PICMaster Food Safety

Keep the food you serve safe!
www.publichealth.columbus.gov
C o l u m b u s H e a l t h D e p a r t m e n t s P e r s o n I n C h a r g e W o r k s h o p
Table of Contents
Ohio Uniform Food Safety Code2 Person In Charge.2 Why Practice Food Safety?....................................................................................................3 What is Foodborne Illness?....................................................................................................3 Types of Hazards4 Examples of How Bacteria Cause Illness...4 Foodborne Illness is a Big Deal..5 Common Factors Causing Food Safety..6 Food Safety In Emergency Events..6 The World of Microbes and Fun Facts...7 12 Most Unwanted Bacteria Poster.8 Pathogen Information Table9 What Bacteria Needs to Grow10 Food...10-11 Acidity11 Temperature...12 Time...12 Oxygen ..13 Moisture.13 Time/Temperature Abuse...13 Your Health Can Affect Others..14 Reporting to the Person In Charge.14 Exclusion vs Restriction .15 Reporting to the Health Department...15 What is My Best Defense?.....................................................................................................16 Clean...Practice Good Personal Hygiene..16 Hand Sinks Are Important17 Wash Your Hands.17 Clean Your Tools.18 3 Sinks to Wash Utensils..18 Dishwashers..19 Clean Wiping Cloths.19 CleanKeep things Clean...20 SeparateDont Cross-Contaminate20 Separate in the Refrigerator...Food to Food.....21 SeparateEquipment to Food.22 SeparatePeople to Food ..22 CookMinimum Safe Internal Cooking Temperatures.......23 CookMeasuring Temperatures.23 Calibrate Your Thermometer...24 ChillRefrigerate Foods Right Away..24 ChillUse Proper Cooling Methods...25 ChillThaw Frozen Foods the Right Way..25 Keep the Food You Serve SAFE26 Its Your Responsibility to Fight BAC!.................................................................................26 Appendix27
Ohio Uniform Food Safety Code

The Ohio Uniform Food Safety Code requires that all food facilities have a person in charge (PIC) working at all times and they should understand all related food safety procedures. Find the full text of the Ohio Uniform Food Safety Code at:
<http://www.ohioagriculture.gov/pubs/divs/food /curr/regulations/food-3717ohiouniformfoodsafetycode.pdf>
Person In Charge
The Ohio Uniform Food Safety Code requires that the Person In Charge should be knowledgeable about: Food microbiology Time/temperature relationships Prevention of foodborne diseases Personal hygiene and sanitation practices o Handwashing Correct sanitation procedures o Cleaning and sanitizing o Preventing crosscontamination
Person In Charge
Demonstrates knowledge during an inspection through
Dialogue/Questions & Answers Actual Food Operation: o Compliance with the Code A Certified Food Protection Manager o Through accredited program such as ServSafe
Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov
Why Practice Food Safety?

Its the law! The health of everyone eating a meal depends on the food employees actions. When we prepare food, we have peoples lives in our hands. Sloppy food preparation can result in FOOD POISONING
What is Foodborne Illness?

Any illness you get from eating food. A disease that is carried or transmitted to humans by food that contains harmful substances. Most are caused by pathogens, which are tiny forms of life that are so small you cant see, taste or smell them.
Types of Hazards
3 different categories:
o Biological Hazards Bacteria, viruses, parasites and fungi o Chemical Hazards Pesticides, food additives & preservatives, cleaning supplies & toxic metals (from cookware and equipment) o Physical Hazards Foreign objects such as hair, dirt, broken glass, crockery & other objects What are some foreign objects you have found in your food?
Examples of How Bacteria Cause Illness are

Salmonellosis, which is caused by ingesting Salmonella bacteria Known as a food infection Can kill it by proper cooking temperatures Have to eat it to get sick Foods involved with salmonella are: o Poultry, eggs, milk, sliced melon and shrimp Botulism, which is caused by ingesting the toxin produced by the bacteria Clostridium Known as a food intoxification Cooking will not kill the toxin Toxins are produced when there is time/temperature abuse in oxygen free (anaerobic) environments Foods involved with botulism are: o Canned foods, garlic in oil mixtures, sauted onions, baked potatoes and stews Shiga toxin-producing E. coli, is caused by ingesting the pathogen which then forms a toxin in the body Known as a toxin mediated infection Foods involved with E. coli are: o Ground beef, cheese, and milk
Foodborne Illness Is a Big Deal

Over 250 known organisms & agents 76 million cases in the US per year ~5,000 deaths in US per year 8th leading cause of death worldwide per year 67% of cases are caused by an unknown agent 3rd most common illness complaint Impact on the US economy is over $10 billion per year
This is estimated because most people Do not report their illness Do not visit a doctor Do not get a diagnosis
In the news
In November of 2003, three people died and over 500 were infected with hepatitis A due to a foodborne illness outbreak. This outbreak was caused by contaminated green onions that were being used in a variety of dishes at a Chi Chis restaurant in Pennsylvania. Immunization was provided to approximately 9,000 individuals who had eaten at the restaurant in question. It was determined that these green onions were grown in Mexico and then delivered to the restaurant in Pennsylvania. Initially, employees of the restaurant contracted hepatitis A but continued to work while shedding the organism, which caused this large outbreak. The restaurant which caused the outbreak was immediately closed, and eventually Chi Chis restaurants were closed across the nation.
Common Factors Causing Foodborne Illness

Think about what can typically go wrong to cause foodborne illness. When you develop a plan for food safety in your establishment, what are specific procedures you should pay close attention to? Below is a list of the ones you are going to pay more attention to because they are going to cause you the most trouble...
Most Common Factors Causing Foodborne Illness:

Infected employees who practice poor personal hygiene at home and at work (leading cause of foodborne illness) Failure to properly cool food Failure to heat or cook food to the proper temperature Allowing foods to stay at temperatures favoring bacterial growth too long (aka The Danger Zone) Failure to reheat cooked foods to proper temperatures Cross-contamination of ready to eat foods by raw food, improperly cleaned equipment or employees who mishandle food
A common example of cross contamination at home, is cooking chicken on the outdoor grill.
1. What did you carry the raw chicken to the grill on? ____________________________________________ 2. Did you use the same plate to carry the cooked chicken back into the house? ____________________________________________
Food Safety in Emergency Events

Natural disasters and emergency situations may put your food at risk. Such situations include: -Power outages -Fire -Water interruption -Tornado -Hurricane -Flood See the Appendix for food safety guidelines to use during emergencies such as these.
The World of Microbes

Viruses o Pretend that we enlarge the average virus to the size of a softball Bacteria o Then the average bacteria would be the size of the pitchers mound A Human Cell o And ONE human cell (of the millions in our body) would be the size of the whole ballpark
Fun Facts
How many microbes do you think are on you right now? o Trillions (1,000,000,000,000) Run your tongue over your teethYoure licking thousands of microbes that normally live on your teeth. Millions live on your tongue too1,000,000 In fact, a large part of you is actually something else, including bacteria, viruses and fungi. Isnt that a weird thought? Microbes live just about everywhere... o In the soil, water and air o In animals, plants, rocks and even us! In fact, one teaspoon of dirt contains over: o 1,000,000,000 bacteria o 120,000 fungi o 25,000 algae So, are all microbes bad?...No, we could not live without some microbes. Here are some good things that microbes do o You can thank fungi for the cheese on your cheeseburger and yeast for your bun o Turn milk into yogurt o Makes antibiotics (penicillin and tetracycline) o Help crops get nutrients from soil o Natural pest killer in gardens and on agricultural fields o Makes insulin for diabetics
The 12
Bacteria
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Shiga toxin-producing E. coli 0157:H7 E. coli
Listeria monocytogenes
Salmonella Enteritidis
Salmonella Typhimurium
Shigella
Staphylococcus aureus
Vibreo cholerae
Vibrio vulnificus
Yersinia enterocolitica
Viruses Parasites
NoroViruses
Toxoplasma gondii
Cryptosporidium
C Pathogen
Campylobacter Jejuni Clostridium Botulinum
o l u Symptoms m b u s H e a l t h D e p a rSources t m e n t s Foods Involved Incubation P e r s o n I n C h a r g e W o r k s h o p Period/ Duration

Diarrhea (watery or bloody), fever, nausea, abdominal pain, headache, muscle pain Lassitude, weakness, vertigo, double vision, difficulty speaking and swallowing, constipation Unpasteurized milk and dairy products, poultry, pork, beef, lamb, non-chlorinated water Improperly processed canned foods, garlic-in-oil products, sauteed onions in butter, left-over baked potatoes, stews, meat/poultry loaves Cooked meat, meat products, poultry, slowly cooled beans Raw/undercooked ground beef, imported cheese, unpasteurized milk, roast beef, dry salami, apple cider Unpasteurized milk and cheese, ice cream, raw vegetables, poultry/meats/seafood, prepared, chilled, ready-to-eat foods Raw poultry and poultry salads, eggs, meat/meat products, fish/shrimp, sliced melons, sliced tomatoes, milk Salads (potato, tuna, shrimp, chicken, macaroni), lettuce, raw vegetables, milk/dairy, poultry, moist foods Ham and other meats, poultry, warmed over foods, egg products, milk/dairy, custards, potato salads, cream-filled pastries Contaminated water, raw or undercooked shellfish Raw or partially cooked oysters Raw or contaminated unpasteurized milk, nonchlori-nated water, meat, oysters, fish Raw shellfish, raw vegetables, salads, water contaminated from human feces Contaminated water, raw or undercooked meat (esp. pork lamb, wild game and poultry) Water, salads, raw vegetables, milk, unpasteurized apple cider, ready-to-eat-foods Domestic and wild animals (intestinal tract) Soil, water 2-5 days of inclubation; 7-10 days of duration (relapses common) 8-36 hours of incubation (can vary from 4 hrs to 8 days); Duration of several days to a year
Clostridium Perfringens Shiga toxinproducing E. coli Listeria Monocytogenes
Abdominal pain, dehydration, diarrhea Dairrhea (watery or bloody), severe abdominal cramps and pain, vomiting, possible low-grade fever Nausea, vomiting, diarrhea, headache, fever, chills, backache, meningitis; may cause miscarriage
Human intestinal tract, animals, soil Animals (particularly cattle) and humans (intestinal tract) Soil, water, mud, humans, domestic and wild animals, fowl, damp environments Domestic and wild animals, humans as carriers (intestinal tract) Human intestinal track, flies
8-22 hours of incubation; 24 hours in duration 2-9 days of incubation; Duration of 8 days
Salmonella Enteritidis (and Typhimurium) Shigella
Staphylococcus Aureus
Vibrio Cholerae Vibrio Vulnificus Yersinia Enterocolitica Noro-virus (Norwalk Virus) Toxoplasma Gondii
Nausea, vomiting, abdominal cramps, headache, fever (severe fever if tyhphimurium), diarrhea Diarrhea (sometimes bloody), abdominal pain, fever, vomiting, chills, dehydration Nausea, vomiting, abdominal cramps; In sever cases headache, muscle cramp, pulse and BP changes Profuse watery diarrhea, nausea, vomiting, abdominal cramps, dehydration, shock Fever, chills, nausea, hypertension, skin lesions may develop Diarrhea is common, symptoms vary by age, may mimic appendicitis Nausea, vomiting, diarrhea, abdominal pain, headache, low-grade fever Often no symptoms, but could include enlarged lymph nodes, headache, muscle pain, rash, can affect fetuses Mild to severe nausea, abdomical cramping, watery diarrhea
A few days-three weeks of incubation; Duration is indefinite depending on treatment (high fatality rates in immunocompromised) 6-48 hours of incubation; Duration of 1-2 days (may last longer) 12-50 hours of incubation; Duration is indefinite depending on treatment Rapid incubation period; Duration of 2-3 days
Humans (skin, hair, nose, throat, infected sores), animals
Humans (intestinal tract) Raw oysters, clams, crabs Domestic animals, soil, water
24-72 hours of incubation; Duration of 7 days 1-7 days of incubation; Duration of 2-3 days 24-48 hours of incubation
Humans (intestinal tract)
24-48 hours of incubation; Duration of 24-60 hours In infants at time of birth; Duration of a few weeks
Animal feces (especially felines), mammals
Cryptosporidium
Contaminated water,human and animal intestinal tract
7 days (avg. of 2-28 days) incubation; Duration of 7-14 days
What Bacteria Needs to Grow

Food Acidity Time Temperature Oxygen Moisture
FATTOM is the key to controlling the growth of pathogens in food
Food
To grow, foodborne pathogens need nutrients, specifically proteins and carbohydrates. These proteins are commonly found in potentially hazardous food items, such as meat, poultry, dairy products, and eggs. These carbohydrates are frequently found in food items, such as, cooked rice, beans, and baked or boiled potatoes. Due to the complex ingredients in some recipes, it is required that the ingredients be listed along with the quantity and/or weight of a packaged product. Please see the Labeling Requirements handout in the Appendix for more detailed information on this.
10
Food Potentially Hazardous Foods Include:

Milk and milk products Poultry Fish Baked or boiled potatoes Sliced melon Sprouts and raw seeds Shell eggs Cooked rice, beans, or other heat-treated plant foods Tofu or other Soy Protein foods Beef, pork, and lamb Garlic-and-oil mixtures Shellfish and crustacea
Acidity
The pH of a substance tells how acidic or alkaline it is. The pH scale ranges from 0 to14. Food with a pH between 0 and 6.0 is acidic, while food with a pH between 8.0 and 14 is alkaline. A pH of 7.0 is neutral. Foodborne pathogens typically do not grow in highly acidic or highly alkaline food. Pathogenic bacteria grow best in food with a pH between 4.6 and 7.5 (slightly acidic to neutral), which includes most of the food we eat.
11
Temperature
Most foodborne pathogens grow well between the temperatures of 41F and 135F. This range is known as the temperature Danger Zone.
Exposing pathogens to temperatures outside the danger zone does not necessarily kill them. Refrigeration temperatures, for example, may only slow down the growth. Food must be handled very carefully when it is thawed, cooked, cooled, and reheated since it can be exposed to the temperature Danger Zone during these times.
Image taken from http://www.metrokc.gov/health/foodsfty/foodtemps.htm
Time
Foodborne pathogens need sufficient time to grow. Bacteria can double their population every twenty minutes. If contaminated food remains in the temperature Danger Zone for four hours or more, pathogens can grow to levels high enough to make someone sick.
12
Oxygen
Some pathogens require oxygen to grow, and are called aerobic, while others grow without oxygen, and are called anaerobic. The growth of these anaerobic bacteria has been known to occur in thick, heat-treated plant foods, such as: untreated garlic-in-oil mixtures and foil-wrapped baked potatoes that have been temperature abused. Bacteria causing foodborne illness that grow with or without oxygen is called facultative.
Moisture
Because most bacteria require water to grow, they grow well in moist foods. The amount of moisture available in a food for pathogens to grow is called water activity. It is measured on a scale from 0 to 1.0, with water having a water activity of 1.0. Potentially hazardous food typically have a water activity above 0.85.
Time/Temperature Abuse
Food can only stay in the Danger Zone a total of 4 hours The Danger Zone
41F
135
Question: What happens to pathogens at 41F and below? Are they killed, stopped or slowed down? Answer: It slows down the growth but does not stop or kill them Question: What happens to pathogens at 135F and above? Answer: Most are killed, except for spore forming pathogens
13
Your Health Can Affect Others!

Many organisms come from people, therefore, do NOT prepare food if:
You have been diagnosed with a foodborne illness You are vomiting You have diarrhea You have a fever You have a sore throat and fever You are jaundiced
These symptoms should be recorded by the person in charge. The person in charge should also record and report specific illness to the local health department. An example of an employee illness reporting and recording log is included in the Appendix of this workbook.
Reporting to the Person In Charge

Before beginning their shift, employees must report to the Person In Charge if: They are diagnosed with a foodborne illness Are experiencing symptoms as listed above Has a lesion containing pus Meets one of the following High Risk Conditions: o Suspected of causing or being exposed to a foodborne illnesses o Lives with one that is diagnosed with a foodborne illnesses o Lives with one that works with confirmed cases of foodborne illnesses
14
Exclusion vs. Restriction

Exclusion
Definition: To prevent a person from working as a food employee or entering a food establishment except for those areas open to the general public.
Restriction
Definition: To limit the activities of a food employee so that there is no risk of transmitting a disease that is transmittable through food and the food employee does not work with exposed food, clean equipment, utensils, linens, and unwrapped single-service or single-use articles.
Which to Use Exclusion or Restriction?

Exclude when employee is: Diagnosed with a Foodborne illness Jaundiced, if onset occurred in last 7 days Highly Susceptible Population o Symptoms o Shedding Organism* o Past-diagnosed illness Restrict when employee is: Suffering from symptoms (fever, diarrhea, sore throat with fever, vomiting, jaundiced) Shedding organism* Sneezing, coughing, runny nose, discharge from mouth, eyes or nose
*Shedding organism means that a person has a positive stool culture for a pathogen but is symptom free.
Reporting to the Health Department

The Person-In-Charge shall notify the Health Department that a food employee is diagnosed with a listed foodborne illness, which include: o Salmonella o Shigella o Shiga toxin-producing E.coli o Hepatitis A o Entamoeba hystolictica o o o o o o Campylobacter Vibrio cholerae Cryptospiridium Cyclospora Giardia Yersinia
15
What is My Best Defense?

Why is it that we dont get sick everyday from food? Be proactive Practice the 4 actions to food safety o Clean Wash hands and surfaces often o Separate Dont crosscontaminate o Cook Cook foods to proper temperature o Chill Refrigerate promptly
See FightBACs website at www.fightbac.com for more information
Clean
Practice good personal hygiene
Shower or bath daily Trim and clean your fingernails, and not wear nail polish or artificial nails Remove jewelry, including watches, bracelets and rings Wear clean clothes Wash hands before you start work
Employees must also:

o Wash utensils often by using a 3-sink method o Wash all food contact surfaces
16
Hand Sinks Are Important!

Where do your employees wash their hands? Answer: At a dedicated hand washing sink Before any food is set out for preparation, hand sinks should already be set up. Hand sinks should be conveniently located and should always include the following: Warm running water (100F) Soap Single use hand drying method Hand sinks must not be used to prepare food Nothing can be stored in front of, in or on the hand sink at any time
Wash Your Hands!

When do you need to wash your hands? Before: Handling food Putting on clean gloves After:
Using the toilet Handling raw foods Taking a break or smoking Coughing, sneezing, eating or drinking Cleaning or taking out trash As often as necessary to remove soil and contamination
How do you wash your hands? Apply soap, warm water and wash for 20 seconds! Sanitizer is just an addition to handwashing NOT a substitution!
17
Clean Your Tools!

Wash, rinse and sanitize all utensils and food contact surfaces often. Everything that comes in contact with food must be washed, rinsed and sanitized. Examples include cutting boards, counters, knives and slicers.
Question: How often should you wash your tools? Answer: When in use constantly, every four hours. If not in use constantly, wash in between uses.
3 Sinks to Wash Utensils

As a Person In Charge, you probably arent setting up the sinks, but you need to know how to train someone how to use them. Fill in the appropriate words on the numbered lines with the words from the box below. Air Dry Clear Water Sanitize Soapy Water Wash Rinse Soak & Scrape Sanitizer
3 Sink Set Up:

Wash Using detergent and 120 F water. Rinse In clear warm water Sanitize Using 50 ppm chlorine or an equivalent chemical
Contents of Sink
Actions
*Use test strips to measure concentration of sanitizer, and record these measurements in a daily log similar to one that can be found in the Appendix.
18
Dishwashers
Wash o Using detergent and hot water 140-165F Rinse o Clear hot water Sanitize o Chemical sanitizer-50 ppm chlorine or an equivalent chemical o Use test strips to measure concentration o OR use hot water sanitization (180F) in place of a chemical sanitizer
Things to remember Temperature of water should not go over 195F because above it, the liquid turns into a gas, evaporates away, and doesnt effectively sanitize. This is probably the most expensive piece of equipment in your kitchen although the dishwasher is probably the least trained!
Clean Wiping Cloths

Store wiping cloths in sanitizer solution between uses. Sanitizer should be 100 ppm chlorine or an equivalent chemical. Clean area before you use the sanitizer cloths. The best practice is to change sanitizer every hour or if it becomes cloudy before the hour is over. Use test strips to measure concentration.
In the News
On July 18, 2001, the New York City Department of Health and Mental Hygiene received a complaint of illness from a person who ate at a wedding celebration on July 14. By early August, a distinct strain of Salmonella Uganda had been isolated from 11 New York City residents with illness onsets occurring June 24August. All 11 case-patients were of Hispanic ethnicity, and 6 of 10 interviewed reported having eaten roast pork from a New York City restaurant in the 3 days before illness onset. Additionally, roast pork from that restaurant had been served at the wedding named in the initial consumer complaint. A sample of leftover roast pork from the wedding was positive for the same strain of Salmonella Uganda as the one isolated from patients. At the time of a sanitary inspection initiated by the consumer complaint, raw pork was held at inadequate temperatures at the restaurant, and thermometers were inadequately used during cooking and hot-holding. Potential sources were cross-contamination, surfaces and wiping cloths that were not properly sanitized. Source: <http://www.cdc.gov/ncidod/EID/vol10no9/03-0713.htm>
19
Clean Keep things clean!

Cleanliness discourages mice and insects that carry harmful germs. Remove unnecessary articles from the premises.
Separate Dont Cross-Contaminate!

Cross-Contamination is the scientific term for the transfer of bacteria from raw foods to ready-to-eat foods. 3 Types Food to food Equipment to food People to food
Meats, seafood and ready to eat items should be wrapped before storing them.
Examples of poor cross-contamination include: Using same knife to cut raw meat and ready-to-eat food Storing raw meat, fish, poultry and eggs above ready-to-eat foods.
20
Separate In Refrigerator Food to Food

Level 1 Ready-to-eat-foods Pre-cooked foods
ABOVE
Level 2 Eggs Fish Whole Beef Whole Pork Whole Lamb

ABOVE
Level 3 Ground Meats

ABOVE
Level 4 Poultry
BOTTOM
Question: Why do we put poultry on the bottom shelf? Answer: It is cooked at highest internal temperature.
21
Separate Equipment to Food

Do NOT use the same cutting board or utensils to prepare raw meats and cooked or ready-to-eat foods UNLESS cutting boards, utensils or other equipment and hands have been washed, rinsed and sanitized between each use!
Separate People to Food

Do NOT touch foods that are ready-to-eat with your bare hands! o Use: Gloves Tongs Deli tissue Other utensils
To prevent the spread of viruses on food, do not touch ready-to-eat foods with your bare hands.
22
Cook Minimum Safe Internal Cooking Temperatures

Poultry 165F Ground Beef and Pork 155F In shell eggs Fish & Shellfish Whole Beef Whole Pork Whole Lamb
145F

Vegetables & pre-cooked foods 140F 135F
135F After food is cooked it must be held hot at 140F
Cooking foods to the wrong temperature may cause foodborne illness! Must have consumer advisory at point of order if you offer undercooked or cooked to order foods o See the Consumer Advisory handout in the Appendix Never keep food at room temperature! Keep a record of cooking temperatures in a log. See the Appendix for an example.
Cook
Measuring Temperatures
Thermometers should be washed, rinsed, sanitized, and air dried before and after each use to prevent cross-contamination Use a clean, sanitized and calibrated food thermometer to check the internal temperature of foods being cooked. Use temperature logs to enter temperatures during every shift.
Common thermometers: 1. Bimetallic stemmed (most common and most versatile) 2. Thermocouples 3. Thermistors 4. Infrared thermometers (surface only) How do you know your thermometers are accurate? ________________________________________________________ When was the last time you calibrated your thermometer? ________________________________________________________
23
Calibrate Your Thermometer

Make sure your temperatures are accurate!
You should be using thermometers everyday, so you should calibrate them everyday by using the ice water method: 1. Fill a glass with ice and add cold water (this will make it 32F) 2. Place the thermometer in ice water and adjust to 32F
Ice water method

Head Hex Adjusting Nut Stem Ice Water
Adjust
Hold 30 seconds Recheck

2 Minimum
Wait 30 seconds
Chill
Refrigerate foods right away!
Cold foods must be held at 41F or below. Date mark all ready-to-eat foods after opening or preparation. Discard after 7 days! Use temperature log sheets to enter temperatures during every shift. An example of a cooling temperature log sheet can be found in the Appendix.
24
Chill Use proper cooling methods

All organisms arent killed during the cooking process Cool things before you put them away DO NOT cool food in 5-gallon containers or large pots Cool all hot foods from 135F to 70F in 2 hours or less and from 70F to 41F or lower in an additional four hours Finish cooling to 41F, so total cooling time is not more than 6 hours Use any of the following safe methods for cooling: 1) Ice bath 3) Shallow pans (no deeper than 2 inches)
2) Ice wand
4)
Blast chiller
Chill Thaw frozen foods the right way!

Proper methods of thawing frozen food include: 1. In the refrigerator 2. Under running cold (70F) water 3. In the microwave 4. During cooking *NEVER thaw frozen foods at room temperature
25
Keep the Food You Serve SAFE

CLEAN SEPARATE COOK CHILL
Its your responsibility to Fight BAC!
26
Appendix
Kitchen Log Templates o Employee Illness Log o Daily Sanitizer Concentration Log o Cooking Temperatures Log o Cooling Temperatures Log Food Safety in Emergency Events Information o Power Outage o Hurricane & Flood o Fire o Boil Advisory or Water Interruption o Tornado o Biological Attack Labeling Requirements Information Consumer Advisory Information
28

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Keep the food you serve safe!

Ohio Uniform Food Safety Code

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Why Practice Food Safety?

What is Foodborne Illness?

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Examples of How Bacteria Cause Illness are

Foodborne Illness Is a Big Deal

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Common Factors Causing Foodborne Illness

Most Common Factors Causing Foodborne Illness:

Food Safety in Emergency Events

The World of Microbes

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Shiga toxin-producing E. coli 0157:H7 E. coli

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

o l u Symptoms m b u s H e a l t h D e p a rSources t m e n t s Foods Involved Incubation P e r s o n I n C h a r g e W o r k s h o p Period/ Duration

Clostridium Perfringens Shiga toxinproducing E. coli Listeria Monocytogenes

Salmonella Enteritidis (and Typhimurium) Shigella

Humans (skin, hair, nose, throat, infected sores), animals

Humans (intestinal tract)

Animal feces (especially felines), mammals

Contaminated water,human and animal intestinal tract

7 days (avg. of 2-28 days) incubation; Duration of 7-14 days

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

What Bacteria Needs to Grow

FATTOM is the key to controlling the growth of pathogens in food

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Food Potentially Hazardous Foods Include:

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Image taken from http://www.metrokc.gov/health/foodsfty/foodtemps.htm

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Your Health Can Affect Others!

Reporting to the Person In Charge

Exclusion vs. Restriction

Which to Use Exclusion or Restriction?

Reporting to the Health Department

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

What is My Best Defense?

See FightBACs website at www.fightbac.com for more information

Employees must also:

Hand Sinks Are Important!

Wash Your Hands!

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Clean Your Tools!

3 Sinks to Wash Utensils

3 Sink Set Up:

Clean Wiping Cloths

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Clean Keep things clean!

Separate Dont Cross-Contaminate!

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Separate In Refrigerator Food to Food

Level 2 Eggs Fish Whole Beef Whole Pork Whole Lamb

Level 3 Ground Meats

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Separate Equipment to Food

Separate People to Food

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov

Cook Minimum Safe Internal Cooking Temperatures

Vegetables & pre-cooked foods 140F 135F

135F After food is cooked it must be held hot at 140F

Columbus Health Department 240 Parsons Ave, Columbus, OH 43215 www.publichealth.columbus.gov