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Serving It Safe
Chapter 4
A Clean and Sanitary Foodservice
Food-safe Facility• Clean floors, walls, & ceilings
• Clean & sanitary serving areas
• Good ventilation
• Clean employee restrooms
• Clean & neat trash collection areas
• Effective pest control program
Floor
Preferred materials for flooring
- Terrazzo- Quarry tile- Asphalt tile- Ceramic tile
Avoid :- Wood- Vinyl- Carpets
Walls & Ceilings
• Smooth, non absorbent & easy to clean
• Should be light colors
• Swab cleaning for ceilings
Plumbing
• refers to a system of pipes and fixtures installed in a building for the distribution of potable water and the removal of waterborne wastes.
Pest Control Guidelines ongoing pest control program – licensed operator
fill openings around pipes, fittings
screens, in good repair
self-closing doors, air doors
tight-fitting lids on labeled containers
store food off floor 6”
inspect foods and destroy infested
clean grease traps
RODENT & INSECT CONTROL
Cockroaches• Any place that is dark, warm, moist and hard
to cleanHoles, boxes, seams of bags folds of paper
• Seeing one in day is sign of serious infestation
• Strong oily odor• Feces like pepper grains• Dark capsule-shaped egg cases
Flies
• Enter through tiny holes size of pinhead
• Contaminate with mouth, hair, feces, feet
• Lay eggs in warm decaying material, away from sun
Rodents
• Signs:– Droppings– Gnawing– Tracks in dust– Nesting materials– Holes in baseboards and walls
4 Basic Methods of Pest Control
1. Build them out
- Block all possible rodent entrance
- Put screens on all windows & doors.
- All doors must be self closing
- Inspect incoming supplies for signs of insect infestations.
2 Sanitizing Methods
• Heat
• Chemical
Heat Sanitizing
• Manually
• Dishwashing Machine
Chemical Sanitizing1) Chlorine- most commonly used and
cheapest.
• Effective in hard water, inactivated in hot water (120°F)
• Too much chlorine can pit stainless steel and aluminum surface
2) Iodine – more expensive and less effective than chlorine.
3) Quaternary Ammonium compounds (Quats)
- non corrosive to metal surface and non irritating ti skin
- Does not kill certain types of microorganism
Chemical Sanitizing – Three-Compartment Sink
• Step 1: Clean & sanitize sinks• Step 2: Scape and pre-soak
Wash in 1st sink, 110°Rinse in 2nd sink, 110°Sanitize in 3rd sink, 171°
• Step 3: Air dry• Step 4: Store
Heat Sanitizing- Dishwashing Machine
• Wash at 150°
• Rinse at 180°
Large Equipment
• Step 1: Unplug (electricity and accidental start)• Step 2: Remove loose food particles• Step 3: Wash, rinse, sanitize removable parts• Step 4: Wash, rinse, sanitize
non-immersible parts• Step 5: Clean non-food contact surfaces• Step 6: Re-sanitize external food-contact surfaces
Who is responsible for food safety?
• Manager
• Employees
Think-Pair-Share
A Clean and Sanitary Foodservice
ACTION PLAN – page 92
Serving It Safe
Chapter 5
A Process for Preventing Foodborne Illness
Foodservice Process
1. Purchasing
2. Receiving
3. Storing
4. Preparing
5. Cooking
6. Holding and Serving
7. Cooling
8. Reheating
Purchasing-Vendor
• Federal and State health standards– Clean delivery trucks with adequate
refrigeration and freezer units, correct temperatures, separate raw and fresh foods
• Standardized food sanitation– written policy and procedures
• Train employees in sanitation
Purchasing-Purchaser
• Work with vendor
• Food delivery schedule
• Vendor standardized procedures in print
• Purchase specification
• Vendor sanitation report
Food Safety Guidelines for Receiving
• Train employees for receiving duties
• Organize space, equipment and lighting for receiving efficiency
• Inspect delivery trucks
• Inspect food immediately
RECEIVING
• Packaged – insert between two packages
• Milk – open a carton and insert two inches in
• Frozen – insert between two packages
Receiving
Receiving Decisions Activity
Safe Food Storage
• Dry storage-long holding for less perishable items
• Refrigerator-short-term for perishable items
• Deep-chilling unit-spec. foods for short time
• Freezer-long term food storage
Small Group Activity
1. Share information most applicable to your operation
2. Give at least 1 example of how you can use these guidelines in your operation
3. Share information about your school’s food storage
Preparing Foods Safely
• Thaw foods safely
• 4 safe methods to thaw frozen foods
Preparing Foods Safely
Freezing does not kill bacteria.
Thawing – 4 Safe Methods
1. In refrigerator at 41°F
2. Under flowing water 70°F
3. In microwave – cook immediately
Not for schools
4. As part of cooking process
Preparing Foods Safely
• Complete pre-preparation safely
• Follow food safety guidelines for pre-preparation
Preparing Foods Safely•Pre preparation:
Assemble recipe ingredients
Weigh or measure ingredients
Assemble small equipment & utensils
Cautions: Prep is usually done at room temp
Commonly a point of cross contamination
•Wash hands first
•Prepare no further in advance than necessary
•Small batches; refrigerate immediately
at or below 41°F
•Wash fresh fruits and vegetables regardless of how it will be served
•Use scrub brush on thick skinned produce
Guidelines for Preparation continued….
Guidelines for Preparation continued…..
• Avoid cross-contamination
• Wash hands correctly first
• Raw separate from Ready-to-Serve
• Wash, rinse, sanitize cutting boards, utensils, equipment, all food contact surfaces after each contact with a food. Wash hands again.
• Batter, breading, marinades for one recipe only. Use as recipe states.
Guidelines for Preparation continued…..
• Report cans of bad food to manager, purchaser, and vendor
• Keep can, lid and box with important tracking numbers
• Mark can as “Do Not use”• Afterwards, discard according to state
and district procedures• Be especially careful with PHF
Preparing Foods Safely
• Follow food safety guidelines for panned foods to be cooked later
• Follow food safety guidelines for cold foods that will not be cooked
Guidelines for Planned Foods to be Cooked Later
• Wash hands, use gloves properly• 20 minute limit for preparation, then
chill to hold• Avoid cross-contamination• Cover during storage• Document internal temp during
holding
Guidelines for Cold Foods Not to be Cooked
• Wash hands, use gloves• Chill safely prepared ingredients before combining
in recipe• Small batches; cold store immediately• Prepare no further in advance than necessary• Hold below 41°F; and document• Avoid cross-contamination• Wash, rinse, sanitize cutting boards, utensils,
equipment, all food contact surfaces after each contact with a food. Wash hands again.
Cooking Foods Safely
• Follow food safety guidelines for cooking foods
• Cook to minimum safe internal temperatures
Guidelines for Cooking Foods Safely
•Follow manufacturer’s directions and follow recipes
•Stir frequently to ensure even heat
•Avoid overloading fryers
•Regulate portion size and thickness for cooking together and uniformly
•Never interrupt cooking
Guidelines for Cooking Foods Safely
• Use food thermometer on equipment and food thermometers• Check in several places, thickest parts• Don’t touch pan or bone with thermometer• Use serving utensil or single use gloves• Taste food correctly• Reach safe internal temperatures
• Poultry and casseroles – 165°F• Ground Meats – 155°F• Fish – 145°F
Continued…
Holding and Serving Food Safely
• Follow food safety guidelines for Holding and Serving
• Follow food safety guidelines for Employees on the Service Line
• Follow food safety guidelines for Sanitary Self-service
Guidelines for Holding and ServingFoods Safely
• Use hot-holding equipment for service, not reheating
• Use refrigeration or ice surrounding items• Stir at intervals• Check temps every 30 minutes; sanitize
thermometers• Document temperatures while in TDZ• Cover hot holding equipment; retain heat• Monitor temp of hot-holding equipment• Don’t refresh pans, change pans
Guidelines for Employees on Service Line
• Use good personal hygiene• Wash hands and arms correctly• Use cleaned, sanitized long-handled ladles and
spoons• Don’t touch parts of plates, food trays, flatware that
will touch food or mouths• Single-use gloves, tongs to serve by hand• Clean and sanitize equipment after each use• Use lids and sneeze guards• Always wash hands between tasks• Always clean and sanitize prep areas and equipment
between tasks• Discard garnishes from service line
Guidelines for Safe Self-Service
• Monitor customers in self-service
• Post signs of advice for customers
• Remove contaminated foods
• Use packaged foods to avoid contamination
• Monitor and document internal temps of self service foods every 30 minutes
Cooling Food Safely• Follow steps for safe cooling
• Chill hot food to 70° within 2 hours and then to 45° in an additional 4 hours
• Store cooked foods above raw foods in the refrigerator/freezer
Guidelines for Cooling Foods Safely
• Avoid cross-contamination: cover loosely
• Reduce food mass
• Use shallow, pre-chilled pans less than 4 inches deep
• Stainless steel better chills faster than plastic
Guidelines for Cooling Foods Safely• Continued…..
– Use ice-water bath– Use quick-chill unit– Pre-chill in freezer before refrigeration, stir– Provide air flow around foods; no stacking– NEVER cool food at room temperature– Stir frequently; cold paddles, washed and
sanitized– Measure and document temps during
cooling– Cover and label cooled foods with name,
date, time of preparation
Cooling Properly
• From 140°F down to 70°F in 2 hours
• From 70°F to 45°F in additional 4 hours
• Foods not reaching 70°F within 2 hours must be reheated immediately to 165°F for 15 secs.
Reheating Foods Safely
• Follow guidelines for reheating food
• Take foods through the temperature danger zone quickly
Guidelines for Reheating Foods Safely• Pass through TDZ quickly• Reheat previously cooked food to 165°F, 15 sec.
internal temp• Heat to 165°F, 15 sec., when adding precooked food
to recipe• Heat sauce, soup, gravy to 165°F15 sec.• Never reheat in hot-holding equipment• Never mix leftovers with fresh batches• Food held at 41°F or less may be held 7 days• Assure refrigeration can hold leftovers at 41°F or
below
Serving It Safe
Chapter 6Introduction to Hazard
Analysis and Critical Control Point (HACCP)
Introduction to HACCP
• A preventative process, food safety system
• To reduce risk of foodborne illness• By proper food handling• Through Monitoring procedures• and Recordkeeping• Focus is on food
Five Risk Factors
• Foods from unsafe sources
• Poor personal hygiene
• Inadequate cooking
• Improper holding temperatures
• Contaminated equipment
HACCP helps. . .
• Identify hazardous foods and procedures
• Develop procedures to control
• Monitor use of procedures
• Verify that system is working
Basic Food Safety Procedures
• Personal hygiene
• Facility design—clean and sanitary
• Vendors
• Food specifications
• Routine cleaning and sanitation
• Equipment maintenance
Seven Principles of HACCP
1. Identify hazards2. Identify Critical Control Points (CCP)3. Establish critical limits (CL)4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record keeping procedures
HACCP: Prevent foodborne illness
• Identify hazardous foods and procedures
• Develop procedures to reduce risk
• Monitor use of procedures
• Verify that food is safe to eat
1. Identify Hazards
• Track each food• Review menus• Group foods• Potentially hazardous food• Evaluate• Rank
2. Identify Critical Control Points
• CCPs
• Hazard can be controlled
• Hazard can be prevented
• Loss of control
• Unacceptable health risk
3. Establish Critical Limits
• CL• Standards
– Observable– Measurable– Usually temperature
and time
– pH– Humidity– Salt concentration– Available chlorine
4. Establish monitoring procedures
• Use CL
• Monitor Potentially Hazardous Food
• Identify deficiency outside CL
• Train on how to monitor
5. Establish Corrective Action• CCP does not meet CL
• Need for corrective action
• Examples
6. Establish Verification
• How often are corrective actions needed?
• What tests can be done?
• Use routine inspection from public health.
7. Establish Record Keeping
• System to document HACCP process and monitor results
• Records help continue to improve procedures and HACCP
Seven Principles of HACCP
1. Identify hazards2. Identify Critical Control Points (CCP)3. Establish critical limits4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record keeping procedures
