ServSafe NotesFood Safety Systems-

Employee Training

Food Safety SystemsFive most common risk factors responsible for foodborne illness: Purchasing food from unsafe sources Failing to cook food adequately Holding food at improper temperatures Using contaminated equipment Poor personal hygiene

Seven HAACP Principles Conduct a Hazard Analysis- Processing/Likely occurrence Determine Critical Control Points (CCPs)- where hazard can be prevented, eliminated, or reduced to safe

levels. Establish Critical Limits-Temperature / Time Establish Monitoring Procedures-Best way to check, who will monitor and how often Identify Corrective Actions-steps taken when a critical limit is not met Verify That the System Works Establish Procedures for Record Keeping and Documentation

HAACP Plan is Required when: Smokes, cures, or food additives are used Reduced-oxygen packaging method is used Live, molluscan shellfish from a display tank is offered There is custom-processing animals for personal use Packaging unpasteurized juice for sale to the consumer without a warning label

Sanitary Facilities and Equipment

When Designing or Remodeling a Facility consider: Flooring- Nonabsorbent in food-preparation areas, warewashing areas, restrooms and other areas

subject to moisture, flushing, or spray cleaning Handwashing Stations Equipment Surfaces Sanitation Standards for Equipment Requirements Warewashing Machines- 6 inches off floor Requirements for Stationary Equipment Water Supply, Plumbing, Cross-Connections and Backflow, Sewage, Ventilation, Lighting, Garbage

Building Systems Terms -Air gap- Air space that separates an outlet of safe water from a potentially contaminated source of water -Backflow-Flow of dirty water into safe water supply -Cross-connection-Physical link between safe and dirty water -Grease trap-Device for preventing a buildup of grease from blocking the drain -Lux-Measure of lighting intensity -Potable water-Drinkable water

Minimum Lighting Intensity Requirements 50 Foot Candles (Food-preparation areas) 20 Foot Candles (Handwashing/Warewashing areas, Displays, Restrooms, Buffets/Salad Bars, Utensil-

storage areas) 10 Foot Candles (Walk-in refrigerators/freezers, Dining rooms)

Cleaning and Sanitizing

Cleaning- Process of removing food and other types of soil from a surface

Sanitizing- Process of reducing the number of microorganisms on a clean surface to safe levels

Food-contact surfaces must be washed, rinsed and sanitized: After each use Anytime you begin working with another type of food After a task has been interrupted At 4-hour intervals if items are in constant use

Surfaces can be sanitized using: -Heat (Hot water) -Chemicals (Chlorine, Iodine, Quats)

Factors Influencing Sanitizer Effectiveness Concentration of the Sanitizer Temperatures of the Sanitizing Solution -55 F to 120 F (13 C to 49 C) Sanitizer’s contact time with an object

Steps for Cleaning and Sanitizing (Three-Compartment Sinks) Rinse, scrape, or soak Wash Rinse Sanitize Air-Dry

Integrated Pest Management (IPM)IPM -Uses prevention measures to keep pests from entering the establishment -Uses control measures to eliminate any pests that do infest it -Will be successful if you work closely with a licensed pest control operator (PCO)

Three Rules of IPM Deny pests access to the establishment Deny pests food, water, and shelter Work with a licensed PCO to eliminate pests that do enter

Signs of InfestationCockroach -Strong, oily odor -Droppings similar to grains of pepper -Capsule-shaped egg casesRodents -Shiny, black droppings -Evidence of gnawing -Tracks -Nesting material (scraps of paper, cloth, hair) -Burrows in dirt or along foundation

*When stored, keep in original containers, lock them away, dispose of them according to regulations, Keep MSDS on premises

Food Safety Regulation and Standards

Regulatory System Federal Level -Recommendations written to help states develop foodservice regulations

(Food Code) State Level -Foodservice regulations are written based on the Food Code or some

modified form of it Local Level -States regulations are enforced by city, county, or state health departments

Hazards requiring the closure of an establishment include: Significant lack of refrigeration Backup of sewage An emergency (fire, flood, etc.) Serious pest infestation Lengthy interruption of electrical / water service

Employee Food Safety TrainingBenefits Avoiding the costs associated with foodborne illness Preventing the loss of revenue/reputation due to closure Improving employee morale Increasing customer satisfaction

Developing a Food Safety Program -Assess training needs -Establish learning objectives -Choose training-delivery methods -Select an instructor (if applicable) -Select training material -Schedule a training session -Select a training area -Prepare the trainer

Classroom-Training Methods Demonstration-The instructor shows the learner how to do a task and then lets the learner do the task. Guided Discussion-The instructor asks learners questions that draw on their knowledge and experience Information Search-Learners use a variety of materials to answer questions Jigsaw Design-A small group of learners study a topic, decide how to teach it, and teach it to another

group Role-Play- The instructor provides a script for learners to act out.