HACCP Flow Chart Exercise

173

HACCP Flow Chart Exercise – CCP’s

174

Section 4 ReviewHACCPHazard Analysis Critical Control PointProactive Program to ID and prevent hazardsCritical Control Point – step at which prevent,

eliminate or control hazard7 Steps

Perform a hazard analysisDecide on the CCPsDetermine the critical limitsMonitor CCPsConduct corrective actionsVerification that processes are workingMaintain records keeping system

175

Question 1

HACCP is short for:

A. Hazard Application to Critical Control Point

B. Hazard Analysis Critical Control PointC. Hazardous Analysis Crucial Control PointD. Hazard Analysis Critical Control Place

176

Question 2

A Critical Control Point (CCP) is:

A. Points in the food flow where hazards exist

B. A point in the food process where a hazard can be controlled, eliminated or prevented

C. Washing hands after using restroomD. Any time food is cooked or cooled to

proper temperatures

177

Question 3

All are examples of a CCP except:

A. Cold-holding of deli meatsB. Cooking rotisserie chickenC. Freezing of hamburger pattiesD. pH of sushi rice

178

Question 4

The seven steps of HACCP do not include:

A. Verification of HACCP PlanB. Monitoring of CCPsC. Controlling pestsD. Identification of hazards

179

Section 5

Sanitary FacilitiesFacility Design and Layout Materials of Construction

Equipment and UtensilsFood Handling EquipmentSinks and Dishwashing

180

Facility DesignFacility must conform to

local standards and codesZoningFireBuilding

Layout of facility is important for:Work flow efficiencyPersonal safetySanitation

All surfaces and equipment must be:Non-ToxicEasy to Clean & MaintainDurable

181

General Facility RequirementsLighting

Light shields required in preparation, storage, display areasClean regularly

• Check for cracks or discoloration

Keep bright for safety (food, team members, guests)Able to easily read labels, see colorsMinimize or eliminate dark corners

• Food storage, walk-ins, dry storage – 108 lux (10 ft candles)@30 inches above floor

• Consumer self-service, reach-in coolers, hand washing stations, ware washing – 215 lux (20 ft candles) @ 30 inches above floor

• Food preparation surfaces, processing equipment – 540 lux (50 ft candles) @ surface

182

General Facility Requirements - Ventilation

Clean exposed surfaces that may drip condensation Check condensation drain lines and evaporator drain lines

Replace/clean filters regularly Clean filters remove more particles and odors More efficient operation of units

Keep in good operating condition Have systems maintained regularly

Properly maintained ventilation systems Remove grease, smoke, odors, and fumes Keep facility comfortable and clean Reduce risk of fires

183

Large Equipment

ON THE FLOOR

ON THE COUNTER

AGAINST WALLS

Casters6” legsSeal to floor

4” legsSeal to counterWeighs less than 30 lbs

.Seal to wall6” legsor suspend it 6” off floor

184

Food Equipment Material Requirements

Corrosion resistant

Non-absorbent

Smooth and easily cleaned

Non-toxic

Chemical Resistant

185

Food Contact MaterialsMetal

Stainless steel is metal of choice for most surfacesDo not use lead, brass, copper, galvanized metal for

food contact surfaces

PlasticUsed for many food contact surfacesMust be rated as food-grade to be acceptable

WoodUsed only for certain specific surfaces: baker’s

tables, butcher blocks, pizza paddles, candy utensils

Only hard maple is recommended for use due to its hardness and closed grain

186

Containers for Food StorageUse Only:

“NSF” labeled plastic containersStainless steelGlass okay (but not

recommended)

Never Reuse:Disposable plastic tubs; (pickle

pails, mayonnaise containers, cottage cheese containers)

Oyster, clam, mussel shellsSingle service itemsSterilite containers

If you can buy it at Target – you CAN NOT use it for food!

Must order approved food storage containers through TIPP.

187

Different Sinks – Different UsesFood Prep Sinks

Target Cafe Produce Deli – Raw Chicken

188

Different Sinks – Different Uses3-Comp Sink Hand washing Sink Utility Sink

189

Section 5 ReviewSanitary Facilities General

Durable, non-toxic materials of construction

Layout for efficiency of food prep, sanitizing and personal safety

Good lighting, ventilation, heating/cooling

Food Handling Equipment Clean, sanitize and store

properly to prevent contamination

Durable, smooth, easy to clean Material requirements

Resistant to corrosion Non-absorbent Smooth, easy to clean Non-toxic Chemical resistant

Acceptable Food Contact Materials Cooking and Storage

Stainless steel Glass Aluminum and Cast iron (cooking

only) Cover and Wrapping

Plastic wrap Aluminum foil Food grade paper

Preparation surfaces plastic, polypropylene Stainless steel Wood – hard maple only

• Primarily for baking and single use items (chopsticks, toothpicks)

Types of Sinks Different types for different uses

Manual ware washing, hand washing, food prep, utility

190

Question 1

Food contact surfaces must be:

A. Smooth, absorbent, non-toxic, easy to clean

B. Non-toxic, smooth, non-absorbent, non-cleanable

C. Smooth, non-toxic, easy to clean, non-absorbent

D. None of the above

191

Question 2

Food can be prepared on all the following surfaces except:

A. Stainless SteelB. Plastic (acrylic or polypropylene)C. Galvanized steelD. Hard maple

192

Question 3

Large equipment that is on the floor must be:

A. On casters for easy movementB. Elevated at least six inches above floorC. Sealed to the floorD. Any of the above

193

Question 4

Food prep sinks are used for:

A. Washing foodB. Washing utensils and containersC. Washing handsD. All of the above

194

Section 6

Principles of Cleaning & SanitizingCleaning ProductsSanitizer ProductsManual Ware washingAutomatic Ware washingCleaning Processes and Procedures

195

Key Terms

Clean – free of visible dirt

Sanitized – disease-causing organisms reduced to a safe level

Sterile – free from all living organisms

196

Cleaning ProductsOnly used approved products and equipment Do not use products off the shelf unless approvedDo not mix different chemicals togetherEnsure all spray bottles are labeled and chemicals in bottles are correctChange solutions in three comp sink every 4 hours (or as needed)Change Sanitizer in bottles dailyUse Quat test paper to verify sanitizer is at proper concentrationAll Material Safety Data Sheets (MSDS) for approved chemicals are available if needed through Alert One. MSDS contain:

First Aid measuresStorage & Handling requirements

197

OSHA Penalties

If your store is caught using a cleaning product without an MSDS available, the

OSHA fine can be up to

$7,000Per Occurrence

ONLY AUTHORIZED CLEANING PRODUCTS MUST BE USED IN THE STORE

198

Types of Sanitizers

Chlorine – Liqu-A-Klor for organics

Quaternary Ammonium (Quats) – J512

Iodine – not used at Target

Hot water or steam – ware/pan washers

199

Sanitizing Summary

Minimum MaximumQuat 200 ppm 200 ppm

Chlorine 25 ppm 100 ppm (200

ppm when in spray bottle)

Iodine 12.5 ppm 25 ppm

Hot WaterSoak: 171ºF (77ºC) for 30 secondsSpray:180ºF (82ºC) (to get 160ºF (71ºC) surface temp)

200

Using Quat PaperQuat sanitizer solutions must be measured

often to ensure proper concentration Quat test paper is an easy way to quickly

measure concentration Temperature of the quat solution must be

between 75-85F when using quat papers to measure concentration

To obtain an accurate measurement using quat paper, use the following procedure:

1. Solution must be at room temperature (75-85F).2. Solution must be still (not moving or agitated)3. Hold test paper in solution for 10 seconds4. Remove test strip from solution and immediately

compare color of strip with color scale on paper container

201

Chlorine and Quat SanitizersJ-512 Sanitizer (quat

sanitizer for 3 comp sink and all non-organic surfaces

200 ppm 75°F (24°C)

Liqu-a-Klor (chlorine sanitizer for organic surfaces in Produce)

50-100 ppm 75°F (24°C)

Liqu-A-Klor dispenser delivers 100 ppm to allow for loss of chlorine

202

Three-Compartment Sink Set UpCan you set up the sink properly?

Label each area to indicate the proper sequence

1. 2. 3. 4. 5.

203

Three-Compartment Sink Set UpCan you set up the sink properly?

Label each area to indicate the proper sequence

2. Wash 3. Rinse 4. Sanitize 5. Air Dry1. Pre-scrape

204

SanitizingKey points:

205

Mechanical Dishwasher: High Temperature

Pre-Wash 110-130ºF (43-56ºC)

Wash 150-160ºF (66-71ºC)

Rinse 160-170ºF (71-77ºC)

Final Rinse 180-195ºF (82-88ºC)

Pressure 15-25 psi.Target only uses High Temperature WW

206

Mechanical Dishwashing:Checking Temperature

207

Mechanical Dishwashers:Low Temperature

Wash 140-150ºF

Rinse 130-140ºF

Sanitizer (Chlorine) 50 PPM min.

Pressure 15-25 PSI

208

Cleaning & Sanitizing: Equipment & Display Cases

Remove foodprevent Time/Temperature and Cross

Contamination problemsUnplug, turn off, disconnect powerDisassembleWash. Clean from the top down.RinseSanitizeAir dry. Do not towel dry.Reassemble and re-sanitize; replace food

(where applicable, i.e display case)

209

Cleaning and Sanitizing:Food Contact Surfaces

Betweendifferent types of foodraw and ready-to-eat food,uses with raw fruits or vegetables,potentially hazardous foods (TCS)after four hours of continuous use

After final use for the dayWhenever contamination may have

occurred following time delays when equipment may have

been contaminated

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Spray Cleaning Method (Clean in Place)

1. Unplug, lock out/tag out2. Remove debris3. Spray on detergent4. Agitate with scrub pad5. Rinse thoroughly6. Test sanitizer solution7. Sanitize with J-5128. Air Dry9. Reassemble10. Spray with J-512

Make sure solutions in tote are in their properly labeled spray bottle.

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Non-Food Contact Surfaces

Keep all areas clean, organized, and in good repair

Clean as needed to keep areas free of dust, dirt, and food residue

at least daily for most surfaces, including floors.

Protect food from contamination!!

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DrainsThe last step in daily cleaning.(Monday/Wednesday/Friday)

1. Use rubber gloves and goggles 2. Clean up large debris 3. Spray grate, around and into

drain with ElimineX®

4. Allow to stand for 30 seconds to one minute

5. Rinse with gently spray of water 6. Spray with J-512 to sanitize

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Section 6 ReviewCleaning & Sanitizing General steps:

Pre-scrape, Wash, Rinse, Sanitize, Air dry Mechanical Ware washing

High Temperature – uses hot water to sanitize

Wash temperature: 150-160F Final Rinse (sanitizing): 180-195F Rinse pressure: 15-25 psi

Low Temperature – chemical sanitizing of ware using hypochlorite (bleach)

Wash temperature: 140-150F Rinse temperature: 130-140F Chlorine concentration: 50 ppm

Manual Ware washing 3 compartment sink set-up:

Wash tank with detergent – 110-120F Rinse tank – 110-120F Sanitizer sink with quat: 75-100F Sanitizer Concentration:

Quat – 200 ppm Chlorine: 50 ppm Iodine: 12.5 ppm hot water: 171F

Products Use only approved products to avoid fines Products must be properly labeled – especially spray bottles! Cleaning Supplies

Use only approved supplies and toolsKeep separate from food products

Cleaning ProcessProtect food firstSafety is critical – unplug, disconnect, shield before cleaningDisassemble if possible, or necessaryWash with detergent or degreaserRinse with potable waterSanitize Air dryReassemble if neededRe-sanitize and let air dry

Non-food Contact surfacesClean and sanitize floors, wall, ceilings, drains regularly

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Question 1

What should the temperature of the final rinse be on a mechanical high

temperature dishwasher?

A. 162ºF (72ºC)B. 165ºF (74ºC)C. 170ºF (77ºC)D. 180ºF (82ºC)

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Question 2

What is the proper sequence for washing dishes in a 3 compartment sink?

A. Prescrape, Wash, Rinse, Sanitize, Air Dry

B. Rinse. Wash. Sanitize, Air DryC. Wash, Sanitize, Rinse, Air DryD. Wash, Rinse, Sanitize, Wipe Dry

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Question 3

The concentration of quat necessary to sanitize is:

A. 200ppmB. 100ppmC. 50ppmD. 25ppm

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Question 4

In a low temperature dishwashing machine, the concentration of chlorine

sanitizer must be:

A. 12.5ppmB. 25ppmC. 50ppmD. 100ppm

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Section 7

Environmental Sanitation and Maintenance

Facility ConditionsWater SupplyTrash and Garbage HandlingPest Control

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General Facility

Food facilities have three distinct areas:Exterior premisesGuest areasFood handling areas

Each plays important part in:Food safetyGuest experienceCommunity relations

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Facility Exterior - Grounds

Grounds should be kept clean and free of litter

Keep landscaping/green spaces neat and tidyLooks good and minimizes pest harborage

Parking lot, walks clean and unobstructedConcrete, asphalt surfaces are easier to

clean than gravel or dirtMaintain signage and keep in good repair

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Facility Exterior – BuildingExterior of building should be clean and

maintained

Repair cracks, holes in exterior to eliminate pest entrances

Keep doors, windows clean, maintained and securedGuest entrances should be clean, bright and free of

obstaclesReceiving docks and doors must be kept clean

• Eliminate food that attracts pests• Minimizes potential food contamination sources• Controls odors that may be drawn into the facility

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Guest Areas Guests expect clean, inviting facilities

Free from trash, soils, unpleasant odors, soundsAdequate lighting to read and see foodClean and sanitary surfaces, utensils and restrooms

Well-maintained guest areas impact food safetyClean floors, walls, surfaces minimizes pests and contamination

sources• Including quick clean-up of spills, soiled utensils and materials

Regularly maintained restrooms reduces transfer of contamination by guests to food areas

Proper design separates food handling, service from soiled items and clean-up operations

Proper protection of guest self-service areas minimizes potential of contamination and cross contamination

• Proper temperature control is critical to prevent microbial growth

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Food Handling AreasCritical to keep food handling areas clean, sanitary and

properly maintained

Floors, walls, ceilings should be clean and intactKeep floors clean to reduce slip hazards and kept free of water

puddlesFloor and wall junctures should be sealed and easily cleanableCeilings should be intact, free from dust and condensation

Hand washing facilities must be available and functionalLocated in food handling areasUnobstructed, properly stocked and functionalSignage to remind Team members to wash hands often

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Team Member AreasTeam member restrooms, locker rooms must be kept

clean, functional and well stockedMust have doors or closures that separate from food handling

areasCleaned and sanitized at least dailyShould be used only for storage of Team member personal items

– not for food or other materialsRestrooms must be adequately stocked and functionalSignage to remind team members to wash hands after using

restroomTeam member breakrooms must be kept clean and

properly maintainedMust not be used to store food, single use items, chemicals, etc.Cleaned and sanitized at least daily

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Water Supply

Use only potable water from a certified source municipal (public) water supplyapproved well (tested annually)

Provide sufficient flow and volume of water to service facilityAdequate supply of hot water

If water supply is disrupted and/or facility does not have potable water, call Alert One immediately

If there is a sewer back-up, stop food production and call Alert One immediately

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Avoid cross-connections

A cross-connection is any physical link

between a potable water source and

water of uncertain origin which may

carry contaminants from drains, sewers,

waste pipes, etc.

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Cross Connections

Which is okay?

1-800-TARGT

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Types of Vacuum Breakers

Hose Bibb

Water In

Water out

6”

Atmospheric

Diameter“D”

Air Gap

“2D”DRAIN LINE

Dipper WellAIR GAP

Water LineDrain Line

Floor Drain

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Physical separation between discharge and drain

AIR GAP

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Trash

Use metal or plastic receptacles

Line with heavy duty plastic bags

Do not use paper bags or boxes for trash

Do not have to be covered while in use

Remove garbage promptly when full

Do not block walkways, sinks, exits

Inside the building:

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Garbage Areas

Exterior areas:Keep area around compactor/dumpster clean

Close lid on dumpster and/or garbage cans when not in use

Have dumpster emptied routinely and consistently

Keep areas sanitary where garbage cans are washed

Dumpster must be sealed completely to prevent leakage of fluids.

Locate dumpster on hard, cleanable, impermeable surface (concrete or asphalt)

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Integrated Pest ManagementIntegrated Pest Management (IPM) is the prevention of pest infestation

through cleaning, sanitation, product rotation and facility maintenance

SuperTarget stores are USDA Certified Organic retailers and must follow specific pest control procedures to maintain certification

Focus is on prevention: Limiting access to facility Monitoring for pests before they become a problem Following proper procedures for storage, maintenance and cleaning

PCO (Pest Control Operator) is responsible for checking and maintaining monitoring traps

they also help identify conditions that may lead to pest problem such as spills, improperly sealed doors, etc.

Contact LOD if you see a pest problem or signs of pest activity.

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RodentsMice enter through 0.25” holesRats can enter through 0.5”

holesExcellent climbers Breed very quicklyContaminate a lot of food

Flashing

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Rodent SignsDroppingsGnawingTracks/Rub MarksHoles in WallsDead RodentsNesting MaterialsVisible SightingsOutside Burrows

235

Crawling InsectsGerman cockroach are predominant pestsLike warm, undisturbed areasCome in with suppliesEat gum and glue on cardboard boxes

Signs of InfestationSightingsEgg casesFeces droppingsCast skinsOily-like smell

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Prevention and Control of Cockroaches

Eliminate food sourcesKeep surfaces and equipment cleanClean and sanitize under equipment

Eliminate shelter - cracks and crevicesSeal holes and cracks in walls and doors

Examine incoming goodsCover and store food properly

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FliesSpread DiseasesFeed on Human and Animal WasteEat by “Throwing Up”Breed in Waste and Decaying MatterHave Many OffspringEnter Through Open Doors and

Windows

238

Fly PreventionClose Doors and WindowsAir CurtainsScreened OpeningsLight Box with Glue BoardsKeep Compactor/Garbage

Areas Clean and DryPesticides – ONLY PCO

APPLIES PESTICIDES

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Fruit Flies

Prevention Place product in cooler to kill flies

that may be presentPlace fan nearby to blow on

product on display to disperse fliesClean drains and grease traps

often

Come into store on fruits and vegetables

Grow and breed on ripened and rotting produce

Can contaminate and cross contaminate foods

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Indian Meal Moths

• Larvae cause damage by eating food and spinning webs• Adult does not cause damage – if see adults, damage is done

Favorite foods: grains, bird seed, dog food, crackers, powdered milk

Prevention: Clean up spills quickly Remove torn or open packages Rotate stock Pheromone monitors for early detection – two in stockroom; two on sales floor

241

Section 7 Review Garbage - Outside

Have emptied routinely Keep area around clean Keep lids closed

Integrated Pest Management Focus is on prevention

limiting access cleaning up spills monitoring for pest activity

Types of pests Rodents Cockroaches Flies Moths

Prevention keep areas cleanClean drains seal cracks, holes Monitor for signs of pests

General Facility Exterior:

Keep grounds clean, safe, in good repair Maintain building: repair damage, cracks,

doors, etc. Guest Areas:

Free from trash, odors, damage Clean areas regularly

Food Handling Areas: Maintain hand wash areas Clean and sanitize surfaces regularly Keep Team member areas clean and

sanitary Water:

Always potable Adequate hot water available Avoid and prevent cross connections

Trash - Inside Empty when full Don’t block doors, walks, sinks Doesn’t need to be covered when in use

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Question 1

A cross connection is:

A. Physical link between two or more potable water lines

B. Physical link between two or more drain linesC. Physical link between potable water line and

drainD. Physical link between potable internal drains and

municipal sewer lines

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Question 2

What is the best way to control pests in your facility?

A. Use flytraps, rodent traps and glue boards B. Regularly use a commercial-grade pesticide

sprayC. Keep your facility clean and free from debrisD. Call your PCO anytime you see a pest on site

244

Question 3

The most effective pest control method is:

A. Chemical trapsB. Physical or mechanical trapsC. Eliminating sources of food, water, shelterD. Combination of chemical and mechanical

traps

245

Question 4

The most effective method to prevent backflow is to use:

A. Vacuum breakersB. Air gapC. Pressurized water systemD. Hose bibs

246

Section 8Accident Prevention and Crisis

Management

Managing EmergenciesFoodborne Illness Incidents and

OutbreaksRecalls and EmergenciesComplaintsTeam member and Guest Safety

247

Alert OneTarget has a defined policy to address emergency

situations: Alert OneCall the Alert One hotline for the following: Power failures Foodborne illness outbreaks Natural disasters (flood, tornado, hurricane, earthquake, etc) MSDS information Government Inspector On-Site (Health Department, Weights & Measures, Department of Agriculture)

By using Alert One, Target can: Quickly assess the situation Implement needed actions Minimize risk to Guests and Team Members

All Team Members should be aware of Alert One and what to do in an emergency.

248

Foodborne Illness IncidentIf Guest reports an illness, treat as a suspectedfoodborne illness incident

LOD should talk with guest and gather info• Be polite and empathetic – but remain neutral • Do Not Admit Guilt• Keep records of discussions• Keep Guest informed of investigation and results• Complete Guest Incident Form

Call Alert One • Follow Target policies and contact appropriate persons

Conduct an internal investigation• Review food handling procedures and food flow• Determine if other guests have reported similar complaints

249

RecallsAll product recall notification will be communicated by

Target corporate headquarters ONLY

Communication will be sent through Urgent Message Boards, LOD PDA’s, Email, or FAX Notification will include: Specific DPCI’s of items involved Any product codes and/or date codes Affected product disposition guidance Any other procedural guidance

Follow all procedures as outlined in notification Label and segregate product Avoid cross contamination of non-affected product

Keep Record of actions and quantities of product

250

Power Outages/Equipment FailuresRead and use company policies – Emergency

Procedures Flip Chart

Safety first – Call Alert OneProtect Guests and Team Members first Protect food after people are safe – Access the Target

Food Power Failure KitKeep case and cooler doors closedDiscard if contaminated or not properly maintainedDo not risk foodborne illness – the price is too high!

Always be prepared for power outages, natural disasters and minor injuries

251

Final Review

Lets review.

The review pages will help highlight the key points from each session.

252

Section 1 Review Foodborne illness vs. Foodborne outbreak

Bacterial Growth Factors (FATTOM) Food Acid Temperature Time Oxygen Moisture

Potentially Hazardous Foods (TCS) Support rapid growth of pathogenic bacteria

Keeping Potentially Hazardous Foods (TCS) Safe Use the barriers of FATTOM

253

Microbial InfectionC – CampylobacterL – ListeriaA – VibrioS – SalmonellaS – Shigella

Microbial IntoxicationsS_uper – StaphylococcusB_owl – Clostridium Botulinum

Microbial Toxin-mediated Infections

B. cereus C. PerfringensE. coli

Biological HazardsOther Biological Hazards: Viruses – Hepatitis A, Norovirus

Parasites – Trichinella, Anisakis, Cyclospora, Cryptosporidium

General symptoms Similar for most foodborne illnesses:

Nausea, vomiting, diarrhea, cramps

Prevention Wash hands, manage temperatures, prevent cross contamination


254

Chemical Hazards Metals, Antibiotics, Pesticides, C&S chemicals Allergens

Peanuts, Eggs, Dairy, Gluten, Tree Nuts, Soy, Shellfish, Fish Prevention:

• Clean and sanitize surfaces, utensils• Display labels• Avoid cross contamination• Wash hands

Physical Hazards Jewelry, hair, fruit pits, stones, wood, metal or plastic pieces, shells


255

Section 2 ReviewContamination harmful substances in food (biological, chemical or physical)

Cross Contamination transfer of harmful substances from one food to another by surfaces, people or equipment

People and surfaces are primary sources of cross contamination

Personal Hygiene Do not handle food if you are ill

Cover wounds or open sores – use bandage and gloves

Do not wear jewelry

Keep hair restrained

Wash hands thoroughly and often

Time and Temperature are the primary microbial growth factors you can control

Temperature Danger Zone 41F to 135F (5C to 57C) Target: 41F to 140F (5C to

60C)

Temperature Measuring Devices

Dial, Digital, Thermocouple (QuickCheck)

Calibration Sanitize before and after use

256

Section 3 Review Transportation

Manage and monitor temperatures• Cold: 41F or below• Hot: 140F or above (Target)

[135F or above (FDA)] Keep covered

Purchasing Approved suppliers only Products within shelf-life No homemade foods

Receiving check delivery vehicle Check temperature of foods upon receipt Accept only product at proper temperature,

in good physical condition, within date code Storage

Off floor 6 inches or higher Away from contamination sources Raw on bottom, RTE on top Cold Storage: 41F or below Freezer: 5F or below

Preparation

Cookingfollow cooking guidelines discussed earlier

Holding/DisplayTarget Hot Holding: 140F or above

[FDA: 135F or higher]Cold Holding: 41F or below

Ware/Utensil HandlingDon’t touch food ends of wareMinimize bare hand contact

257

Section 3 Review (continued)Time and Temperature are theprimary microbial growthfactors you can control!

Temperature Danger Zone 41F to 135F (5C to 57C) Target: 41F to 140F (5C to 60C)

Temperature Measuring Devices Dial, Digital, IR, thermocouple (Quik

Check) Calibration Sanitize before and after use

Practicing Time/Temperature ControlThawing

Refrigeration, running water, microwave or part of cooking process

Cooking thoroughly and completely

Cooling as rapidly as possible – to less than 70F in 2 hrs. and then from 70F to 41F in 4hrs.

Freezing Reheating

rapidly – to 165F in <2hrs. for all foods Ready-to-Eat Foods

maintain temperature control at all times – take out only what can be used in 20 min.

Food Preparation Practices minimize bare hand contact, stir foods when heating or cooling, handles out of food, check temperatures

258

Cooking Temperatures Review Food Temperature TimeRare Roast Beef 130F 121 minutes

Fish 145F 15 secondsShellfish 145F 15 seconds Eggs 145F 15 secondsWhole Muscle Meats 145F 15 seconds

Ground Meats 155F 15 seconds

Poultry (chicken, turkey, etc.) 165F 15 secondsStuffed foods and meats 165F 15 seconds

Take temperature in the thickest part of the food – the thermal center.

259

Section 4 ReviewHACCPHazard Analysis Critical Control PointProactive Program to ID and prevent hazardsCritical Control Point – step at which prevent,

eliminate or control hazard7 Steps

Performa hazard analysisDecide on the CCPsDetermine the critical limitsMonitor CCPsConduct corrective actionsVerification that processes are workingMaintain record keeping system

260

Section 5 ReviewSanitary Facilities General

Durable, non-toxic materials of construction

Layout for efficiency of food prep, sanitizing and personal safety

Good lighting, ventilation, heating/cooling

Food Handling Equipment Clean, sanitize and store

properly to prevent contamination

Material requirements Resistant to corrosion Non-absorbent Durable, smooth, easy to

clean Non-toxic Chemical resistant

Acceptable Food Contact Materials Cooking and Storage

Stainless steel Glass Aluminum and Cast iron (cooking

only) Cover and Wrapping

Plastic wrap Aluminum foil Food grade paper

Preparation surfaces plastic, polypropylene Stainless steel Wood – hard maple only

• Primarily for baking and single use items (chopsticks, toothpicks)

Types of Sinks Different types for different uses

Manual ware washing, hand washing, food prep, utility

261

Section 6 ReviewCleaning & Sanitizing General steps:

Pre-scrape, Wash, Rinse, Sanitize, Air dry Mechanical Ware washing

High Temperature – uses hot water to sanitize

Wash temperature: 150-160F Final Rinse (sanitizing): 180-195F Rinse pressure: 15-25 psi

Low Temperature – chemical sanitizing using hypochlorite (chlorine/bleach)

Wash temperature: 140-150F Rinse temperature: 130-140F Chlorine concentration: 50 ppm

Manual Ware washing 3 compartment sink set-up:

Wash tank with detergent – 110-120F Rinse tank – 110-120F Sanitizer sink with quat: 75-100F Sanitizer Concentration:

Quat – 200 ppm Chlorine: 50 ppm Iodine: 12.5 ppm Hot water: 171F

Products Use only approved products to avoid fines Products must be properly labeled – especially spray bottles! Cleaning Supplies

Use only approved supplies and toolsKeep separate from food products

Cleaning ProcessProtect food firstSafety is critical – unplug, disconnect, shield before cleaningDisassemble if possible, or necessaryWash with detergent or degreaserRinse with potable waterSanitize Air dryReassemble if neededRe-sanitize and let air dry

Non-food Contact surfacesClean and sanitize floors, wall, ceilings, drains regularly

262

Section 7 Review Garbage - Outside

Have emptied routinely Keep area around clean Keep lids closed

Integrated Pest Management Focus is on prevention

Limiting access Cleaning up spills Monitoring for pest activity

Types of pests Rodents Cockroaches Flies Moths

Prevention Keep areas cleanClean drains Seal cracks, holes Monitor for signs of pests

General Facility Exterior:

Keep grounds clean, safe, in good repair Maintain building: repair damage, cracks,

doors, etc. Guest Areas:

Free from trash, odors, damage Clean areas regularly

Food Handling Areas: Maintain hand wash areas Clean and sanitize surfaces regularly Keep Team member areas clean and

sanitary Water:

Always potable Adequate hot available Avoid and prevent cross connections

Trash - Inside Empty when full Don’t block doors, walks, sinks Doesn’t need to be covered when in use

263

Section 8 ReviewManaging Crisis Follow Target policies

Alert One Know the process

Train team members Review for your store, area

Foodborne illness Single case or incident

Talk to guest and gather info Conduct internal investigation

Outbreak more than one person reports

illness Follow Alert One procedures Target Food Safety Manager

will coordinate situation

Recalls Initiated only by Target corporate

headquarters Follow all procedures Record all actions and info

Emergencies Follow Alert One

Safety of people is first concern

Complaints LOD should handle all complaints

Be polite, collect info, remain neutral Complete and submit Guest

Incident Report

Team member & Guest Safety Prevention is key

Remove or reduce hazards and train

Make sure team members know emergency procedures

264

CONGRATULATIONS!

You have completed the Target Food Protection Seminar

The information you have gained will prepare you to safely serve your guests and protect the Target brand.

The Target recertification standard is every 3 years.

265

Questions?

Use mySupport for all questions on product quality or food safety.

Target_1Day_2011_FINAL (rev12172010)

Documents

knowledge of food safety

food safety knowledge

common food

food safety practices

food service

study food safety

fda food code

fdas food code