Food Sanitation

1. Food Sanitation EMD 545b Lecture #13

2. Food borne Illness • Range 20 - 80 million cases a year (U.S.) • 325,00 hospitalizations, 5,000 deaths (U.S.) • 10 - 83 billion cost from absence from work or school, medical costs • Generally fecal-oral transmission • food borne infection - invasion by the organism with multiplication or toxin production in the host. • food borne intoxication - growth in food source with toxin production before ingestion

3. Agents • Clostridium botulinum, C. perfringens • Staphylococci, Salmonella, Shigella • Campylobacter jejuni, E. coli 0157:H7 • Vibrio parahaemolyticus • Hepatitis A, Norwalk virus, Rotavirus • Calicivirus, Listeria monocytogenes • Cryptosporidium, Giardia, Bacillus cereus • Toxoplasma gondii, Cyclospora

4. Infection long incubation period (days) diarrhea, nausea, vomiting, abdominal cramps. Fever often Salmonella, Hepatitis A Listeria, Giardia Vibrio, Campylobacter Norwalk virus Intoxication short incubation period (minutes - hours) Vomiting, nausea, double vision, weakness, numbness, disorientation C. botulinum Staph aureus certain fish/ shellfish Food borne Diseases

5. Outbreaks • 2 or more cases associated in time and place • E. coli 0157:H7 (Northwest) • Cryptosporidium (Milwaukee) • Norwalk virus (Cruise ships) • Vibrio cholerae (South America) • Listeria (New York, New Jersey, CT)

6. Surveillance • Collection and analysis of data of food borne illness - goal to protect public • Identify irregular patterns • Notify affected entities • Who, when, what, where? • Food items, types of contaminant(s), factors associated with the illness

7. Natural Barriers to Infection • Stomach acid pH 2 • GI Tract immune system • normal intestinal flora • bile acids and digestive enzymes

8. Increased Susceptibility • Gastrectomy • acid blockers for ulcers • antacids, excessive consumption of water • buffering capacity of food- milk, fatty foods • antibiotic therapy • very young, old • immunocompromised • stress, poor hygiene, underdeveloped areas

9. Hazard Analysis of Critical Control Points (HACCP) • System to monitor food service process • Purchase  Serving • Framework of control procedures • Identifies “Critical Control Points” (CCP’s) • Points in process where hazards may be introduced • Reduce risk of food borne illness

10. Hazard Analysis of Critical Control Points (HACCP) • Purchasing • Receiving • Storing • Preparing • Cooking • Serving and holding • Cooling • Reheating

11. Purchasing • Evaluate suppliers • Compliance with federal/state health standards • Check inspection records • Trained employees • Temperature controlled delivery • Safe/sanitary packaging • Create “specifications” for acceptance • Reject substandard items • Schedule delivery during “slow” times

12. Approved Food Sources • Licensed food distributor/establishment • Compliance with State Public Health Code • USDA inspected meat, poultry • Verify supplier as a safe source • Fish from safe, unpolluted waters • Pasteurized milk only • Inspect suppliers facilities

13. Receiving • Verify safe/fresh foods • Inspect upon delivery • Appearance, odor, contamination, expiration dates, condition of containers • Reject “thawed/refrozen” items (large ice crystals) • Reject swollen/rusted/damaged cans • Check temperature of refrigerated foods

14. Receipt & Storage • Check supplies upon receipt for: • signs of spoilage • color, odor, texture, slime, mold, dirt, insects • swollen, pierced, rusted, wet containers • Quality, temperature, general condition • Arrange delivery for off-peak hours • Plan ahead to ensure sufficient storage space

16. Receiving • Transfer to proper storage promptly • Create space for new stock • Clean transport carts • Date foods (arrival or “use by” date) • Pest control • Clean, well lit areas

17. Storing • Dry storage • Clean/orderly, items 6” off floor • Good ventilation, • 50 – 70 F (verify temp periodically) • First In, First Out (FIFO) rotation • Dating packages, place new to rear • Clean spills promptly, trash kept out of room • Segregate cleaning supplies (avoid contamination)

19. Storage • Purchase foods that will be used ASAP • Place in properly maintained storage area • Use food quickly • Keep potentially hazardous food outside of danger zone • < 40 F --> Danger <---- < 140 F • Keep cleaning materials away from food

22. Storing • Refrigerated storage • < 40 F (colder preferred, Verify periodically) • Don’t overload • Allow for air transfer (slotted shelves) • Date items • Properly sealed • Raw/uncooked on bottom – away from ready to eat foods

24. Storing • Freezing • 0 F, store foods immediately • For foods that are frozen upon receipt • Slotted shelves (circulation) • Use moisture proof containers/wrappings • Avoid multiple entries • Segregate large warm “container” into smaller ones

25. Preparing • Thawing and Marinating • Keep foods out of temperature danger zone • 40 F < Danger < 140 F • Never thaw on counter or non-refrigerated area • Use refrigerator – in pan on bottom shelf • Under running water (70 F) < 2 hours • Marinate meats/fish in refrigerator • Avoid cross contamination (never reuse) • Sanitize cutting boards, knives between use

26. Preparation • Handle raw, high risk foods in separate area at separate time (Border Café in Cambridge, MA) • Sanitize surfaces/equipment immediately after contact with potentially hazardous food • Hand washing prior to handling food • ill or infected workers not allowed to handle food • For big or catered events, hold reference sample of all foods served for 72 hours

28. Potentially Hazardous Foods • Beef, poultry, pork, gravies, soups • Meat or fish stuffing • Finfish, shellfish, raw fish • Dairy products • Eggs, cream-filled pastries, custards • Vegetables (cooked, raw sprouts, cabbage) • Starchy foods (grains, rice, potatoes)

29. Cooking • Cook foods to proper internal temperature • Internal temp of 165 F • Stir foods in deep pots frequently • Regulate size/thickness of foods (uniformity) • Validate cooking times/temperatures • Check thickest part of the food • Always use sanitary cooking/serving utensils • Never touch prepared foods with bare hands

30. The Safe Food Handler • Training • Food borne infection • Reporting to public health authorities • Carrier state • during incubation, illness or recovery • asymptomatic chronic shedding • Salmonella typhi (Typhoid Mary) • Personal hygiene

31. Serving and Holding • Keep hot food above 140 F • Steam tables, keep food covered • Stir foods to ensure even heating • Keep cold food below 40 F • Refrigeration unit/ice • Check temperature periodically • Sanitize thermometer after each use • Discard food held in danger zone (4 hours) • Never add “fresh” food to food already out for serving

32. Serving and Holding • Wash hands before serving food • Clean/sanitary long handled ladles and spoons for serving • Never touch parts of cups/plates that will have contact w/food • Cover cuts w/ bandages and cover with gloves • Change gloves after contact with contaminated surface

34. Serving and holding • Sneeze guards • Avoid cross-contamination • Pre-wrap as much food as possible • Watch customer behavior – remove contaminated food

35. Serving • Rigid personal hygiene requirements • handling raw food • touching unclean surfaces or equipment • Keep hands away from face, head • no smoking, eating, handling money • hand washing following restroom use • adequately cover cuts, abrasions • no gum chewing, spitting, coughing • clean work clothes, hair restraints used

37. Serving • Don’t wear jewelry • Use utensils for serving • Don’t taste food with finger • Report any illness to management, avoid handling food • Healthy workers, hair washing, bathing, with frequent hand washing

38. Serving • Temperature of food out of danger zones • Thermometers to check food temp • steam tables 180 - 200 F to maintain 140 F food • Sneeze guards and utensils for salad bar • no dirty plates used for return trip • Avoid touching food contact surfaces with hands • Server trained in choke saving procedure

39. Cooling • Problems here are #1 cause of food borne illness • Rapid cooling important • Chill to below 40 F • Reduce food mass (divide into multiple containers) • Shallow pre-chilled pans • Use ice water bath for quick chill then refrigerate • Stir to increase cooling • Monitor temperature periodically • Store in covered containers

41. Sanitary Facilities & Equipment • Cleaning & Sanitization • Pest Control • Inspections • clean floors, no debris, clutter, mouse droppings • no food storage on floor • check cleanliness of dishes, utensils in storage • check drawers for debris, cleanliness • check cleanliness of all equipment used in food preparation or serving (slicers, soup kettles, dispensers

43. Sanitary Facilities & Equipment • Cleanliness of dishwasher • temperature, detergent, scaling agents • food debris inside machine, grooves on door • washing arms free of obstruction • Backflow prevention devices on plumbing • Mop closets clean, mop head stored upright, replaced or washed frequently • Facility surfaces and equipment sanitized and inspected on an ongoing basis

45. Reheating • Boil/heat to > 165 F within 2 hours of removal from refrigeration • Never reheat more than once • Never mix leftover and fresh food • Discard leftovers refrigerated for more than a week from preparation date