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Alberta Food Safety Basics For Special Events

Booklet

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Alberta Health Services Environmental Public Health

Alberta Food Safety Basics for Special Events

Booklet Table of Contents

Introduction ………………………….………………………………………….………………. 3

Section 1: Special Events and Food Safety in Alberta………………………………….. 4

Section 2: Foodborne Illness ...………………………………………………….………...… 5

Section 3: Causes of Foodborne Illness………………………..…………..………….…... 8

Section 4: Facility Requirements at Special Events……...……………..……………..... 13

Section 5: Food Handling Requirements at Special Events…………………………… 17

Appendix A: Review Question Answers……………………….….……………..……….. 28

Appendix B: Foodborne Illness Chart ...……………………….….……………..……….. 30

Appendix C: Glossary…………………....……………………….….………………………. 33

Appendix D: Sink Requirements at Special Events……….….…………………...……. 34

Cover Photo Credit: Calgary Stampede for all photos except centre photo

Acknowledgement: Selected course material was taken from the Alberta Health Services Home Study in Food Safety and the Food Safety Course For Provincial Food Handler Certification Manual.

2EPHE-12-002 Created: Nov/12 Revised: Jan/16

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Who should read this booklet:

This booklet can be read by anyone organizing or working in temporary food concessions

in Alberta an introduction to food safety during special events. Read through each section

of this booklet and do the review questions.

Test:

The test must be accessed and completed online.

Tests sent in by email, fax or mail will NOT be accepted.

The test is optional and has 25 multiple-choice questions. The passing mark is 80%. Once

you pass the test, you will be able to view and print an Alberta Food Safety Basics for

Special Events certificate which is valid for 3 years. This certificate replaces the Home

Study in Food Safety for Special Events.

How to access the test:

1. Go to the AHS-EPH Education Courses page: www.albertahealthservices.ca/eph/

Page3151.aspx

2. Click on Alberta Food Safety Basics for Special Events link ( https://www.coursesites.com/webapps/Bb-sites-course-creation-BBLEARN/courseHomepage.htmlx?course_id=_408915_1)

3. Self-Enrol in this course

4. Open this booklet on the Alberta Food Safety Basics for Special Events page

5. After review the booklet, click the Mark Reviewed. This will appear once you have

opened the booklet.

6. The test will appear. Click on link to access the test.

7. Once you have completed and received 80% on the test , view and print your

certificate.

Please note that this course does not meet provincial certification requirements. This

course may meet training requirements for special events in Alberta.

Alberta Food Safety Basics for Special Events in Alberta

Booklet and Test

https://www.coursesites.com/webapps/Bb-sites-course-creation-BBLEARN/courseHomepage.htmlx?course_id=_408915_1




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SECTION 1. SPECIAL EVENTS AND FOOD SAFETY IN ALBERTA

Special events are an important part of Alberta’s summers. The food offered at these

events is often prepared with minimal

equipment and space. Preparing food

safely is very important and can be

challenging at these outdoor events.

Special events* and temporary food

establishments operating in Alberta must

be approved by Alberta Health Services

(AHS). Environmental Health Officers/

Public Health Inspectors (EHO/PHI) may

inspect temporary food concessions to

ensure food is prepared in a safe and clean

manner. To keep customers from getting a

foodborne illness, temporary food

concessions are expected to comply with the:

Public Health Act (P-37, RSA 2000)

Food Regulation (Part 4, AR 31/2006)

Requirements listed in the AHS Special Event Packages for Organizers and

Temporary Food Establishment Vendors on www.albertahealthservices.ca/eph/

Page8302.aspx under Special Events.

Copies of the Public Health Act and Food Regulation are available at:

Alberta Queen’s Printer

Main Floor, Park Plaza, 10611 – 98 Avenue

Edmonton, Alberta T5K 2P7

Phone: 780-427-4952 Fax: 780-452-0668

Email: [email protected]

Internet: www.qp.gov.ab.ca. or www.albertahealthservices.ca/eph/Page8302.aspx

under Legislation.

Copies of the Special Event Packages for Organizers and Temporary Food Establishment

Vendors are available at:

Internet: www.albertahealthservices.ca/eph/Page8302.aspx under Special Events

Contact your local Environmental Public Health Office.

* Click on underlined words to view the definitions, or see the Glossary on page 33.

Over 1.8 million people attended the Calgary Stampede

and the Capital Ex in Edmonton in 2011.

Photo Credit: Flickr.com

http://www.albertahealthservices.ca/eph/Page8302.aspx





http://www.qp.gov.ab.ca



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Are you part of a special event?

Special events operate less than fifteen (15) days per year and offer food for the general

public. Ask yourself:

1. Can anyone attend my event? Are you advertising “Everyone is welcome”?

2. Am I serving food as part of a larger special event like a exhibition, fair or

carnival?

If you answered YES to both questions, you are involved in a special event. If you

answered NO to either question, you may be part of a potluck, community organization

function, or restricted function. Contact your local Environmental Public Health office for

more details and to determine if your are part of a special event.

Food businesses and booths that operate more than 15 days per year in Alberta, like

food trucks, are considered mobile food establishments and must meet additional facility,

food handling and educational requirements.

Food Safety Education

Food safety education is recommended for all food handlers at special events. Food

safety education is mandatory for some special events.

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SECTION 2. FOODBORNE ILLNESS

Foodborne illness, commonly called food poisoning, is caused by consuming food or

beverages contaminated with:

harmful microbes (pathogens), like E. coli and Norovirus

chemicals, like detergents and sanitizers

physical objects, like glass and hair

Each year an estimated 4.25 million Canadians are sick from foodborne illness. Anyone

can become ill with foodborne illness. However, some people are at a higher risk for

foodborne illness. These include:

Common symptoms of foodborne illness:

Symptoms can last for several hours, days or months. Foodborne illness can be mild or

very serious. People may have to stay off work. Sometimes people have to go to the

hospital. Foodborne illness can even cause death.

Crabby Cakes

In 2010 more than 50 people became ill with diarrhea and

abdominal cramps from Salmonella bacteria after eating

contaminated crab cakes at an Alberta festival.

The crab cakes were contaminated with Salmonella

bacteria when cooked crab was ground in a meat grinder

previously used for raw chicken. To keep people from getting sick, the meat grinder should

have been cleaned and sanitized between uses, or there should have been separate meat

grinders for raw and cooked meats.

babies or very young children

seniors

pregnant women

sick people

diarrhea

vomiting

nausea

stomach cramps

Photo Credit: dalboz17 @ flickr.com

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Facts

Food that contains pathogens or their toxins may look, taste, and smell normal.

In many cases, foodborne illness is not caused by the last meal or food eaten. It can

take time for symptoms to develop. For example, with a E. coli O157:H7 infection it can

take 2-10 days for the signs of illness to appear, and 12-36 hours for the symptoms of

Salmonella infection to appear.

It takes only a small number of microbes to cause some types of foodborne illness.

Eating 10-18 Noroviruses can cause foodborne illness. Eating less than 10 E. coli

O157:H7 bacteria can cause foodborne illness that may result in kidney failure.

The harmful microbes that cause foodborne illness can also be spread by contact with

another person, touching an animal, contact with dirt or using unsafe water supplies to

prepare food.

For more information see Appendix B: Foodborne Illness Chart on page 30.

Review

1. Name two groups of people who are at high risk for foodborne illness.

________________________________________________________________________

________________________________________________________________________

2. List four common symptoms of foodborne illness.

________________________________________________________________________

________________________________________________________________________

3. Food that contains pathogens or their toxins can taste normal.

True_______ False________

4. What causes foodborne illness?

________________________________________________________________________

________________________________________________________________________

8 year old girl nearly dies after eating an undercooked hamburger.

Washington, 1993. Click here to view story.

http://www.marlerblog.com/legal-cases/its-been-16-years-since-the-jack-in-the-box-e-coli-o157h7-outbreak-and-brianne-kiners-story-is-still/

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SECTION 3. THE CAUSES OF FOODBORNE ILLNESS

1. Harmful Microbes

Microbes, or germs, are very small organisms that live

all around us, but we cannot see them. They are on

plants, animals and people, and in the air, soil, and

water. Most microbes do not harm us, only a small

number of microbes, called pathogens, cause illness,

including foodborne illness.

Pathogens that cause foodborne illness are divided into

the following categories: parasites, moulds, viruses and

bacteria. Details about common pathogens are available

in Appendix B on page 30.

Parasites

Parasites live in, or on, other organisms. Parasites do not grow in food but can

contaminate food. Examples of parasites include Giardia and Cryptosporidium, which are

tiny protozoa that can cause illness when someone drinks untreated contaminated water.

Tapeworms and roundworms are also parasites.

Moulds

Moulds cause food to spoil, and can be seen if allowed to grow. Some moulds can also

produce toxins that people may be allergic to.

Viruses

Viruses do not grow in food; they can only grow in a living cell. Viruses can contaminate

food. Norovirus and Hepatitis A are two viruses that cause foodborne illness, which are

usually spread by the fecal-oral route.

Bacteria

Bacteria that cause illness are commonly found in human and animal waste, in soil, and on

raw meat, poultry and fish, human skin, hair and clothing. Bacteria can grow and multiply

in many types of food. When conditions are right, bacteria in food can quickly multiply to

levels that can make people sick.

Only 1% of microbes are pathogens and can make people sick.

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Foods that allow bacteria to grow are called potentially hazardous foods, and include meat,

poultry, fish, eggs, dairy products, cooked vegetables and cooked grains, and fruits and

vegetables like sprouts and cantaloupes. Potentially hazardous foods at special events

include pizza, chili, beef on a bun and corn dogs, among others. The acronym FATTOM can

help you remember the conditions and food that allow bacteria to grow:

Food: Bacteria grow very well in food that is rich in proteins and carbohydrates.

Acidity (pH): Lemons, limes and vinegar are examples of highly acidic foods. Bacteria

prefer slightly acidic foods (between pH 4.5 and pH 7).

Temperature: Pathogenic bacteria can grow and multiply quickly in the “Danger Zone”

temperatures between 4°C and 60°C (40°F to140°F).

If the temperature is 4°C (40°F) or colder,

bacteria survive but grow slowly. If the

temperature is 60°C (140°F) or hotter,

bacteria will stop growing. Controlling the

temperature of potentially hazardous

foods is the easiest way to prevent

bacterial growth.

Time: When conditions are right, bacteria double their numbers every 20

minutes. The longer potentially hazardous food is in the Danger Zone, the

larger the number of bacteria that can grow. Potentially hazardous food

should be in the danger zone no more than two hours.

Oxygen: Most bacteria grow only if there is oxygen in the air. A few types of

bacteria can only grow if there is no oxygen, for example the bacteria that

causes botulism.

Moisture: Bacteria need moisture, or water, in order to grow and multiply.

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How Harmful Microbes Get into Food

Harmful microbes, or pathogens, come from many sources and are moved around food

booths on food handlers, pests, or on things being used such as food, utensils and

equipment.

People

The food handler is the most common source of pathogens in food booths. People can

carry harmful microbes in their intestines, like Norovirus. If you don’t wash your hands

well after using the toilet, these microbes can be transferred to anything you touch, like

food or kitchen surfaces. This is the “fecal-oral route”, pictured below, and is the most

common way pathogens are spread to customers.

People may have Staphylococcus aureus bacteria on their skin and in their nose and

throat, even when they feel well. This bacteria can be spread to food by coughing or

sneezing, or by touching food if you have infected cuts or sores on your hands to food.

Animals

Animals can be a source of harmful microbes. Raw meat, poultry and fish may have

bacteria such as Salmonella, Campylobacter and E. coli O157:H7.

Insects and mice can carry bacteria and viruses in or on their bodies.

Soil

Vegetables and fruit like tomatoes and cantaloupes that grow in or near soil may have

harmful microbes on their outer surfaces.

Water

Untreated water from lakes and rivers can be a source of harmful microbes like

Cryptosporidium and Giardia parasites.

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2. Chemicals

Chemical foodborne illness occurs when food is contaminated with chemicals or from

eating naturally poisonous foods. Heating or cooking does not remove chemical

contamination.

How to Prevent Chemical Food Poisoning:

Buy your food from licensed suppliers.

Use approved food-grade cookware and equipment, like stainless steel.

Store chemicals away from food. Do not store chemicals in food containers or food in

chemical containers.

Use chemicals safely. Read the labels and ensure all containers are labeled.

3. Physical Objects Physical foodborne illness occurs when food is

contaminated with physical objects, causing

illness or injury. Objects found in food include

pieces of surfaces or equipment, items coming

off of a food handler, and items in the kitchen like

thumbtacks, staples, toothpick and bag clips.

How To Prevent Physical Foodborne Illness:

Keep utensils and equipment in good

condition. Repair or discard broken items.

Keep your hair under control, and do not wear

jewelry or artificial nails.

Keep food covered whenever possible.

A broken strainer that could cause physical

foodborne illness. Use equipment that is in

good condition.

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Allergens

Allergic reactions are not foodborne illnesses, but can be severe and need to be avoided.

Eating certain foods or ingredients can cause allergic reactions in some people that can be

minor, but can also be serious and life-threatening. Ninety percent of allergic reactions are

caused by milk and dairy products, eggs, wheat, soy, peanuts, tree nuts such as almonds,

brazil nuts and cashews, mustard, and shellfish and fish.

How to Prevent Allergic Reactions:

Make sure that all staff know all the ingredients that are used in the facility.

Prevent cross contamination. Tiny bits of food left on hands, a knife, spoon, cutting

board or dishcloth can transfer to other food and cause allergic reactions.

Review

1. Name two bacteria that cause foodborne illness.

_____________________________________________________________________

2. Give two examples of potentially hazardous food.

_____________________________________________________________________

3. State the temperature range of the Danger Zone.

_________°C (__________°F) to ___________°C (___________°F)

4. Match the type of foodborne illness/allergic reaction that can occur with the improper

food handling practice.

Not wearing a hairnet Chemical foodborne illness

Not using food-grade containers Physical foodborne illness

Not knowing menu ingredients Allergic reaction

Click here or see page 28 and 29 for answers.

A high school student dies from an allergic reaction after eating french fries at the school

cafeteria. The french fries were cross-contaminated with milk proteins when served using

the same tongs used to serve poutine, fries with cheese and gravy.

Ontario, 2003. Click here to read more.

http://foodallergycanada.ca/resources/sabrinas-law/

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SECTION 4. FACILITY REQUIREMENTS AT SPECIAL EVENTS

The required set-up and operation requirements for special events and temporary food

concessions are designed to prevent foodborne illnesses. The information listed here is the

minimum requirements and the local EHO/PHI may make additional requirements.

Several set-up requirements vary depending on the length of the special event or the extent

of food handling completed in the booth.

General Requirements

The temporary food booth must be large enough to contain all

food preparation equipment other than the barbeque (BBQ),

and allow for safe food preparation.

Place the BBQ separate from customers but near the food

booth. Ensure that there is a handwashing station available

at the BBQ.

Ensure booth or tent ceilings are fire-resistant if using deep

fryers or similar equipment*. Keep a fire extinguisher handy.

* Please contact your local fire department for more information.

Fire resistant ceiling installed over gas burners. Photo Credit: Calgary Fire Dept.

Requirement One Day Event 1 to 3 Day Event Greater Than 3 Day Event

Floors Asphalt, concrete, finished plywood or similar non-absorbent material.

Walls and ceilings Finished plywood, canvas, vinyl or similar non-absorbent material.

Safe water supply

If holding tanks are approved, at least 20L tank for handsink 75L tank for 2 compartment sink 130L tank for 3 compartment sink Satisfactory bacteriological water test results within the last year.

Plumbed into approved system in a city or town. Waterlines flushed for 2 minutes at start of each day.

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Ensure the booth is properly ventilated to remove smoke,

grease and food odours.

Ensure shelving, walls, floors and ceilings are clean and in

good condition. Food surfaces must be waterproof.

Keep surfaces clean and sanitized at all times. Change

table linens once they are dirty.

Ensure you have the number of sinks required for your

food products. See Appendix D on page 34.

Install shatterproof lights or install protective covers.

Install enough cold holding units (fridges and freezers) and

hot holding units to keep all potentially hazardous foods out

of the danger zone. All food must be protected from

contamination.

Keep food covered to prevent contamination.

Prepare food in an approved food establishment before the event, if possible. Some

food handling is too complex for food booths. Contact your local EHO/PHI for more

details.

Water

All water used in food preparation must be safe for people to drink (potable). To ensure the

water is safe:

Connect directly to an approved potable water system, municipal water systems in

cities and towns, if possible.

Flush water lines for two minutes at the start of each day.

Protect water lines from breaking, especially where vehicles or people travel over them.

Use water lines meant for drinking water. Do not use garden hoses.

Use properly sized portable water holding tanks if your event lasts 3 days or less.

Ensure the tanks have a satisfactory bacteria water test within the last year.

Proper ventilation and fire suppression system in food booth. Photo Credit: Calgary Fire Dept.

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Wastewater

Wastewater from sinks and handwashing stations

must be disposed in an approved sewage system.

Please remember to:

Use wastewater tanks that are at least 110% the

potable water tank volume.

Empty wastewater tanks regularly. Do not let

wastewater tanks overflow.

Sink Requirements

Sufficient sinks are necessary to ensure sanitary food

preparation and handwashing. The number and type

of sinks necessary depend on the type and length of food service.

Please see Appendix D: Sink Requirements for Special Events on page 34.

Handwashing Facilities

Handwashing facilities are required in all food booths

handling unwrapped foods.

Ensure sink has warm running water, paper towel

and soap in proper dispensers.

Always wash your hands at the handwashing station

when preparing foods. Do not use washroom sinks.

Use temporary handwashing stations only with

Environmental Public Health approval. EHOs/PHIs

will consider the type and length of food service.

Dispose of handwashing sink wastewater in

approved sewage system.

Use hand sanitizer only with Environmental Public

Health approval.

Improper wastewater disposal. Tanks should be

enclosed and large enough to hold wastewater.

Credit: AHS EPH

Temporary handwashing station

Paper towel in a dispenser

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Solid Waste

Garbage can attract pests and contaminate food and food preparation surfaces.

Remember to:

Keep enough garbage bins available to hold all garbage. Be sure to have garbage bins

available for your customers.

Line garbage bins with plastic bags. Keep garbage bins clean.

Empty garbage bins regularly.

Pest Control

Pests such as mice, flies and cockroaches can spread harmful microbes to food and food

preparation surfaces. To control pests:

Keep your kitchen clean.

Store food off the ground.

Close food containers tightly.

Clean up spills quickly.

Review Questions

1. Name two facility requirements that may change or may differ depending on the type or

length of food service.

____________________________________________________________________

____________________________________________________________________

2. When do you need a handwashing sink?

____________________________________________________________________

____________________________________________________________________

3. How many sinks are needed in a temporary food establishment handling raw meat for

one day?

____________________________________________________________________

____________________________________________________________________


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SECTION 5. FOOD HANDLING REQUIREMENTS FOR SPECIAL EVENTS To prevent foodborne illness, food booth staff must practice good personal hygiene,

store and handle food properly, and adequately clean and sanitize food contact surfaces.

Personal Hygiene

Good personal hygiene is very important. It helps stop the

spread of harmful microbes and protects food, customers

and staff.

Wash Your Hands

Handwashing is the best way to prevent the spread of

pathogens from you to food and to customers. With some

exceptions discussed in Section 4, your temporary food

booth must have a handwashing station with warm running

water, soap, and paper towels.

You must wash your hands any time your hands become contaminated, including:

at the beginning of a shift

whenever you come back into the

kitchen

before preparing food

after touching raw meats

after touching dirty utensils or equipment

after using the toilet

before and after eating

after touching garbage

after smoking

after blowing your nose, coughing or

sneezing into your hands

Beef, Chicken or Poop

33 people who ate donairs or souvlaki from a special event food booth in Alberta got

Salmonella foodborne illness. The food handlers who were infected with Salmonella

bacteria, did not wash their hands well after going to be bathroom and contaminated ready-

to-eat foods and food prep surfaces with poop and Salmonella bacteria.

Washing your hands is the best way

to stop the spread of harmful germs.

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How to Wash Your Hands:

1. Wet your hands with warm running water.

2. Apply liquid soap.

3. Rub your hands together for at least 20 seconds,

washing palms, between fingers, wrists, backs of

hands, thumbs and fingertips.

4. If available, use a nail brush to scrub under your

nails and fingertips.

5. Rinse your hands (and the nail brush) with warm

running water.

6. Dry your hands with a paper towel.

There are many GOOD personal hygiene practices that food handlers must follow:

Wash your hands thoroughly and frequently, whether or not gloves are worn.

Keep your fingernails clean and short. No artificial nails allowed.

Wear clean uniforms and aprons. Change as often as needed.

Keep hair tied back or controlled by wearing a cap or hair-net.

Keep jewelry at home. Do not wear jewelry while handling food.

There are many BAD habits a food handler should not do while

working with food:

X Fail to wash your hands properly after using the toilet,

X Work while you are sick.

X Cough or sneeze onto food or food contact surfaces or into

your hands without washing them after.

X Rub, pick, or wipe your nose with your hands.

X Touch your face, or smooth, scratch or fix hair on the head or

face.

X Smoke, eat, drink, bite fingernails, or lick fingers.

X Use fingers to taste food, or use the same spoon more than

once.

Do not work if you have diarrhea

or vomiting.

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Gloves

Gloves can prevent contamination of food if used properly,

particularly with ready-to-eat foods that do not require further

cooking. Please remember to:

Wash your hands properly before putting gloves on and every

time gloves are changed.

Change your gloves between tasks.

Throw your disposable gloves away after each use.

Wear gloves over bandages on hands.

Use utensils like spoons or tongs whenever possible instead of

gloved hands.

Hand Sanitizers

In food booths with very little food handling, food handlers may be

able to use hand sanitizer as long as they have access to a well-

stocked hand sink. Remember:

Use hand sanitizer on clean hands. Grease, food particles or

dirt will reduce the effectiveness of the sanitizer.

Add the product to the palm of one hand, dip all of your

fingertips into the sanitizer and rub your hands together to

distribute the sanitizer. Rub your hands until they are dry.

Review

1. Name three times when you should wash your hands.

________________________________________________________________________

________________________________________________________________________

2. List two personal hygiene tips for food booth staff.

________________________________________________________________________

________________________________________________________________________


Hand sanitizer is not considered as effective as washing hands with warm water and soap.

Cover bandages with gloves.

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Safe Food Storage and Preparation

The growth rate of bacteria depends on the temperature of the food. When food is left in

the Danger Zone (4°C to 60°C), the temperature allows bacteria to grow rapidly, enough

that the food can become unsafe within hours. Potentially hazardous foods should not be

in the Danger Zone for more than two hours.

IMPORTANT FOOD SAFETY TEMPERATURES

Remember to:

Keep a calibrated probe thermometer available to monitor temperatures.

Clean and sanitize the thermometer between uses.

Monitor temperatures regularly and record them.

Keep a thermometer in cold holding units.

Temperature of Food What Happens to Pathogens

0°C to 4°C (32°F to 40°F) Bacterial growth slows

Below 4°C (40°F) or through Danger Zone as quickly as possible

Prevents significant bacterial growth

74°C (165°F) for 15 seconds Kills most pathogens

60°C (140°F) or hotter Stops bacterial growth

60°C to 20°C (140°F to 68°F) in 2 hours 20°C to 4°C (68°F to 40°F) in another 4 hours

Prevents significant bacterial growth

74°C (165°F) within 2 hours Kills most pathogens

-18°C (0°F) Bacterial growth slows

Food Preparation Step

Freezing

Cold Holding

Thawing

Cooking

Hot Holding

Cooling

Reheating

21

Buying and Receiving Food Safely

Buy from approved suppliers.

Make sure you receive food in your booth at safe temperatures.

Storing Food Safely

Store food at least 15 cm (6 inches) off the ground.

Keep food protected from rain, pests and other

contamination by using lids, or other containers.

Food and cooking utensils cannot be stored on the

ground or floor of a temporary food booth.

Put fresh and frozen foods in coolers and freezers

as soon as they are delivered.

Use food supplies in the order they were received,

(First In, First Out Rule).

Store raw meat, poultry and fish below cooked or ready-to-eat foods such as salads,

sandwiches and cakes.

Preparing Food Safely

Remember to:

Wash your hands before preparing food.

Start with clean and sanitized utensils, cutting boards, equipment and work surfaces.

Wash fruits, vegetables and salad greens with cool, running water to remove dirt,

insects, harmful microbes and pesticides.

Thaw Frozen Food Safely:

In the refrigerator or walk-in-cooler. Place the frozen food on a tray or plate and put it on

the bottom shelf.

In large sinks under cold running water. Clean and sanitize the sink after the food is

thawed.

In a microwave oven. Cook immediately after food is thawed.

Thawing at room temperature is not safe.

22

Cooking Food Safely

Cook or heat food to safe temperatures. Cooking food to an internal temperature of

74°C (165°F) for 15 seconds will kill most pathogens.

Measure the temperature of cooked food with a thermometer. Clean and sanitize the

stem of the thermometer before each use.

Cook donair or shawarma meat on the grill or in a microwave after slicing it off the spit

to ensure meat is cooked to 74°C (165°F).

Cooling Food Safely

Don’t leave hot food at room temperature to

cool, or to put large amounts of hot food in

the cooler. In both cases, the food does not

cool quickly enough and stays in the Danger

Zone for a long time.

Divide large batches into smaller portions to

ensure food cools more quickly.

Put food in shallow pans and place in the cooler.

Cut large pieces of meat into smaller pieces.

Holding Food Safely

Set hot holding units such as steam tables

to hold food at 60°C (140°F) or hotter.

Set cold holding units to hold food at 4°C

(40°F) or colder. If ice is used to keep food

cool, the ice must come up the sides of the

containers to the level of the food.

Measure the temperature of food every two

hours to make sure it is not in the Danger

Zone.

Do not add fresh food to old food.

Improper hot holding. Turkey legs are not 60°C and are not protected from contamination.

23

Serving Food Safely

Do not touch food or drinks with your fingers.

Use tongs or a scoop to pick up ice. Do not scoop ice

with your hands or a glass.

Throw away food that falls on the floor.

Wash and sanitize cutlery that falls on the floor.

Replace dirty utensils with clean, sanitized utensils.

Use disposable (single service) cutlery and dishes only

once.

Store cutlery with the handles up, or facing the same way.

Customers should be able to pick up cutlery by the handles.

Serve condiments safely. Single-service pouches, squeeze bottles

or containers with self-closing lids are good options.

Store ice cream scoops under water in a working dipper well

between uses. Store individual scoops in each ice cream flavor in

freezer if you do not have a dipper well.

Reheating Food Safely

Reheat leftover food quickly to 74°C (165°F) or higher within two

hours.

Bring soups, stews, gravies and stock to a boil. Stir often.

Reheat food once.

Place food into hot holding equipment once reheated. Do not use hot holding equipment to

reheat food. Do not use open flame chafing dishes to hold food hot.

Preventing Cross Contamination

Cross contamination is the spread of bacteria, viruses or parasites from one food to another, by

hands, utensils or equipment. Many good food handling practices and good personal hygiene

practices prevent cross contamination, including frequent handwashing, cleaning and sanitizing

equipment, and storing food safely.

24

Review

1. Refrigerators and walk-in coolers should be kept at °C ( °F) or colder.

2. Freezers should be kept at °C ( °F).

3. List two ways to prevent cross contamination.

____________________________________________________________________________

____________________________________________________________________________

4. List one way to cool hot food quickly.

____________________________________________________________________________

____________________________________________________________________________

5. Hot foods must be held at temperatures of _______°C (___________°F) or hotter.

6. Cold foods must be held at temperatures of ________°C (___________°F) or colder.

7. Food should be reheated to ____________°C (____________°F) within hours.

Click or see page 28 & 29 for answers.

25

Cleaning and Sanitizing

Cleaning dishes and food preparation surfaces with warm water and

detergent removes food and grease. Cleaning does not kill any

microbes. Sanitizing dishes and food preparation surfaces reduces

the number of microbes to a safe level if using an approved sanitizer

solution. Remember to:

Clean dishes and food preparation surfaces before sanitizing

them.

Mix sanitizers to the correct solution strength to kill microbes

without contaminating food with sanitizer.

Test sanitizer strength with test strips regularly to ensure

sufficient concentration.

Dishwashing

Dishwashing is usually done by hand in food booths. Dishwashing has four steps:

1. Wash: Fill the first sink with hot water (45°C/113°F). Add detergent. Scrub dishes until they

are clean.

2. Rinse: Fill the second sink with hot water (45°C/113°F). Rinse the dishes and utensils in

clean water to remove soap and bits of food. In a two-compartment sink, rinse dishes under

running water into the wash sink.

3. Sanitize: Fill the third sink with hot water (45°C/113°F). Add sufficient sanitizer for correct

sanitizer strength. Soak for two minutes. In a two-compartment sink, sanitize in the 2nd

compartment.

4. Air dry: Use drying racks. Do not use cloth towels.

Sanitizer How to Mix Solution Strength

Chlorine Solution

Mix ½ teaspoon (2 mL) bleach into 1 litre water

100 ppm Mix one tablespoon (½ ounce)

bleach into 1 gallon water

Quaternary Ammonia Solution (QUATS)

Follow manufacturer’s instructions 200 ppm

Iodine Solution Follow manufacturer’s instructions Between 12.5 ppm - 25 ppm

Test strips are very sensitive to

ultraviolet light and moisture.

They should be replaced every

six months.

26

Follow the wash, rinse and sanitize procedure for clean in place items such as countertops,

tables and larger kitchen equipment.

Manual dishwashing procedure using a two-compartment sink

Manual dishwashing procedure using a three-compartment sink

27

Cleaning in Place

Clean large equipment that cannot be immersed in the sink by:

1. Cleaning with soap

2. Rinsing with clean water, and

3. Wiping with a cloth soaked in an approved sanitizing solution or sprayed with a

sanitizing solution from a bottle and wiping with a clean, sanitized cloth.

Increase sanitizer strength to 200 ppm If using chlorine bleach sanitizer to ensure the

effectiveness when cleaning in place.

Clean and sanitize equipment between uses or every two hours.

Change dish cloths and wiping cloths often. When not in use, store cloths in a sanitizing

solution.

Review

1. Chlorine is an approved sanitizer.

True______ False_____

2. Single service utensils and dishes should only be used once.

True_____ False_____


28

APPENDIX A: REVIEW ANSWERS Page 7 Answers:

1. Babies, young children, seniors, pregnant women, sick people, and people who have little resistance to illness.

2. Diarrhea, vomiting, stomach cramps, and nausea.

3. True. Food that is contaminated with foodborne illness pathogens or their toxins can look, taste and smell normal.

4. Foodborne illness is caused by consuming food or beverages contaminated with pathogens, chemicals or objects not meant to be in food, like glass or hair.

Back to page 7

Page 12 Answers:

1. Salmonella, E. coli O157:H7, Shigella, Staphlycoccus aureus.

2. Meats, poultry, fish, eggs, dairy products, cooked vegetables, and cooked grains.

3. 4°C – 60°C (40°F – 140°F).

4. Wear a hairnet Chemical foodborne illness

Use food-grade containers Physical foodborne illness

Know menu ingredients Allergic reaction

Back to page 12

Page 16 Answers:

1. Floors, ceilings, water supply, number of sinks, handwashing facilities.

2. When handling unwrapped food.

3. Handwashing basin with access to a two-compartment sink (at a minimum).

Back to page 16

29

Page 19 Answers:

1.

2. Don’t work when you are ill, don’t wear jewelry.

Back to page 19 Page 24 Answers:

1. 4°C (40°F)

2. –18°C (0°F)

3. Prevent cross contamintation by:

frequent handwashing

cleaning and sanitizing equipment

storing food safely

4. Cool food by:

put food in shallow pans and place in the cooler

cut large cuts of meat into smaller pieces

5. 60°C (140°F)

6. 4°C (40°F)

7. 74°C (165°F) within two hours

Back to page 24

Page 27 Answers

1. True

2. True

Back to page 27

at the beginning of a shift

whenever you come back into the

kitchen

before preparing food

after touching raw meats

after touching dirty utensils or equipment

after using the toilet

whenever your hands are dirty

30

APPENDIX B: FOODBORNE ILLNESS CHART

BACTERIA SOURCE/SPREAD SYMPTOMS PREVENTION

Bacillus cereus

This bacterium causes two types of food-borne illness.

Type 1 is linked with boiled or fried rice that is stored in the Danger Zone after cooking.

Illness occurs in 1–6 hours.

Vomiting is the main symptom.

Keep food out of the Danger Zone. Cool food quickly, including

cooked rice, to 4°C (40°F) or cold-er

Hold hot food to 60°C (140°F) or hotter.

Reheat food quickly to 74°C (165°F) within 2 hours.

Type 2 is associated with cereal products, soups, puddings, sauces, meats, vegetables, refried beans.


Diarrhea is the main symptom.

Campylobacter Outbreaks have been linked to contaminated water supplies, unpasteurized milk, raw or undercooked poultry, meat or shellfish.

Illness occurs in 2–5 days.

Diarrhea, stomach cramps, fever, nausea and vomit-ing.

Prevent cross contamination. Wash your hands:

before handling food after touching raw poultry and

meat after handling pets and farm

animals Clean and sanitize food

preparation surfaces, equipment and utensils.

Cook poultry and meat to safe temperatures.

Clostridium botulinum This bacterium causes an ill-ness called “botulism”, a rare but serious illness.

Outbreaks have been linked to inadequate pro-cessing of commercial and home-canned low acid food.


Nausea, vomiting, diarrhea, double vision, droopy eye-lids, difficulty speaking, swallow-ing and breathing, muscle paralysis.

Do not use cans that are bulging. Use only commercially canned

food in food service. Store cans and vacuum-packed

food according to label require-ments.

Do not feed honey to babies less than 1 year of age.

Clostridium perfringens It is often called the “buffet bug”.

Found in the soil. Illness has been linked to cooked meats, meat products, poultry and gravies that were stored in the Danger Zone after cooking.

Illness usually occurs in 10–12 hours.

Abdominal cramps, diarrhea.

Illness lasts 1 day or less.

Keep foods out of the Danger Zone.

Cook to safe temperatures. Hold hot food above 60°C (140°F). Cool food quickly to 4°C (40°F). Reheat food quickly to 74°C (165°

F). E. coli O157:H7

It takes only a few of these bacteria to cause illness.

Source: animals (mainly cattle).

Illness has been linked to undercooked ground beef; unpas-teurized milk, apple juice and cider; cold cuts such as dry sala-mi; lettuce and other raw fruits and vegeta-bles; and raw sprouts

Transmission has also been linked to contam-inated water, petting zoos/farms, and per-son to person.


Severe stomach cramps, diarrhea (may be watery or bloody), vomiting or mild fever may occur.

The illness lasts 7–10 days.

A few people (especially young children or the elderly) may devel-op kidney failure.

Cook ground meats to 71°C (160°F).

Avoid cross contamination: wash your hands after han-

dling raw meats. clean and sanitize all food con-

tact surfaces. store raw meats below and

separate from cooked and ready to eat foods.

Wash vegetables, salad greens and fruit.

31

BACTERIA SOURCE/SPREAD SYMPTOMS PREVENTION

Listeria monocytogenes

This bacterium causes an illness called “Listeriosis”.

Associated with raw or contaminated milk, soft cheeses, vegeta-bles and ready-to-eat meats and fish.

Found in soil, water, mud.

Can be spread from mother to fetus.

Illness occurs in 3 – 70 days.

Vomiting, nausea, cramps, diarrhea, severe headache, constipation and persistent fever.

In rare cases in-fection of the brain or blood poisoning occurs.

Pregnant women and immuno-compromised individuals should avoid ready-to-eat foods, smoked fish and unpasturized soft chees-es. Read the label.

Reheat leftovers to 74°C. Wash all raw vegetables. Cook meats to safe temperatures.

Salmonella

This bacterium causes an illness called “Salmonellosis”.

Commonly associated with raw and under-cooked poultry, meat and fish.

Also linked to melons and raw alfalfa, bean and radish sprouts.

Spread through cross contamination and from person-to-person.


Headache, stom-ach cramps, nau-sea, diarrhea, fe-ver and sometimes vomiting.

May cause dehy-dration, especially in infants.

Wash your hands: after using the toilet before preparing food after handling raw meat and

poultry after handling pets or animals

Wash all vegetables, salad greens and fruit, including those that will be peeled.

Cook foods to safe temperatures. Clean and sanitize all food contact

surfaces that touched raw poultry & meats.

Store raw meats below cooked and ready-to-eat foods.

Shigella

It takes very few bacteria to cause illness.

Source: mainly hu-mans.

Spread through food and water contaminat-ed with feces.

Can be spread from person to person.


Stomach cramps, diarrhea, fever, nausea and vomit-ing.

Wash your hands: after using the toilet after changing diapers before preparing food


Staphylococcus aureus (Staph)

Bacteria produce a toxin in food if left in the danger zone.

Source: mainly human skin, nose and throat.

found in high numbers in infected cuts, boils and acne.

Spread through con-tact with food, people or coughing/sneezing.


Nausea, cramps, vomiting, diarrhea.

Illness lasts 1–2 days.

Good personal hygiene: wash your hands after coughing,

sneezing or blowing your nose cover up cuts with a bandage and

a glove Reduce direct hand contact with

ready-to-eat foods and cooked foods.

VIRUSES SOURCE/SPREAD SYMPTOMS PREVENTION

Hepatitis A (HAV) Common sources are contaminated water, shellfish and produce (salads).

Can be spread from person to person.

Can be spread to food by infected food han-dlers.


Fatigue, fever, loss of appetite, nau-sea and abdominal discomfort. Jaun-dice (yellow skin or eyes) follows in a few days.

Infections may be mild, especially in children.



32

VIRUSES SOURCE/SPREAD SYMPTOMS PREVENTION

Norovirus

It takes very few microbes to cause illness. Commonly called the “stomach flu” or the “24 hour flu”.

Common sources are contaminated water and ice, shellfish and salad ingredients.

Can spread from person to person.

Can be spread by touching contaminated surfaces and then touching the mouth.


Nausea, vomiting, diarrhea, abdominal pain, headache, fever.

Illness lasts 24–48 hours.

Wash your hands: after using the toilet before preparing food or

touching ready-to-eat food Clean and sanitize food prep-

aration surfaces. Cook food to safe temperatures.

PARASITES SOURCE/SPREAD SYMPTOMS PREVENTION

Cryptosporidium

Contaminated water and food.

Exposure to infected persons and animals.

Illness occurs in about 7 days.

Diarrhea, cramping and abdominal pain. Children may have vomiting and loss of appetite.


Use safe water supplies.

Giardia

Contaminated water and food.

Can be spread from person to person (especially in institutions and day cares), and from animals and pets to people.


Abdominal cramps, bloating, diarrhea, fatigue, and weight loss.


Use safe water supplies.

This material is designed for information purposes only. It should not be used in place of medical advice, instruction and/or treatment. If you have specific questions, please consult your doctor or appropriate health care professional.

For more information on foodborne illness or food safety, go to these web links:

Foodborne Pathogens, Gateway to Government Food Safety Information (USA) http://www.foodsafety.gov

Canadian Partnership for Consumer Food Safety Education http://www.canfightbac.org/en/

Consumer Centre, Canadian Food Inspection Agency http://www.inspection.gc.ca/english/fssa/concen/concene.shtml

It’s Your Health, Health Canada http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/index-eng.php

Back to page 7 Back to page 8

http://www.foodsafety.gov

http://www.canfightbac.org/en/

http://www.inspection.gc.ca/english/fssa/concen/concene.shtml

http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/index-eng.php

33

APPENDIX C: GLOSSARY Acidity (pH): This is a measure of the amount of acidity in a food.

Back to page 9 Community Organization Function: A occasional function open to the general public, prepared by volunteers to raise funds for a charitable purpose AND not part of a special event, such as harvest suppers.

Back to page 5 Fecal-oral Route: The transfer of pathogens from the feces to the mouth. This can cause illness. This can happen when food workers do not wash their hands correctly after using the washroom and then prepare food.

Back to page 8 Back to page 10 Mobile Food Establishment: A food establishment where the food handling is primarily conducted in a vehicle.

Back to page 5 Pathogen: A microorganism that can cause disease or illness.

Back to page 6 Back to page 8 Back to page 20 Back to page 22 Potentially Hazardous Food: Non-acidic, or slightly acidic, moist, protein-rich foods. These foods can support the growth of mould and bacteria, including their toxins. Examples include fish, chicken, dairy products, eggs, cooked vegetables and cooked cereals.

Back to page 9 Potluck: A gathering where food is provided by all or some of the attendees for everyone to eat at no charge. For example, company picnic or neighbourhood parties.

Back to page 5 Restricted Function: An event not open to the general public where attendees are personally invited. For example, family reunions or retreats.

Back to page 5 Special Event: An event open to and where food is made available to the general public. For example, fairs, festivals, exhibitions, promotional events and carnivals.

Back to page 4

Temperature Abuse: Storing or handling potentially hazardous foods such that the food remains in the temperature Danger Zone for more than two hours. Temporary Food Establishment: A food establishment that operates exclusively at special events.

Back to page 4 Toxin: A poisonous waste product produced by some bacteria. Some toxins can be found in certain plants, mushrooms, animals and fish.

Back to page 8

34

Back or page 14 Back to page 15

APPENDIX D: SINK REQUIREMENTS FOR SPECIAL EVENTS

Food Handling Activity Examples Requirement

Serving pre-packaged food only. candy, chips, bottled drinks No requirement.

Dispensing non-perishable drinks from original sealed containers.

wine, beer, coffee, tea

Hand sanitizer and access to handwashing sink.

Serving only pre-portioned non-perishable dry foods.

donuts, cookies

Portioning non-perishable dry foods into single use cups without touching food products.

samples of pretzels, nuts

Portioning and serving non-perishable foods only.

cutting and serving baked goods, portioning salsa

Handwashing sink in each booth. Spare utensils available.

Serving pre-portioned perishable foods only. No raw meat allowed to be served or handled.

cheese cubes, perishable dip, cut fruit, dispensing dairy drinks

Simple preparation of non-perishable foods. grinding/brewing coffee, mixing drinks, popcorn, cotton candy

Heating, portioning and serving of perishable foods. No raw meat at events longer than one day.

hot dogs, pizza, pre-cooked meat, rice dishes or samosas, scooping ice cream

Handwashing sink in each booth and access to a two- compartment sink. Spare utensils available.

Final cooking of raw meat at events lasting one day or less.

pre-assembled kabobs, burgers, seafood

Processing foods on-site.

mixing, assembly, cutting, rolling and similar activities of meat, vegetable, perishable drinks

Two-compartment sink with soap and papertowel for handwashing in each booth. A three-compartment sink may be required at the discretion of AHS for food handling at large scale events.

Cooking and handling raw meat at events lasting longer than one day.

burgers, kabobs, chicken, seafood

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