1. Food Safety & Sanitation

2. Where America stands: Food Safety
What are we doing well?
What do we need to improve on?
What impresses or concerns you?
safety/

3. Servsafe Toxin Rinse Rhubarb leaves Crystallization Hepatitis A Botulism Chemical Spitting Pathogen Cleaning products Microorganism Salt Acidity Hygiene Time Pesticides Temperature E. Coli F.A.T.T.O.M Moisture Fungi Sanitize Carbohydrates Production Microbial Bacteria Oxygen Spoilage Physical Food intoxication Viruses parasites Fermentation Protein Sugar

4. Food Safety & Sanitation Servsafe Principals
Food Science and Nutrition

5. Personal Behaviors That Can Contaminate Food
Scratching the scalp
Running fingers through hair
Touching the nose
Rubbing an ear
Touching a pimple/sore
Wearing a dirty uniform
Coughing/sneezing into the hand
Spitting A E B F G C D H
Instructor Notes
Since food is easily contaminated, foodhandlers must pay close attention to what they do with their hands and maintain good personal hygiene.
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6. Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
Instructor Notes
Maintaining personal cleanliness means bathing or showering before work. Foodhandlers must also keep their hair clean, since oily, dirty hair can harbor pathogens.
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7. Proper Handwashing Procedure1
Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C). 2
Apply soap. 3
Vigorously scrub hands and arms for at least twenty seconds.
Instructor Notes
Apply enough soap to build up a good lather. Lather well beyond the wrists, including the exposed portions of the arms.
A nail brush may be helpful when cleaning under fingernails and between fingers.
After drying hands, turn off the faucet using a single-use paper towel, if available.
Foodhandlers should prevent hands from becoming contaminated prior to returning to the workstation. 4
Clean under fingernails and between fingers. 5
Rinse thoroughly under running water. 6
Dry hands and arms with a single-use paper towel or warm-air hand dryer.
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8. Proper Dishwashing Procedure
Scrape
Pre-rinse
Wash
Rinse
Sanitize
Air-dry

9. Three Types of Foodborne Contaminants
Physical
Chemical
Microbial
Also called Microbial Contaminants
Biological Toxins
Instructor Notes
Food is considered contaminated when it contains hazardous biological, chemical, or physical substances.
Most foodborne illnesses are caused by bacteria, parasites, viruses, and fungi, but biological and chemical toxins are also responsible for many foodborne illnesses.
While biological and chemical contamination pose a significant threat to food, the danger from physical hazards should also be recognized.
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
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10. Accidental Introduction of Foreign Objects
Metal shavings
Staples
Glass
Fingernails
Hair
Bandages
Naturally Occurring Objects That Pose a Hazard
Bones
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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11. Pesticide photo courtesy of the National Pest Management Association
Types of Chemical Contaminants
Toxic metals
Pesticides
Cleaning products
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Pesticide photo courtesy of the National Pest Management Association

12. Toxic Metals Toxic metal poisoning can occur when:
Utensils or equipment containing toxic metals are used to prepare food (especially acidic food)
Carbonated beverage dispensers are installed improperly
Instructor Notes
Utensils and equipment that contain toxic metals such as lead, copper, brass, zinc, antimony, and cadmium can cause toxic-metal poisoning. If acidic food is stored or prepared in this equipment, it can leach these metals from the item and become contaminated.
If carbonated beverage dispensers are installed improperly and carbonated water is allowed to flow back into the copper supply lines, it could leach copper from the line and contaminate the beverage.
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13. Chemicals Pesticides Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred to new containers
Pesticides
Should only be applied by a licensed pest control operator (PCO)
Wrap and store food prior to application
Do not store food this way
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14. Microorganisms That Can Contaminate Food and Cause Foodborne Illness
Microbial Contaminants
Microbial contaminants are most likely of all contaminants to cause foodborne illness.
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
Microorganisms That Can Contaminate Food and Cause Foodborne Illness   
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15. Food
Microorganisms require nutrients found in potentially hazardous food to grow
Proteins
Carbohydrates
Instructor Notes
Microorganisms need food to grow—specifically proteins and carbohydrates.
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16. Acidity
Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)
Instructor Notes
Pathogenic bacteria typically do not grow in alkaline or highly acidic food. They prefer food that is slightly acidic or neutral (pH of 4.6 to 7.5).
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17. Temperature
Most microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)
Instructor Notes
Some foodborne microorganisms grow at refrigeration temperatures.
Food must be handled very carefully when it is thawed, cooked, cooled and reheated, since it can be exposed to the TDZ during these times.
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18. Time Foodborne microorganisms need sufficient time to grow
4 hours or more in TDZ = growth high enough to cause illness
Instructor Notes
If potentially hazardous food remains in the TDZ for four hours or more, pathogenic microorganisms can grow to levels high enough to make someone ill.
Bacteria can double their population every twenty minutes.
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19. Oxygen
Some pathogens require oxygen to grow, while others grow when oxygen is absent
Instructor Notes
Pathogens that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and foil-wrapped baked potatoes that have been temperature abused.
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20. Moisture Most microorganisms grow well in moist food
Moisture is calculated using a measurement called water activity (aw)
Potentially hazardous food typically has an aw of .85 or higher
Instructor Notes
Most foodborne microorganisms require water to grow, which is why they grow well in moist food.
The amount of moisture available in food for microorganisms to grow is called its water activity (aw).
Water has an aw of 1.0. Potentially hazardous food typically has a water activity of .85 or higher.
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21. (F.A.T.T.O.M) Instructor Notes
The acronym FAT TOM can be used to remember the conditions necessary for the growth of foodborne microorganisms.
These conditions will be discussed in the next six slides.
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22. Basic Characteristics
Living, single-celled
Can be carried by food, water, soil, humans, or insects
Can reproduce rapidly under favorable conditions
Some survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
Instructor Notes
Knowing what bacteria are and understanding how they grow is the first step in controlling them.
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23. Caused by Bacteria Salmonellosis (eggs, poultry) Shigellosis
Listeriosis (soft cheese, uncooked meats, un-washed vegetables.)
Staphylococcal Gastroenteritis (red meat, poultry, eggs, crème filled baked goods, salads, mayo)
Clostridium perfringens Gastroenteritis (protein based foods)
Bacillus cereus Gastroenteritis
Botulism (canned foods, honey)
Campylobacteriosis
Hemorrhagic colitis
Vibrio Gastroenteritis/Septicemia
Yersiniosis
E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice)
Instructor Notes
The next several slides will highlight some common bacterial illnesses.
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24. Basic Characteristics
Unlike bacteria, they rely on a living cell to reproduce
Unlike bacteria, they do not reproduce in food
Some may survive freezing and cooking
Can be transmitted from person to person, from people to food, and from people to food-contact surfaces
Can contaminate both food and water supplies
Instructor Notes
Viruses usually contaminate food through a foodhandler’s improper personal hygiene.
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25. Caused by Viruses Hepatitis A Norovirus Gastroenteritis
Rotavirus Gastroenteritis
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26. Basic Characteristics
Living organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals and can be transmitted to humans
Pose a hazard to food and water
Instructor Notes
Parasites typically are passed to humans through the meat of an animal host (i.e., pigs, fish).
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27. Caused by Parasites Trichinosis (uncooked wild game) Anisakiasis
Giardiasis (fresh water from lakes, rivers unprocessed)
Toxoplasmosis
Intestinal Cryptosporidiosis
Cyclosporiasis
Instructor Notes
The next several slides will highlight some of the most commonly occurring parasitic illnesses identified in this list.
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