Kumar Swamy, HSES Consultant1 Kumar Swamy HSES Consultant Food Safety Training.

Kumar Swamy, HSES Consultant 1

Kumar SwamyHSES Consultant

Food Safety TrainingFood Safety Training


Importance of Importance of Food SafetyFood SafetyKeeping your Event Keeping your Event

SafeSafe


Food Sanitation and Safety Food Sanitation and Safety TermsTerms

Clean - fClean - free of visible soilree of visible soil Sanitize - Sanitize - reduce the number of microorganisms reduce the number of microorganisms

to a safe level using heat or chemicalsto a safe level using heat or chemicals Sterilize - tSterilize - to make free of microorganismso make free of microorganisms

In food service we do not sterilize food contact In food service we do not sterilize food contact surfaces.surfaces.

Contamination - tContamination - the presence of harmful he presence of harmful substance in foodsubstance in food



SpoilageSpoilage. Damage to the edible quality of a food. . Damage to the edible quality of a food. Meat that is unsafe to eat will not always smell or Meat that is unsafe to eat will not always smell or taste spoiled.taste spoiled.

Potentially Hazardous Foods (PHF’s)Potentially Hazardous Foods (PHF’s). Foods . Foods that allow the rapid growth of bacteria. There are that allow the rapid growth of bacteria. There are several physical and environmental characteristics several physical and environmental characteristics that will make a food potentially hazardous. We that will make a food potentially hazardous. We will discuss these characteristics later in this will discuss these characteristics later in this lesson.lesson.



The Temperature Danger ZoneThe Temperature Danger Zone. . Temperature Temperature range where bacteria can grow and reproduce range where bacteria can grow and reproduce rapidly (between 41 and 135 degrees F, or rapidly (between 41 and 135 degrees F, or between 4 and 57 degrees C.) Potentially between 4 and 57 degrees C.) Potentially hazardous foods should be kept at temperatures hazardous foods should be kept at temperatures below 41 below 41 ooF or above 135 F or above 135 ooF.F.

Food borne IllnessFood borne Illness. Illness transmitted to . Illness transmitted to humans due to the ingestion of food that contains humans due to the ingestion of food that contains harmful pathogens or their byproducts (toxins).harmful pathogens or their byproducts (toxins).



Food borne Illness Outbreaks (FBIOs)Food borne Illness Outbreaks (FBIOs). . Generally, we think of a food borne illness Generally, we think of a food borne illness outbreak as involving 20, 50, or even outbreak as involving 20, 50, or even hundreds of individuals. In reality, an hundreds of individuals. In reality, an outbreak is defined as the laboratory outbreak is defined as the laboratory confirmed incidence of clinical illness confirmed incidence of clinical illness involving two or more people that ate a involving two or more people that ate a common foodcommon food



Cross-contamination -Cross-contamination - the transfer of a harmful the transfer of a harmful substance from one food to another by direct or indirect substance from one food to another by direct or indirect contactcontact Direct cross-contamination involves the transfer of a harmful Direct cross-contamination involves the transfer of a harmful

agent from raw foods to cooked or ready-to-eat foodsagent from raw foods to cooked or ready-to-eat foods example of direct contact: blood from thawing ground beef dripping example of direct contact: blood from thawing ground beef dripping

onto fresh produce stored on a shelf below onto fresh produce stored on a shelf below Indirect cross-contamination involves the transfer of a Indirect cross-contamination involves the transfer of a

harmful agent to foods by hands, utensils, or equipment. harmful agent to foods by hands, utensils, or equipment. example of indirect contact: raw chicken prepared with a knife and example of indirect contact: raw chicken prepared with a knife and

cutting board and knife and cutting board are not cleaned and cutting board and knife and cutting board are not cleaned and sanitized after usesanitized after use


Factors That Contribute to Factors That Contribute to Food borne DiseaseFood borne Disease

Eight leading causes of Food borne Illness Eight leading causes of Food borne Illness identified by CDC were:identified by CDC were:

1)1) Cross-contamination between raw and cooked Cross-contamination between raw and cooked and/or ready-to-eat foods. It generally results from and/or ready-to-eat foods. It generally results from poor personal hygiene (worker’s hands), or from poor personal hygiene (worker’s hands), or from using unsanitized equipmentusing unsanitized equipment

2)2) Inadequate re-heating of potentially hazardous Inadequate re-heating of potentially hazardous foods. All leftovers intended to be served hot must foods. All leftovers intended to be served hot must be re-heated to 165 be re-heated to 165 ooF within a 2-hour periodF within a 2-hour period



3)3) Foods left in the temperature danger Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is zone (TDZ) too long. Time in the TDZ is cumulative. After 4 hours the potentially cumulative. After 4 hours the potentially hazardous foods must be discarded hazardous foods must be discarded

4)4) Raw, contaminated ingredients used Raw, contaminated ingredients used without further cooking. Examples of this without further cooking. Examples of this are sliced melons, salad vegetables, and raw are sliced melons, salad vegetables, and raw eggs used in sauces and salad dressingseggs used in sauces and salad dressings



7)7) Failure to properly heat or cook foodFailure to properly heat or cook food 8) 8) Failure to properly cool food is Failure to properly cool food is

the number one cause of FBIOs in the number one cause of FBIOs in the United States. Poorthe United States. Poor cooling cooling practices result in potentially hazardous practices result in potentially hazardous foods being held in the TDZ for long foods being held in the TDZ for long periods of timeperiods of time


Recognizing the ThreatRecognizing the Threat There are three categories of hazards that There are three categories of hazards that

are responsible for causing food borne are responsible for causing food borne illnesses and/or injuries:illnesses and/or injuries: BiologicalBiological ChemicalChemical Physical Physical


Recognizing the ThreatRecognizing the Threat 1) 1) Biological Hazards.Biological Hazards.

Of the three categories, biological hazards present the Of the three categories, biological hazards present the most significant threat, accounting for at least two most significant threat, accounting for at least two thirds of food borne illnesses. thirds of food borne illnesses.

Biological hazards include certain bacteria, viruses, Biological hazards include certain bacteria, viruses, parasites, and fungi. Certain plants, mushrooms, and parasites, and fungi. Certain plants, mushrooms, and fish carry harmful toxins. Intoxications are harmful fish carry harmful toxins. Intoxications are harmful toxins in contaminated foods. Infections are pathogens toxins in contaminated foods. Infections are pathogens that grow in the intestines.that grow in the intestines.


Recognizing the ThreatRecognizing the Threat 2) 2) Chemical Hazards.Chemical Hazards.

intoxication due to chemical contamination of food intoxication due to chemical contamination of food residues on food or food contact surfacesresidues on food or food contact surfaces

pesticides and metal residuespesticides and metal residues cleaning compounds cleaning compounds

Metal residuesMetal residues can produce toxic effect in minute quantities can produce toxic effect in minute quantities galvanized containers w/ acidic foods causes zinc to leach outgalvanized containers w/ acidic foods causes zinc to leach out Lead-based flatware and crystal can present similar problemsLead-based flatware and crystal can present similar problems

Residues from detergents, cleaning solutions, or Residues from detergents, cleaning solutions, or concentrated sanitizers concentrated sanitizers


Recognizing the ThreatRecognizing the Threat Physical HazardsPhysical Hazards

involve injuries caused by chewing or ingesting involve injuries caused by chewing or ingesting foreign objects in foodforeign objects in food

not as significant as biological hazards because not as significant as biological hazards because threat impacts fewer people threat impacts fewer people

Examples: metal shavings packing staples, Examples: metal shavings packing staples, tacks, and pins, glass, hair, fingernails, wood, tacks, and pins, glass, hair, fingernails, wood, stones, toothpicksstones, toothpicks


Layers of ProtectionLayers of Protection prevent food borne illness by enforcing prevent food borne illness by enforcing

“Layers of Protection.”“Layers of Protection.” leading causes of food borne illness come leading causes of food borne illness come

from violations in the food safety layers of from violations in the food safety layers of protection associated with the following:protection associated with the following: (1) Personal hygiene and work habits (1) Personal hygiene and work habits (2) Time and temperature discipline (2) Time and temperature discipline (3) Proper cleaning and sanitizing(3) Proper cleaning and sanitizing


Personal Hygiene and Personal Hygiene and Identifying Unhealthy Identifying Unhealthy PersonnelPersonnel

Supervisors Supervisors must identify unsanitary and unhealthy personnelmust identify unsanitary and unhealthy personnel Observation is an effective means of identifying health Observation is an effective means of identifying health

risksrisks look for cuts/burns on fingers, hands, and arms; oozing look for cuts/burns on fingers, hands, and arms; oozing

sores, pimples, or boils; and significant coughing or sores, pimples, or boils; and significant coughing or sneezingsneezing

Workers not allowed around food if they are Workers not allowed around food if they are experiencing fever, vomiting, or diarrhea experiencing fever, vomiting, or diarrhea


Uniform StandardsUniform Standards Hair restraints, such as a hat or hair net must be Hair restraints, such as a hat or hair net must be

utilized by all food handlersutilized by all food handlers Workers with no hair must wear a hat to catch Workers with no hair must wear a hat to catch

perspiration perspiration Personnel with beard must wear a beard restraint Personnel with beard must wear a beard restraint The only jewelry to be worn by food handlers is a The only jewelry to be worn by food handlers is a

plain, smooth wedding band plain, smooth wedding band Workers not actively engaged in food preparation Workers not actively engaged in food preparation

may wear a watch may wear a watch


Hand washingHand washing most common source of contamination leading to illness is most common source of contamination leading to illness is

the fecal-oral-routethe fecal-oral-route contaminated after using the restroomcontaminated after using the restroom bacteria and viral contamination transferred via bacteria and viral contamination transferred via

contaminated food or utensils contaminated food or utensils single use gloves must be used when handling ready-to-eat single use gloves must be used when handling ready-to-eat

foods foods hands must be washed between glove changeshands must be washed between glove changes must wash hands after a break, smoking, using restroom, must wash hands after a break, smoking, using restroom,

applying make-up, between food handling tasks, before applying make-up, between food handling tasks, before donning gloves, between glove changes.donning gloves, between glove changes.


Hand washing StandardsHand washing Standards designated sink in the food preparation area for designated sink in the food preparation area for

hand washing or public restroom within 200 feethand washing or public restroom within 200 feet Pot/pan sink and janitor’s sink not authorized for hand Pot/pan sink and janitor’s sink not authorized for hand

washingwashing Hot and cold running water Hot and cold running water

hot water must have a minimum temperature of 110 hot water must have a minimum temperature of 110 ooFF

Liquid soap is preferredLiquid soap is preferred trash receptacle must be present trash receptacle must be present

Only disposable paper towels or air dryer are Only disposable paper towels or air dryer are authorized for drying handsauthorized for drying hands


Time & Temperature Time & Temperature DisciplineDiscipline

second layer of protectionsecond layer of protection time and temperature controls throughout time and temperature controls throughout

the flow of foodthe flow of food must assume all potentially hazardous foods must assume all potentially hazardous foods

are contaminated are contaminated Thermometers. A bi-metallic, stem-type Thermometers. A bi-metallic, stem-type

thermometer should be used to measure the thermometer should be used to measure the internal temperature of foodinternal temperature of food


ThawingThawing Potentially hazardous foods held in cold storage Potentially hazardous foods held in cold storage

must have an internal product temperature of 41 must have an internal product temperature of 41 ooF F (4.0°C) or less to significantly retard or reduce (4.0°C) or less to significantly retard or reduce bacterial growth. bacterial growth.

Frozen potentially hazardous foods must be Frozen potentially hazardous foods must be tempered using a process that will either keep the tempered using a process that will either keep the internal product temperature from exceeding 41 internal product temperature from exceeding 41 ooF F or will ultimately raise the temperature to or will ultimately raise the temperature to adequately kill existing pathogens. adequately kill existing pathogens.



5)5) Foods prepared too far in advance. Foods prepared too far in advance. This is generally coupled with holding food This is generally coupled with holding food in the TDZ too longin the TDZ too long

6)6) Infected food handlers and poor work Infected food handlers and poor work habits both contribute to food borne disease.habits both contribute to food borne disease.


ThawingThawing only three approved methods only three approved methods (1) In a refrigeration unit set at an ambient temperature (1) In a refrigeration unit set at an ambient temperature

of 38 of 38 ooF. F. most preferred method and requires proper menu planning most preferred method and requires proper menu planning

(2) Thawing as part of the conventional cooking (2) Thawing as part of the conventional cooking process generally involves products that need little or process generally involves products that need little or no preparationno preparation thaw as they cook thaw as they cook items thawed in a microwave must be immediately items thawed in a microwave must be immediately

transferred to a conventional cooking process; no time delay transferred to a conventional cooking process; no time delay between steps between steps


ThawingThawing (3) least preferred method is placing the item under (3) least preferred method is placing the item under

potable running water that is set at 70 potable running water that is set at 70 ooF or less. F or less. requirements when used:requirements when used: PHF should be kept in its original wrapper if possible PHF should be kept in its original wrapper if possible placed in a pan or pot, which is then placed into the sinkplaced in a pan or pot, which is then placed into the sink water at a pressure strong enough to agitate loose particles water at a pressure strong enough to agitate loose particles constant turnover of water during this process constant turnover of water during this process

Regardless of method caution should be taken to avoid Regardless of method caution should be taken to avoid cross contamination and minimize time in the TDZ cross contamination and minimize time in the TDZ


Preparation & CookingPreparation & Cooking Time and temperature controls are critical Time and temperature controls are critical

most likely stage that bacteria will have an most likely stage that bacteria will have an opportunity to grow or surviveopportunity to grow or survive

Time in the danger zone is cumulative from Time in the danger zone is cumulative from the time of receipt to the time of servingthe time of receipt to the time of serving California Uniform Retail Food Facilities Law California Uniform Retail Food Facilities Law

allows a maximum of 4 hours in the TDZ allows a maximum of 4 hours in the TDZ before it must be discardedbefore it must be discarded


Preparation & Cooking – Preparation & Cooking – Temp RequirementsTemp Requirements

All products containing poultry; stuffed foods, such as All products containing poultry; stuffed foods, such as stuffed noodle shells and bell peppers; and all leftovers stuffed noodle shells and bell peppers; and all leftovers to be eaten hot: 165 to be eaten hot: 165 ooF for a minimum of 15 secondsF for a minimum of 15 seconds

Pork roasts/chops; ground beef; and eggs prepared in Pork roasts/chops; ground beef; and eggs prepared in bulk: 155 bulk: 155 ooF for 15 seconds F for 15 seconds

Whole muscle meats (beef and lamb); fish and seafood; Whole muscle meats (beef and lamb); fish and seafood; and made-to-order eggs: 145and made-to-order eggs: 145 o oF for 15 secondsF for 15 seconds

Roasts require 145 degrees for 3 minutes due to the Roasts require 145 degrees for 3 minutes due to the thickness of the musclethickness of the muscle


Holding & ServingHolding & Serving spot check the internal temperature of PHFs in spot check the internal temperature of PHFs in

holding (hot and cold) with thermometers every holding (hot and cold) with thermometers every 30 minutes 30 minutes

hot holding or serving line items that fall below hot holding or serving line items that fall below 135 135 ooF should be re-heated to 165 F should be re-heated to 165 ooF or discarded F or discarded if 4 hours in the TDZ has occurredif 4 hours in the TDZ has occurred

Items that have been re-heated to 165 Items that have been re-heated to 165 ooF are F are considered leftovers and cannot be retained for an considered leftovers and cannot be retained for an additional 24 hoursadditional 24 hours


LeftoversLeftoversAny unserved food remaining at the end of a meal Any unserved food remaining at the end of a meal period:period:

must be labeled with item name, date/time must be labeled with item name, date/time only items that were held at safe temperatures, only items that were held at safe temperatures,

protected from contamination, and handled by food protected from contamination, and handled by food service workers may be retained as leftoversservice workers may be retained as leftovers

may be retained for up to 24 hours if cooled properly may be retained for up to 24 hours if cooled properly and held at 41 and held at 41 ooF or belowF or below

Hot leftovers may be retained for up to 5 hours if Hot leftovers may be retained for up to 5 hours if held at 135 held at 135 ooF or above F or above


LeftoversLeftovers Rapid cooling Rapid cooling

reduce bulk products and increase the surface area of a reduce bulk products and increase the surface area of a productproduct

Use 2-inch shallow pans, ice baths, slicing, stirring, Use 2-inch shallow pans, ice baths, slicing, stirring, blast chillers, or a combination blast chillers, or a combination

hot items must be cooled from temperatures that hot items must be cooled from temperatures that are above 135 are above 135 ooF to 70 F to 70 ooF in 2 hours, then from 70 F in 2 hours, then from 70 ooF to 41 F to 41 ooF or below within 4 hoursF or below within 4 hours


Cleaning & SanitizingCleaning & Sanitizing All non-food contact surfaces must be cleaned after All non-food contact surfaces must be cleaned after

each meal each meal Food contact surfaces, (food service equipment and Food contact surfaces, (food service equipment and

utensils) must be properly cleaned and sanitized utensils) must be properly cleaned and sanitized Sponges, steel wool, wooden handled brushes, and Sponges, steel wool, wooden handled brushes, and

common dishtowels are PROHIBITED common dishtowels are PROHIBITED Reusable wiping cloths may be used only if stored Reusable wiping cloths may be used only if stored

in sanitizing solutionin sanitizing solution Paper towels are preferredPaper towels are preferred


Sanitizing Sanitizing In-Place In-Place Equipment and Food Contact Equipment and Food Contact SurfacesSurfaces

Sanitizers must be used at the proper Sanitizers must be used at the proper concentration to effectively kill pathogenic concentration to effectively kill pathogenic organismsorganisms

Spot-check water temperature and pH Spot-check water temperature and pH Equipment and utensils cleaned and Equipment and utensils cleaned and

sanitized allowed to air drysanitized allowed to air dry


Clean: Wash Hands and Clean: Wash Hands and Surfaces OftenSurfaces Often

Bacteria can spread throughout the kitchen Bacteria can spread throughout the kitchen and get on to cutting boards, knives, and get on to cutting boards, knives, sponges and counter tops. sponges and counter tops.

prevent food contamination from outside prevent food contamination from outside sources:sources: Wash hands in hot soapy water before Wash hands in hot soapy water before

preparing food and after using the bathroompreparing food and after using the bathroom


Clean: Wash Hands and Clean: Wash Hands and Surfaces OftenSurfaces Often

Wash cutting boards, knives, utensils and counter Wash cutting boards, knives, utensils and counter tops in hot soapy water after each food item tops in hot soapy water after each food item

Use plastic or other non-porous cutting boardsUse plastic or other non-porous cutting boards Cutting boards should be run through the Cutting boards should be run through the

dishwasher or washed in hot soapy water dishwasher or washed in hot soapy water Consider using paper towels to clean up kitchen Consider using paper towels to clean up kitchen

surfacessurfaces If using cloth towels - wash them often in hot If using cloth towels - wash them often in hot

water + sanitizerwater + sanitizer


Separate: Don’t Cross-Separate: Don’t Cross-ContaminateContaminate

Principles to preventing cross contamination are:Principles to preventing cross contamination are: Keep raw meat, poultry and seafood separate from each Keep raw meat, poultry and seafood separate from each

other and other foodother and other food Store raw meat, poultry and seafood on the bottom Store raw meat, poultry and seafood on the bottom

shelf shelf Use one cutting board for raw meat products and Use one cutting board for raw meat products and

another for salads and other foods that are ready to be another for salads and other foods that are ready to be eateneaten

Wash cutting boards and utensils with hot soapy water Wash cutting boards and utensils with hot soapy water after contact with raw meat, poultry and seafoodafter contact with raw meat, poultry and seafood

Never place cooked food on a plate that previously held Never place cooked food on a plate that previously held raw meat, poultry or seafoodraw meat, poultry or seafood


Cook to Proper Cook to Proper TemperaturesTemperatures

Use a meat thermometer to verify thorough cookingUse a meat thermometer to verify thorough cooking Cook roasts and steaks to at least 145°F. Whole poultry, Cook roasts and steaks to at least 145°F. Whole poultry,

cook to 180°F for donenesscook to 180°F for doneness Cook ground meat to at least 160°F (center of patty)Cook ground meat to at least 160°F (center of patty) Cook eggs until the yolk and white are firm, not runnyCook eggs until the yolk and white are firm, not runny Cook fish until it is opaque and flakes easilyCook fish until it is opaque and flakes easily Make sure there are no cold spots in foodMake sure there are no cold spots in food Heat other leftovers thoroughly to 165°FHeat other leftovers thoroughly to 165°F


Food SourcesFood Sources Food prepared in a private home may NOT Food prepared in a private home may NOT

be used or offered for human consumption be used or offered for human consumption at a public or private event on campus.at a public or private event on campus. Complimentary food items may be provided by Complimentary food items may be provided by

campus employees for sharing with coworkers campus employees for sharing with coworkers in their department or office. Each employee is in their department or office. Each employee is responsible for the wholesomeness of the food responsible for the wholesomeness of the food items he/she provides.items he/she provides.


Food SourcesFood Sources

All food must be purchased or provided through All food must be purchased or provided through Campus Dining / Campus Catering. Any food Campus Dining / Campus Catering. Any food donations from outside sources must be approved donations from outside sources must be approved and coordinated by Campus Catering. and coordinated by Campus Catering.

Pre-Packaged foods must retain their original labelPre-Packaged foods must retain their original label


TemperatureTemperature Refrigerated potentially hazardous foods shall be at a Refrigerated potentially hazardous foods shall be at a

temperature of 41°F (4.0°C) or below when receivedtemperature of 41°F (4.0°C) or below when received Exception: if a temperature other than 41 °F (4.0 °C) is Exception: if a temperature other than 41 °F (4.0 °C) is

specified in law (milk, molluscan shellfish, and shell specified in law (milk, molluscan shellfish, and shell eggs),these foods shall be cooled to 41 °F (4.0 °C) within eggs),these foods shall be cooled to 41 °F (4.0 °C) within 4 hours of receiving4 hours of receiving

cooked foods must be received at 135 °F (57 °C) or cooked foods must be received at 135 °F (57 °C) or above above

food shipped frozen shall be received frozenfood shipped frozen shall be received frozen free of evidence of temperature abusefree of evidence of temperature abuse


HandsHands Food handlers must properly wash their hands Food handlers must properly wash their hands

whenever there may have been a chance they may whenever there may have been a chance they may have become contaminated in any wayhave become contaminated in any way

Except when washing fruits and vegetables food Except when washing fruits and vegetables food handlers may not contact food with their bare handlers may not contact food with their bare hands and must use suitable utensils (such as deli hands and must use suitable utensils (such as deli tissue, spatulas, tongs, single-use gloves, or tissue, spatulas, tongs, single-use gloves, or dispensing equipment)dispensing equipment)


TastingTasting A food handler may not use a utensil more than A food handler may not use a utensil more than

once to taste foodonce to taste food A two- utensil method for recipe tasting is A two- utensil method for recipe tasting is

appropriateappropriate use one utensil to remove the food from the container use one utensil to remove the food from the container

and to place the food in a clean, sanitary bowl or plate. and to place the food in a clean, sanitary bowl or plate. Use a second utensil to taste the foodUse a second utensil to taste the food

discard any unused portion of food that was removed, discard any unused portion of food that was removed, and clean and sanitize the utensil and bowl or plate and clean and sanitize the utensil and bowl or plate


IceIce Ice may not be used as food after use as a medium Ice may not be used as food after use as a medium

for cooling the exterior surfaces of food, packaged for cooling the exterior surfaces of food, packaged foods, or cooling coils and tubes of equipment foods, or cooling coils and tubes of equipment

Packaged food may not be stored in direct contact Packaged food may not be stored in direct contact with ice or water if subject to the entry of water with ice or water if subject to the entry of water

Generally, unpackaged food may not be stored in Generally, unpackaged food may not be stored in direct contact with undrained icedirect contact with undrained ice

Whole, raw fruits or vegetables; cut, raw vegetables Whole, raw fruits or vegetables; cut, raw vegetables (such as celery or carrot sticks or cut potatoes); and (such as celery or carrot sticks or cut potatoes); and tofu may be immersed in ice or water tofu may be immersed in ice or water


IceIce Raw chicken and raw fish that are received Raw chicken and raw fish that are received

immersed in ice in shipping containers may immersed in ice in shipping containers may remain in that condition while in storage awaiting remain in that condition while in storage awaiting preparation, display, service, or salepreparation, display, service, or sale

Ice intended as food (in drinks) shall be dispensed Ice intended as food (in drinks) shall be dispensed from self-service, automatic ice dispensing from self-service, automatic ice dispensing machines or placed in cleaned and sanitized self-machines or placed in cleaned and sanitized self-draining container draining container

Use clean and sanitized scoops, tongs, or other Use clean and sanitized scoops, tongs, or other ice-dispensing utensils ice-dispensing utensils

Glassware is prohibited for scooping iceGlassware is prohibited for scooping ice


Equipment & UtensilsEquipment & Utensils Food may not contact surfaces of equipment and Food may not contact surfaces of equipment and

utensils that are not cleaned and sanitized utensils that are not cleaned and sanitized pauses in food preparation or dispensing pauses in food preparation or dispensing

Store food preparation and dispensing utensils in the food Store food preparation and dispensing utensils in the food with handles above the top of the food and containerwith handles above the top of the food and container

in non-potentially hazardous food, store utensils with handles in non-potentially hazardous food, store utensils with handles above the top of the food within containers or equipment that above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamoncan be closed, such as bins of sugar, flour, or cinnamon

may also store on a clean portion of the food preparation may also store on a clean portion of the food preparation table or cooking equipment, table or cooking equipment,

shall be cleaned and sanitized frequently during eventshall be cleaned and sanitized frequently during event


GlovesGloves single-use gloves shall:single-use gloves shall:

be used for only one task such as working with ready-be used for only one task such as working with ready-to-eat food or with raw animal foodto-eat food or with raw animal food

used for no other purposeused for no other purpose discarded when damaged or soiled or when discarded when damaged or soiled or when

interruptions occur in the operation interruptions occur in the operation


Food StorageFood Storage Food must be protected from contamination by Food must be protected from contamination by

storing the food in a clean, dry location where it is storing the food in a clean, dry location where it is not exposed to splash, dust, or other contaminationnot exposed to splash, dust, or other contamination

All food must be stored at least 6 inches above the All food must be stored at least 6 inches above the floorfloor

Food to be sold or given away to the public may Food to be sold or given away to the public may NOT be stored at home.NOT be stored at home.


Condiment ProtectionCondiment Protection Protected from contamination by being kept in Protected from contamination by being kept in

original containers designed for dispensing (squeeze original containers designed for dispensing (squeeze bottles)bottles)

individual packages or portions.individual packages or portions.

Use of relish bowls and other similar non-self-Use of relish bowls and other similar non-self-closing condiment containers is prohibitedclosing condiment containers is prohibited


Consumer Self-Service Consumer Self-Service OperationsOperations

Raw, unpackaged food may not be offered for Raw, unpackaged food may not be offered for consumer self-serviceconsumer self-service does not apply to consumer self-service of ready-to-eat does not apply to consumer self-service of ready-to-eat

foods at buffets or salad bars foods at buffets or salad bars shall be provided with suitable utensils shall be provided with suitable utensils employees shall monitor self-service operationsemployees shall monitor self-service operations


Cooking Raw FoodsCooking Raw Foods Raw foods of animal source shall be cooked to Raw foods of animal source shall be cooked to

heat all parts to minimum requirements for heat all parts to minimum requirements for temperature and time temperature and time

145 °F (63 °C) or above for 15 sec used for:145 °F (63 °C) or above for 15 sec used for: Raw shell eggs for immediate service Raw shell eggs for immediate service Fish & seafoodFish & seafood Beef, veal, lamb, muttonBeef, veal, lamb, mutton Select commercially raised game animalsSelect commercially raised game animals


Cooking Raw FoodsCooking Raw Foods 155 °F (68 °C) for 15 seconds or the temperature 155 °F (68 °C) for 15 seconds or the temperature

specified for:specified for: Pork and certain exotic game animals Pork and certain exotic game animals Bone-in fish/meats/game animals, injected meats, eggs Bone-in fish/meats/game animals, injected meats, eggs

not for immediate servicenot for immediate service Ground BeefGround Beef

165 °F (74 °C) or above for 15 sec for:165 °F (74 °C) or above for 15 sec for: Poultry & certain wild game animals Poultry & certain wild game animals Stuffed fish/meat/pasta or stuffing w/ fish/meat/poultryStuffed fish/meat/pasta or stuffing w/ fish/meat/poultry Stuffing/dressing cooked separately Stuffing/dressing cooked separately


Cooking Raw FoodsCooking Raw Foods

Fruits and vegetables cooked for hot Fruits and vegetables cooked for hot holding shall be cooked to 135 °F holding shall be cooked to 135 °F


Microwave CookingMicrowave Cooking Raw animal source foods cooked in a microwave Raw animal source foods cooked in a microwave

shall be rotated/stirred during cooking to shall be rotated/stirred during cooking to compensate for uneven distribution of heat compensate for uneven distribution of heat

must also be covered to retain surface moisturemust also be covered to retain surface moisture all raw animal source foods cooked exclusively in a all raw animal source foods cooked exclusively in a

microwave shall be heated to a temperature of 165 microwave shall be heated to a temperature of 165 °F (74 °C) in all parts of the food °F (74 °C) in all parts of the food

Upon completion, will be allowed to stand covered Upon completion, will be allowed to stand covered for 2 minutes after cooking to obtain temperature for 2 minutes after cooking to obtain temperature equilibriumequilibrium


Reheating for Hot HoldingReheating for Hot Holding PHF’s cooked, cooled, and reheated for hot holding PHF’s cooked, cooled, and reheated for hot holding

shall be reheated to 165°F for 15 secondsshall be reheated to 165°F for 15 seconds PHF’s reheated in a microwave oven for hot holding PHF’s reheated in a microwave oven for hot holding

shall be reheated so that all parts of the food reach a shall be reheated so that all parts of the food reach a temperature of at least 165 °F (74 °C) and the food temperature of at least 165 °F (74 °C) and the food shall be rotated or stirred, covered, and allowed to shall be rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheatingstand covered for 2 minutes after reheating

Ready to eat food taken from commercially Ready to eat food taken from commercially processed, hermetically sealed container: heat to processed, hermetically sealed container: heat to 135°F for hot holding135°F for hot holding


Reheating for Hot HoldingReheating for Hot Holding Reheating for hot holding shall be done Reheating for hot holding shall be done

rapidly, and the time the food is between rapidly, and the time the food is between the temperatures of 41°F and 165°F may the temperatures of 41°F and 165°F may not exceed 2 hours not exceed 2 hours

Remaining unsliced roast beef properly Remaining unsliced roast beef properly cooked may be reheated for hot holding if cooked may be reheated for hot holding if oven parameters are metoven parameters are met


PHF: Hot & Cold Holding PHF: Hot & Cold Holding or Displayor Display

Sufficient holding facilities shall be available to Sufficient holding facilities shall be available to assure the maintenance of PHF’s at required assure the maintenance of PHF’s at required temperature during hot or cold holdingtemperature during hot or cold holding

Except during preparation, cooking, cooling, or Except during preparation, cooking, cooling, or when time is used as the public health control, all when time is used as the public health control, all potentially hazardous foods shall be maintained at potentially hazardous foods shall be maintained at 135°F or above, or at 41°F or below 135°F or above, or at 41°F or below


Time as a Public Health Time as a Public Health ControlControl

Time only, rather than time in conjunction with Time only, rather than time in conjunction with temperaturetemperature

requirements:requirements: a. Food shall be identified to indicate the time 4 hours from a. Food shall be identified to indicate the time 4 hours from

removal from temperature controlremoval from temperature control b. food shall be cooked and served within 4 hours from the b. food shall be cooked and served within 4 hours from the

point in time when the food is removed from temperature point in time when the food is removed from temperature controlcontrol

c. food in unmarked containers or packages or exceed a 4-hour c. food in unmarked containers or packages or exceed a 4-hour limit shall be discardedlimit shall be discarded

d. Written procedures ensuring compliance available to the d. Written procedures ensuring compliance available to the regulatory authority upon request regulatory authority upon request


Hands & Exposed ArmsHands & Exposed Arms Food Employees shall vigorously wash hands and Food Employees shall vigorously wash hands and

exposed portions of arms with soap and warm exposed portions of arms with soap and warm water for at least 20 seconds followed by a water for at least 20 seconds followed by a thorough rinsing with clean water at designated thorough rinsing with clean water at designated hand washing facilityhand washing facility

Employees should wash before engaging in food Employees should wash before engaging in food preparation, after touching bare human body parts preparation, after touching bare human body parts other than clean hands and clean, exposed portions other than clean hands and clean, exposed portions of arms and always after using the toilet of arms and always after using the toilet


Hands & Exposed ArmsHands & Exposed Arms wash hands wash hands

after coughing, sneezing, using a handkerchief or tissueafter coughing, sneezing, using a handkerchief or tissue using tobacco, eating, or drinking, after handling soiled using tobacco, eating, or drinking, after handling soiled

equipment or utensils, during food preparation, to equipment or utensils, during food preparation, to remove soil and contamination and to prevent cross remove soil and contamination and to prevent cross contamination when changing taskscontamination when changing tasks

when switching between working with raw food and when switching between working with raw food and working with ready-to-eat food, or after engaging in working with ready-to-eat food, or after engaging in other activities that contaminate the handsother activities that contaminate the hands


Hands & Exposed ArmsHands & Exposed Arms Food employees shall wash hands in hand washing Food employees shall wash hands in hand washing

lavatory lavatory May not clean their hands in a sink used for food May not clean their hands in a sink used for food

preparation or in a service sink or a curbed cleaning preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar facility used for the disposal of mop water and similar liquid wasteliquid waste

A hand sanitizer and a chemical hand sanitizing solution A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall contain active antimicrobial used as a hand dip shall contain active antimicrobial ingredients ingredients

Sanitizer shall be applied only to hands that are Sanitizer shall be applied only to hands that are thoroughly cleanedthoroughly cleaned


Hands & Exposed ArmsHands & Exposed Arms With the exception of a plain ring, such as a With the exception of a plain ring, such as a

wedding band, or medical bracelet, employees may wedding band, or medical bracelet, employees may not wear jewelry when preparing or serving foodnot wear jewelry when preparing or serving food

Prohibited jewelry includes nose, tongue, and lip Prohibited jewelry includes nose, tongue, and lip rings; other exposed body jewelry; and watchesrings; other exposed body jewelry; and watches

Employees who handle only closed food containers Employees who handle only closed food containers or prepackaged food are exemptor prepackaged food are exempt

Food employees shall also wear clean outer Food employees shall also wear clean outer clothingclothing


HYGIENIC PRACTICESHYGIENIC PRACTICES Food handlers may eat, drink, or use any form of Food handlers may eat, drink, or use any form of

tobacco only in designated areas where the tobacco only in designated areas where the contamination of exposed food, clean equipment, contamination of exposed food, clean equipment, utensils, linens, unwrapped single-service and single-utensils, linens, unwrapped single-service and single-use articles, or other items needing protection cannot use articles, or other items needing protection cannot result. A food handler may drink from a closed result. A food handler may drink from a closed beverage container with a protected drinking beverage container with a protected drinking mechanism (sports bottle) if the container is handled mechanism (sports bottle) if the container is handled in a manner that prevents contamination of the in a manner that prevents contamination of the worker’s hands and exposed food or contact surfaces. worker’s hands and exposed food or contact surfaces.


HYGIENIC PRACTICESHYGIENIC PRACTICES Food handlers experiencing persistent Food handlers experiencing persistent

sneezing, coughing, or a runny nose that sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or causes discharges from the eyes, nose, or mouth may not work with exposed food; mouth may not work with exposed food; clean equipment, utensils, and linens; or clean equipment, utensils, and linens; or unwrapped single-service or single-use unwrapped single-service or single-use articles.articles.


Food Safety QuizFood Safety Quiz All events on campus at which food All events on campus at which food

is sold or given away to the public is sold or given away to the public must have at least one person on-must have at least one person on-site during the event who has site during the event who has completed this training course completed this training course Food Safety.Food Safety.

Date post:	17-Jan-2018
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Kumar Swamy, HSES Consultant1 Kumar Swamy HSES Consultant Food Safety Training.

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