DHN Study Guide - Professor:Yolanda Jackson PDF

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Professor:Yolanda Jackson...

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Chapter 1:Providing Safe Food Foodborne Illness ● A disease transmitted to people through food ● Examples: ○ Shiga toxin producing E.coli ○ Bacillus cereus ○ Shigella spp. ○ Salmonella typhi ○ Norovirus ○ Nontyphoidal salmonella(NTS) An illness is considered an outbreak when: ● Two or more people have the same symptoms after eating the same food ● An investigation is conducted by state and local regulatory authorities ● The outbreak is confirmed by laboratory analysis Five risk factors for foodborne illness 1. Purchasing food from unsafe sources 2. Failing to cook food properly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene How food becomes unsafe ● Time temperature abuse ● Cross-contamination ● Poor personal hygiene ● Poor cleaning and sanitizing TCS food ● Food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins ● This food contains moisture and protein and has a neutral or slightly acidic pH ● Examples: ○ Milk ○ Eggs ○ Fish ○ Meat ○ Potatoes ○ Rice ○ Fruit ○ Vegetables ○ Sprouts

Populations at high risk for foodborne illnesses ● Elderly people ● Preschool age children ● People with compromised immune systems Focus ● ● ● ● ●

on these measures Controlling time-temperature Preventing cross-contamination Practicing personal hygiene Purchasing from approved,reputable suppliers Cleaning and sanitizing

Training and Monitoring ● Train staff to follow food safety procedures ● Provide initial and ongoing training ● Provide staff with general food safety knowledge ● Provide job specific food safety training ● Retain staff regularly ● Monitor staff to make sure they are following procedures ● Document training

Chapter 2:Forms of Contamination How contamination happens ● They are in contact with a person who is sick ● They sneeze or vomit onto food or food-contact surfaces ● They touch dirty food-contact surfaces and equipment and then touch food Biological Contamination: ● Common signs of foodborne illness ○ Jaundice ○ Fever ○ Abdominal cramps ○ Diarrhea ○ Vomiting ○ Nausea ● Onset times ○ Depend on the type of foodborne illness The “Big Six” Pathogens ● Food handlers diagnosed with illnesses from the “Big Six” pathogens cannot work in a foodservice operation while they are sick ○ 1. Shigella spp. ○ 2. Salmonella Typhi

○ 3. Nontyphoidal Salmonella(NTS) ○ 4. Shiga toxin producing Escherichia coli(STEC) also known as E.coli ○ 5. Hepatitis A ○ 6. Norovirus Major Bacteria that cause foodborne illness Bacteria:Shigella spp. ● Source:humans ○ Food Linked with Bacteria ● Food easily contaminated by hands, such as salad containing TCS food ● Food that has made contact with contaminated water, such as produce

Prevention Measures ●

● ● ● Bacteria:Salmonella Typhi ● Source:humans ○ Food Linked with Bacteria ● Ready-to-eat food ● beverages

Prevention Measures ●

● ● Bacteria:Nontyphoidal Salmonella ● Source:farm animals ○ Food Linked with Bacteria ● ● ● ●

Poultry and eggs Meat Milk and dairy products Produce such as tomatoes, peppers, and cantaloupes

Exclude food handlers who have diarrhea and have been diagnosed with an illness caused by the shigella spp. From the operation Exclude food handlers who have diarrhea from the operation Wash hands Control flies inside and outside the operation

Exclude food handlers diagnosed with an illness caused by salmonella typhi from the operation Wash hands Cook food to minimum internal temperatures

Prevention Measures ● ●

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Cook poultry and eggs to a minimum internal temperature Prevent crosscontamination between poultry and ready-to-eat food Keep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness

from nontyphoidal salmonella out of the operation Bacteria:Shiga toxin producing Escherichia coli(E.coli) ● Source:humans ○ Foods Linked with Bacteria Prevention Measures ● Ground beef(raw and undercooked)

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Virus:Hepatitis A ● Source:infected people ○ Foods Linked with Virus ● Ready-to-eat food ● Shellfish from contaminated water

Prevention Measures ●

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Virus:Norovirus ● Source:infected people ○ Food Linked with Virus ● Ready-to-eat food ● Shellfish from contaminated wate

Exclude food handlers who have diarrhea and have been diagnosed with a disease from the bacteria Cook food,especially ground beef to minimum internal temperatures Purchase produce from approved reputable suppliers Prevent crosscontamination between raw meat and ready-to-eat food

Exclude food handlers who have been diagnosed with Hepatitis A from the operation Wash hands Exclude food handlers who have jaundice for seven days or less from the operation Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved,reputable suppliers

Prevention Measures ●

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Exclude food handlers who are vomiting or have diarrhea and have been diagnosed with norovirus from the operation Wash hands

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Avoid bare-hand contact with ready-to-eat food Purchase shellfish from reputable suppliers

Biological Toxins ● Origin: ○ Naturally occur in certain plants,mushrooms, and seafood Seafood toxins ● Produced by pathogens found on certain fish ○ Tuna,bonito,mahi mahi ○ Histamine produced when fish is time-temperature abused ○ Occurs in certain fish that eat smaller fish that have consumed toxin ■ Barracuda,snapper,grouper ■ Ciguatera toxin is an example Illness ● Symptoms and onset times vary with illness ● People will experience illness within minutes General symptoms ● Diarrhea and vomiting ● Neurological symptoms ○ Tingling in extremities ○ Reversed of hot and cold sensations ● Flushing of the face and/or hives ● Difficulty breathing ● Heart palpitations Deliberate contamination of food ● Terrorists or activists ● Disgruntled current or former staff ● Vendors ● Competitors

ALERT ● Assure: ○ Make sure products received are from safe sources ● Look: ○ Monitor the security of products in the facility ● Employees: ○ Know who is in your facility

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Reports ○ Keep information related to food defense accessible ● Threats: ○ Develop a plan for responding to suspicious activity or a threat to the operation

Responding to a Foodborne Illness Outbreak ● Gather Information ○ Ask the person for general contact information ○ Ask the person to identify the food eaten ○ Ask for a description of the symptoms ○ Ask when the person first got sick ● Notify Authorities ○ Contact the local regulatory authority if an outbreak is suspected ● Segregate Product ○ Set the suspected product asideif any remains ○ Include a label with “Do Not Use” and “Do Not Discard” on it ● Document the information ○ Log information about suspected product ○ Include a product description,product date,lot number,sell by date, and pack size ● Identify Staff ○ Keep a list of food handlers scheduled at time of incident ○ Interview staff immediately ● Cooperate with Authorities ○ Provide appropriate documentation ● Review Procedures ○ Determine if standards are being met ○ Identify if standards are not working

Chapter 3:The Safe Food Handler How Food Handlers Contaminate Food ● Food handlers contaminate food when they ○ Have a foodborne illness ○ Have wounds that contain a pathogen ○ Sneeze or cough ○ Have contact with a person who is sick ○ Touch anything that may contaminate their hands and do not wash them ○ Have symptoms of such as diarrhea, vomiting, or jaundice(a yellowing of the skin or eyes) Maintaining a Personal Hygiene Program

● Managers must focus on the following: ○ Creating personal hygiene policies ○ Training food handlers on personal hygiene policies and retaining them regularly ○ Modeling correct behavior at all times ○ Supervising food safety practices ○ Revising personal hygiene policies when laws or science change ● Infected Wounds or Cuts ○ Contain pus ○ Must be covered to prevent pathogens from containing food and food-contact surfaces ● How a wound is covered depends on where it is located: ○ Cover wounds on the hand or wrist with an impermeable cover(for example: a bandage or finger cot)and then a single-use glove ○ Cover wounds on the arm with an impermeable cover such as a bandage ○ Cover wounds on the other parts of the body with a dry,tight fitting bandage ● Single-use gloves ○ Should never be used when handling ready-to-eat food ■ Except when washing produce ■ Except when handling ready-to-eat ingredients for dishes cooked to the correct temperature ○ Must NEVER be used in the place of handwashing ○ Must NEVER be washed and reused ○ Must fit correctly ● How to use gloves ○ Wash hands before putting on gloves when starting a new task ○ Select the correct size ○ Hold gloves by the edge when putting them on ○ Once gloves are on, check for rips or tears ○ NEVER blow into gloves ○ NEVER roll gloves to make them easier to put on Bare Hand Contact with Ready-to-Eat Food ● Must be avoided if: ○ The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry ■ The dish will be cooked to at least 145°F(63°C) ○ The food is an ingredient in a dish containing raw meat,seafood, or poultry ○ The dish will be cooked to the required minimum internal temperature of the raw items ○ NEVER handle ready-to-eat food with bare hands when you primarily

serve a high-risk population Handling Staff Illnesses ● If: ○ The food handler has a sore throat with a fever ● Then: ○ Restrict the food handler from working around food ○ Exclude the food handler from the operation if you primarily serve a high-risk population ○ A written release from a medical practitioner is required before returning to work ● If: ○ The food handler has at least one of these symptoms ■ Vomiting ■ Diarrhea ● Then: ○ Exclude the food handler from the operation ○ Before returning to work,food handlers must meet one of these requirements: ■ Have had no symptoms for at least 24 hours ■ Have a written release from a medical practitioner ● If: ○ The food handler has jaundice ● Then: ○ Report the food handler to the regulatory authority ○ Exclude food handlers from the operation if they have had jaundice for seven days or ledd ○ Food handlers must have a written release from a medical practitioner and approval from the regulatory authority before returning to work ● If: ○ The food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by one of these pathogens ■ Norovirus ■ Shigella spp. ■ Nontyphoidal salmonella ■ Shiga producing E.coli ● Then: ○ Exclude the food handler from the operation ○ Work with the food handlers medical practitioner and/or the local regulatory authority to decide when the person can go back to work ● If: ○ The food handler has been diagnosed with an illness caused by one of these pathogens

■ Hepatitis A ■ Salmonella typhi ● Then: ○ Exclude the food handler from the operation ○ Work with the food handlers medical practitioner and/or the local regulatory authority to decide when the person can go back to work

Quiz #1 1. Leftover beef is cooked on the counter is an example of a. Poor personal hygiene b. Cross-contamination c. Time-temperature abuse 2. A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun is an example of a. Cross-contamination b. Time-temperature abuse c. Poor personal hygiene 3. All pathogens need oxygen to grow. a. True b. False 4. Which of the following contain the 4 types of pathogens a. Chemical,physical,biological,bacteria b. Bacteria,hepatitis A,fungi,toxins c. Viruses,bacteria,parasites,fungi d. Virus,biological,parasites,fungi 5. Wearing a dirty uniform can contaminate food. a. True b. False 6. Touching your hair,face, or body can contaminate food. a. True b. False 7. Which of the following is the correct temperature for the Temperature Danger Zone? a. 70°F and 125°F b. 40°F and 135°F c. 35°F and 140°F d. 41°F and 135°F 8. At what temperature do pathogens grow really fast? a. 70°F and 125°F b. 100°F and 165°F c. 41°F and 135°F d. 75°F and 125°F 9. Single-use gloves are to protect your hands from getting dirty a. True

b. False 10. It is okay for a food service employee to use hand antiseptic gel to sanitize hands instead of washing hands after using the restroom a. False b. True

Chapter 6:The Flow of Food:Purchasing and Receiving Purchasing Guidelines ● Purchase from an approved reputable supplier ● Consider reviewing suppliers most recent inspection reports ○ USDA ○ FDA ○ Third party inspector ○ Receiving and storage ○ Processing ○ Shipping ○ Cleaning and sanitizing ○ Personal hygiene ○ Staff training ○ Recall program ○ HACCP Program or other food safety system Receiving Considerations ● Scheduling ● Staff needs ● Good preparation ● Timing of inspections ● Inspection process Key Drop Deliveries ● Deliveries must meet the following criteria: ○ Be inspected upon arrival at the operation ○ Be from an approved source ○ Placed in the correct storage location to maintain the required temperature ○ Protected from contamination in storage ○ Is NOT contaminated ○ Presented honestly Rejecting Shipments 1. Set aside rejected item from the items you are accepting 2. Tell the delivery person exactly what is wrong with the item 3. Get a signed adjustment or a credit slip from the delivery person before the item is removed 4. Log the incident on the invoice or receiving document

a. Be specific about the action taken and the item involved Recalls ● Identify the recalled food items ● Remove the item from inventory ○ Place it in a secure and appropriate location ○ Store the item separately from the food,utensils,equipment,linens, and single-use items ○ Label the item in a way that will prevent it from being placed back into inventory ○ Inform staff not to use the product ○ Refer to the vendor’s notification or recall notice to determine what to do with the item General Inspection Guidelines ● Temperature ● Packaging ● Documents and stamps ● Food quality Checking the Temperature of Meat,Poultry, and Fish ● Insert the thermometer stem or probe into the thickest part of the food (usually in the center) Checking the Temperature of ROP Food ● Insert the thermometer stem or probe between two packages ● As an alternate, fold packaging around the thermometer stem or probe Checking the Temperature of other Packaged Food ● Open the package and insert the thermometer stem or probe into the food Temperature Criteria for Deliveries ● Cold TCS food ○ Receive at 41°F(5°C) or lower,unless otherwise specified ● Live shellfish(oysters,mussels,clams,and scallops) ○ Receive at an air temperature of 45°F(7°C) at an internal temperature no greater than 50°F(10°C) ■ Once received,the shellfish must be cooled to 41°F(5°C) or lower in four hours ● Shucked shellfish ○ Cool the shellfish at 41°F(5°C) or lower in four hours Temperature Requirements ● Milk ○ Receive at 45°F(7°C) or lower

■ Cool the milk at 41°F(5°C) or lower in four hours ● Shell eggs ○ Receive at an air temperature of 45°F(7°C) or lower ● Hot TCS food ○ Receive at 135°F(57°C) or higher Food ● ● ●

Quality Appearance Texture Odor

Packaging ● Damage ● Liquid ● Pests Documents and Stamps ● Required documents ○ Shellfish must be received with shellstock identification tags ○ Tags indicate when and where shellfish were harvested ○ Store shellfish in the original container ■ DO NOT Remove the shellstock tag until the last shellfish was used ■ Write the date the last shellfish was used on the shellstock tag ■ Keep the shellstock tag on file for 90 days after the last shellfish was used ○ Fish that will be eaten raw or partially cooked ■ Documentation must show the fish was correctly frozen before being received ■ Keep documents for 90 days from the sale of the fish ○ Farm raised fish ■ Must have documentation stating the fish was raised to FDA standards ■ Keep documents for 90 days after the sale of the fish Products requiring inspection stamps ● Meat and poultry ○ Carcass or packaging must have a USDA or state department of agriculture stamp ○ Stamp indicates product and processing plant have not met certain standards ● Egg products ○ Liquid,frozen, and dehydrated eggs must also have a USDA

inspection mark

Chapter 7:The Flow of Food:Storage General Storage Guidelines ● When food is stored incorrectly and not used in a timely manner, quality and safety will suffer Labeling Food for Use on-site ● All items not in their original containers must be labeled ● Food labels should include the common name of the food or a statement that clearly and accurately identifies it ● It is not necessary to label food if it clearly will not be mistaken for another label Labeling Food Packaged on-site for Retail Sale

Refrigerator/Frozen TCS Food Product Name:________________________ Use Date:____________________________ Associate Name:______________________

● Common name of the food or a statement identifying it ● Quantity of the food ● If the item contains two or more ingredients,list the ingredients and sub ingredients in descending order by weight ● List of artificial colors and flavors in the food including chemical preservatives ● Name and place of business of the manufacturer,packer,distributor ● Source of each major food allergen contained in the food Date Marking ● Ready-to-eat TCS food must be marked if held for longer than 24 hours ● Date mark must indicate when the food must be sold,eaten,or thrown out

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USE BY DATE:__________________________ TIME:__________________________ NAME:__________________________

● Ready-to-Eat food can be stored for only seven days if it is held at 41°F(5°C) or lower ● The count begins on the day that the food was prepared or a commercial container was opened ● If: ○ A commercially processed food has a use-by date that is less than seven days from the date the container was opened ● Then: ○ The container should be marked with this use-by date as long as the date is based on the food safety Combining Food ● When combining foo in a dish with different use-by dates,the discard date of the dish should be based on the earliest prepared food ○ Consider a shrimp and sausage jambalaya prepared on December 4 ■ The shrimp has a use-by date of December 8 ■ The sausage has a use-by date of December 10 ● What is the jambalaya use-by date? ○ December 8 Rotation ● Rotate food to use the oldest inventory first:FIFO ● First ● In ● First ● Out Temperatures ● First NOT overload coolers and freezers ● Avoid frequent opening of the cooler ● Use cold curtains in walk-in coolers and freezers ● Use open shelving ● Monitor food temperatures regularly ● Defrost freezers regularly

Store Location ● NEVER store food in these locations to prevent contamination ○ Locker rooms or dressing rooms ○ Restrooms or garbage rooms ○ Mechanical rooms ○ Under unshielded sewer lines or leaking water lines ○ Under stairwells Preventing Cross-Contamination ● Damaged,spoiled,or incorrectly stored food ○ Discard unsafe food ■ Damaged ■ Spoiled ■ Incorrectly stored ■ Missing its date mark ■ Past its date mark ■ Exceeded time/temperature requirements ○ If returning unsafe food: ■ Store it away from the other food and equipment ■ Label it so its not used ● Store items away from walls and at least 6 inches(15 centimeters) off the floor ● Store single-use items(sleeve of single-use cups) in original packaging Containers ● Store food in containers intended for food! ● Containers should be ○ Durable ○ Leak-proof ○ Able to be sealed or covered ● NEVER use empty food containers to store chemicals Storage Order ● Preventing cross-contamination: ○ Store food in the following top-to-bottom order ■ A. Ready-to-eat food ■ B. Seafood ■ C. Whole cuts of beef and pork ■ D. Ground meat and ground fish ■ E. whole and ground poultry ○ This storage order is based on the minimum internal cooking temperatures of each ...