Providing Safe Food

[Audio] Welcome. Welcome.

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[Audio] 1-2 Instructor Notes Play the Introduction to Food Safety DVD..

[Audio] Additional Content 1-3 Instructor Notes Teach the additional content not included in the DVD by using the next several slides..

[Audio] Challenges to Food Safety A foodborne illness is a disease transmitted to people through food An illness is considered an outbreak when: Two or more people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authorities The outbreak is confirmed by laboratory analysis 1-4.

[Audio] Challenges include: Time and money Language and culture Literacy and education Pathogens Unapproved suppliers High-risk customers Staff turnover 1-5 Instructor Notes Foodservice operations work hard to minimize foodborne illnesses. As a result of these efforts, foodborne illnesses have declined in recent years. However, operations still face many challenges to food safety. Pressure to work quickly can make it hard to take the time to follow food safety practices. Your staff may speak a different language than you do, which can make it difficult to communicate. Cultural differences can also influence how food handlers view food safety. Staff often have different levels of education, making it more challenging to teach them food safety. Illness-causing microorganisms are more frequently found on food that once was considered safe. Food that is received from suppliers that are not practicing food safety can cause a foodborne-illness outbreak. The number of customers at high risk for getting a foodborne illness is increasing. An example of this is the growing elderly population. Training new staff leaves less time for food safety training. The ServSafe program will provide the tools needed to overcome the challenges in managing a good food safety program..

[Audio] The Cost of Foodborne Illnesses The human costs of foodborne illness: Lost work Medical costs Long-term disability Death 1-6 Instructor Notes Foodborne illnesses cost the United States billions of dollars each year. National Restaurant Association figures show that one foodborne-illness outbreak can cost an operation thousands of dollars. It can even result in closure. Some business costs were highlighted in the video. There are also human costs, which are identified on the slide..

[Audio] How Foodborne Illnesses Occur Unsafe food is usually the result of contamination The presence of harmful substances in food Contamination may come from: Biological, chemical, and physical hazards Unsafe practices 1-7 Instructor Notes Unsafe food is usually the result of contamination, which is the presence of harmful substances in food. To prevent foodborne illnesses, you must recognize the contaminants that can make food unsafe. These can come from pathogens, chemicals, or physical objects. They might also come from certain unsafe practices in your operation. Note: This will be discussed in depth in chapter 2..

[Audio] How Food Becomes Unsafe Cross-contamination Time-temperature abuse Purchasing food from unsafe sources Poor cleaning and sanitizing Poor personal hygiene 1-8 Instructor Notes Purchasing food from unsafe sources is a risk factor for foodborne illness. Keep in mind that food prepared in a private home is considered to be from an unsafe source and must be avoided. The other risk factors for foodborne illness are related to four main practices: time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing..

[Audio] Poor cleaning and sanitizing: Equipment and utensils are not washed, rinsed, and sanitized between uses Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized Wiping cloths are not stored in a sanitizer solution between uses Sanitizer solution was not prepared correctly 1-9 Instructor Notes Pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the ways indicated on the slide..

[Audio] Food Most Likely to Become Unsafe TCS food: 1-10 Instructor Notes The list of TCS food includes the following: Milk and dairy products Shell eggs (except those treated to eliminate nontyphoidal Salmonella) Meat: beef, pork, and lamb Poultry Fish Shellfish and crustaceans.

[Audio] TCS food: 1-11 Instructor Notes The list of TCS food includes the following: Baked potatoes Heat-treated plant food, such as cooked rice, beans, and vegetables Tofu or other soy protein; synthetic ingredients, such as textured soy protein in meat alternatives Sprouts and sprout seeds Sliced melons; cut tomatoes; cut leafy greens Untreated garlic-and-oil mixtures.

[Audio] Ready-to-Eat Food Ready-to-eat food includes: Cooked food Plant foods cooked for hot holding Washed fruit and vegetables (whole and cut) Deli meat Bakery items Sugar, spices, and seasonings 1-12 Instructor Notes Like TCS food, ready-to-eat food also needs careful handling to prevent contamination..

[Audio] Populations at High Risk for Foodborne Illnesses These people have a higher risk of getting a foodborne illness: Elderly people Preschool-age children People with compromised immune systems 1-13 Instructor Notes The immune system is the body's defense against illness. Elderly people are at high risk because their immune systems have weakened with age. Very young children are at high risk because they have not built up strong immune systems. Certain medical conditions and medications can weaken a person's immune system. These include: Cancer or chemotherapy treatment HIV/AIDS Transplants.

[Audio] Keeping Food Safe Focus on these measures: Controlling time and temperature Preventing cross-contamination Practicing good personal hygiene Purchasing from approved, reputable suppliers Cleaning and sanitizing 1-14 Instructor Notes Set up standard operating procedures that focus on these areas. The ServSafe program will show you how to design these procedures..

[Audio] Training and monitoring: Train staff to follow food safety procedures Provide initial and ongoing training Provide all staff with general food safety knowledge Provide job-specific food safety training Retrain staff regularly 1-15 Instructor Notes As a manager, your job is more than just understanding food safety practices and creating the necessary procedures. You also must train your staff to follow these procedures. Staff should be trained when they are first hired and on an ongoing basis. Your entire staff needs general food safety knowledge. Other knowledge will be specific to the tasks performed on the job. For example, everyone needs to know the correct way to wash their hands. However, only receiving staff need to know how to inspect produce during receiving. Staff need to be retrained in food safety regularly. When a food handler completes this training, document it..

[Audio] Training and monitoring: Document training Monitor staff to make sure they are following procedures Retrain employees who complete tasks incorrectly 1-16 Instructor Notes When a food handler completes food safety training, document it. Once staff are trained, monitor them to make sure they are following procedures. At times, you may notice employees doing tasks incorrectly. Each incorrect task could lead to an increase in risk. When this happens, it is important to correct the situation immediately. This is called corrective action. If an employee often completes a task incorrectly or if multiple employees complete a task incorrectly, they should be retrained..

[Audio] The person in charge must: Be a Certified Food Protection Manager Be onsite during operating hours 1-17 Instructor Notes Staff aren't the only ones who need training to keep food safe. The FDA Food Code requires the Person in Charge of a foodservice operation to become a certified food protection manager. And they must be onsite at all times during operating hours..

[Audio] The person in charge may not need to be onsite at all times if: The operation poses minimal risk for causing a foodborne illness Based on the kind of operation it is Based on the type of food served or sold Cashier-less markets and convenience stores are examples 1-18 Instructor Notes For some types of operations, the person in charge may not need to be onsite at all times. That is the case if the regulatory authority has decided that the operation poses a minimal risk for causing a foodborne illness. That decision would be based on the kind of operation it is and the type of food that's served or sold. Cashier-less markets and convenience stores are good examples of operations where the person in charge may not need to be onsite at all times..

[Audio] To become a Certified Food Protection Manager: You must pass a test from an accredited program The program must be accredited by an agency approved by a Conference for Food Protection Completing this course and passing the ServSafe exam meets this requirement 1-19 Instructor Notes The person in charge must also be able to show that they have the required knowledge. To become a Certified Food Protection Manager, you must pass a test from an accredited program. The program must be accredited by an agency approved by a Conference for Food Protection. Completing the ServSafe Manager Course and passing the ServSafe Food Protection Manager Certification Examination meets this requirement..

[Audio] Why is it important to be a Certified Food Protection Manager: CDC study suggests that it reduces the risk of foodborne illness. was a distinguishing factor between restaurants that experienced an outbreak and those that had not. FDA studies suggest more effective control of risk factors for foodborne illness. 1-20 Instructor Notes But, why is it so important to become certified? A Centers for Disease Control and Prevention study suggests that the presence of a Certified Food Protection Manager reduces the risk of a foodborne illness outbreak for an establishment. The study also suggests that it was a distinguishing factor between restaurants that experienced a foodborne illness outbreak and those that had not. Also, the FDA's Retail Food Risk Factor Studies suggest that the presence of a Certified Food Protection Manager has a positive correlation with more effective control of certain risk factors, such as poor personal hygiene, in different facility types..

[Audio] Agencies Responsible for Preventing Foodborne Illness Food and Drug Administration (FDA): Inspects all food except meat, poultry, and eggs Regulates food transported across state lines Provides technical support and training Issues the Food Code The FDA Food Code: Provides recommendations for food safety regulations Created for city, county, state, and tribal agencies Is recommendation not law 1-21 Instructor Notes The FDA issues a Food Code. This science-based code provides recommendations for food safety regulations. The Food Code was created for city, county, state, and tribal agencies. These agencies regulate foodservice for the following groups: Restaurants and retail food stores Vending operations Schools and day care centers Hospitals and nursing homes Although the FDA recommends that states adopt the Food Code, it cannot require it..

[Audio] The U.S. Department of Agriculture (USDA): Regulates and inspects meat, poultry, and eggs Regulates food transported across state lines Regulates food involving more than one state The Centers for Disease Control and Prevention (CDC) and the Public Health Service (PHS): Assist the FDA, USDA, and state and local health departments Conduct research into causes of foodborne-illness outbreaks Assist in investigating outbreaks 1-22.

[Audio] State and local regulatory authorities: Write or adopt codes regulating retail and foodservice operations Codes may differ from the FDA Food Code Food safety responsibilities include: Inspecting operations Enforcing regulations Investigating complaints and illnesses Issuing licenses/permits 1-23 Instructor Notes Codes may differ from the FDA Food Code, because these agencies are not required to adopt it..

[Audio] Review Activity Let’s review 1-24 Instructor Notes Review the content presented using any of the following activities you wish to use in the ServSafe Manager 7th Edition Revised book: Apply Your Knowledge: What's the Cause?, page 1.7 Apply Your Knowledge: Which Is It?, page 1.10 Apply Your Knowledge: Who Has a Greater Risk?, page 1.10 Apply Your Knowledge: Who Does What?, page 1.13 Chapter Review Case Study, page 1.15 Study Questions, pages 1.16–1.17.

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[Audio] 2-2 Instructor Notes Play the Overview of Foodborne Microorganisms and Allergens DVD..

[Audio] Additional Content 2-3 Instructor Notes Teach the additional content not included in the DVD by using the next several slides..

[Audio] How Contamination Happens Contaminants come from a variety of places: Animals used for food Air, contaminated water, and dirt Chemicals used in the operation Natural contaminants (e.g., bones in fish) People Deliberately Accidentally 2-4 Instructor Notes Contamination comes from a variety of places. Contaminants are found in the animals we use for food and in air, water, and dirt. They can occur naturally in food, such as bones in fish. Food can be contaminated on purpose. Most food is contaminated accidently. Examples of accidental contamination include: (1) food handlers who don't wash their hands after using the restroom and then contaminate food and surfaces with feces from their fingers, and (2) food handlers who pass contaminants through illness..

[Audio] Contaminants come from a variety of places: Fecal–oral route of contamination Failure to wash hands after using restroom Feces on fingers gets on food Food with feces eaten 2-5 Instructor Notes Contamination can occur through the fecal–oral route of contamination. For example, food handlers who do not wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers. Once the food that the food handler touched is eaten, a foodborne illness may result. This is called the fecal–oral route of contamination..

[Audio] Contaminants come from a variety of places: Contact with a person who is sick From person to person Sneezing or vomiting onto food or food-contact surfaces Touching dirty surfaces/equipment and then touching food 2-6.

[Audio] Biological Contamination The Big Six pathogens: Shigella spp. Salmonella Typhi Nontyphoidal Salmonella Shiga toxin-producing Escherichia coli (STEC), also known as E. coli Hepatitis A Norovirus 2-7 Instructor Notes According to the Food and Drug Administration (FDA), there are over 40 kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the Big Six because they are highly contagious and can cause severe illness..

[Audio] Symptoms of Foodborne Illness Common symptoms of foodborne illness: Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (yellowing of skin and eyes) Onset times: Depend on the type of foodborne illness Can range from 30 minutes to six weeks 2-8 Instructor Notes The symptoms of a foodborne illness vary depending on which illness a person has. But most victims of foodborne illness share some common symptoms. Not every person who is sick from a foodborne illness will have all of these symptoms. Nor are the symptoms of a foodborne illness limited to this list. How quickly foodborne-illness symptoms appear in a person is known as the onset time of the illness. Onset times depend on the type of foodborne illness a person has. They can range from 30 minutes to as long as six weeks. How severe the illness is can also vary, from mild diarrhea to death..

[Audio] FAT TOM—Conditions for Bacteria to Grow Acidity: pH is the measure of acidity The pH scale ranges from 0 to 14 A value of zero is highly acidic A value of 14 is highly alkaline A pH of 7 is neutral Bacteria grow best in food with a pH that is neutral to slightly acidic 2-9.

[Audio] Temperature: Bacteria grow rapidly between 41ºF and 135ºF (5ºC and 57ºC) Bacteria grow even more rapidly from 70ºF to 125ºF (21ºC to 52ºC) Bacteria growth is limited when food is held above or below the temperature danger zone 2-10.

[Audio] Moisture: Water activity (aw) = Moisture available in food for bacteria growth Aw scale ranges from 0 to 1.0 The higher the value, the more available moisture Water has an aw of 1.0 2-11 Instructor Notes Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0 to 1.0. The higher the value, the more available moisture in the food. For example, water has a water activity of 1.0..

[Audio] Major Bacteria that Cause Foodborne Illness The FDA has identified four types of bacteria that cause severe illness and are highly contagious: Salmonella Typhi Nontyphoidal Salmonella Shigella spp. Shiga toxin-producing Escherichia coli (E. coli) (STEC) Food handlers diagnosed with an illness from these bacteria must never work in the operation while sick 2-12 Instructor Notes Food handlers with illnesses from these bacteria can NEVER work in a foodservice operation while they are sick. These four bacteria are included in the FDA's Big Six pathogens..

[Audio] Major Bacteria that Cause Foodborne Illness Bacteria: Salmonella Typhi (SAL-meh-NEL-uh TI-fee) Source: People Food Linked with the Bacteria Prevention Measures Ready-to-eat food Beverages Exclude from the operation food handlers diagnosed with an illness caused by Salmonella Typhi Wash hands Cook food to required minimum internal temperatures 2-13 Instructor Notes Salmonella Typhi lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person's feces for weeks after symptoms have ended..

[Audio] Bacteria: Nontyphoidal Salmonella (SAL-meh-NEL-uh) Source: Farm animals Food Linked with the Bacteria Prevention Measures Poultry and eggs Meat Milk and dairy products Produce, such as tomatoes, peppers, and cantaloupes Cook poultry and eggs to required minimum internal temperatures Prevent cross-contamination between poultry and ready-to-eat food Keep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness from nontyphoidal Salmonella out of the operation 2-14 Instructor Notes Many farm animals carry nontyphoidal Salmonella naturally. Eating only a small amount of these bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person's feces for weeks after symptoms have ended..

[Audio] Bacteria: Shigella spp. (shi-GEL-uh) Source: Feces of humans with the illness Food Linked with the Bacteria Prevention Measures Food easily contaminated by hands, such as salads containing TCS food (e.g., potato, tuna, shrimp, macaroni, chicken) Food that has had contact with contaminated water, such as produce Exclude food handlers who have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation Wash hands Control flies inside and outside the operation 2-15 Instructor Notes Shigella spp. is found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person's feces for weeks after symptoms have ended..

[Audio] Bacteria: Shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH KO-LI) Source: Intestines of cattle; infected people Food Linked with the Bacteria Prevention Measures Ground beef (raw and undercooked) Contaminated produce Exclude food handlers who have diarrhea and have been diagnosed with a disease from the bacteria Cook food, especially ground beef, to required minimum internal temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and ready-to-eat food 2-16 Instructor Notes Shiga toxin-producing E. coli can be found in the intestines of cattle. It is also found in infected people. The bacteria can contaminate meat during slaughtering. Eating only a small amount of the bacteria can make a person sick. Once eaten, it produces toxins in the intestines, which cause the illness. The bacteria are often in a person's feces for weeks after symptoms have ended..

[Audio] Major Viruses that Cause Foodborne Illnesses The FDA has identified two viruses that are highly contagious and can cause severe illness: Hepatitis A Norovirus Food handlers diagnosed with an illness from Hepatitis A or Norovirus must not work in an operation while they are sick 2-17 Instructor Notes These two viruses are included in the FDA's Big Six pathogens..

[Audio] Major Viruses that Cause Foodborne Illness Virus: Hepatitis A (HEP-a-TI-tiss) Source: Feces of humans with the illness Food Linked with the Virus Prevention Measures Ready-to-eat food Shellfish from contaminated water Exclude from the operation staff who have been diagnosed with hepatitis A Exclude from the operation staff who have had jaundice for seven days or less Wash hands Avoid bare hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers 2-18 Instructor Notes Hepatitis A is mainly found in the feces of people infected with it. The virus can contaminate water and many types of food. It is commonly linked with ready-to-eat food. However, it has also been linked with shellfish from contaminated water. The virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of the virus can make a person sick. An infected person may not show symptoms for weeks but can be very infectious. Some viruses, such as hepatitis A, are not destroyed by normal cooking temperatures. That is why it is especially important to practice good personal hygiene when handling food and food-contact surfaces. The quick removal and cleanup of vomit is also important..

[Audio] Virus: Norovirus (NOR-o-VI-rus) Source: Feces of humans with the illness Food Linked with the Virus Prevention Measures Ready-to-eat food Shellfish from contaminated water Exclude from the operation staff who are vomiting or have diarrhea and have been diagnosed with Norovirus Wash hands Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers 2-19 Instructor Notes Like hepatitis A, Norovirus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of Norovirus can make a person sick. It is also very contagious. People become contagious within a few hours after eating it. The virus is often in a person's feces for days after symptoms have ended..

[Audio] Biological Toxins Origin: Naturally occur in certain plants, mushrooms, and seafood Seafood toxins: Produced by pathogens found on certain fish Tuna, bonito, mahi-mahi Histamine produced when fish is time-temperature abused Occur in certain fish that eat smaller fish that have consumed the toxin Barracuda, snapper, grouper, amberjack Ciguatera toxin is an example 2-20 Instructor Notes Some toxins are naturally associated with certain plants, mushrooms, and seafood. Toxins are a natural part of some fish. Other toxins, such as histamine, are made by pathogens on the fish when it is time-temperature abused. This can occur in tuna, bonito, mackerel, and mahi-mahi. Some fish become contaminated when they eat smaller fish that have eaten a toxin. One of these toxins is the ciguatera toxin. It can be found in barracuda, snapper, grouper, and amberjack. Shellfish, such as oysters, can be contaminated when they eat marine algae that have a toxin..

[Audio] Illness: Symptoms and onset times vary with illness People will experience illness within minutes General symptoms: Diarrhea or vomiting Neurological symptoms Tingling in extremities Reversal of hot and cold sensations Flushing of the face, hives, burning in mouth Difficulty breathing Heart palpitations 2-21 Instructor Notes Toxins cannot be destroyed by cooking or freezing. The most important way to prevent a foodborne illness is to purchase plants, mushrooms, and seafood from approved, reputable suppliers. It is also important to control time and temperature when handling raw fish..

[Audio] Chemical Contaminants To prevent chemicals from contaminating food: Make sure the manufacturers’ labels on original chemical containers are readable Follow directions and local regulatory requirements when throwing out chemicals Use chemicals for their intended use Separate chemicals from food and food-contact surfaces by spacing and partitioning 2-22 Instructor Notes The chemicals you use must be approved for use in a foodservice operation. They must also be necessary for the maintenance of the facility. In addition to the guidelines in the video, the slide shows additional measures to prevent chemicals from contaminating food..

[Audio] Physical Contaminants Symptoms: Cuts Dental damage Choking Bleeding and pain To prevent contamination: Purchase food from approved, reputable suppliers Inspect food upon receipt Practice good personal hygiene 2-23 Instructor Notes Mild to fatal injuries are possible. This could include cuts, dental damage, and choking. Bleeding and pain may be the most outward symptoms. Purchase food from approved, reputable suppliers to prevent physical contamination. Closely inspect the food you receive. Take steps to make sure no physical contaminants can get into it. This includes making sure that food handlers practice good personal hygiene..

[Audio] Deliberate Contamination of Food Groups who may attempt to contaminate food: Terrorists or activists Disgruntled current or former staff Vendors Competitors FDA defense tool: A.L.E.R.T. 2-24 Instructor Notes So far, you have learned about methods to prevent the accidental contamination of food. But you also must take steps to stop people who are actually trying to contaminate it. This may include the groups listed on the slide. These people may try to tamper with your food using biological, chemical, or physical contaminants. They may even use radioactive materials. Attacks might occur anywhere in the food supply chain. But they are usually focused on a specific food item, process, or business. The best way to protect food is to make it as difficult as possible for someone to tamper with it. For this reason, a food defense program should deal with the points in your operation where food is at risk. The FDA has created a tool that can be used to develop a food defense program. It is based on the acronym A.L.E.R.T. It can be used to help you identify the points in your operation where food is at risk..

[Audio] Assure Make sure products received are from safe sources Look Monitor the security of products in the facility Employees Know who is in your facility Reports Keep information related to food defense accessible Threat Develop a plan for responding to suspicious activity or a threat to the operation 2-25 Instructor Notes Assure. Make sure that products you receive are from safe sources. Supervise product deliveries. Use approved suppliers who practice food defense. Request that delivery vehicles are locked or sealed. Look. Monitor the security of products in the facility. Limit access to prep and storage areas. Locking storage areas is one way to do this. Create a system for handling damaged products. Store chemicals in a secure location. Train staff to spot food defense threats. Employees. Know who is in your facility. Limit access to prep and storage areas. Identify all visitors, and verify credentials. Conduct background checks on staff. Reports. Keep information related to food defense accessible: receiving logs, office files and documents, staff files, and random food defense self-inspections. Threat. Identify what you will do and whom you will contact if there is suspicious activity or a threat at your operation. Hold any product you suspect to be contaminated. Contact your regulatory authority immediately. Maintain an emergency contact list..