Professional Documents
Culture Documents
Food Safety Presentation by SerSafe
Food Safety Presentation by SerSafe
Food Safety Presentation by SerSafe
2.
3.
4.
5.
Foodborne Illness
Foodborne Illness
Foodborne-Illness Outbreak
1-3
1-4
Pregnant women
Elderly people
1-5
Fish
Heat-Treated
Plant Food, such
as Cooked Rice,
Beans, and
Vegetables
Poultry
Shellfish and
Crustacea
1-6
Baked
Potatoes
Untreated Garlic-and-Oil
Mixtures
Tofu or Other
Soy-Protein Food
Sliced Melons
1-7
Toxins
Chemical Hazards
Physical Hazards
1-8
Time-Temperature Abuse
Cross-Contamination
1-9
Time-Temperature Abuse
Food has been abused:
1-10
Cross-Contamination
Cross-contamination occurs when:
1-11
9
1
0
1
1
1
2
1
3
1
4
1
5
1-12
The Microworld
2-2
Microbial Contaminants
Microorganism
Pathogen
Illness-causing microorganism
Toxin
Poison
2-3
Microbial Contaminants
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness
Bacteria
Viruses
Parasites
Fungi
2-4
Food
Acidity
Temperature
Time
Oxygen
Moisture
2-5
Meat
Poultry
Dairy products
Eggs
F
Food
2-6
pH Scale
A
Acidity
Alkaline
Neutral
7.54.6
ideal for
bacterial
growth
2-7
Temperature
The Temperature Danger Zone
135F
(57C)
41F
(5C)
2-8
T
Time
2-9
O
Oxygen
2-10
M
Moisture
2-11
Temperature
Time
2-12
pH of 9.0
Dry environment
2-13
Foodborne Intoxications
2-14
2-15
2-16
Spores
Certain bacteria can change into
a different form, called spores,
to protect themselves
Spores
2-17
Spores
Spores
2-18
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
2-19
Infection: Campylobacteriosis
Campylobacteriosis
Bacteria: Campylobacter jejuni
Illness:
MostCommon
Common
Symptoms
Most
Symptoms
Poultry
Diarrhea
Diarrhea (may be bloody)
Water contaminated
with the bacteria
Abdominal Cramps
Abdominal
cramps
Fever
Fever
Headache
Headache
2-20
Preventing Campylobacteriosis
To reduce the bacteria in food:
2-21
Infection: Salmonellosis
Salmonellosis
Bacteria: Salmonella spp.
Illness:
Diarrhea
Dairy products
Abdominal cramps
Beef
Vomiting
Fever
2-22
Preventing Salmonellosis
To reduce the bacteria in food:
2-23
Infection: Shigellosis
Shigellosis
Bacteria: Shigella spp.
Illness:
Food easily
contaminated by
hands
Food in contact with
contaminated water
(i.e., produce)
MostCommon
Common
Symptoms
Most
Symptoms
Bloody diarrhea
Abdominal pain
and cramps
Fever
(occasionally)
2-24
Preventing Shigellosis
To prevent the transfer of the
bacteria:
Have diarrhea
2-25
Infection: Listeriosis
Listeriosis
Bacteria: Listeria monocytogenes
Illness:
Raw meat
Ready-to-eat food
including:
MostCommon
Common
Symptoms
Most
Symptoms
Pregnant women
Spontaneous
abortion of the fetus
Newborns
Sepsis
Deli meats
Pneumonia
Hot dogs
Meningitis
Soft cheese
2-26
Preventing Listeriosis
It is critical to:
Raw or partially
cooked oysters
Diarrhea and
abdominal
cramps
Nausea and
vomiting
2-29
Raw or partially
cooked oysters
2-30
Raw or partially
cooked oysters
2-31
2-32
Staphylococcal Gastroenteritis
Botulism
2-33
(Diarrheal Toxin)
Commonly Associated Food
Cooked corn
Watery diarrhea
Cooked potatoes
Cooked vegetables
Abdominal cramps
and pain
Vomiting is absent
Meat products
2-34
(Emetic Toxin)
Commonly Associated Food
Fried rice
Rice pudding
Nausea
Vomiting
2-35
2-36
Salads containing
potentially
hazardous food:
Egg, tuna,
chicken,
macaroni
Deli meats
Nausea
Vomiting and
retching
Abdominal cramps
2-37
2-38
Intoxication: Botulism
Botulism
Bacteria: Clostridium botulinum
Illness:
Initially:
ROP food
Temperature abused
vegetables like:
Later:
Weakness
Baked potatoes
Double vision
2-39
Preventing Botulism
Most Important
Prevention Measures:
2-40
Hemorrhagic Colitis
2-41
Meat
Poultry
Stews
Gravies
Diarrhea
Severe abdominal pain
Fever and vomiting are absent
2-42
2-43
MostCommon
Common
Symptoms
Most
Symptoms
Diarrhea (eventually
becomes bloody)
Contaminated
produce
Abdominal cramps
2-45
2-46
2-47
2-48
Person to person
People to food
2-49
Hepatitis A
Norovirus Gastroenteritis
2-50
Infection: Hepatitis A
Hepatitis A
Virus: Hepatitis A
Illness:
Ready-to-eat food
including:
Deli meats
Produce
Salads
MostCommon
Common
Symptoms
Most
Symptoms
Initially:
Fever (mild)
General weakness
Nausea
Abdominal pain
Later:
Jaundice
2-51
Preventing Hepatitis A
To prevent the transfer of the virus to food:
2-52
Illness:
MostCommon
Common
Symptoms
Most
Symptoms
Ready-to-eat food
Vomiting
Shellfish
contaminated by
sewage
Diarrhea
Nausea
Abdominal cramps
2-53
2-54
2-55
Anisakiasis
Cyclosporiasis
Cryptosporidiosis
Giardiasis
2-56
Infection: Anisakiasis
Anisakiasis
Parasite: Anisakis simplex
Illness:
Herring
Cod
Halibut
Mackerel
Pacific salmon
Non-invasive
Tingling in throat
Coughing up worms
Invasive
Stomach pain
Nausea
Vomiting
Diarrhea
2-57
Preventing Anisakiasis
Most Important Prevention Measures
2-58
Infection: Cyclosporiasis
Cyclosporiasis
Parasite: Cyclospora cayetanensis
Illness:
Produce irrigated or
washed with water
containing the
parasite
Nausea (mild to
severe)
Abdominal cramping
Mild fever
Diarrhea alternating
with constipation
2-59
Preventing Cyclosporiasis
It is critical to:
2-60
Infection: Cryptosporidiosis
Cryptosporidiosis
Parasite: Cryptosporidium parvum
Illness:
Untreated or
improperly treated
water
Watery diarrhea
Stomach cramps
Contaminated
produce
Nausea
Weight loss
2-61
Preventing Cryptosporidiosis
It is critical to:
2-62
Infection: Giardiasis
Giardiasis
Parasite: Giardia duodenalis
Illness:
Improperly treated
water
Initially:
Fever
Later:
Loose stools
Abdominal cramps
Nausea
2-63
Preventing Giardiasis
Most Important Prevention Measure
2-64
2-67
Fungi
Fungi
Fungi
Molds
Yeasts
2-68
2-69
2-70
Foodborne Contaminants
Biological
Fish toxins
Shellfish toxins
Chemical
Physical
3-3
Biological Toxins
These Toxins
3-4
Scombroid poisoning
3-5
Associated Food
Tuna
Bonito
Mackerel
Mahi mahi
Scombroid poisoning
Histamine
Common Symptoms
Reddening of face
and neck
Sweating
Headache
Burning or tingling in
mouth or throat
Prevention
Purchase fish
from approved,
reputable
suppliers
Prevent timetemperature
abuse during
storage and
preparation
3-6
Associated Food
Common Symptoms
Grouper
Jacks
Snapper
Prevention
Nausea
Vomiting
Tingling in fingers, lips,
or toes
Joint and muscle pain
3-7
3-8
Paralytic Shellfish
Poisoning (PSP)
Saxitoxin
Prevention
Clams
Numbness
Mussels
Oysters
Scallops
Tingling of mouth,
face, arms and legs
Dizziness
Nausea
Vomiting
Diarrhea
Purchase
shellfish from
approved,
reputable
suppliers
3-9
Neurotoxic Shellfish
Poisoning (NSP)
Brevetoxin
Clams
Mussels
Oysters
Prevention
Purchase
shellfish from
approved,
reputable
suppliers
3-10
Clams
Mussels
Oysters
Scallops
Initially:
Vomiting
Diarrhea
Abdominal pain
Later: (Possibly)
Confusion
Memory loss
Disorientation
Seizure
Coma
Prevention
Purchase
shellfish from
approved,
reputable
suppliers
3-11
3-12
Mushroom Toxins
These Toxins
3-13
Chemical Toxins
Toxic Metals
Toxic metal poisoning can occur when:
To prevent this:
Chemical Toxins
Chemicals
3-15
Physical Contaminants
Foreign objects accidentally
introduced into food:
Dirt
Bones
3-16
Food Allergens
Common Food Allergens
Fish
Shellfish
Wheat
Peanuts
Tree nuts
3-17
Food Allergens
Symptoms of an allergic
reaction include:
Hives
Gastrointestinal symptoms
3-18
Food Allergens
To protect guests with food
allergies:
3-19
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk
3-20
4-2
4-3
Running fingers
through hair
Wiping or touching
the nose
A
C
Touching a pimple or
open sore
Rubbing an ear
4-4
Reporting illnesses
4-5
2 Apply soap
4 Rinse thoroughly
4-6
4-7
4-8
4-9
Employee health
Handwashing
4-10
Keep fingernails
short and clean
4-11
4-12
4-13
A
B
D
C
4-14
When
4-15
THEN:
4-16
THEN:
Vomiting
Diarrhea
Jaundice
4-17
THEN:
Salmonella Typhi
Shigella spp.
Shiga toxin-producing
E. coli
Hepatitis A virus
Norovirus
4-18
4-20
Prevent cross-contamination
Prevent time-temperature
abuse
5-3
Preventing Cross-Contamination
Create physical barriers between
food products:
5-4
Preventing Cross-Contamination
Create procedural barriers between
food products:
5-5
The
Temperature
Danger Zone
5-6
Temperature-Measuring Devices
Bimetallic Stemmed Thermometer
Indicator Head
Calibration Nut
Holding Clip
Stem
Sensing Area
Dimple
5-7
Temperature-Measuring Devices
Thermocouples and Thermistors
Immersion Probe
Surface Probe
Photos courtesy of Cooper-Atkins Corporation
Penetration Probe
5-8
Temperature-Measuring Devices
Infrared Thermometers
5-9
A. Infrared thermometer
B. Thermocouple
C. Bimetallic stemmed
thermometer
5-10
Calibrating Thermometers
Calibration
Two methods
Boiling-point method
Ice-point method
5-11
Calibrating Thermometers
Boiling-Point Method
1
1.
2
2.
3
3.
5-12
Calibrating Thermometers
Ice-Point Method
1. Fill a large
container
with crushed
ice and water
2. Submerge the
thermometer
stem or probe in
the water for thirty
seconds
5-13
5-15
Suppliers
Choose suppliers who get product
from approved sources
Approved sources:
6-3
6-4
Use calibrated
thermometers to sample
temperatures
Intact packaging
Refreezing
Prior wetness
Pest infestation
6-5
6-6
6-7
6-8
Reject
Temperature:
41F (5C) or lower
Temperature:
> 41F (5C)
Color:
Color:
Odor: no odor
Reject
Temperature:
41F (5C) or lower
Temperature:
> 41F (5C)
Color: no discoloration
6-10
Reject
Temperature:
41F (5C) or lower
Temperature:
> 41F (5C)
6-11
Reject
Temperature:
Temperature:
Shucked: internal
temperature > 45 F (7C)
6-12
Reject
Temperature:
receive at an air temperature
of 45F (7C) or lower
Temperature:
air temperature > 45F (7C)
Odor: no odor
6-13
Reject
6-14
Reject
Insect infestation
6-15
Reject
Temperature:
41F (5C) or lower unless
specified by the manufacturer
Temperature:
> 41F (5C) unless otherwise
specified
6-16
Reject
6-17
Reject
6-18
Reject
6-19
Reject
Temperature:
receive at the temperature
specified by the manufacturer
Temperature:
temperatures higher than those
specified by the manufacturer
6-20
Reject
Temperature:
135F (57C) or higher
Temperature:
<135F (57C)
Container: unable to
maintain proper temperatures;
damaged
6-21
6-22
6-23
The
7-3
7-4
Throw it out
7-5
7-6
Cover it
7-7
7-8
7-9
In restrooms
In locker rooms
In janitor closets
In furnace rooms
7-10
7-11
Refrigerated Storage
Refrigerated Storage
7-12
7-13
7-14
Overloaded refrigerator
7-15
Aluminum foil
Sheet pans
Paper
7-16
7-17
7-18
Improper Storage
7-19
7-20
1
2
Cooked and
ready-to-eat food
3
4
B
Raw poultry
7-21
7-22
Well ventilated
Clean
7-23
7-24
Storing Meat
When storing fresh meat:
7-25
Storing Poultry
When storing fresh poultry:
7-26
Storing Fish
When storing fresh fish:
7-27
Liquid Eggs:
Dried Eggs:
Storing Shellfish
When storing shellfish:
7-29
Storing Dairy
When storing dairy:
Follow FIFO
7-30
Storing Produce
When storing fresh produce:
7-32
Thawing Food
The Four Acceptable Methods for Thawing Food
In a refrigerator, at
41F (5C) or lower
8-6
8-7
8-8
Different items
8-10
Cooking Food
When cooking potentially
hazardous food, the internal
portion must:
8-11
Cooking Poultry
Poultry:
(including whole or ground chicken,
turkey, and duck)
Minimum Internal Cooking Temperature:
165F (74C) for 15 seconds
8-12
Cooking Stuffing
Stuffing made with potentially
hazardous ingredients
Stuffed meat, fish, poultry, and
pasta
Minimum Internal Cooking Temperature:
165F (74C) for 15 seconds
8-13
8-14
8-15
8-16
8-17
8-18
8-19
Cooking Fish
Fish
Minimum Internal Cooking Temperature:
145F (63C) for 15 seconds
8-20
Cooking Eggs
Eggs for immediate service
Minimum Internal Cooking Temperature:
145F (63C) for 15 seconds
8-21
8-22
8-23
8-24
8-25
8-26
8-27
8-29
8-30
9-3
9-4
9-5
9-8
9-9
9-10
9-11
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
9-12
WRONG
RIGHT
WRONG
RIGHT
WRONG
RIGHT
9-13
Plate garnishes
Uncovered condiments
Condiment packets
Self-Service Areas
To keep food safe on buffets and
food bars:
9-17
9-18
9-19
10-3
Personal hygiene
program
Supplier selection
and specification
programs
Food safety
training programs
Sanitation and
pest control
programs
10-4
10-5
10-6
10-7
10-8
10-9
10-10
10-11
10-12
10-13
HACCP: Philosophy
The HACCP Philosophy:
Prevented
Eliminated
10-14
10-15
10-16
Prepare
Prepare
Cook
Prepare
Serve
Cook
Hold
Serve
Cool
Reheat
10-17
Serve
10-18
10-19
10-20
Critical
Limit
10-21
10-22
10-23
10-24
10-25
10-26
Monitoring charts
Records
They noticed:
10-28
Equipment is validated
10-29
10-30
10-31
10-33
Accept responsibility
Workflow
11-3
Contamination
Equipment accessibility
11-4
11-6
Walk-in refrigerators
Food-preparation areas
Dishwashing areas
Restrooms
11-7
Rubber tile
Vinyl tile
Advantages:
Relatively inexpensive
Brick
Hardwood
Advantages:
Nonabsorbent
Very durable
11-10
Handwashing Stations
Handwashing stations must be
conveniently located and are
required in:
Restrooms
Food-preparation areas
Service areas
Dishwashing areas
11-11
Handwashing Stations
Handwashing stations
must be equipped with:
Liquid, bar, or
powdered soap
A waste container
Signage indicating
employees must
wash hands
Handwashing
Signage
Handwashing
Disposable Towels
Signage
Soap
Warm-Air
Dryer
Hot &
Cold
Water
Waste Container
11-12
11-13
Corrosion resistant
Nonabsorbent
11-14
Underwriters Laboratory
(UL) marks:
Equipment is in compliance with
NSF standards or ULs own
environmental and public health
(EPH) standards
11-15
11-16
OR
Legs
6 Min.
Floor
Masonry
Base
Sealant
11-17
OR
11-18
Cantilever-Mounted Equipment
Cantilever-mounted equipment is:
11-19
Maintaining Equipment
Once equipment has been properly
installed:
11-20
Water Supply
Acceptable sources of
potable water include:
11-21
Purchase ice
11-22
Plumbing
Only licensed plumbers should:
11-23
Backflow
Backflow
11-24
Air gap
Air Gap
Flood Rim
Air Gap
11-25
Sewage
A backup of raw sewage
is cause for:
Immediate closure
Thorough cleaning
11-26
Lighting
To prevent lighting from
contaminating food, use:
11-27
Ventilation
Ventilation Systems:
11-28
Garbage Disposal
Garbage:
11-29
Sanitizing
12-3
12-4
Cleaning Agents
Cleaning agents must be:
12-6
Types
12-8
12-9
Soil on floors
12-10
Sanitizing Methods
Surfaces can be sanitized using:
Heat
Chemicals
Chlorine
Iodine
Quats
12-11
Chemical Sanitizing
Food-contact surfaces
can be sanitized by:
12-12
Low Concentrations:
May fail to sanitize objects
High Concentrations:
May be unsafe, leave an odor
or bad taste, corrode metals
12-13
Contact Time
12-14
Chemical-Sanitizing Machines
12-15
Three-Compartment Sinks
Steps for Cleaning and Sanitizing
Rinse, scrape
or soak
Air-Dry
Wash
110F (43C)
or higher
Rinse
Sanitize
12-16
Rinse, scrape
or soak
Air-Dry
110F (43C)
2
Wash
Rinse
Sanitize
12-17
12-18
13-3
13-4
13-5
13-6
13-8
13-9
Dark
Moist
Hard-to-clean
13-10
13-11
Signs of gnawing
Droppings
Shiny and black (fresh)
Gray (old)
Tracks
Nesting materials
Paper, cloth, hair, feathers or grass
Holes
In quiet places
Near food and water
Next to buildings
Illustration courtesy of Orkin Commercial
13-12
13-13
Keep records
13-14
Afterwards:
13-15
13-16
Federal
State
Local
14-3
Poultry
Dairy products
14-4
Inspects
14-5
Types of Inspections
Traditional inspections
HACCP-based inspections
14-7
3. Take notes
14-9
How to correct it
7. Follow up
Closure
An inspector may close an
establishment when there is:
14-12
Self-Inspections
Well-managed establishments:
Safer food
14-13
15-3
15-4
Maintaining health
Personal cleanliness
Hygienic practices
15-5
Time-temperature control
Preventing cross-contamination
15-6
15-7
Timeframes
15-8
Delivering Training
Methods for Delivering Training
One-On-One Training
Advantages:
Disadvantages:
15-9
Delivering Training
Methods for Delivering Training:
continued
Group Training
Advantages:
Training is cost-effective
Disadvantages:
Delivering Training
Methods for Delivering Training:
continued
Demonstrations
Use the Tell/Show/Tell/Show model
15-11
Delivering Training
Methods for Delivering Training:
continued
Role-play
When using a role-play:
Keep it simple
15-12
Delivering Training
Methods for Delivering Training:
continued
Job aids
Include:
Written procedures
Checklists
Posters
To train employees
Delivering Training
Methods for Delivering Training: continued
Introduce information
Delivering Training
Methods for Delivering Training:
continued
Technology-Based Training
Advantages:
Consistent delivery
and feedback
Learner control
Interactive instruction
Increased practice
Self-paced training
15-15
Delivering Training
Methods for Delivering Training:
continued
Technology-Based Training:
continued
Advantages:
Reduced cost
Multilingual training
15-16
Delivering Training
Methods for Delivering Training:
continued
Games
To use a game effectively:
Delivering Training
Methods for Delivering Training: continued
Case Studies
When conducting case studies:
15-18