KNOWLEDGE AREA: PREVENTING CONTAMINATION & CROSS CONTAMINATION (cxc) The Three types of HAZARDS in FOOD SAFETY: BIOLOGICAL, PHYSICAL and CHEMICAL

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1 KNOWLEDGE AREA: PREVENTING CONTAMINATION & CROSS CONTAMINATION (cxc) Protect Food Packaging, Food Contact Surfaces (FCS) and Ready-To-Eat (RTE) foods, Proper Food Storage, Waste Disposal CONTAMINATION: The presence of a substance (biological-physical-chemical) in food that could be harmful to people. Food can become contaminated in many ways as food moves from the Farm to the Fork. Contamination and Cross Contamination (cxc) can be prevented by using the proper procedures for Zone Storage; Personal Hygiene (especially hand washing); Cleaning and Sanitizing food contact surfaces (FCS), including utensils, cutting boards and counter tops; Pest Control; and Good Housekeeping. Preventing Cross Contamination (cxc) is also a concern when cooking, cooling, thawing, displaying and presenting food. Cross Contamination (cxc): The transfer of pathogens (harmful microbes) from RAW Food to food that is Cooked and / or Ready to Eat (RTE). This can happen when there is physical contact between the RTE food and Raw Food or a food handler touches Raw Food and does not properly wash their hands before touching the RTE food. cxc also happens when the same utensils or cutting boards are used for RAW Food and then RTE without properly cleaning and sanitizing the items in-between uses. The Three types of HAZARDS in FOOD SAFETY: BIOLOGICAL, PHYSICAL and CHEMICAL cxc The Fecal-Oral Route or Fecal-Hand- Oral Route is also a way that cxc takes place. For example, when someone doesn t wash their hands after using the bathroom and then contaminates food with fecal material. cxc Food Contact Surfaces (FCS), cutting boards, utensils and blades must be protected. Protecting food packaging is just as important. The outside of packaging can come in contact with food and the inside of the packaging is in contact with the food. The packaging must be protected from contamination and cxc before it is used to package the food and once it is used to package the food. Cross Out CROSS Contamination! (cxc) FOODBORNE Hazards are anything that could make food unsafe and cause illness, injury or discomfort by its consumption. BIOLOGICAL Hazards are the cause of the greatest number of foodborne illnesses. The different types of Biological Hazards are: Bacteria, Viruses, Fungi/Mold, Allergens and Parasites. PATHOGENIC (disease causing) BACTERIA is responsible for more foodborne illness than any other biological hazard. Controlling bacterial contamination is very important in keeping food safe. We can remember what the different biological hazards are by remembering: BVFAP: Bacteria Views (Viruses) Food (Fungi/Mold) And (Allergens) Parties (Parasites) PHYSICAL Hazards: The unintended presence of a foreign body such as a fingernail, staple, piece of bone, wire, insect, rodent dropping or glass in food. CHEMICAL Hazards: The unintended presence of an unwanted chemical in food. The chemical could be a naturally occurring chemical like a toxin from a mushroom or a man-made chemical like a sanitizer. NO cxc of RTE BOOT cxc NO Barehand cxc Protect Ready to Eat (RTE) Food, food that is ready for service or consumption without any further preparation. No bare hand contact with RTE Food, use gloves, tongs, deli paper or similar utensils. If RTE Food is contaminated prior to service it should be discarded. Boot the Foot Traffic Minimize foot traffic of non-essential staff through food prep and storage areas. Traffic of delivery, vendor and repair & maintenance personnel must be controlled and monitored along with the use and whereabouts of their equipment, tools and materials. cxc Sometimes the only way to prevent cxc, Contamination or Cross Contact (when a food allergen is transferred from one food to another food that is allergen free) is to have reputable suppliers that can verify that their procedures prevent cxc, Contamination and Cross Contact from happening. Protect buffet tables and self-service areas. Prevent barehand contact by supplying utensils. Utensils must be stored on a clean & sanitized FCS or in the food with the handle fully up out of the food.

2 KNOWLEDGE AREA: ENSURING PERSONAL HYGIENE AND EMPLOYEE HEALTH Execute Employee Health Policies, Ensure Proper Hand Washing and Hygiene, Monitor Employee Behaviors Related to Smoking, Eating, and Drinking, Ensure Proper Glove Use, Ensure Proper Storage of Employee Personal Belongings Food Safety starts with the people PREPARING, MANAGING and SERVING the food. GOOD Personal Hygiene is a key factor in preventing foodborne illness, contamination, and cross contamination (cxc). Personal Hygiene is much more than Hand Washing even though Hand Washing is a major part of any Personal Hygiene Program. BASIC components that must be included in any Personal Hygiene Program are: 1. Good hygienic hand practices. 2. Proper personal cleanliness. 3. Elimination of habits or actions that could cause food contamination. 4. Clean and proper clothing or uniform that is maintained correctly and used for work. Wash Your Hands, Wash Your Hands, Wash Your Hands! ENSURE PROPER HAND WASHING WHY: The hands of the food handler are one of the primary sources of potential contamination of food. Contaminated hands can be a likely cause of foodborne illness even if the food has been properly prepared and cooked. HOW: 1. Turn on the water (as warm as you can stand) 2. Wet your hands 3. Apply soap 4. Rub hands briskly for at least 20 seconds 5. Scrub in-between fingers and scrub fingertips 6. Scrub forearms to just below the elbows 7. Rinse forearms and hands always rinse from the elbow down to the hands so the soap and germs rinse down into the drain and not back up your arms 8. Dry hands and forearms (use single use paper towels or appropriate air dryer) 9. Turn off water preferably with a paper towel 10. If you are in an area with a closed door use the paper towel to open the door 11. Discard the paper towel Hand Antiseptic can be used AFTER hand washing but NEVER be used as a substitute for handwashing. WHERE: 1. Designated HAND SINK ONLY. 2. A HAND SINK must not be used for any other purpose than for hand washing. 3. A Hand Sink must be designated with a Hand Sink sign and must be properly supplied at all times. - Cold and hot running water (100 F (38 C) minimum) with adequate pressure - Supply of soap - Way of drying hands (paper towels or air dryer) - Waste container 4. The hand sink must never be blocked by a mop bucket or speed rack. Food trays can not be set on the edge of the hand sink. Spray bottles can not be hung on the edge of the hand sink and a cutting board can not be laid across the top of the hand sink! WHEN: The basics are BEFORE you: start work; begin any food preparation; in-between or when changing any food handling task; after using the toilet; after sneezing, coughing, eating, chewing, smoking, drinking, or touching a body part like your hair, your ear, rubbing or picking your nose; after performing any task that may contaminate your hands like taking out the trash, cleaning any utensils, wiping counters, etc. WHAT ELSE?: Monitor the overall hygiene of food employee s hands and forearms, including fingernails and jewelry. Cuts and wounds must be properly protected (water proof bandage and/ or with a plastic glove). Outer garments must be clean and proper hair restraints must be used. The 2009 Food Code allows use of a high velocity blade of non-heated, pressurized air, for hand drying. The HAND SINK is for Handwashing only! NEVER use for food prep, cleaning utensils or as a dump sink. Never use a prep sink for Handwashing. A food employee may not wear bracelets, watches or rings, unless the ring is a plain band free of grooves and stones. Fingernails should be short and cean without any fingernail polish or extensions. ENSURE PROPER GLOVE USE Make sure the right gloves are used for the right task: Approved DISPOSABLE gloves are used for handling Ready To Eat (RTE) Food. -Gloves must never be used as a substitute for hand washing. Hands must be washed before putting on or changing gloves. -Gloves MUST be changed: When changing tasks, when going from raw to RTE food, when gloves become contaminated, when gloves get damaged, or after 4 hours of continuous use even if gloves have not been damaged. Cut Gloves are used to protect hands during food preparation. Cleaning Gloves are used for certain cleaning and sanitizing tasks.

3 EMPLOYEE HEALTH POLICIES AND PROCEDURES - Should help employees maintain good health and must also help prevent Foodborne Illness that may be associated with the contamination of food by ill or infected food employees A written Employee Health Policy is NOT a Food Code requirement, however, important components and establishing proper procedures include: 1. Helping Employees understand how to maintain good health. 3. How to know if a food employee should be Excluded or Restricted. 2. A Procedure for reporting an illness that could make food unsafe. 4. When to allow a food employee to return to work. WHAT TO REPORT: Some viral and bacterial agents are easily transferred from an infected food employee to food. The FIVE Foodborne Ilnesses that MUST be reported by a food employee to the Person in Charge (PIC) and the PIC MUST REPORT that illness to the proper Health Authorities are: 1. Salmonella 2. Shiga Toxin producing E. Coli 3. Shigella 4. Hepatitis A 5. Norovirus Symptoms that a food employee MUST REPORT to the PIC, even if they are not directly related to the Five reportable illnesses are: Vomiting, Jaundice, Diarrhea, Sore Throat with Fever, and a Lesion or Sore that is open or infected on an exposed body part like a hand or wrist and cannot be properly covered and protected. EXCLUDE or RESTRICT? Whether an ill food employee is Excluded or Restricted from food handling activities depends on: 1. The cause of the illness - if illness is caused by one of the Five reportabe illnesses the food employee MUST be Excluded. If the illness is not cause by one of the Five reportable illnesses, whether or not to Exclude or Restrict will then depend on: 2. The risk level of the population being served - if the food employee is working in a Nursing Home with High Risk population and has a fever and sore throat they MUST be Excluded from working. - if the food employee is working in a restaurant it may be allowed to Restrict their work to non food-contact activities. EXCLUDE means a person is not allowed to work as an employee in a food establishment. RESTRICTED means the activities of a food employee are limited so that there is no risk of transferring disease that can be transmitted through food. This means no contact with food, utensils, single use items, etc.. WHEN TO RETURN TO WORK: If a food employee has been diagnosed with one of the Five reportable illnesses, they cannot return to work until they have approval from the regulatory authority and/or medical practitioner. If the illness is caused by something else the time they can return will depend on the Company Policy and whether or not the food employee is free of any symptoms of the illness. Sneezing and coughing can also cause contamination of food. Germs like Staphylococcus aureus (Staph) can be found in infected cuts, pimples and boils but many Healthy people have Staph in their nose or throat. Sneezing or coughing on RTE food can transfer these germs onto food and make it unsafe. If a food handler has gone to a designated area to eat, drink or smoke, they must follow the proper procedures before going back to work. AIDS is not a disease that is transmitted by food and does not require that a food employee be Excluded or Restricted. A Carrier is a peson that may have or have had or has been exposed to an illness that can be transferred to food, but that person does not have any symptoms of that illness. MONITOR EMPLOYEE BEHAVIORS; EATING, DRINKING & SMOKING ENSURE PROPER STORAGE OF EMPLOYEE PERSONAL BELONGINGS Employee Personal belongings MUST be stored in properly designated areas. If there is no locker room, the designated area must allow for personal belongings, including food and drink, to be stored away from any food items or equipment. Employee personal belongings must never be mixed in with food being stored, prepared or served in a food service establishment. MEDICATION Must be stored in the locker room or properly designated area. If the medication must be refrigerated it must be inside a covered, leak-proof container that is clearly and properly labeled and in an area that has been approved for this purpose. Medication that is improperly stored will be treated as a source of potential contamination or even a potentially toxic item. Everyone must! Managers, servers and bussers can contaminate their hands when clearing tables. Germs can go from a customer s mouth to a utensil, napkin and/or plate to a person s hands to RTE Food or to a person s own mouth if they don t! Food employees may only eat, drink or smoke properly designated AREAS for those activities. Eating, drinking, chewing gum or smoking while preparing food, working in a food prep area, cleaning equipment or utensils or serving food can transfer saliva to the food employee s hands or even directly to the food. Tiny droplets of saliva can hold thousands of disease-causing germs. The PIC and other foodhandlers must watch for signs that the policies and procedures regarding eating, drinking, and smoking are being followed properly. Wrappers, containers, empty cups or smoked cigarette butts must not be left in food prep or handling areas.

4 KNOWLEDGE AREA: ACTIVELY MANAGING CONTROLS IN A FOOD ESTABLISHMENT Implement a Food Safety Plan [Food Safety Management System (FSMS)], Train the Staff, Recognize Foodborne Illness, Allergen Plan, Ensure Regulatory Compliance, Crisis Management MAKE THE PLAN! CHECK THE PLAN! IMPLEMENT THE PLAN! VERIFY THE PLAN! REVIEW THE PLAN! Before an Active Managerial Control Plan (AMCP) such as a Hazard Analysis Critical Control Point (HACCP) Plan can be implemented we must have certain programs in place. These programs are called prerequisite programs or Standard Operating Procedures (SOP s). These programs form the foundation that an AMCP is built upon. Personal Hygiene, Equipment Design and Maintenance, Cleaning & Sanitation, Pest Control, Supplier Selection and Food Safety Training are all examples of these necessary programs. ACTIVE MANAGERIAL CONTROL is the expression used to describe Industry s responsibility for developing and implementing a Food Safety Management System (FSMS) that is designed to control what the Centers for Disease Control (CDC) has stated are the five most common RISK FACTORS that contribute to foodborne illness. There are four steps in developing an Active Managerial Control Plan: 1. Examine the flow of food through your facility and determine how the five Risk Factors affect the safety of food as it flows through the facility. Ask what issues could possibly affect food safety. 2. Establish appropriate policies and procedures that pertain to those issues. 3. Monitor and review the policies and procedures that have been established. Ask whether or not the policies and procedures are being followed, are they understood, should they be changed? 4. Verify that the policies and procedures are effectively controlling the Risk Factors. HACCP, Hazard Analysis Critical Control Point, which is the best known and most widely used example of AMC, is a proactive Food Safety Management System (FSMS) that is designed to help the Food Manager identify and control potential hazards before they happen. HACCP is a FSMS that tells us to look at the complete FLOW OF FOOD and ask, What can go wrong and where can it go wrong? There are 7 steps we take in establishing a HACCP plan: 1. Hazard Analysis: Identify where the potential hazards could occur as you move through the Flow of Food. 2. Identify the CCP s (Critical Control Points): Identify the steps, procedures or practices (points) in the Flow of Food that will prevent, eliminate or reduce a hazard to a safe level. If something is not done correctly at a CCP it is likely to cause a Food Safety problem. There must be at least one CCP in a process in order for there to be a HACCP plan. 3. Establish a Critical Limit for each CCP. Each CCP must have a minimum and/or maximum value, a limit must be met to make sure it prevents, reduces or stops a hazard. A critical limit is used to distinguish between safe and unsafe operating conditions at a CCP. For example, the critical limit for cooking poultry is 165ºF (74ºC). The critical limit for hot holding Potentially Hazardous Food/Time-Temperature Control for Safety Food (PHF/TCS) is 135ºF (57ºC) or above. 4. Establish procedures for monitoring the CCP s. Monitoring is checking to see if the Critical Limit for the CCP is being met. Examples: For cooking, check the temperature to monitor; For Sushi rice being held at room temperature check the ph level to monitor. 5. Establish Corrective Action. Identify a corrective action for each potential hazard. Know before it happens, what will need to be done if something goes wrong. An important purpose of corrective actions is to prevent foods that may be hazardous from reaching consumers. Corrective actions can include, throwing something out or re-heating it. 6. Establish Procedures to Verify the System is Working: Review the effectiveness of the HACCP Plan and that the operation of the system is running according to the plan. Ensure the critical limits for the CCP s prevent, eliminate or reduce the potential hazards. Change as needed. 7. Establish Effective Record Keeping for Documenting the System. There must be a written HACCP Plan. There must be written procedures and logs to show that procedures are followed. Remember, as far as Public Health Officials are concerned, if you did not document it, it did not happen! Generally, the records maintained should include the following: 1. A summary of the hazard analysis 2. The HACCP Plan; team and responsibilities, description, distribution and intended use of the food, flow diagrams and the proper logs like temperature and cooling logs, etc. 3. Support documentation 4. Records that are generated during the operation of the plan. The CDC s FIVE Most Common RISK FACTORS: 1. The failure to cook food properly. 2. Not holding food at the proper temperatures. 3. The use of contaminated equipment. 4. Purchasing food from unapproved and unsafe sources. 5. Poor employee health and improper personal hygiene.

5 COOKING UP THE PLANS TO: TRAIN THE STAFF, COMPLY WITH THE REGULATIONS & MANAGE THE CRISIS! Any plan for Training the Staff, Regulatory Compliance, or Managing a Crisis must cover the basics of these very important areas. A plan will be useful only if it is a program that can be understood and followed by the people that will put it into action. A recipe from the world s greatest chef is of no value if no one can understand the recipe and properly cook the food! Each food service facility has procedures and operations that must be done in a planned sequence of steps. The Plan for each area of concern, must be in writing or it is not a plan it is a conversation. The Plan must be in writing so it can be followed, reviewed and reevaluated. The food service facility needs several plans which include, Train the Staff, Regulatory Compliance, and Crisis Management. TRAIN the Staff Goal: Handle food safely. Define your training needs: 1. Educate the staff in the essential basics of food safety: a. Personal Hygiene: including hand washing, glove use, health issues, eating & drinking at work, etc. b. Food Safety Basics: TDZ & Time/Temp abuse, preventing cxc, types of hazards, identify FOODBORNE ILLNESS and understand how food can become unsafe. c. Proper labeling & record keeping procedures d. Use and storage of chemicals and toxic materials e. Cleaning/sanitizing procedures 2. Choose the methods of training: demonstrate, discuss, observe, role play, etc. 3. Provide for re-training and/or revising information 4. Document the training 5. Get feedback from the staff. Regulatory Compliance Goal: Compliance with local, state and/or federal food code regulations. 1. Identify the regulations that apply. What permits, and/or licenses are needed? a. Local Health Department is usually the greatest concern. How often do they come for an inspection? Is it a risk-based inspection? b. Understand the requirements for special items such as shellstock tags handling and storage of ROP Foods, variances that may be needed and other items. 2. Understand how to work with an inspector. Always ask for ID & stay with the inspector. Know how to take corrective action. 3. Is there a self-inspection procedure in place? The inspection process must be understood and responded to. 4. Record keeping procedures should be in place. 5. Basic understanding of the local, state and FDA Food Codes. There is no one size fits all design for any of these plans. Each Plan must fit the particular establishment it is being prepared for. Determine the basic needs that must be met based on Food Safety Basics, Standard Operating Procedures and good business practices. Fill in the details for the Training, Regulatory Compliance or Crisis Management Plan based on the specifics of the establishment. Crisis Management Goal: Be prepared for the unexpected CRISIS. Even if all of the safe food handling basics are being followed a crisis may still occur that could jeopardize the safety of the food. How do you prepare for the unexpected crisis? 1. Establish a crisis management team. 2. Identify the different crises that could occur, such as a fire, flood, power failure, loss of water, serious injury, FOODBORNE illness outbreak and others. 3. Create an emergency contact list. 4. Establish in writing, the plan to respond to each major crisis. Know what the regulators will allow. Know when you can operate and when you cannot. Some crises can be worked around such as a walk-in cooler going down if you can move the PHF/TCS into a different unit. Some crises cannot be worked around such as a back-up of raw sewage into a kitchen. 5. Know what food and products can be salvaged and what must be discarded. 6. Know how to communicate with staff during a crisis and how to communicate with the public and the media if necessary.

6 Cooked and Ready to Eat above Raw is a Raw aboved Cooked is a Zone Storage Zone Storage is keeping Potentially Hazardous Food/Time-Temperature Control for Safety Food (PHF/TCS) in the Right Zone and free of Cross Contamination (cxc). PHF/TCS Foods are foods that need temperature control because they have the characteristics that support the rapid growth of pathogenic microorganisms or the production of toxins. Cold storage of PHF/TCS Food must be at 41 F (5 C) or below - out of the Temperature Danger Zone (TDZ) 41ºF (5 C) - 135ºF (57 C). cooked Ready To Eat (rte) Cooked pasta rice fish COOKED and Ready to Eat (RTE) are always the top dish. Cooked meat products, Washed vegetables, Cut leafy greens, Sliced tomatoes, Cakes, RTE/pre-cooked lunch meats, etc. Re-heat to a minimum internal temperature of 165 F (74 C) for hot holding of most foods. Different requirements apply for immediate consumption or commercially pre-cooked, packaged items. Most common Potential Hazards: Bacillus Cereus and Clostridium perfringens (spore formers), Listeria Monocytogenes, Allergens, Staphylococcus aureus (from food handler contamination), cxc. The next dish below is always the FISH. Minimum internal cooking temperature of 145 F (63 C). Most common Potential Hazards: parasites, seafood toxins, Vibrio 41 F Z/ 5 C Beef roast whole cut beef ham/pork roast whole cut ham/pork ground beef ground pork poultry- WHOLE or GROUND all stuffed/mixed phf/tcs Under the FISH in the next SEAT, we place the Roast, Chops and Whole cuts of MEAT. Minimum internal cooking temperature of 145 F (63 C). Most common Potential Hazards: E. Coli, Salmonella, Listeria The MEAT can sit ALONG SIDE or it can look DOWN at PORKY Pig that CLOWN. Minimum internal cooking temperature of 145 F (63 C). Most common Potential Hazards: Shiga Toxin-Producing E. Coli; Salmonella; Listeria Pork and Beef can ham it up and look all around because they will always be above the PORK and BEEF that is GROUND. Minimum internal cooking temperature 155 F (68 C). Most common Potential Hazards: Shiga Toxin-Producing E. Coli; Salmonella; Listeria But even the GROUND PORK & GROUND CHUCK has more LUCK than on the bottom to get STUCK. The GROUND PORK & BEEF will always go ABOVE the CHICKEN, TURKEY and DUCK. Minimum internal cooking temperature 165 F (74 C). Most common Potential Hazards: Campylobacter; Salmonella; Shiga Toxin-Producing E. Coli; Listeria Spore Forming Bacteria SPORE FORMING Bacteria is a special group that has unique concerns we must be aware of. Cooking PHF/TCS Food to the proper temperature is one of the main ways we keep food safe. The formation of spores allow some bacteria to survive the cooking process, freezing and other procedures. When some bacteria are in adverse or threatening conditions they can form a spore, which acts as a protective sheild around the individual bacterium. Examples of Spore Forming Bacteria are: Bacillus cereus, Clostridium botulinium and Clostridium perfringens. The spore can survive cooking but cannot grow and is not a danger in this condition. However, if the spore stays in the TDZ too long the protective sheild will break down and the Spore becomes an active or vegetataive bacterium again. The bacterium can produce a toxin that will stay in the food even if re-heating or freezing the food occurs. Allergens cause people to have allergic reactions and are different from microbes that cause Foodborne Ilness. A Very small amount of an allergen like peanuts or shellfish can cause a serious allergic reaction. Cleaning & sanitizing may not be enough to remove all the traces of an allergen. An Allergen Control Plan may be needed to help foodservice workers understand what needs to be done or what to tell customers. Food Allergen Control Plan Cross Contact is when a food allergen is transferred from one food to another food that is allergen free. Cross Contact must also be prevented. The Big Eight Food Allergens: Milk, Eggs, Wheat proteins, Fish, Shellfish, Peanuts, Tree nuts and Soy. These cause most food allergy reactions and are found in about 90% of all food ingredients. Staff must be trained to avoid Cross Contact and properly answer questions about food ingredients. Food allergies can be serious and even life threatening.

7 BASIC: The three main types of food contamination are Biological, Physical and Chemical. Biological Hazards are the primary cause of FOODBORNE ILLNESS, which is the general description of what happens when we get ill or sick from eating unsafe food. The different Biological Hazards are: Bacteria, Viruses, Fungi/Mold, Allergens and Parasites. Bacteria are responsible for more cases of foodborne illness than any other cause. There are three types of FOODBORNE ILLNESS; Foodborne Infection, Foodborne Intoxication and Foodborne Toxin-Mediated. Cross Contamination BASIC: The general onset or incubation period is several minutes or hours to several days. The specific onset time will depend on what is causing the illness. Onset time can vary from 30 minutes (Bacillus cereus, Bacterial Intoxication) to 3 weeks (Listeria monocytogenes. Bacterial Infection) to 7 weeks (Hepatitis A, a Virus) BASIC: The general SYMPTOMS experience with a FOODBORNE ILLNESS are: nausea, headache, fever, abdominal pain, diarrhea and vomiting. The specific symptoms and their intensity will depend on what is causing the illness. We can REMEMBER the different types of biological hazards if we REMEMBER that: BASIC: Bacteria are complete living microorganisms that can reproduce in food or in our bodies. Listeria Salmonella Shigella Bacillus cereus Staphylococcus aureus Vibrio Clostridium Perfringens Hepatitis A Ciguatoxin Anisakis PSP ASP DSP Escherichia coli Clostridium botulinum Norwalk Rotavirus Mycotoxins NSP Trichina spiralis F O O D Cryptosporidium parvum FATTOM helps us remember the characteristics of PHF/TCS Food that support the rapid growth of pathogens. A C I D T I M E T E M P E R A T U R E O X Y G E N M O I S T U R E BASIC: Keep Hot Foods HOT (135ºF (57ºC) or above) and Cold Foods COLD (41ºF (5ºC) or below) or DON T KEEP IT! BASIC: The Lag Phase is the period of time that Bacteria does not grow even if conditions are perfect. Bacteria need to adjust to the environment. We can extend the Lag Phase by keeping PHF/TCS Food out of the TDZ at 41ºF (5ºC) or below. FOODBORNE INFECTION: Bacterial Foodborne Infection is caused by eating food contaminated with living pathogenic bacteria, such as Salmonella (salmonellosis). The bacteria make you ill as they live and multiply in your body. Viral Foodborne Infection is caused by eating food contaminated by a virus, such as Hepititis A, Norovirus or Rotavirus. Viruses are not complete living microorganisms and are much smaller than Bacteria. Viruses can survive in food and on surfaces but they cannot multipy there. Viruses use food to carry them into the human body and then they invade living cells and multiply. Parasites, such as Trichina Spiralis, cause infection by living out part of their life cycle in a human host. Bacterial Foodborne Infection happens more slowly because the living pathogens need to get inside the body to multiply. Symptoms start to appear once the Bacteria has grown to large enough numbers. FOODBORNE INTOXICATION: Bacterial Foodborne Intoxication is caused by eating food contaminated with bacteria that has produced toxins, such as Staphylococcus aureus (staph) and Clostridium botulinum (botulism). Fungal Intoxication is caused by mycotoxins (Fungi/Mold), such as aflatoxin, ergot and ochratoxin poisons produced by some fungi. Foodborne Intoxication can also be caused if the food has been contaminated with a man-made chemical like a sanitizer or pesticide. Foodborne Intoxication happens more quickly because the body reacts to the toxin or poison that has entered the body. FOODBORNE TOXIN-MEDIATED: Infection caused by eating food contaminated by certain live pathogenic bacteria, such as E. coli O157H7 and Clostridium perfringens, a spore-former, that make toxins as they live in the stomach or intestine. Foodborne Toxin-mediated onset time can fall somewhere in-between Foodborne Infection and Foodborne Intoxication. Remember these are not firm time periods and sometimes they may overlap one another. BASIC: The Five Foodborne Illnesses that MUST be reported to Public Health Officials are; Salmonella, Shiga Toxin-Producing E. Coli, Shigella, Hepatits A and Norovirus Virus.

8 KNOWLEDGE AREA: MONITOR THE FLOW OF FOODS Purchase and Receive Products, Store and Display Food Products, Manage Served and Self-Service Food, Manage the Transportation and Delivery of Food, Monitor Food Being Prepared THE FLOW OF FOOD PURCHASE AND RECEIVE FOOD: BEEF (fresh): Receiving Temperature = 41 (5 C) or lower Appearance= Bright red in color, firm and elastic to the touch, light fresh odor Labeling = Items must be labeled showing USDA inspection PORK (fresh): Receiving Temperature = 41 (5 C) or lower Appearance = Pink in color, firm and elastic to the touch, light fresh odor Labeling = Items must be labeled showing USDA inspection FISH (fresh): Receiving Temperature = 41 F (5 C) or lower, ideally between 32 F (0 C)-41 F (5 C) Appearance = Gills should be bright red with clear eyes, flesh should be elastic, not sticky or slimy, NO strong or fishy odor, Should be packed in ice ONLY accept from approved, reputable suppliers SHELL FISH (fresh): Receiving Temperature = Live Shellfish = Air temperature of 45 F (9 C) or lower or on ice. Shucked Product = 41 F (5 C) or lower (Always check to see if local regulatory authority has a different requirement) Appearance = Fresh shellfish must be alive with light seawater odor and packed on ice Labeling = MUST have Shellstock Tags that include, harvest date & time; harvestor s ID #, type and quantity of shellfish. Be sure to mark delivery date on each container and KEEP TAGS for 90 Days. ONLY accept from approved, reputable suppliers. Do not accept shipments without the proper tags. Retailers Inform Your Customers Is the path(s) that food follows starting when it first enters a foodsevice facility and as it moves through the facility until it is in the hands of the consumer. Following the proper procedures for each area of activity within the Flow of Food (FOF) helps to keep food safe. DEALER NAME CERT NO. Dealer Address City, State Zip Code Original Shipper s Cert. No. If Other Than Above: Harvest Date: Harvest Location: Type of Shellfish: Quality of Shellfish: THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS. POULTRY (fresh): Receiving Temperature = 41 (5 C) or lower Appearance = Color should be near white, firm and elastic to the touch, flesh should not be slimy or sticky no strong or noticeable odor Labeling = Items must be labeled showing USDA inspection Goose and Duck (fresh): Appearance = will typically have darker color, light fresh odor Labeling - Items must be labeled showing USDA inspection MILK & DAIRY: Receiving Temperature = 41 (5 C) or lower, or specified by the proper regulatory authority EGGS (raw): Receiving Temperature = 45 F (7 C) or lower Appearance = Should be clean and free of damaged or cracked eggs, no strong or sulfur like odor, should have firm yolks that don t run with whites that cling to the yolk Labeling = Items must be labeled showing USDA inspection. Pasteurized liquid and pasteurized whole in the shell eggs Labeling = must be labeled to show they are pasteurized FRESH WHOLE/UNCUT PRODUCE: Receiving Temperature = No specific temperatures are required CUT Produce (cut melons, cut tomatoes and cut leafy greens): Receiving Temperature = 41 (5 C) or lower Appearance = Reject if there are signs of spoilage, abuse or contamination including pests, mold, slime, discoloration, unpleasant odors Reduced Oxygen Packaged (ROP) Food & Vacuum Packed, modified atmosphere packing (MAP), and food prepared with the Sous Vide Method: Receiving Temperature = some items will have a temperature requirement and some will not Appearance = Do not accept if the packaging is damaged or torn, or if there is a strong or unacceptable odor. Reject expired items or items with evidence of pest or other contamination or abuse Labeling = MUST properly labeled with an expiration date CANNED FOODS: Receiving Temperature = typically will not have a temperature requirement, but there are some exceptions. Appearance = Do not accept if a can is damaged, bulging, dented, rusty,or leaking. Reject an item if there is a strong or unacceptable odor, if items are not properly labeled or past an expiration date. Always reject if there is any evidence of pest contamination, abuse or other contamination. BASIC: DO NOT ACCEPT any PHF/TCS Food if it does not meet the standards described for freshness or temperature. ALWAYS REJECT if there is any evidence of contamination, improper labeling, damaged packaging, expired dates, abuse or evidence of pest contamination.

9 PREVENTING CONTAMINATION DURING DELIVERY & MANAGE THE TRANSPORTATION AND DELIVERY OF FOOD Inspect the delivery vehicle, rolling racks, pallets, crates, etc. for accumulation of food debris, chemicals of any kind, pests (live or dead) and evidence of pests (droppings, egg capsules, etc.). Look for anything that could be transferred into the food establishment with the delivery. Food debris can be a source of pathogenic bacterial contamination. Food and all other items being delivered must be inspected for any signs of: Contamination Temperature abuse Pests Incorrect or improper labeling Damaged packaging (tampering, rips, tears) Expiration dates of Cockroaches and rodents can infest the walls delivery trucks and/or infest the hollow legs of delivery carts that are rolled into the food establishment. Food and supplies MUST ONLY be purchased from approved sources and suppliers. Food and supplies from home or off the street are NOT allowed in a foodservice establishment. The method by which food and supplies are delivered MUST be approved and verified. All items being delivered must be handled properly: Avoid temperature abuse after delivery Avoid contamination and cxc (cross contamination) after delivery Process all deliveries in a timely manner: - check delivery tickets - check supplier of products - check temperature of PHF/TCS Food - check overall condition of delivery - Move all items into their proper storage areas in a timely manner, use FIFO. TRANSPORT vehicles, containers, carts, etc., MUST be maintained clean and free of accumulation of food debris and grime. When TRANSPORTING PHF/TCS Food keep it out of the TDZ. If Time as a Public Health Control (TPHC) is used, the proper system and documentation MUST be in place. NOT all jurisdictions allow the use of TPHC, you MUST check with the local authorities. MAINTAIN temperature logs and monitor the temperature of PHF/TCS Food that is being TRANSPORTED from the site of preparation to remote sites. PROVIDE instructions for employees handling the food: Indicate how food should be handled after delivery Label all food Food Contact Surfaces (FCS) and utensils MUST be maintained clean and sanitized. Food and untensils MUST be protected from contamination and cxc. The temperature and condition of Potentially Hazardous Food/ Time-Temperature Control for Safety Food (PHF/TCS) MUST be verified when a delivery is received. If an item needs to be REJECTED, it is best to reject at the time of delivery and not after it has been accepted and checked-in. 41 F Z/ 5 C Hot food must be transported in a vehicle that is capable of keeping food hot. 135 F (57 C) or higher Cold or frozen food must be transported in a vehicle that is capable of keeping food cold or frozen. 41 F (5 C) or below Use First In First Out (F I F O) when storing food products or any items with expiration dates. Place newer items with use by or expiration dates at the back and move items with older use by or expiration dates to the front.

10 The way food is served as it moves through the Flow of Food is important in keeping food safe. Service can include presentation of food to a seated customer, handing a requested item over a deli or cafeteria style counter or self-service from a salad bar or buffet line. SERVERS, including counter workers can contaminate food by improperly handling food and/or food contact surfaces (FCS). Don t touch the food contact surfaces of: - Plates - Glassware - Untensils; forks, knives, spoons Always minimize or eliminate barehand contact with any Ready To Eat (RTE) Food or FCS it will be served on : - Use disposal gloves where appropriate - Use utensils such as tongs and ice scoops - Bare hand contact is allowed by some regulatory agencies if approved policies and procedures are in place Re-service: Usually only unopened, prepackaged items can be re-served like: - wrapped crackers - bread sticks - condiment packets can be re-served. Do Not Re-Serve: - plated garnishes - unpackaged bread items, rolls or pastries - uncovered condiments - any ordered item returned BASIC: Most regulartory authorities require that pre-set flatware is covered on the table or removed once a person is seated. Z 41 F / 5 C SERVE FOOD STORE and DISPLAY FOOD PRODUCTS PHF/TCS Foods must always be stored and/or displayed at the proper required temperatures out of the TDZ of 41 F-135 F. Proper labeling and date marking are required and are an important part in keeping food safe whether it is food in storage or food on display. STORE FOOD: PHF/TCS Food commercially processed/packaged must have a use by or expiration date on the package. Use or Discard by use by or expiration date. Once the packaging is opened, mark with open date and use or discard within 7 days. Food removed from its original packaging or container must be properly labeled; - Bulk foods, such as rice, grains or flour that are being stored in Bulk Bins. The bins must be labeled. - Individual items such as hot dogs or hamburger patties that are removed from a Master Case must be labeled properly in the new container. PHF/TCS Food prepared on site not for immediate service or consumption MUST be properly marked with preparation date. If being held longer than 24 hours MUST also be labeled with the date it should be consumed, sold or discarded must be used or discarded within 7 days of the preparation date. MANAGE THE SELF-SERVICE OF FOOD KEEP FOOD SAFE IN SELF-SERVICE AREAS Self-service areas include: salad bars, food bars and buffet lines. POST appropriate instructions for use of self-service areas HOLD PHF/TCS food at the proper temperatures - Hot foods 135 F (57 C)or above - Cold foods 41 F (5 C) or below Z 41 F / 5 C - If Time as a Public Health Control (TPHC) is used, the proper system and documentation MUST be in place. NOT all jurisdictions allow the use of TPHC, you must check with the local authorities. PROTECT PHF/TCS food properly - Sneeze Guards or food shields should be 14 above the food counter and should extend 7 beyond the food. (Check to see if local authorities have other requirements.) STORE serving utensils properly - Serving utensils must be stored on or in a clean, dry, sanitized food contact surface and protected from contamination or in the food product with the handle sticking out of the food. AVOID cxc (cross contamination) in self-service areas - Keep raw meat, seafood and poultry separate from RTE foods LABEL and identify all food items - Provide labels for all containers, salad dressings, soups, etc. DON T allow re-use - Require a new plate for each return trip. - Glassware may be re-used but make sure glass rims or interior surfaces do not make contact with beverage dispensers. PROVIDE clean flatware and plates for the customers in safe, clean, sanitized and protected manner. DON T mix batches of food at the buffet. - Replace empty or near-emapty containers with full containers, don t refill or top-off containers that were in use. POST any appropriate Consumer Advisories and Allergen warnings. DISPLAY FOOD: PHF/TCS Food prepared on site and packaged for display and/or self-service purchase MUST be properly marked with preparation date. Some regulatory agencies also require a use by date. MUST be properly labeled with product ingredients. Check with local regulatory agency for any specific requirements in your area. ALWAYS include information about food ALLERGENS. Basic: Some health departments specifically prohibit barehand contact with cooked/rte food. Tongs, serving utensils, disposal gloves, and deli paper are typically used but always check with the local authorities.

11 MONITOR FOODS WHILE THEY ARE BEING PREPARED PREPARING PHF/TCS Food that is prepared on site and will be held for 24 hours or more MUST be properly labeled and marked with the preparation date. The food MUST be used within 7 days of the preparation date. COOK all PHF/TCS food to the correct REQUIRED minimum internal temperature : Food Type Minimun Internal TempERATURE Time held at TempERATURE Beef Roast (rare) 130 F (54 C) 112 Minutes Beef Roast (medium) 145 F (63 C) 4 Minutes Pork Roast & Ham Eggs, Fish, Beef & Pork 145 F (63 C) 15 Seconds (other than Roasts) Ground Beef, Ground Pork, 155 F (68 C) 15 Seconds Ground Game Animals Injected Meat, Brined Products 155 F (68 C) 15 Seconds (Flavor injected Meat) All Poultry: Ground & Whole; 165 F (74 C) 15 Seconds All stuffed meats; All mixed ingredient dishes The BASIC requirements for a MICROWAVE are: All PHF/TCS FOOD 165 F (74 C) 15 Seconds - Then held covered for 2 Minutes for temperature equilibrium PREPARATION also includes the handling of PHF/TCS Food that is prepared in the Temperature Danger Zone (room temperature) such as sandwiches made with cooked/rte ham or turkey or a cold salad made with cooked/rte chicken or hard boiled eggs. It is important to control the size of the batch being prepared. The PHF/TCS being used must not be allowed to exceed a temperature of 50 F prior to being placed back in refrigeration. Z 41 F / 5 C PREPARATION also includes the handling of Fresh Produce. Fruits and vegetables served without cooking must be treated as a RTE food. Fruits and vegetables prepped for cooking and must be treated as an ingredient. Thoroughly wash with running potable water to remove any possible contaminants including dirt. Protect the produce from cross contamination by avoiding contact with raw poultry and/or raw meats and surfaces exposed to raw poultry and/or raw meat. Most fruits and vegetables do not support the rapid growth of pathogenic bacteria but some pathogens like E. coli (bacteria), Hepatitis A (virus) and Cryptosporidium parvum (parasite) can survive on the produce and cause a Foodborne illness when the food it is surviving on is consumed and the pathogen is then ingested. BASIC: CONSUMER ADVISORY - If RAW or undercooked items are being served, customers must be warned of the increased risk of Foodborne Illness. Consumer advisories can be posted on a menu, a placecard on the wall, or as a tabletent. Check with a local regulatory agency for requirements in your area. Wash Your Hands, Wash Your Hands, Wash Your Hands! 2/1/2010 ENSURE, ENFORCE, PRACTICE proper Personal Hygiene. Good hygienic hand practices (including Hand washing) Proper personal cleanliness. Elimination of habits or actions that could cause food contamination. Clean and proper clothing or uniforms that are correctly maintained and used for work. BASIC: Beverage ICE is a RTE Food. Use ice scoop or tongs which must be stored on or in a clean, sanitized food contact surface and protected from contamination. Zone Storage - Keep Cooked and RTE food separate from Raw - Always store Cooked and RTE above Raw food - Proper storage practices reduce exposure to potential biological, physical or chemical contamination. Cooked and Ready to Eat above Raw is a Raw aboved Cooked is a cooked Ready To Eat (rte) Cooked pasta rice fish Beef roast whole cut beef ham/pork roast whole cut ham/pork ground beef ground pork poultry- WHOLE or GROUND all stuffed/mixed phf/tcs Maintain the integrity of packaging - Keep foods properly covered and in clean containers. PROTECT foods from cxc (cross contamination) and contamination.

12 KNOWLEDGE AREA: ENSURING PRODUCT TIME AND TEMPERATURE Manage Food Product Time and Temperature Controls, Maintain Temperature Measuring Devices Requirements for: Cold Holding; Hot Holding; Cooking; Cooling; Re-heating 41 F Z/ 5 C KEEP COLD FOOD COLD and HOT FOOD HOT or DON T KEEP IT! COOLING: Improper cooling procedures can cause foodborne illness. When food is cooled after cooking it must pass through the TDZ. Proper cooling procedures will move the food through the TDZ as quickly as possible. Hot food that will not be used for immediate service or hot holding must be cooled from: 135 F (57 C) to 70 F (21 C) within 2 hours and from 135 F (57 C) to 41 F (5 C) or less within 6 hours. HOT HOLDING: PHF/TCS Food must be HOT HELD at 135 F (57 C) or above - out of the TDZ (Temperature Danger Zone: 41 F(5 C)-135 F(57 C) COLD HOLDING: PHF/TCS Food must be COLD HELD at 41 F (5 C) or below - out of the TDZ (Temperature Danger Zone: 41 F(5 C)-135 F(57 C) PHF/TCS Food (Potentially Hazardous Food/Time-Temperature Control for Safety Food) prepared from items such as canned tuna or reconstituted foods that are at room temperature must be cooled to: 41 F (5 C) or less within 4 hours of preparation. RECOMMENDED METHODS FOR COOLING INCLUDE: Blast Chillers Walk-in Coolers with the item loosely covered Transfer of food into multiple, smaller containers Reduction in size (slicing a beef roast) Use shallow pans so product is 3 thick or less Properly place in ice bath Add ice to the product as an ingredient Use containers that help transfer heat quickly (stainless steel) Stir while cooling; stir with an ice wand CHILL BABY CHILL - A 5 gallon container of cooked rice that is placed directly into a walk-in cooler after cooking will still be in the TDZ 10 hours later. In order to cool the rice to 41 F (5 F) safely and quickly, it must be broken down into multiple smaller portions. COOKING: Cooking Potentially Hazardous Food/Time-Temperature Control for Safety Food (PHF/TCS) to the correct REQUIRED minimum internal temperature is an efficient and effective way to prevent foodborne illness. The BASIC requirements for a Conventional Oven are: Food Type MinimuM Internal TempERATURE Time held at TempERATURE Beef Roast (rare) 130 F (54 C) 112 Minutes Beef Roast (medium) 145 F (63 C) 4 Minutes Pork Roast & Ham Eggs, Fish, Beef & Pork 145 F (63 C) 15 Seconds (other than Roasts) Ground Beef, Ground Pork, 155 F (68 C) 15 Seconds Ground Game Animals All Poultry: Ground & Whole; 165 F (74 C) 15 Seconds All stuffed meats; All mixed ingredient dishes The BASIC requirements for a MICROWAVE are: All PHF/TCS FOOD 165 F (74 C) 15 Seconds - Then held covered COOKING DOES NOT DESTROY MOST TOXINS or CHEMICAL HAZARDS for 2 Minutes for temperature equilibrium RE-HEATING: PHF/TCS FOOD that is to be re-heated has already passed through the TDZ during the cooking process and again during the cooling process. RE-HEATING brings the food through the TDZ for a third time. Re-heating food for hot holding: The food must be brought to a temperature of, at least, 165 F (74 C) for 15 seconds within 2 hours. Re-heating food that has been commercially processed and packaged and is Ready to Eat (RTE), for hot holding: The food must be brought to a temperature of, at least, 135 F (57 C) for 15 seconds within 2 hours. Re-heating food that has been properly cooked and cooled or that has been commercially processed and packaged and is RTE, for immediate service does not have a re-heating requirement. Re-heating may only be done with approved equipment such as an oven, stove top, steamer, microwave oven or other similar equipment. A steam table, chafing dish or a hot holding box are NOT FDA Food Code approved for re-heating PHF/TCS Food. If PHF/TCS Food is in a steam table, chafing dish or hot holding box and is found to be in the TDZ it MUST be removed and re-heated to 165 F (74 C) or higher with approved equipment or discarded.

13 Requirements for: THAWING; Batch Sizes; Time As A Public Health Control (TAAPHC) THAWING: Thawing is also a process that, if not done properly, could make food unsafe. There are four accepted methods of thawing PHF/TCS Food: 1. In a refrigerated unit held at a temperature of 41 F (5 C) or below. 2. As part of the cooking process. 3. Under cool running water (70 F (21 C) or less) - the water draining away from the product. 4. In a microwave, if it is part of the continuous cooking process. The cooking process may be completed in the microwave or immediately transferred to a conventional cooking process. TDZ - A BAD PLACE TO BE Thawing must never be done at room temperature (TDZ). Food thawing in a microwave should be rotated often. Frozen food that is thawed as part of the cooking process must be carefully brought to the proper internal temperature. When thawing food under cool running water, care must be taken to not contaminate other food or food contact surfaces. BATCH SIZES: Controlling BATCH SIZE is an important practice that affects many different aspects of food handling and preparation. The term BATCH can be used to describe the number of pieces of an item being prepared together, like the number of ham sandwiches being made at one time, or the amount of a product being prepared or cooled at once, like a 5 gallon pot of chili. COOLING: Controlling the batch size of a PHF/TCS Food that is being cooled can significantly speed up the cooling process. A cooked 5 gallon pot of chili will take much longer to cool down then if the chili is poured into multiple shallow stainless steel pans. PREPARATION: If sandwiches made with PHF/TCS Food are being prepared at room temperature it is important to control the size of the batch of sandwiches being prepared at room temperature. The PHF/TCS Food being used must not be allowed to exceed a temperature of 50 F (10 C). For example, if Ham is the PHF/TCS Food being prepared, the BATCH of Ham removed from the cooler must be small enough so that the Ham in the finished sandwiches and the Ham waiting to be used does not exceed 50 F (10 C) prior to being placed back in refrigeration. Z 41 F / 5 C Z 41 F / 5 C Z 41 F / 5 C Z 41 F / 5 C Z 41 F / 5 C Z 41 F / 5 C TPHC (Time As A Public Health Control): Time, without temperature control may be used as a public health control for a working supply (during food preparation) of PHF/TCS Food or RTE Food that is displayed or held for immediate consumption under the following conditions: The Person In Charge (PIC) must have written procedures that have been established in advance and maintained based on the requirements: PHF/TCS Food may be held up to 4 hours if: 1. Food has an initial temperature of 41 F (5 C) or less, or 135 F (57 C) or greater before removed from temperature control. 2. Food is marked or identified to show when 4 hours have passed from the time temperature control is removed. 3. Food will be cooked and served or served if Ready to Eat (RTE), or discarded, within 4 hours of when temperature control is removed. 4. Any food labeled to exceed a 4 hour limit or in unlabeled containers shall be discarded. PHF/TCS Food may be held up to 6 hours if: 1. The food has an initial temperature of 41 F (5 C) or less, before removed from temperature control. 2. The temperature may not exceed a temperature of 70 F (21 C) within a maximum of 6 hours 3. The food is marked or identified to show when 6 hours have passed from the time temperature control is removed. 4. The food will be cooked and served or served if RTE, or discarded, within 6 hours of when temperature control is removed. 5. Any food labeled to exceed a 6 hour limit or in unlabeled containers shall be discarded. TDZ - A BAD PLACE TO BE TPHC & High Risk: Time only may NOT be used as a control for raw eggs if the population being served is a High Risk population. TDZ - A BAD PLACE TO BE The temperature of a batch prepared in the TDZ (room temperature) such as tuna salad or egg salad can be controlled by pre-chilling the ingredients. For example, store the tuna or the hardboiled eggs in a cooler (41 F (5 C) or below) until you are ready to use them. TDZ - A BAD PLACE TO BE Examples of TPHC are cold pasta salads on a Buffet Line without temperature control or sliced tomatoes and cut leafy greens at a Salad Bar without temperature control. You must maintain the proper documentation.

14 Requirements for: Minimizing Time in the TDZ; COLD HOLDING/STORAGE MINIMIZING TIME in the TDZ: 41 F Z/ 5 C»» Temperature Danger Zone (TDZ) is the temperature RANGE 41 F (5 C) F (57 C) in which most pathogenic bacteria grow rapidly.»» Temperature Abuse is when PHF/TCS Food has been allowed to remain in the TDZ for an unacceptable period of time, and/ or when PHF/TCS Food has not been cooked or re-heated properly to reduce pathogens to a safe level. The TDZ 41 F (5 C) F (57 C), is the temperature range in which most pathogenic (disease-causing) bacteria grow rapidly. Passing through the TDZ cannot be avoided when we are cooking, cooling, reheating or preparing PHF/TCS Food at room temperature. It is important to minimize the time in the TDZ to keep food SAFE. Proper preparation for your task will help move the PHF/TCS Food through the TDZ as quickly and as few times as possible. COLD HOLDING/COLD STORAGE: Keeping Cold Food Cold and out of the TDZ of 41 F (5 C) F (57 C) is the requirement that applies to most foods and complies with the FDA Food Code. Cold temperatures help extend the shelf life of many PHF/TCS Foods by slowing down the growth of pathogens and bacteria that cause spoilage. All PHF/TCS should be stored as quickly as possible after delivery. Some foods benefit by being held at a temperature colder than 41 F. General guidelines & recommendations for maintaining Freshness in cold storage: Whole CUT Meat/Meat Products: Fresh 41 F (5 C) for 3-7 days 28 F 32 F (28 C - 32 C) up to 3 weeks Longer when frozen Relative humidity should be 85%-90% If not in original packaging wrap tightly Ground Meats: Fresh: 41 F (5 C) days Longer when frozen Luncheon Meats (unopened packages): 41 F (5 C) for 1-2 weeks. Keep track of use by dates and always note the date when a package is opened and any of the product is keep in storage. These products are RTE and must be stored with that in mind. Poultry: Fresh 41 F (5 C) for 2 days Cooked 41 F (5 C) for 1-2 days Longer when frozen Relative humidity should be 75%-85% to help control sliminess Eggs: Whole, undamaged shells 41 F (5 C) up to 2 weeks Hard boiled 41 F (5 C) for 1 week 34 F-38 F (1 C - 3 C) will help maintain maximum quality Fish and Shellfish: More perishable, more sensitive to temperature abuse than meats or poultry. Fresh 41 F (5 C) for 1-2 days Cooked 41 F (5 C) for 3-4 days Smoked 41 F (5 C) for 10 days UHT and Aseptically Packaged Food: Ultra High Temperature (UHT) treated food that is aseptically (free of microorganisms) packaged may be stored at room temperature. Once package is opened, store at 41 F (5 C) or lower. If not aseptically packaged unopened packages should be stored at 41 F (5 C) or lower.

15 MAINTAIN TEMPERATURE CONTROL DEVICES: THERMOMETERS BASIC TEMPERATURE CONTROL DEVICES 1. Bi-metallic Stem Thermometer - Most common 2. Digital stem Thermometer 3. Digital Thermocouple Thermometer 4. Infrared (IR) Thermometer 5. Single Use Melt Devices Bi-Metallic stem thermometer Dial face Measures temperature from 0 F (-18 C) to 220 F (104 C) Must be accurate within +/- 2 F Must be inserted at least 2 into the food being measured - temperature is not measured from the tip of the stem but from the dimple that is about 1 from the tip Can not have any glass or mercury in the thermometer It must be a bi-metallic thermometer than can be calibrated Must be calibrated frequently Must be calibrated if dropped Must be calibrated if used for extreme Temperature readings CALIBRATING WHEN: 1. Before first use each day 2. At regular intervals 3. If dropped or damaged in any way 4. If there is any doubt 5. After measuring an extreme hot or cold temperature HOW: The thermometer must have a calibrating nut under the dial portion of the thermometer. You must have a proper tool or wrench to turn the calibrating nut for adjustment. Boiling Point Method - Immerse stem in boiling water that is greater than 2 inches deep. Wait until the dial stops moving and adjust to 220 F (104 C). The temperature of the boiling water will vary according to the altitude you are at. Ice Point Method - More common and safer method. Immerse stem in a container with more than 2 inches of crushed ice and water. Wait until the dial stops moving and adjust to 32 F (0 C). DIGITAL STEM THERMOMETER Temperature is displayed numerically Temperature range is greater than the Bi-Metallic Thermometer Typically measures the temperature from the tip of the stem Must be calibrated according to the manufacturer Is typically faster and more accurate than the Bi-Metallic Thermometer NEVER go from Raw Food to Cooked or Cooking Food without properly cleaning and sanitizing the thermometer. DIGITAL THERMOCOUPLE Temperature is displayed numerically Temperature range is greater than the Bi-Metallic Thermometer Typically measures the temperature from the tip of the stem Must be calibrated according to the manufacturer Is typically faster and more accurate than the Bi-Metallic Thermometer Typically has different tips that can be interchanged with the body of the device INFRARED THERMOMETER (IR) Temperature is displayed numerically Temperature range is greater than the Bi-Metallic Thermometer Measures the SURFACE temperature of the food item Measures the temperature without making physical contact with the food item Cannot be used for measuring internal cooking temperatures Needs a period of adjustment between hot and cold temperature readings SINGLE USE MELT DEVICES T-Stick and Temperature Label are examples Each unit is made to measure one temperature one time Device will change color or display a number when it reaches the proper temperature Typically used to measure temperature of sanitizing water in a dish machine or a one time check of a food item cooking or the temperature of the air in a refrigerated truck transporting cold or frozen food items USING THE THEMOMETER Make sure you know where the sensing portion of the thermometer is Make sure the Bi-Metallic Thermometer is properly calibrated Always check the food s temperature in the thickest part of the food Stir hot or cold liquids or semi-solid foods (gravy) before measuring the temperature Make sure the measuring part of the probe is properly inserted into the food Liquid packages may need to be folded over the probe The probe may need to be placed in-between sealed packages of solid foods Make sure the thermometer is cleaned, sanitized and protected from contamination in-between uses, treat it as a Food Contact Surface (FCS)

16 Knowledge Area: CONDUCTING CLEANING AND SANITIZING Develop and Conduct Cleaning & Sanitizing Procedures, Store and Maintain Cleaning & Sanitizing Materials, Tools and Products BASIC: A food contact surface (FCS) is any surface that food normally comes in contact with. This includes, but is not limitied to, the fork a customer eats with, the blade on a slicer, the cutting board we prepare food on or the scoop used to dispense ice with. BASIC: A food contact surfaces (FCS) must be maintained clean, sanitized and protected from contamination. To Clean: To Sanitize: The removal of all visible dirt, food, debris, grime or rust The reduction of pathogenic microorganisms, harmful from items to be cleaned. This is done with water and a or disease causing germs/bad microbes, to a safe level. cleaning agent. Cleaning can be done manually like Sanitizing is usually done with an approved chemical when we clean food prep counters or clean utensils in sanitizer or the proper level of heat. Sanitizing is done a three compartment sink. Cleaning can also be done with CHEMICAL or HEAT, the two we do not combine, mechanically during the wash cycle of a dish machine. any more than we would mix beer and wine. Cleaning agents are chemicals that remove dirt, food, Chemical Sanitizers: The three most common are easy debris, grime or rust. The basic cleaners are to remember because I (Iodine) C (Chlorine) Quality detergents, degreasers, de-limers, abrasive cleaners. (Quats) when I sanitize. When cleaning a food contact surface or utensil 1. Iodine: concentration level of 12.5ppm -25.0ppm make sure that clean food contact surfaces and (12.5 x 2 = 25) foods are properly protected from any potential 2. Chlorine: concentration level of 50ppm 100 ppm contamination. (25 x 2 = 50 & 50 x 2 = 100) 3. Quats: concentration level (most basic): 200ppm Implement Monitor Review A clean and sanitary facility is a pre-condition or pre-requisite for keeping food safe. The first step to having an effective cleaning and sanitizing program is to establish a Master Cleaning Schedule in writing. Identify the Cleaning Needs: 1. What are the different surfaces, tools, equipment, areas, etc. that need to be cleaned? a. Are any special tools or chemicals needed? b. What gets cleaned and what gets cleaned and sanitized? 2. How much time is needed for each task? The Schedule: 1. What should be cleaned and in what order? 2. Who should be responsible? 3. What time of day or night should the cleaning be done? 4. What procedure and what materials should be used? CLEAN IT! SANITIZE IT! PROTECT IT! (100 x 2 = 200)»» New Quat products have a different range and should be used according to the manufacturer s recommendations.»» Contact time can vary when immersing something in a sanitizer, always check with the local Health Department for the regulations in your area. BASIC guideline is Iodine & Quat: 30 seconds; Chlorine: 7-10 seconds. Heat: 1. Manual Immersion: water temperature must be, 171ºF (77ºC) or higher with a contact time of 30 seconds. 2. Mechanical (Dual temperature dish machine): Final rinse temperature 180ºF (82ºC) or higher. Clean Sanitize Protect PROTECT IT means more than just protecting a food contact surface after it has been cleaned and sanitized. We must also protect the items we are not cleaning & sanitizing such as food and food packaging from possible contamination from the cleaners, chemicals or tools used to clean & sanitize. To Protect: The prevention of food contact surfaces from becoming contaminated with harmful substances which could be transferred to food. This is accomplished by keeping food and equipment at least 6 off of the floor, properly stored away from harmful substances, and avoiding contact with uncooked items. To properly protect food contact surfaces some of the things we must remember: 1. Never stick a knife under a cutting board. 2. Never store clean and sanitized utensils with soiled utensils. 3. Never store utensils in sanitizer solution or in stagnant water. 4. Never store a box or pan on top of an in-use cutting board. 5. Never wipe a clean and sanitized knife on a soiled apron. 6. Always check utensils to ensure that they have been cleaned and sanitized for any remaining food debris or soil. 7. Always make sure the can opener blade and slicer blade is free of dried-on food debris. 8. Always place an ice scoop directly in the ice with the handle out, or in a designated container that can be and is washed daliy. This is to prevent contaminating the ice. 9. Always wash your hands frequently to protect yourself and the guests that you serve. Clean Sanitize Protect Some items that need to be cleaned & sanitized cannot be moved or taken completely apart. If the equipment is stationary and you must clean the equipment where it stands, swab or spray the chemical sanitizer mixed to the manufacturer s recommendation on all food contact surfaces (FCS).

17 Manual Dishwashing BASIC: The three compartment sink is often the primary or the only means to properly clean and sanitize utensils and equipment. It is called a three compartment sink but to use it correctly, there are five BASIC steps we take in a very specific order. The steps and the order are easy to remember if we think about how the Dishwasher PWRSa [POWERS: (P) Pre-wash/Scrape; (W)Wash; (R) Rinse; (S) Sanitize; (a) Air Dry] their way through the job of dishwashing. BASIC: The Dishwasher gets their PWRSa from properly setting up the three compartment sink. Be sure to clean and sanitize all sink compartments and the drain boards before starting. Pre-wash/ SCRAPE wash RINSE sanitize air dry Pre-wash/Scrape: Pre-wash, scape or soak any tableware, utensils or equipment to be manually washed. Wash: Wash the items in the first compartment in a detergent solution that is at least 110ºF (45ºC). Replace the water and detergent as is needed. MECHANICAL Dishwashing Rinse: Rinse the items in clean warm water that is at least 110ºF (45ºC). Make sure all traces of detergent and food are removed. Replace the water as is needed. BASIC: Mechanical means we are working with a dish machine and not working just by hand. Many of the same rules still apply. The concentrations for the chemicals are the same. However, we turn the HEAT up in some cases. Sanitize with CHEMICAL OR HEAT, the two we do not combine, any more than we would mix beer and wine. MODEL DISH MACHIne WASH TEMP FINAL RINSE TEMP Single-tank, stationary-rack, 165ºF (74ºC) 165ºF (74ºC) single-temperature machine Single-tank, conveyor, 160ºF (71ºC) 180ºF (82ºC) dual-temperature machine Single-tank, stationary-rack, 150ºF (66ºC) 180ºF (82ºC) dual temperature machine Multi-tank, conveyor, 150ºF (66ºC) 160ºF (71ºCº) to 180ºF (82ºC) multi-temperature machine Chemical sanitizing machine 120ºF (49ºC) 120ºF (49ºC) Basic: You must always be able to check the temperature of the final rinse water and you must be able to check the concentration level of the chemical sanitizer being used. Temperature gauges are important but do not rely on them alone. Temperature and Chemical Test Strips MUST always be available. Sanitize: Use one of the three approved chemical sanitizers. Temperature requirements may vary by jurisdiction. The BASIC guideline you can use is 75ºF 120ºF (24ºC-49ºC). Remember, I C QUALITY when I sanitize. Iodine: 12.5ppm-25ppm; water temperature: 75ºF 120ºF (24ºC-49ºC) Chlorine: 50ppm-100ppm; water temperature: 75ºF 120ºF (24ºC-49ºC) Quat: 200ppm(always check manufacturer s specs for range); water temperature: 75ºF 90ºF (24ºC-32ºC) Always CHECK IT and TEST IT! Use the proper test strips for Iodine, Chlorine or Quat to test sanitizer concentration levels. Contact or immersion time may vary. The BASIC guideline you can use is: Iodine & Quat: 30 sec; Chlorine: 7-10 seconds. HEAT: The water temperature must be 171ºF (77ºC) or higher, may need a heat booster. Use proper thermometer to measure temperature. Contact or immersion time may vary. The BASIC guideline you can use is 30 seconds. Air Dry: Make sure items are allowed to AIR DRY before stacking or nesting. Clean Sanitize Protect food contact surfaces (FCS) that come in contact with food or hands are likely to be contaminated by pathogens, so clean and sanitize frequently; Clean-as-you-go. Clean and sanitize FCS before use, when switching food type, immediately after use, at the end of shift and at least every four hours if something is in constant use. Clean Sanitize Protect The microbes that cause Foodborne Illness (FBI) cannot be seen, smelled or tasted. After you clean a surface, there can still be millions of FBI causing microbes on the surface. The job is not done until the surface is sanitized.

18 KNOWLEDGE AREA: Managing the physical facility design and maintenance Develop Plans for Facility Design & Maintenance, Maintain Water Supply & Waste Disposal Systems, Maintain Adequate Ventilation, Maintain Lighting in Food Prep & Storage Areas, Obtain and Maintain Equipments & Supplies LIGHTING FOR FOOD PREPARATION & STORAGE AREAS: WATER SUPPLY and WASTE DISPOSAL: Light bulbs should be shatter resistant and the appropriate light shields should be used. Light intensity requirements are: Food prep areas: 50 foot candles. Handwash/dishwash areas, buffets, restrooms, reach-in coolers: 20 foot candles. Walk-in coolers/freezers, dry storage, dining rooms: 10 foot candles. Water supply, plumbing AND waste disposal plans must all be approved Potable water (safe for drinking and cooking) supply must be approved and have adequate water pressure. Potable water must be protected from back flow with no cross connection between potable and non-potable water (waste water, not fit for drinking or cooking) - Prevention Devices include an air gap, and vacuum breakers Waste Disposal System & Grease Traps must be approved Both potable water and waste disposal systems must be tested as required OBTAIN AND MAINTAIN EQUIPMENT & SUPPLIES: Verify equipment manufacturer/source Equipment must be approved for commercial food service Equipment must have the proper capacity for its application Safety procedures must be followed Staff must be trained to: 1. Operate 2. Maintain 3. Repair 4. Clean and Sanitize Equipment must be inspected for compliance, state of repair, fit for food production, general safety IF YOU BUILD IT, BUILD IT RIGHT! Specific requirements for materials used can vary by area. One town may allow PVC Pipe and another may only allow Copper Pipes. ADEQUATE VENTILATION: Ventilation systems must be reviewed and approved Including: Exhaust hood size, design and placement - Air Flow/Pressure must be balanced Air Conditioning/Heating System Fire suppression System Grease control System - Must be able to maintain and clean properly PLANS FOR FACILITY DESIGN & MAINTENANCE: The facility design and the equipment to be installed and maintained must meet the needs: What food products will be handled? What are the cooking procedures needed? How will the food be delivered? Is there room for the proper amount of refrigerated and dry storage? Will any food or supplies need to be protected during construction? Building materials must be appropriate for foodservice: Surfaces & Walls must be smooth and easy to clean (SEZ 2C) Floor materials must be appropriate for the area - No carpeting for food handling areas or restrooms Floors & Walls must have proper coving in food handling areas Ceiling materials must be smooth and easy to clean (SEZ 2C) and approved by the proper authority IF YOU BUILD IT, BUILD IT RIGHT! BEFORE you BUILD you MUST have your plans Reviewed and Approved by the proper regulatory authority or agency. Store it Right - Smooth and Easy to Clean (SiR-SEZ 2C). Remember, once a wall, a baseboard, a cooler door gasket, a floor tile, floor tile grout, shelving, etc., is damaged, rusty or excessively worn it is no longer smooth and easy to clean.

19 KNOWLEDGE AREA: PREVENTING and CONTROLLING PESTS (Insects/Rodents) IMPLEMENT PEST CONTROL PREVENTION INTEGRATED PEST MANAGEMENT (IPM) Program is a proactive system for preventing and controlling pests through the use of chemical and non-chemical methods that include preventing pest access into a facility, maintaining a clean and orderly facility that is in good repair, eliminating or minimizing available sources of food, water and shelter for pests and implementing proper procedures when pests do gain entry into a facility. The PRIMARY PESTS or VERMIN of foodservice: 1. German Cockroaches 2. Rodents - Norway Rats, Mice 3. Flying Insects - House Fly, Fruit Fly (small filth Fly) OTHER foodservice Pests: Roof Rats, American Roaches, Grain beetles, Moths GERMAN COCKROACHES MOST COMMON foodservice pest MOST ACTIVE at night (in dark) Prefer DARK, moist and warm environment Slender body, light brown color Can carry bacteria on legs and body as well as in intestinal track Live and hide in cracks and crevices Have a HIGH RATE of reproduction Signs of Activity: Droppings Egg casings Musty, oily smell - if large numbers RODENTS Signs of Activity: Droppings Gnaw marks Rub/Trail marks Nesting materials, burrows/diggings NORWAY RAT LARGEST of the domestic rodents MOST ACTIVE at night Eat almost anything Burrow in the ground but can climb Can squeeze through a hole the size of a quarter Large, blunt ended droppings up to 75 per day Have a HIGH RATE of reproduction (Seasonal) KEEP THEM OUT!! DON T ATTRACT THEM!! WATCH FOR SIGNS OF ACTIVITY!! The LABEL IS THE LAW - The label on a pest control product is a legal document and MUST be followed HOUSE MOUSE MOST COMMON Rodent Pest MOST ACTIVE at night Prefer grains and cereal but will eat anything Can get water from food Nibblers Can squeeze through a hole the size of a dime Small droppings up to 100 per day HIGH RATE of reproduction - breed all year with 4-8 mice in a litter FLYING INSECTS HOUSE FLY (Large Filth Fly) No chewing mouth parts - must vomit on food, stomp on it, then suck it up Breed in filth, poop and decaying organic material FRUIT FLY, PHORID FLY, DRAIN/VINEGAR FLY (Small Filth Fly) Small but strong fliers Breed in filth, decaying organic material, in drains and sewer lines and in corners with a build-up of moist food debris Females can lay 500 eggs at once - hatch in 30 hours GOOD HOUSEKEEPING with a cleaning and sanitation program, elimination of litter and clutter and removal of food debris and other food sources is the BEST defense against pests. PREVENTION AND CONTROL All pests must have FOOD, SHELTER & WATER to survive Keep them out! Doors and windows should shut tightly Windows should have proper screens Pipe runs into building should be sealed Foundations should be solid with no breaks; no bushes or trees against buildings Don t attract them! Garbage inside should be properly stored and managed Garbage outside should be away from a direct entrance and properly managed without spills or leaks Don t allow clutter inside or outside Watch for signs of activity! If evidence of activity is seen take corrective action Chemical applications: Should only be applied by a properly Licensed/Certified individual; usually a professional Pest Control Operator (PCO) Food contact surfaces and food must be protected during application ONLY when there is NO food production After application: Food Contact Surfaces and Equipment must be cleaned and sanitized Chemicals kept on site: MUST be properly labeled MUST be stored AWAY from food products and food handling areas.

20 STORING FOOD PROPERLY - KEEPING IT COLD AND KEEPING IT FROZEN Zone Storage is keeping Potentially Hazardous Food/ Time-Temperature Control for Safety Food (PHF/TCS) in the Right Zone and free of Cross Contamination (cxc). Cooked and Ready to Eat above Raw is a Raw aboved Cooked is a cooked Ready To Eat (rte) Cooked pasta rice fish Beef roast whole cut beef ham/pork roast whole cut ham/pork ground beef ground pork poultry- WHOLE or GROUND all stuffed/mixed phf/tcs An internal thermometer should be maintained in the warmest part of the cooler, which is typically closest to the door. Don t overload cooler and use open shelving to allow for air circulaton. Maintain the interior of the cooler and all gaskets clean, free of debris and mold, and in good repair. FROZEN STORAGE: Keep food solidly frozen - recommended temperature: 0 F (18 C) Don t overload; use open shelving; allow for proper air circulation Maintain internal thermometer Allow for proper defrost cycles. Watch for signs that a product has thawed and re-frozen like large ice crystals or a water line. Watch for damaged packaging and signs of freezer burn. Product that is removed for the purpose of thawing or slacking, must be labled with the date it is removed from the freezer. COOKED and Ready to Eat (RTE) are always the top dish. Cooked meat products, Washed vegetables, Cut leafy greens, Sliced tomatoes, Cakes and RTE/pre-cooked lunch meats, etc. The next dish below is always the FISH. Live shellfish, in its original container can be held at 45 F (9 C) or below. Retain shellstock ID tags for 90 days. Under the FISH in the next SEAT, we place the Roast, Chops and Whole cuts of MEAT. The MEAT can sit ALONG SIDE or it can look DOWN at PORKY Pig that CLOWN. Pork and Beef can ham it up and look all around because they will always be above the PORK and BEEF that is GROUND. But even the GROUND PORK & GROUND CHUCK has more LUCK than on the bottom to get STUCK. The GROUND PORK & BEEF will always go ABOVE the CHICKEN, TURKEY and DUCK. COLD STORAGE: PHF/TCS Food must be at 41 F (5 C) or below - out of the Temperature Danger Zone (TDZ): 41ºF (5 C) - 135ºF (57 C)). This helps slow the growth of pathogenic bacteria. All products in the cooler should be properly labled and dated. If a product has been cooked and is placed in the cooler for cooling, it must be properly documented, labled and dated. Watch for damaged packaging or product that may be leaking. 41 F Z/ 5 C The TDZ (Temperature Danger Zone) 41 F (5 C) F (57 C), is the temperature range in which most pathogenic bacteria grow rapidly. Temperature Abuse is when PHF/TCS Food has been allowed to remain in the TDZ for an unacceptable period of time, and/or when PHF/TCS Food has not been cooked or re-heated properly to destroy any pathogens. While most pathogenic bacteria start to grow at temperatures above 41 F (5 C), there are some, like Listeria monocytogenes, for example, that are capable of growing slowly at temperatures below 41 F (5 C). This is one reason why it is important to know how long certain RTE Foods such as pre-cooked hot dogs and lunch meats have been in cold storage. Reduced Oxygen Packaging (ROP) include foods that have also undergone procedures for Modified Atmosphere Packaging (MAP),Cook-Chill, Sous Vide and Vacuum Packaging among others. Some facilities have specialized equipment that allows them to do ROP in their facility. However, this is only allowed if they have a HACCP plan that has been approved by the proper regulatory agency.

21 STORAGE OF CLEANING SUPPLIES & TOXIC MATERIALS LIGHT BULBS Light bulbs should be shatter resistant and the appropriate light shields should be used. Light intensity requirements are: Food prep areas: 50 foot-candles Handwash/dishwash areas, buffets, restrooms, reach-in coolers: 20 foot candles Walk-in coolers/freezers, dry storage, dining rooms: 10 foot candles DRY STORAGE Room must be appropriate for food storage. Construction materials must be smooth and easy to clean. Do not use mechanical rooms, toilet rooms, locker rooms, etc. Temperature: 50 F (10 C) - 70 F (21 C) Humidity: 50%-60% with adequate air circulation. No exposure to overhead plumbing or other sources of potential contamination. Cleaning products, sanitizers and pesticides are toxic chemicals and must be kept separate from food, food contact surfaces, utensils, storage containers, single service items, wiping clothes and other items. All items must be properly labeled. If a chemical/toxic material is transferred from its original container the new container must be properly labeled. There must not be any unlabeled chemical containers. Chemicals must be identified and have directions for their proper use. Do not mix chemicals. Do not store chemicals in containers that previously held a different chemical. A Material Safety Data Sheet (MSDS) must be available for each chemical/toxic item used in a facility. Empty chemical containers can not be used for food storage even if they have been washed out. Items such as sterno cans, hand lotion, medicine bottles, etc. are considered to be potentially toxic items. Empty chemical containers or buckets can not be re-used for storage of food, single use items or food equipment or utensils. If ever in doubt about contamination from a chemical or toxic item throw it out. Bulk Food must be dispensed with approved utensils, such as scoops with handles that allow the transfer of food without making bare-hand contact with the food. The utensils must be properly stored on or in a clean, dry and sanitized food-contact surface or in the food with the handle sticking up out of the food. Humidity Gauge Open Shelving with the bottom shelf at least 6 off the floor and away from walls. Inverted milk crates, bread trays or soda cases should not be used as storage or dunnage racks. Always use First In First Out (FIFO). Products must be labeled and have proper codes and dates. Bulk items and items transferred from original containers must go into approved food grade containers, in good condition and properly labeled and dated. Containers not on wheels, need to be stored, at least, 6 off the floor. Keep food and non-food items separated. Inspect for damaged goods at the time of delivery, including dented cans, unlabeled items, torn packaging, water damaged packaging, pest damage and other. If any damage is found, you should reject delivery. If items are damaged after being received, they must be discarded or kept separate from undamaged items until they can be returned or discarded. 2/1/2010 3/17/2010 5/1/2010 Temperature

22 Potable water must always be protected from contamination caused by the overflow from a cross connection or backflow. A cross connection is a physical connection between potable (safe to drink) water and non-potable (not safe to drink) water. BACKFLOW is when contaminated water (non-potable) flows backward into potable water. Devices to prevent a cross connection or backflow include; an air gap, atmospheric vacuum breaker, double check valve and pressure type vacuum breaker. An AIR GAP, which is the most dependable way to prevent backflow is a physical GAP between potable and non-potable water. The GAP must be at least twice the diameter of the supply line (drain pipe) but never less than 1 inch. For example, the GAP between the end of a sink s drain line and the top of the floor drain must be at least twice the diameter of the sink s drain line but not less than 1 inch. STORAGE & DISPOSAL OF WASTES 2 1 MOP CORNER Recycling is important and helps to control waste. However, it also creates some additional problems and concerns for a foodservice facility. Items that are being recycled are often held for longer periods of time and can attract pests and cause odor problems if not handled properly. No food, food products, food storage containers, single-use items or disposable food containers can be stored in this area. The area should have good lighting so materials can be properly identified and properly used. The walls, floors and ceiling in this area must be constructed of materials that are smooth and easy to clean, in good repair and resistant to chemicals, grime and grease. The drain must be kept clean and must flow properly. All cleaning supplies and other chemicals and products must be properly labeled. Material Safety Data Sheets (MSDS) should be kept in this room or easily accessible. Mops, brooms, dust pans, etc., must not be stored on the floor, in the sink or in the mop bucket. Food handling facilities produce different waste items that must be handled and disposed of properly. Solid and liquid waste, items to be returned, recyclables, oils, fats, grease and waste for composting must all be handled with the proper equipment and in compliance with the proper regulations. Make sure potable water is always protected from waste streams. Determine the correct frequency for waste pick-up. Know how to segregate different waste items. Know how to handle all waste items to avoid pest and odor problems. Understand the different waste container requirements. Be prepared for sewage and/or grease trap back up or overflow problems. Waste containers should be leak proof. Outdoor dumpsters or waste containers must be kept on level, non absorbent, cleanable surfaces. All waste areas, inside or out, must be maintained clutter free, grease and spill free to prevent accidents and so they do not attract pests. The inside and the outside of all waste containers must be cleanable. They should be cleaned on a regular, on-going basis. They must be free of any decaying materials to help prevent infestations of flying insects, cockroaches and rodents. Replace containers as they become damaged or can no longer be maintained as clean. Make sure containers and holding areas are maintained in good repair, clean and without clutter. Store it Right - Smooth and Easy to Clean SiR-SEZ 2C. Remember, once a wall, a baseboard, a cooler door gasket, a floor tile, floor tile grout, shelving, etc., is damaged, rusty or excessively worn it is no longer smooth and easy to clean.