Servsafe food safety
Study guide
Study Guide
Presented by:
Nalla Training & Consulting
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6 Edition
Revised January 2015
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Disclaimer:
Information for this review packet is based on the 2014 Supplement to the 2013 FDA Food Code, job
task analysis and industry best practices. It is intended to compliment the ServSafe Manager 6th
Edition textbook, employee guide, videos and activity pages. © Nalla Training and Consulting
Group. All rights reserved. This packet and its layout may not be copied or distributed in any form
without the express written consent Nalla Training and Consulting Group.
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Chapter 1 – Providing Safe Food
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•
Foodborne-illness – a disease carried or transmitted to people by food or water
•
Foodborne-illness outbreak – an illness is considered an outbreak when:
o 2 or more people experience the same symptoms after eating the same
o an investigation is conducted by state and local authorities
o is confirmed by laboratory results
Costs of Foodborne-illness –loss of customers and sales, lowered employee morale, legal costs,
employee absenteeism, embarrassment, need for retraining employees, loss of prestige and
reputation
3 types of contamination –
Biological: Pathogens - bacteria, viruses, parasites and fungi
Chemical: pesticides, cleaning chemicals, toxic metals, etc
Physical: hair, dirt, glass, bones, bag ties, etc
4 ways foods become unsafe:
Time-temp abuse
Poor personal hygiene
Cross-contamination
Poor cleaning and sanitizing
TCS Foods (foods that require time or temperature control for safety)– milk, meats products,
fish, poultry, shell eggs, shellfish, cooked rice, baked potatoes, garlic and oil mixtures, sprouts,
sliced melons, cut tomatoes, leafy greens, tofu, soy protein in meat alternatives
High Risk Populations – infants and pre-school aged children (under the age of 4), the elderly,
people taking medications, people who are ill or immune compromised (transplant recipients,
HIV/AIDS)
Training Staff is part of a manager’s job. Training is always ongoing, monitored, reinforced and
appropriate for the audience.
Federal
• FDA – inspects interstate establishments and shares inspection responsibility with the
USDA. Makes recommendations to states regarding regulatory requirements via the
Models Food Code. These science-based recommendations are reviewed and given
consideration by each state. While the FDA recommends the states adopt the Model Food
Code, they cannot require it.
• USDA – responsible for inspection and grading of meat poultry, and eggs. Regulates food
that crosses state boundaries.
• CDC & U.S. Public Health Service (PHS) - conduct research into the causes of foodborneillness outbreaks and assists in investigating outbreaks
State
•
Regulations are set at the state level. Each state decides whether to adopt the Model Food
code or some modified form of it.
Local
• Regulations are enforced at this level
• City, county or state health inspectors conduct foodservice inspection in most states
• Investigate complaints, outbreaks or illnesses
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• Approve construction and HACCP plans
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A Visit from the Health Inspector
• Ask for ID
• Cooperate
• Take notes and accompany the inspector
• Keep the relationship professional
• Provide records such as time and temperature logs, HACCP plans, MSDS sheets, etc
• Discuss violations and timeframes for correction
• Follow up – critical violations should be corrected within 48 hours
Closure – if the inspector determines a facility poses an immediate and substantial health hazard to
the public, he or she may ask for a voluntary closure or issue an immediate suspension of the permit
to operate. Hazards that call for immediate closure include:
•
•
•
•
•
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Significant lack of refrigeration
Backup of sewage
Fire or Flood
Serious pest infestation
Long interruption of electrical or water service
Clear evidence of a foodborne illness outbreak
Chapter 2 – Forms of Contamination
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•
•
•
•
•
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Microorganism – small, living organism only seen through a microscope
Pathogen – disease causing microorganism
Bacteria – single celled living microorganism that can cause foodborne illness or
food spoilage.
Virus– rely on living hosts to reproduce that contaminate usually through poor personal
hygiene.
Parasite – organism that lives in a host organism and is found in the intestinal track in
animals and humans.
Spore – protective form for bacteria that can turn back into a vegetative microorganism
Toxin = poison
Bacteria – grow by dividing and multiplying. Can grow rapidly if FATTOM conditions exist.
FATTOM – Food, Acidity, Time, Temperature, Oxygen and Moisture - what bacteria need to grow:
Food – Protein or Carbohydrates – commonly referred to as TCS foods
Acidity – 4.6 to 7.5 pH – neutral or slightly acidic
Time – 4 hours or greater
Temperature – 41º to 135º - sweet spot 70º-125º
Oxygen – some bacteria grow in very low oxygenated environments
Moisture .85 aw or above
Bacteria grow rapidly –can double every 20 minutes when in the TDZ.
Controlling time and temperature is the most likely way to control bacterial growth.
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Foodborne illnesses caused by Bacteria
Salmonella Typhi- linked with RTE foods, beverages
Shiga toxin (e-coli) – sources are undercooked grounds meats, contaminated produce
Nontyphoidal Salmonella – raw/undercooked poultry, shell eggs and beef
Shigellosis/Shigella (bacillary dysentery) – polluted (fecal) water, flies and those salads that are
TCS food (Potato, tuna, shrimp) that are easily contaminated by a food handler’s hands
Viruses – carried by humans and are transferred to food by human contact. Not destroyed by
normal cooking temperatures.
Foodborne illnesses caused by Viruses
Hepatitis A – (jaundice is primary symptom) Shellfish, salads, cross contaminated deli meats and
salads, water and ice – anything that will not receive further heat treatment (i.e. ready to eat)
Norovirus – Ready to eat foods and shellfish
Food handlers diagnosed with the illnesses listed above are always excluded from the
operation.
Parasites – foodborne worms that require a host to survive. Cooking and deep freezing can kill
parasites
Fungi – Molds and Yeasts - (acidic foods with low water activity)
Molds – can cause illness (poisons like aflatoxins) but mostly spoilage. Can cut around 1 inch from
the mold to prevent sickness from mold toxins
Yeasts – spoil food rapidly / Acidic foods / Smell of alcohol and a pink discoloration or slime
Biological Toxins:
*Fish Toxins - cooking does not kill these toxins
Produced by pathogens found on certain fish: ex. Tuna, bonito, mahimahi
Histamine produced when fish is time-temperature abused
Occur in certain fish that eat smaller fish that have consumed the toxin
Barracuda, snapper, grouper, amberjack
Ciguatera toxin is an example
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Shellfish – feed on toxic algae. Mollusks – clams, scallops, mussels and oysters
*Note: because of these toxins it is important that seafood be purchased only from approved
suppliers.
Chemical contamination- pesticides, cleaning chemicals, sanitizers, hand lotion, etc….
Toxic metal reaction - toxic metals such as zinc, copper, lead/pewter
are exposed to acidic foods
Always store chemicals away from food, food storage areas and equipment. Keep and consult an
MSDS for each chemical – OSHA regulation.
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Physical contamination– hair, nails, metal shavings, staples, glass, bones, dirt, etc.
Deliberate Contamination of Food FDA tool to develop a food defense program to identify points
where food is at risk: A.L.E.R.T.
Responding to a Foodborne Illness Outbreak – gather information, notify authorities, segregate
product, document, identify staff, cooperate, review procedures.
Food Allergens –the big 8 - peanuts, tree nuts, shellfish, milk, eggs, fish, wheat, soy
Common Symptoms include: nausea, wheezing, hives/rash, swelling, vomiting, abdominal pain
Note: Anaphylaxis-a severe allergic reaction that can lead to death
Prevention - know what’s in the food you serve and avoid cross contact of one food allergen to
another food or surface
Chapter 3 – The Safe Food Handler
Acts that contaminate food – coughing/sneezing, scratching the scalp, running fingers through
hair, wiping/touching nose or mouth, smoking, rubbing an ear, touching a pimple or sore, dirty
uniform, spitting, money
Good personal hygiene includes:
Proper bathing and hand washing
Hand maintenance – short nails, no jewelry, no fingernail polish or false nails
Clean clothing
Hair restraint
Proper glove use
Cover all sores and use gloves or finger cots
Avoid coming to work sick
Hand Washing –
Where? In a sink designated for handwashing—never in sinks for food prep, dishwashing, or utility
services
The whole process should take 20 seconds
1. Wet hands with warm or hot water at a minimum of 100 º.
2. Apply soap.
3. Vigorously scrub hands for 10-15 seconds.
4. Clean under nails and wash beyond wrists (exposed portions of arms).
5. Rinse.
6. Dry with a single use towel or air hand dryer.
7. If in restroom, turn off faucet and open door with towel.
When to wash? – After using the restroom (Norovirus concern), smoking, when changing tasks,
before putting on gloves, when handling raw food or food that will not be cooked later, after
eating/drinking, after taking the garbage out or handling chemicals, clearing tables, touching hair,
face, body or apron
Hand Antiseptics – used after hand washing, NEVER in place of it
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Hand Care – fingernails short and clean, trimmed and filed, no false nails or nail polish, cover
wounds or cuts
Gloves
• Never used in place of hand washing
• Wash hands before use and when changing to a fresh pair
• Change if soiled or torn, after handling raw foods and before touching cooked foods, before
beginning a new task (or at least every 4 hours on the same task)
• After raw, but before RTE
• Gloves should fit properly
• NEVER handle RTE foods with bare hands. Use proper barriers – gloves or other.
Work Attire – clean uniforms/aprons, hair restraints and remove jewelry
Restriction/Exclusion from work
Food handler has a sore throat with a fever
Restrict them from working with or around
food with a medical release. (general
population)
Exclude if the population is high risk
Food handler has vomiting, diarrhea, jaundice
Exclude until symptom free for 24 hours or
released by a medical professional.
Employees with jaundice must be reported &
need to receive release from a medical
professional before returning
Food handler diagnosed with
a food borne illness
Exclude them from the establishment and
A medical practitioner should release them to
return to work
The following MUST be reported to the local authority if diagnosed:
• Salmonella
• Shigella
• Shiga –toxin (E-coli)
• Hepatitis A
• Norovirus
Chapter 4 – The Flow of Food
Flow of Food – the path that food takes through the operation beginning with purchasing and
ending with service.
Purchasing>Receiving>Storing>Preparation>Cooking>Holding>Cooling>Reheating>Service
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Preventing Cross Contamination
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Create Barriers to prevent cross contamination
Physical (separate cutting boards, utensils or workspaces
OR
Procedural (timing the preparation, using pre-prepped foods and cleaning and sanitizing)
Time and Temperature Control
Temperature Danger Zone (TDZ): 41º to 135º for no more than 4 hours.
Pathogens grow much more rapidly between 70º and 125 º (sweet spot)
Most foodborne illnesses happen because TCS foods have been time-temperature abused.
HOT FOODS HOT –135º or above
COLD FOODS COLD – 41º or below
Monitoring temperatures
• Use appropriate thermometers - bimetallic stemmed, thermocouples and thermistors with
attached probes, TTI’s, etc. NO mercury-filled or glass thermometers
•
Calibrate thermometers - Ice-point vs. Boiling point
Ice point is recommended for safety and consistency due to varying
atmospheric pressures (sea level vs.above/below sea level)
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•
Insert thermometer into the thickest part of the item.
Clean and sanitize thermometers after each use and between foods.
Chapter 5 – Purchasing, Receiving and Storage
Purchasing Food – Purchase food from approved suppliers
An approved supplier is in compliance with applicable regulations and has been inspected.
Receiving Food
• Schedule deliveries for off-peak hours and work with vendors who can accommodate your
schedule
• Train staff to receive AND inspect food – not just count the items.
• Take temperatures of sample food items
• Take special care of key drop deliveries (after-hours deliveries)
Temperature Rule For Receiving Food:
ALL food items should be received at a temperature of 41º or below EXCEPT shellfish,
shell eggs, and milk, which can be received at a temperature of 45º or lower (air temp for
shellfish & shell eggs, internal temp for milk) as long as they are cooled down to 41º or
below within the next 4 hours.
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Temperatures can be checked directly in the thickest part of the product. The temperature of ROP
(vacuum packed, MAP or Sous Vide) foods should be taken so as not to puncture or rupture
packaging.
Inspect incoming foods for intact packaging and product quality including color texture and
odor. Items should be rejected if they do not meet the quality standards of the operation.
Food Recalls: What to do? Identify, Remove, Label for prohibited use, Consult recall notice.
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Meat
Beef - bright cherry red, nothing brown or green
Lamb – light red, nothing brown
Pork – light pink, nothing excessively dark
Firm and springs back. No odor. Packaging (especially vacuum packing) is in tact.
Requires USDA inspection stamp. Grading stamp is optional and not required.
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Poultry
No discoloration (purple or green around neck.) No dark wing tips.
No odor. Surrounded by crushed self-draining ice.
Requires USDA inspection stamp.
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Fish
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Bright red gills, shiny skin, firm flesh, clear eyes
No odor - mild ocean or seaweed smell OK
Keep documentation on sushi-grade fish and farm-raised fish for 90 days from
date of last fish sold
Shellfish
Received at 45 º or lower air temperature and cooled to 41º within 4 hours
Received alive (shells closed or close when tapped). No broken shells.
No odor. Mild ocean smell is OK.
Keep shell stock tags for 90 days from the date of the last shellfish sold
Shell Eggs
Received at 45 º or lower air temperature .
Cool to 41º or lower in next 4 hours.
No broken or dirty shells and no odor.
Requires USDA inspection stamp.
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Dairy
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Produce
Sliced melons and cut tomatoes must be received at 41°F or below
Free from mold, insects, mushiness, wilting or unpleasant odors.
Do not wash produce until right before use.
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Refrigerated/Frozen Foods
Ice cream received at 6-10º. No large ice crystals on frozen foods.
No sour or bitter taste or smell. No off odor. No mold or uneven color.
Check expiration dates. Must be pasteurized.
Received at 45º or lower internal temperature; must be cooled to 41º or lower in next
4 hours.
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Packaging intact – no leaks, water stains or accumulation of water in the package
•
Reduced Oxygen Packaging (ROP) - MAP, vacuum-packed and sous vide foods
MAP – modified atmosphere packaged (oxygen removed and replaced with carbon
dioxide and nitrogen.
Vacuum-packed – oxygen removed and sealed (cryo-vac)
Sous vide – food has been vacuum packed and then cooked.
(continued)
In all cases, the packaging should be intact and vacuum packages should not be
breached. Discard if the package is breeched, leaking, bloated or bubbling.
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Canned Food
No dents, rust or swollen cans. Needs labels. Avoid home canned products
(botulism).
No foamy or milky product (discard immediately).
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Dry Food
Packaging intact and in good condition. No water or moisture stains.
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UHT and Aseptically packaged
UHT – ultra-high-temperature packaged foods are heated to high levels to kill
microorganisms. Should be held at 41º or lower.
Aseptically packaged – foods sealed under sterile conditions. Should be held at 41º
or below.
Both UHT and aseptically packaged (example – Parmalat milk) - these foods can
be held at room temperature until opened but must be refrigerated once the package
has been breached. Look for seals and packaging that is intact with no tears or
holes.
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Baked Goods
Received at temperatures specified by the manufacturer.
Look for evidence of pests, bugs, rodents and mold.
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Hot /Cold Hazardous Foods
Received at 135º or above in equipment meant to hold and maintain that
temperature. (Cambros). Cold foods received at 41°F or below
STORAGE
Storage temperature for all TCS foods is 41ºF.
Labeling and Date Marking
All foods not in their original containers must be labeled unless it will not be mistaken for another
item. Food held for longer than 24 hours with date of when it was prepared, consumed or should be
discarded.
Storage Guidelines
• 7 Day rule – RTE, TCS foods can be stored for only 7 days at 41ºF or lower.
• Practice FIFO – first in, first out.
• Potentially hazardous ready to eat food prepared in house can be stored for a maximum of
seven days at 41º or below.
• Monitor food temperatures regularly.
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• Do not overload refrigerators or line shelves.
• Do not place hot food in a refrigerator – cool using 2 step method.
• Store raw meat separately from cooked and ready to eat food. Store cooked/RTE foods
above raw foods.
• For items in refrigerated storage to maintain a temperature of 41º the air temperature
must be set 2º lower or 39º.
• Storage units should have at least one air temperature measuring device placed in the
warmest part of the refrigerator.
• The temperature of the dry storage area should be 50º to 70º with no more than 50-60%
humidity.
• Store food away from walls and at least 6 inches off the floor.
• Chemicals should be stored separately and away from food products.
• Regularly monitor foods for temperature control while in storage.
• Store food in containers intended for food.
• Keep all storage areas clean and dry.
• Never store food where is doesn’t belong – locker rooms, restrooms, under stairwells/pipes,
etc…
Store food in the right order in refrigerators:
R
F
M
G
P
Chapter 6 – Preparation
Acceptable Methods for Thawing Foods:
• In a cooler at 41º or lower
• Under running water no hotter than 70º
• In a microwave – use immediately
• As a part of the cooking process
NEVER THAW FOODS AT ROOM TEMPERATURE
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Preparation guidelines:
• Remove only as much from the refrigerator as needed. Practice batch cooking.
• Be careful if using pooled eggs as one egg can contaminate another.
• Pasteurized egg products are advisable when dealing with a high risk population and in
preparations that require minimal or no cooking – i.e. hollandaise, salad dressings, etc.
• Do not serve raw seed sprouts to high risk populations.
• Throw out any unused batter or breading after each shift. Do not use batters/breading for
multiple items due to cross contamination and allergens.
• Ice should be made from potable water and stored in an ice bin that is clean and
sanitized. The ice scoop should be hung outside the ice machine in a sanitary, protected
container.
• Produce – wash thoroughly with water, water + chemicals, or water with ozone
Practices that require a variance/HACCP:
• Packaging fresh juice on-site for sale at a later time, unless juice has a warning label
• Smoking food or using food additives to preserve food
• Curing foods
• Custom-process animals for personal use (processing deer)
• Packages food using MAP or vacuum packing
• Seafood display tanks
• Sprouts seeds or beans
Minimum Temperatures for Cooking TCS Foods (all are for 15 seconds except roasts)***
135 º - Grains and Beans
Fruits or veg. – hot held
145 º - Steaks, chops – pork, beef veal or lamb
Fish
Commercially raised game
Roasts – 4 minutes
Shell eggs for immediate service
155 º
Ground meats, fish or seafood
Injected meats/mechanically tenderized
Ratites – ostrich and emu
Shell eggs hot held for service
165 º
Poultry –chicken, turkey or duck
Ground poultry
Stuffing with meat, fish or poultry and stuffed meat, fish or pasta
Foods with previously cooked products (combo dishes)
Animal Products (meat, poultry, seafood, or eggs) cooked in a microwave
***Foods noted with a consumer advisory on a menu may be exempt from these cooking
temperatures.
NOTES
• Cooking food to the required minimum internal temperature can reduce the number of
microorganisms to safe levels. It does not destroy any spores or toxins these
organisms create.
• There are special requirements for the partial cooking of TCS foods.
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• The FDA advises against offering raw or undercooked meat, poultry, seafood or eggs
to children.
• Remember special requirements for cooking foods in a microwave – cover, rotate,
wait to temp in 2 places
2 Stage Cooling Process – Total of 6 hours of cooling time
Stage 1: Cool food from 135º to 70º within 2 hours
Stage 2: Continue cooling to 41º or below within an additional four hours.
Safe methods for cooling foods:
FIRST - Reduce the quantity or size of the food
THEN • Use ice-water baths
• Use a blast or tumble chiller
• Stir with ice paddle or simply stir frequently
• Add ice or cool water as an ingredient
Foods cooled in a refrigerator for the second stage may should be covered or stored in such a way
as to prevent contamination.
Reheating Foods
Foods for hot holding – requires a temp of 165 º within 2 hours
Foods for immediate service may be reheated to any temperature
Commercially processed, RTE foods (i.e. cheese sticks) are reheated to 135ºF.
Chapter 7 - Service
Holding Foods
Hot:
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•
•
•
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Protect foods with sneeze guards
Check temperatures at regular intervals (2 hours recommended)
Prepare foods in small batches
Keep a temp of 135° or above. Recommend temperatures be taken every 2 hours to allow
for correction (reheating within 2 hours). Food can be discarded after 4 hours in the TDZ.
Do not use hot-holding equipment to reheat foods.
Cold:
• Maintain a temperature of 41º or below
• Only use equipment that can maintain the holding temperature
• Do not store food directly on ice (except for produce)
Holding Food Without Temperature Control- (without hot or cold holding)
Cold Food may be held without temperature control for up to 6 hours if:
• The food has been held at 41 º or lower prior to removal from the controlled environment.
• The food does not exceed 70 º during the 6 hours
• The food contains a label that indicates the time it was removed from temperature control
and the time it will be discarded.
• And the food is sold, served or discarded within 6 hours. NO LEFTOVERS.
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Hot Food may be held without temperature control for up to 4 hours if:
• The food was held at 135 º or above prior to removal from temperature control
• It contains a label specifying when it will be discarded
• And the food is sold, served or discarded within 4 hours. NO LEFTOVERS. NO REHEATING
Service
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•
•
•
• Clean, sanitize and store utensils properly – either in the food or on a
clean surface
• Avoid bare-hand contact w/ready to eat foods (tongs, gloves, spatulas,
deli sheets)
• Good personal hygiene
Use ice tongs or scoops to retrieve (not glasses or bare hands)
Handle flatware by handles
Never re-serve bread or garnishes. Unopened pre-packaged foods (condiments, crackers,
etc.) can be re-used. Leftover bread from service should not be recycled into breading
croutons, etc.
Pre-set tableware must be protected (wrapped or removed) to prevent it from being
contaminated’
Self-Service Areas
• Label and identify all foods
• Practice FIFO – DO NOT add new food to old food
• Customers MUST use clean plates and silverware
• Maintain proper food temperatures
• Keep raw/ready-to-eat foods separate from cooked foods
• Protect foods with shields of sneeze guards
Delivery/Off-site Service/Catering
• Use equipment for transport and service designed to maintain appropriate temperatures
• Check internal temperatures regularly
• Clean and sanitize vehicles, carts and equipment
• Label food with appropriate instructions (reheating, storage, time/date to discard)
• Have a source of drinkable water and an adequate power supply
• Use single-use items whenever possible
Vending Machines
• Keep potentially hazardous foods at the right temps.
• Machines should have automatic shut off controls
• Check and replace foods regularly in accordance with expiration dates and 7-day rule
• Dispense foods in their original containers
• Wash and wrap fresh fruit with edible peels
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Chapter 8 – Food Safety Management Systems
Food Safety Management Systems – a group of practices intended to prevent foodborne illness by
actively controlling risks and hazards. Programs include: personal hygiene, training, supplier
selection, SOP’s, cleaning and sanitizing, facility design/maintenance and pest control.
Active Managerial Control – a proactive vs. a reactive approach to addressing the CDC’s risks
which requires developing and continuously monitoring and verifying procedures responsible for
preventing these risks.
CDC risk factors:
• Purchasing food from unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Contaminated equipment
• Poor personal hygiene
HACCP = Hazard Analysis Critical Control Point. HACCP is a written plan, specific to each facility’s
menu that identifies significant biological, chemical or physical threats. Procedural methods are then
employed to reduce, prevent or eliminate these hazards. HACCP is based on seven principles or
steps. They are:
1.
2.
3.
4.
5.
6.
7.
Conduct a Hazard Analysis
Determine Critical Control Point(s)
Establish Critical Limits
Establish Monitoring Procedures
Identify Corrective Actions
Verify that the system works
Establish Procedures for Record Keeping and Documentation
HACCP plans are required in some states (Maryland is one of them) or if an establishment
performs any of the following activities and the state does not otherwise mandate HACCP:
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•
•
•
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Smoking or curing food as a method of food preservation
Use food additives as a method of food preservation (vinegar)
Package food using a reduced-oxygen method (ROP) (MAP, vacuum packed, sous vide)
Custom process animals for personal use (dressing deer)
Treating juice onsite for later sale
Sprouting seeds or beans
Chapter 9 – Facilities and Pest Management
Floors, Walls and Ceilings – should be made of materials that are smooth and
durable. They should be cleaned and maintained regularly.
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Equipment – should be durable, safe, corrosion resistant, non-absorbent, sufficient in weight and
thickness, smooth and easy to clean and resistant to chipping, scratching and decomposition.
Non-food contact surfaces exposed to splash or spillage should be:
•
•
•
Easily cleaned and made of smooth non-absorbent materials
Free of ledges, projections or crevices
Should be suitable for commercial purposes and be certified/labeled with the NSF or meet
NSF standards
Stationary Equipment - must be mounted at least 6 inches off the floor OR sealed to a masonry
base.
Tabletop stationary Equipment – must be mounted 4 inches off the tabletop or sealed to the
tabletop
Dishwashing Machines – consider installation, supplies, settings and cleaning
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•
•
Hand washing Stations
Should be separate from utility or food preparation sinks and used only for
hand washing
Required in food-prep areas, service areas, dishwashing areas and
restrooms
They must not be blocked or stacked with dishes or glassware
A fully outfitted hand washing station should have:
• Hot and cold running water – at least 100º for hand washing
• Soap (liquid, bar, or powder)
• A means to dry hands – single-use towels or high velocity air dryers
• Trashcans (for paper towels)
• Signage telling ing employees to wash hands before returning to work
Water Supply – a drinkable water supply is required. Sources of water:
• Public water mains
• Private water sources (regularly tested and maintained)
• Closed portable water containers
• On-premise water storage tanks or water transport vehicles
Plumbing
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•
•
•
•
Cross connections (a physical link between safe water and dirty water) pose a
contamination danger
Backsflow is the unwanted reverse flow of contaminants through a cross connection
Backsiphonage occurs when high water use causes a vacuum in the plumbing
system.
Backflow can be prevented via an air gap or a backflow prevention device such as a
vacuum breaker
(Have grease traps professionally cleaned regularly – otherwise can lead to a backup
of wastewater)
Sewage – raw sewage is highly contaminated and a backup of sewage is cause for immediate
closure. Sewage clean up should be left to the professionals.
Lighting – Light Intensity (brightness) measured in “foot candles” or “lux.”
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Cover bulbs that are not shatter resistant with cages or other covering to prevent physical
contamination (glass in food).
Garbage Disposal
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•
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Avoid carrying garbage around or over food prep. areas
Garbage containers should be clean frequently and thoroughly – this includes dumpsters
Keep receptacles covered at all times
Emergencies that can affect the facility
Common Crises that affect the safety of food: include electrical power outages, fire, flooding,
sewage backups (all are imminent health hazard which require immediate correction or closure).
Other threats: temperature control, physical security and a drinkable water supply.
Pest Management
Use prevention measures to keep pests from entering an establishment and control
measures to eliminate pests that do find their way inside. (SANITATION)
•
•
•
Deny pests access to the operation
Deny pests food, water and shelter (hiding or nesting place)
Work with a licensed pest control operator (PCO) to eliminate pests that
do enter
NOTE: pests can enter an establishment through openings in the building (openings around pipes,
floors, walls, doors and vents) OR they come in with deliveries.
Cockroaches
Signs – a strong oil odor, droppings that look like grains of pepper, capsule shaped egg
cases
Tend to breed in warm, dark, moist environments. If you see a cockroach in the daylight, you
may have a major infestation as only the weakest roaches come out at that time.
Rodents – rats and mice
Signs – signs of gnawing, droppings that are shiny and black, tracks, nesting materials,
holes
Mice will reside, often in multiple numbers, on a facility or site. Rats will reside in the
foundation or somewhere outside the facility and will come and go for food and nesting
materials.
Pesticides
Work with a licensed PCO to apply pesticides and cover all food and food contact surfaces before
applying. Wash rinse and sanitize food-contact surfaces after the area has been sprayed.
Pesticides should be stored in original containers, in a locked cabinet, away
from food and food-prep areas
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Chapter 10 – Cleaning and Sanitizing
Clean – removes food and other dirt from a surface
Sanitizing – reduces pathogens on a surface to safe levels
All food contact surfaces should be cleaned, rinsed and then sanitized.
Nonfood contact surfaces should be cleaned regularly but do not require
sanitizing
Types of Detergents –general detergents or alkaline cleaners, solvent
cleaners/degreasers, acid cleaners/delimers, abrasive cleaners
There are 2 ways to sanitize – Heat or Chemicals:
Heat – the higher the heat, the shorter the time required to kill microorganisms. Soak in water least
171º for 30 seconds for manual, immersion sanitizing; or run through a high temperature
dishwasher.
Chemical Sanitizers –Chlorine/ bleach, Iodine & Quaternary ammonium compounds (Quats)
For chemical sanitizers to be effective 5 factors need to be considered:
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•
•
•
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Concentration – the mixture should be strong enough to kill microorganisms yet not too
strong as to become toxic. Check manufacturer’s directions.
Temperature – sanitizers work best between 55º and 120º. Higher temps cause
evaporation, lower temps fail to activate the sanitizer
Contact time- in order to kill microorganisms the item must be in contact with the solution for
a specific period of time – check manufacturer’s directions.
Water hardness – minerals in water
Water pH – acidity vs. alkaline
Steps to Cleaning & Sanitizing
• Scrape or remove traces of food
• Wash
• Rinse
• Sanitize
• Air Dry
Dishwashing Machines
• For most dishwashing machines that use heat to sanitize, the temperature in the final
rinse should be at least 180º (Stationary rack machines - 165ºF)
• Remember to rinse, scrape or soak items before washing
• Check machines for cleanliness frequently. Clean and “de-scale” machines as needed
• Air dry all items – don’t use a towel
• Monitor –check water temperature, pressure and sanitizer levels.
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3 Compartment Sink (Manual Dishwashing)
• First, clean and sanitize the sink and drain boards before use
• Steps:
1. Rinse, scrape, soak
2. Wash in 110º water (at least)
3. Rinse
4. Sanitize - hot water - 171º OR chemical sanitizers – proper concentration, temp and
time – see manufacturers’ directions
5. Air dry
Storage
• Store utensils with handles up and 6 inches off the floor
• Clean and sanitize drawers and shelves
• Clean and sanitize trays and carts use to carry clean tableware
• Store glasses upside down
• Store flatware and utensils with handles up
Clean up after people who get sick (diarrhea or vomit which can carry Norovirus) to minimize the
risk of contamination from foodborne pathogens.
Storing Cleaning Tools and Supplies:
•
•
•
Cleaning tools and chemicals are stored away from food and prep areas
Storage areas should have good lighting, hooks for hanging mops, a utility sink and a floor
drain
Never clean mops or cleaning tools in hand washing or prep sinks and never dump mop
water into toilets or urinals.
Material Safety Data Sheets (MSDS) – usually sent along with the shipment of the chemical, the
MSDS contains information that employees have a right to know such as:
•
Safe handling instructions, physical, fire, health and reactivity hazards, precautions,
protective equipment, first-aid information, manufacturer’s name and address and
hazardous ingredients.
Keep MSDS sheets on file in a single location where all employees have ready access in case
of an emergency.
Master Cleaning Schedule: includes what needs to be cleaned, how it needs to be cleaned, when
it needs to be cleaned and who should clean it. Update the schedule with any changes in menu,
procedures or equipment, train the staff to use it and monitor the program.
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For a list of local health department contact information visit:
www.marylandrestaurants.org\laws\permitting
For Maryland’s Food Code COMAR 10.15.03 http://www.dsd.state.md.us/comar/
Choose Title 10-Dept of Health and Mental Hygiene, then subtitle 15: Food.
For food safety manager certification, employee training and
HACCP writing visit: www.ramef.org
After receiving your ServSafe certificate, your next step, if you work in Baltimore City, Annapolis,
Montgomery, Prince George’s, Baltimore, or Howard County, is to obtain a Certified Food Service
Manager photo ID card from your health department.
Below you will find information on each of the health departments which require ServSafe certification.
Montgomery County Health Department Licensure & Regulatory Services
http://www.montgomerycountymd.gov/hhptmpl.asp?url=/content/hhs/license/EnvHealth/Food/CFSM/index
.asp
255 Rockville Pike, Suite 100, 1st Floor
Rockville MD 20850
$50 valid for 3 years. No CASH ACCEPTED! Check, money order, Master card or Visa
Prince George’s County Health Department
www.princegeorgescountymd.gov/Government/AgencyIndex/Health/foodservice_manager.asp
Largo Government Center
9201 Basil Court, Suite 318
Largo MD 20774
$35 valid for 3 years
Baltimore City Health Department
http://www.baltimorehealth.org/foodcontrol.html#cfm
1001 E. Fayette St.
Baltimore, MD 21202
$30 valid for 3 years
Baltimore County Health Department
www.baltimorecountymd.gov/Agencies/health/environmentalhealth/food%20program/food_managers.html
9100 Franklin Square Drive, Ste. 230
Baltimore, MD 21237-3903
$25 valid for 3 years Make check or money order payable to "Baltimore County, Maryland". Payment
cannot be made by credit card.
Howard County Health Department
www.howardcountymd.com “Food Protection Program”
7178 Columbia Gateway Drive
Columbia, MD 21046
$17 valid for 3 years. No CASH ACCEPTED! Check, money order, credit card
*Health Department information provided in this letter has been compiled from sources believed to be
accurate but not guaranteed. Health department requirements and changes are subject to health
department verifications
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Notes
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