1. Hays County Food Handlers Class An Introduction to Food Safety

2. Background  Texas Board of Health passes original “Rules on Food Service Sanitation” on November 30, 1977  Texas Department of Health revises rules “Texas Food Establishment Rules” (TFER) to become on October 6, 1998  Current rules: Texas Department of State Health Services (DSHS) revised TFER March 15, 2006  Hays County Commissioners Court adopted “Food Sanitation Regulations” in January 1992. These were revised on May 8, 2001.  Hays County requires permitting of all food establishments in the County. All establishments are inspected at least twice per year.

3. What causes food borne illness? Bacteria (e. coli, Staph, salmonella, botulism) Bacteria (e. coli, Staph, salmonella, botulism) Parasites (giardia, trichinosis) Parasites (giardia, trichinosis) Fungi (mold, mildew) Fungi (mold, mildew) Viruses (don’t grow in food, but can be passed on) Viruses (don’t grow in food, but can be passed on) Pesticides and other chemicals Pesticides and other chemicals

4. What do bacteria need to grow? Favorable Temperature (Temperature danger zone is between 41°F - 135°F) Favorable Temperature (Temperature danger zone is between 41°F - 135°F) Proper Environment (most prefer milk, fish, fowl, meats and other low-acid foods, moisture) Proper Environment (most prefer milk, fish, fowl, meats and other low-acid foods, moisture) Time (bacteria reproduce rapidly, maximum of 4 hours in the temperature danger zone) Time (bacteria reproduce rapidly, maximum of 4 hours in the temperature danger zone)

5. Keep yourself clean and healthy  Don’t work around food if you have an infected cut, burn, boil, or other infection  Get medical checkups regularly and report any illness to supervisor.  Wash your hands thoroughly for 20 seconds  Only use the hand sink for washing – not the food or dish sink  Use latex gloves and/or hand sanitizer while handling food

6. More on personal health  Begin work with clean clothes and apron  Replace aprons when dirty  Wear a hat, hairnet, beard restraints or other method to keep hair away from your face, hands and food  Smoke, eat and drink only in designated areas

7. Tips on proper food storage RECEIVING FOOD RECEIVING FOOD Inspect and date all food before storage Inspect and date all food before storage Check for odor, color, freshness, pests, broken or damaged containers Check for odor, color, freshness, pests, broken or damaged containers Follow the first in, first out rule (FIFO) Follow the first in, first out rule (FIFO) All food must come from an approved source All food must come from an approved source DRY STORAGE DRY STORAGE Store dry goods at least 6” off the floor Store dry goods at least 6” off the floor Store cleansers, chemicals and poisons well away from and below all food Store cleansers, chemicals and poisons well away from and below all food Close and label all containers Close and label all containers Store open bulk items in insect-proof containers Store open bulk items in insect-proof containers

8. More tips on food storage REFRIGERATION REFRIGERATION Cover, label and date mark all perishable and ready-to-eat foods Cover, label and date mark all perishable and ready-to-eat foods Keep temperature at 41°F or colder Keep temperature at 41°F or colder Store raw meats and other potentially hazardous foods away from and on lower shelves than ready to eat foods Store raw meats and other potentially hazardous foods away from and on lower shelves than ready to eat foods Keep accurate thermometers in all coolers to ensure proper temperature Keep accurate thermometers in all coolers to ensure proper temperature In walk-in coolers, store all containers at least 6” off floor In walk-in coolers, store all containers at least 6” off floor Cool foods quickly by placing in shallow pans or an ice wand Cool foods quickly by placing in shallow pans or an ice wand FREEZING FREEZING Keep freezers so that frozen food is hard to the touch. Keep freezers so that frozen food is hard to the touch. Cover and wrap foods well to prevent freezer burn Cover and wrap foods well to prevent freezer burn In walk-in freezers, store all containers at least 6” off floor In walk-in freezers, store all containers at least 6” off floor

9. Proper Dishwashing Manual - Use a 3-compartment sink so you can wash, rinse and sanitize separately Manual - Use a 3-compartment sink so you can wash, rinse and sanitize separately Machine - Scrape and rinse dishes well before washing Machine - Scrape and rinse dishes well before washing Chlorine sanitize at 50 – 100 ppm (parts-per-million) Chlorine sanitize at 50 – 100 ppm (parts-per-million) Quaternary Ammonia sanitize at 200 ppm Quaternary Ammonia sanitize at 200 ppm Iodine sanitize at 12.5 ppm Iodine sanitize at 12.5 ppm Hot water sanitize varies by method, see Texas Food Establishment Rules (TFER) Hot water sanitize varies by method, see Texas Food Establishment Rules (TFER) Use test paper to confirm concentration Use test paper to confirm concentration Air dry all dishes and utensils. Air dry all dishes and utensils. Make sure drying racks are clean and in sound condition Make sure drying racks are clean and in sound condition Store cups and glasses facing down, utensils with their handles facing out Store cups and glasses facing down, utensils with their handles facing out

10. Washing and Preparing Food Wash raw foods thoroughly Wash raw foods thoroughly Always wash food in the proper sink – do not use the hand or dishwashing sink Always wash food in the proper sink – do not use the hand or dishwashing sink Wash and sanitize utensils, cutting boards and food preparation surfaces each time you start working with a different food Wash and sanitize utensils, cutting boards and food preparation surfaces each time you start working with a different food Thaw frozen food only in a refrigerator (41°F or colder), in a microwave (as part of cooking process) or under drinkable running water (70°F or colder, not if on septic system) Thaw frozen food only in a refrigerator (41°F or colder), in a microwave (as part of cooking process) or under drinkable running water (70°F or colder, not if on septic system)

11. Proper Cooking Temperatures 160°F red meats (beef, pork, lamb and veal) 180°F poultry 145°F fish and shellfish 160°F egg dishes Reheat all foods to 165°F Cool and reheat foods as quickly as possible

12. Keys to a Clean Establishment Keep all food-contact surfaces sanitized, i.e. slicers for meat and cheese Keep garbage areas clean; keep dumpster lids closed Keep doors, windows, outer openings or screens closed and sealed to prevent pests from entering the kitchen or storage area