IDPH Food Service Sanitation Manager Certification Course

1. IDPH Food Service Sanitation Manager Certification Course Your Title upon completion: IDPH Certified Foodservice Manager Valid: 5 years 90 Days to comply with certification requirements

2. Quiz: • What food group includes Alligators? • What is the Temperature Danger Zone? • What is Darla’s Middle Name? • Name the best football team in the National Football League? • E.Coli 0157:H7 is most often associated with what food group?

3. Introductions:Name, place of employment, excitement level scale 1-10! • Snacks • Bathroom breaks • Smoking • Course Description

4. Food Safety: • Name benefits of food safety: • Satisfied Customers Minimal food waste - decreased cost • Good reputation Higher staff morale • Increased Business Higher profits Name consequences of poor food safety: Foodborne disease outbreaks Customer complaints Food contamination – spoilage Pests Food waste Poor reputation Closure of premises Less profits

5. Definitions: • Foodborne Illness: Illness caused by food • 76,000,000 reported cases per year –U.S.CDC • Foodborne Outbreak: 2 or more people who experience the same illness after eating the same food confirmed through lab analysisexception: Botulism and chemically caused

6. Foodborne Illness Risk Factors:Bad Behaviors: Must control! • Improper Holding Temperatures • Inadequate Cooking • Contaminated Equipment • Poor Personal Hygiene • Unsafe Food Practices

7. Who has control over Risk Factors? • Managers Show: Osaka clip: http://www.wqad.com/news/wqad-osaka-restuarant-you-tube-toad-licker081110,0,455538.story

8. Hazards to Food SafetyCauses of Foodborne illness • Biological Hazards • Micro-organisms: Bacteria, Viruses, Parasites Fungus, Molds • Chemical Hazards • Takes just one sickness to be considered foodborne outbreak • Physical Hazards • An object that you can see

9. Biological Hazards • Bacteria grow in food and in the body • Viruses and Parasites cannot grow in food, only in the body. • Percentage of FB illness attributable to various pathogens: • Bacteria 30% • Protozoa 3% • Viruses 67% (scary!!)

10. Chemical Hazards • Natural- Mycotoxins, scombroid and ciguatera, mushrooms, allergens • Added- Medicines, pesticides, cleaners, sanitizers

11. Physical Hazards • Typically caused by poor handling procedures in the food flow: • Plastics • Staples • Band-aids • Hair • Glass • Metal shavings • ………………

12. ServSafe Video 1 • Introduction to Food Safety

13. Elderly • Young Children • Pregnant Women • Immune Impaired Groups at Highest Risk:

14. Time-Temperature Abuse • Allowing food to remain too long in the danger zone: Between 41˚F – 135 ˚F. • Too long? • 4 Hours Cumulative Time

15. How Food becomes time-temp. abused: • Failing to hold or store food at required temperatures • Failing to cook or reheat food to temperatures that kill micro-organisms • Failing to cool food properly

16. Cross-Contamination • Transferring pathogens from one surface or food to another: • Which is more dangerous: cooked to raw or raw to cooked contamination?

17. Quiz: GOOD LUCK:

18. Microorganisms • Viruses • Bacteria • Protozoa/Parasites • Mold

19. Viruses • Vary widely in ability to withstand heat and cold. • Do not require potentially hazardous foods to survive. • Do not increase in number while they are in food. • Food and food-contact surfaces serve to transport viruses which reproduce once in a human host. • Outbreaks almost always due to poor personal hygiene or a contaminated water supply.Fecal Matter

20. Norovirus/Norwalk-like Source: fecal-oral contamination • direct person-to-person spread • consumption of contaminated food/water Symptoms: 24-48 hours • vomiting, diarrhea, abdominal cramps, nausea • highly contagious (10 vial particles sufficient to infect individual) • viral shedding can continue 2 weeks after recovery • 60% of U.S. population is exposed by age 50 • in 2004, represented 61% of FBI in Illinois

21. Hepatitis A Virus Source: • human fecal or oral contamination • sewage polluted water Foods involved: • raw/undercooked shellfish and mollusks • contaminated vegetables • highly handled food without subsequent cooking • milk

22. Virus: Hepatitis A Symptoms:15-50 days • inflammation of the liver • fever, nausea, abdominal pain • fatigue and possibly jaundice Prevention: • good personal hygiene • food from safe/certified sources • potable water supply • cook shellfish thoroughly

23. Bacteria • Single cell organism • Grows under “ideal” conditions • Some produce spores • Often implicatedin foodborne illness • Some produce infection – others intoxication

24. Infection • Infection -- when the bacteria makes you ill. • Most bacteria that cause an infectious foodborne illness takes6-72 hours before you show symptoms. • SalmonellaandListeria are examples.

25. Intoxication • Intoxication--when the waste product produced by the bacteria makes you ill. • Most bacteria that cause an intoxication foodborne illness will let you know theyare there in less than 6 hours – some in30 minutes! • Staphylococcus aureusis a goodexample.

26. Foods Identified with Outbreaks • Foods containing milk or milk products • Sauces, puddings and gravies • Eggs and egg products • Custards and cream pies • Meats, poultry, fish, shellfish and crustacea

27. Other foods … • Baked and boiled potatoes • Plant foods that have been heat-treated • Raw seeds and sprouts • Sliced melons • Tofu and other soy foods • Garlic and oil mixtures

28. Potentially Hazardous Food (PHF) vs.TCS Foods • PHF – A food that requires temperature control because it supports the rapid and progressive growth of pathogens • Included foods: Animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil

29. TCS Foods • A food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin production. • Still includes: animal foods, heat treated plants, raw seed sprouts, cut melons, garlic in oil.

30. Clostridium botulinum Foods involved: • improperly canned low acid food • cooked food in low oxygen conditions • vacuum packaged food • garlic in oil • grilled onions or mushroom • baked potatoes Symptoms:12-36 hours • visual disturbances, vertigo, swallowing difficulty, respiratory paralysis

31. Clostridium perfringens Characteristics: • Vegetative spores resistant to cooking • Produces toxins between 70-120º F • “cafeteria germ” or “deli-belly” Symptoms:9 to 15 hours • diarrhea

32. Escherichia coli 0157:H7 Sources: • human fecal contamination • intestinal tract warm-blooded animals Foods involved: • raw/undercooked ground beef & red meats • other foods: unpasteurized cider, bean sprouts, imported cheese Symptoms: 12-72 hrs • abdominal pain, watery/bloody diarrhea, nausea, vomiting, fever with some types

33. Salmonella enteritidis Source: • domestic and wild animals • infected humans Foods involved: • raw/undercooked poultry, eggs, meat • unpasteurized milk and dairy products Symptoms: 8 hrs-3 days • abdominal pain (diarrhea), nausea, headaches and fever

34. Staphylococcus aureus Source: • infected humans (skin, nose, throat, sores) Foods involved: • cooked or warmed over foods high in protein, sugar and salt Symptoms:1-6 hours • nausea, vomiting, diarrhea and dehydration

35. Listeria monocytogenes Sources : • soil • decaying vegetation (silage) • 37 species of mammals Foods involved: • soil grown fruits and vegetables • raw and unpasteurized milk, soft cheeses • uncooked meat, ground beef, poultry • deli meats,hot dogs,hard salami,sausages

36. Listeria monocytogenes Characteristics: • grows between 34°F to 122°F • prefers 86°F to 117°F • grows over a pH range of 4.0 to 9.5 Symptoms: few days to 3 weeks • ingestion of fewer than 1000 cells thought sufficient to cause symptoms • fever, nausea, vomiting, fatigue, diarrhea, meningitis, pregnancy complications • may be leading fatal foodborne infection in U.S. (33% overall fatality rate)

37. Shigella Source: • infected humans • flies Foods involved: • raw produce • moist prepared foods • direct contamination Symptoms:12-50 hours • diarrhea, fever, chills, dehydration

38. Campylobacter jejuni • widely distributed in nature • found in intestinal tract of animals anddistributed during processing • undercooked meat, poultry,unpasteurized dairy products,cross-contaminated foods

39. FAT TOMConditions Bacteria Need Food Acidity Temperature Time Oxygen Moisture

40. F… stands for Food Protein and cooked carbohydrates: • egg, meat, fish, poultry and egg products • custard, cream pie • milk or milk products • pudding, sauces, gravies, ice cream • cooked rice and pasta • cooked vegetables and soups

41. chlorine bleach sanitizing solution 7.0 canned peach 4.2 lemon 2.2 peas 5.7 baking soda 8.4 human blood 7.4 undiluted chlorine bleach 11.4 chicken 6.2 tomato 4.5 A… stands for Acidity Alkaline Base Acid Neutral Bacteria grow best near neutral pH 7

42. Acidity • Bacteria grow best near neutral. • Food with a pH near neutral include animal products like meat, fish, poultry, dairy products,and eggs. • Foods with a pH below 4.6 are considered acidic and do not support the growth of Clostridium botulinum.

43. T… stands for Temperature

44. T… stands for Time Look how long it takes bacteria to double at different temperatures: 90º F 30 minutes 70º F 1-1/2 hours 60º F 2-1/4 hours 50º F 3 hours 40º F 12 hours 32-35º F 36 hours

45. Time in minutes 0 0:20 0:40 1:00 1:20 1:40 2:00 3:00 4:00 5:00 6:00 7:00 # of bacteria 10 20 40 80 160 320 640 5,120 40,960 327,680 2,621,440 20,971,520 How fast bacteria grows

46. O… stands for Oxygen Bacteria can be: • Anaerobic – only grow without air • Aerobic – only grow with air • Facultative - ability to adjust Most bacteria that affect man are aerobic.

47. M… stands for Moisture (aw) • Bacteria need moisture to grow • Bacteria need an aw of 8.5 or higher to grow.

49. Controlling Bacterial Growth • Add acid • Raise or lower temperature • Decrease moisture • Reduce time in danger zone

50. Vegetative Bacteria • Found on many raw animal foods (meat, fish, eggs, milk), processed foods Salmonella E. Coli 0157:H7 Listeria Monocytogenes Control Measures: Cooking No Bare Hand contact with RTE Handwashing Employee Health Temperature Control