1. Food Safety “What You Need to Know”
Introduction of EHS and class attendees.
This is an informal class – please feel free to ask questions.
Review objectives.
Review pre-test.

2. What is a Health Inspector?
Environmental Health Inspector
Sanitarian
Epidemiologist
All intertwine
EHI - Deals with everything that pertains to the government (I.e. Lead, food borne illness, asbestos, mold, rabies outbreaks etc)
Sanitarian - Strictly food/restaurants, nursing homes etc.
Epidemiologists - track outbreaks/illness by numbers of all of above, i.e. food borne illnesses, rabies bites, west Nile cases.
We all work together most of this stuff can be related and we all are expected to know epidemiology.

3. What we Do Conduct Health Inspections Write reports (example in white)
Conduct Food borne Illness Investigations
Teach Food Safety Classes
Public Health Education
Plan Reviews
Go over inspection report example

4. Indiana Food Code (Green Example)
Where does it come from?
Food & Drug Administration
Model Code
The “trickle” effect
State of Indiana Adoption of Code
The Counties then adopt the Code
Go over example; point out swing violations & the last 3 numbers we use.We follow and govern by using the Indiana Food Code (You have a one page sample with you in green)
The development of the food code begins with the FDA. They develop the model for all to model.
Then the state of Indiana take that model and tweaks it to serve there particular needs.
From there the Counties adopt the code and can only change it in the direction of it being more strict. General rule : It must be at a minimal, as strict but can be more strict.

5. Demonstration of Knowledge Requirement
Section 119 of the Indiana Food Code (410 IAC )
State regulation requires that a food service manager must be responsible to prevent the transmission of a foodborne illness
This is one of the most COMMON violations.
State only requires one person to be food safety certified, however all employees are required to demonstrate knowledge of safe food handling.
This is where the manager comes in and training is so important.

6. What's the Difference? Food Allergy Food Intolerance
Food borne Illness
** A Food allergy is when your body has an immune response to a certain food. Usually caused by the protein but not always. The most severe reaction is Anaphylaxis, in which the person's heart and lungs are unable to keep working, symptoms, loss of breath, throat constricts.
Has any of you ever had this happen.? Lump in the throat? Death Can occur.
Common foods that can cause this… Peanuts, shell fish, milk, eggs soy. (Acute Reaction)
**Food intolerance is the inability to properly digest or fully process certain foods, leading to chronic symptoms and, if left untreated, serious diseases. Most common - Dairy 3 out of 4 people, All the symptoms of food intolerance get worse as we get older. Usually acute (symptoms) diarrhea, Stomach ache, Gas build up.
***Food borne Illness, Harmful bacteria are the most common causes of food borne illnesses. One in 20,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of contamination are varied; however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in the restaurant or in the person's kitchen.
Food intoxication (An acute reaction) vs. Chronic illness (over time) hours

7. Different Ways people get sick from food?
Physical
Chemical
Biological
Can anyone name the 3 ways that food can get contaminated?
Physical is like glass or other foreign such as fingernails, pieces of bone, or hair;
Chemicals are like cleaning products; and
Biological are like viruses and bacteria.

8. What does bacteria need to grow?
FAT-TOM
Describe each letter
F = food
A = Acidity
T = Time
T = Temperature
O = oxygen
M = moisture

9. Potentially Hazardous Food (PHF)
Moist Protein rich Low acid
Supports the rapid growth of bacteria
On the back of the permit application, we ask about PHF. Most people answer no. Everyone serves PHF like meat or dairy products.
Bacteria need a certain environment to grow. Items like OJ, vinegar, lemons, and tomatoes are not PHF. Commercially processed mayo is not PHF because of the low ph; after opening and mixing with some other foods, it is now PHF. Cooked pasta and sliced cantaloupe are PHF. Salsa is not because of it’s acid.

10. Time and Temperature No. of No. of Elapsed Cells Generations Time
1 0 0:00
2 1 0:20
4 2 0:40
8 3 1:00
16 4 1:20
32 5 1:40
64 6 2:00
:20
:40
:00
1, :20
2, :40
4, :00
8, :20
16, :40
32, :00
65, :20
131, :40
262, :00
524, :20
1,048, :40
Place emphasis on 4 hours and 6 hours

11. The Big Five
Salmonella
E. Coli
Shigella
Hepatitis A
Norovirus
If you have been diagnosed with any of these, then you must be excluded from the establishment.
Has anyone ever heard of the big five illnesses? (explain each stage). Employers should exclude ill employees all together.
These are reportable illnesses to the Health Department. Once they are reported, then the PHN will make contact and we follow up with an inspection if the person works around food
TEST QUESTION

12. The health of food handlers can affect the safety of food served
Foodhandlers experiencing certain symptoms or illnesses pose a high risk of transmitting foodborne illness through the food to the persons consuming the food.
As a foodservice manager you are required to:
Report - train your food handlers to report to you certain symptoms or diagnosed illnesses
Restrict - act to restrict them from food handling or exclude them from the facility
Release - release them from restrictions or exclusion when the symptom or illness is over
Report - Train your food handlers to report to you:
Restrict - Act to restrict or exclude them from food handling.
Release – release the restriction or exclusion from food handling.
When they experience the following symptoms
Diarrhea
Fever
Vomiting
Jaundice
Sore throat with fever
Discharges from eyes, nose or mouth
Restrict the food handler.
They may not work with exposed food, clean equipment, utensils, linens, or unwrapped single-service articles.
Remove the restriction when:
They are free of the symptom that caused the restriction and no foodborne illnesses has occurred.
They present a written medical release stating that their condition is noninfectious.
When they, or a family member, are diagnosed with the following diseases
Typhoid Fever
Shigellosis
E. coli 0157:H7
Hepatitis A
Exclude the food handler.
They may not be present in the food facility.
Report it to the health department.
Remove the exclusion when:
They present a written medical release stating that their condition is no longer infectious.
This slide explains when you have to exclude or restrict a sick employee. You can take this and make a copy and post it on your bulletin boards to ensure that your employees understand this.

13. Working while sick Hepatitis A Salmonella typhi Shigella spp.
Escherichia coli 0157:H7
Norovirus
Diarrhea,
Fever,
Vomiting,
Jaundice (yellow color to skin),
Sore throat with fever
If your employees have been diagnosed with one of these, please have them stay home.
“What if you have a sore throat with no fever or allergies? Can you go to work?”

14. Salmonella spp.
Associated with poultry products such as chicken and eggs
Control by cooking to 1650 F. for 15 seconds and use pasteurized eggs
Source is chicken, turkey, and eggs. You can get rid of it by cooking the chicken to 165 for 15 seconds or use pasteurized eggs. Talk about raw eggs in Caesar salad.

15. Escherichia coli 0157:H7
Associated with raw ground beef, unpasteurized juice
Control by cooking to 1550F. for 15 seconds and use pasteurized juice
Does anyone know many people have e-coli? Everybody has the healthy and pathogenic kind that naturally lives in their intestines. E-coli is associated with raw ground beef and un-pasteurized juice. The only way to know if you have killed the e-coli is to use a thermometer. Cook raw beef to 155 for 15 seconds.
Well water and swimming pools.

16. Shigella spp. Associated with raw vegetables
Control by practicing proper personal hygiene and avoid cross contamination
Shigella is associated with under cooked raw vegetables. Avoid cross contamination. This is passed through the fecal/oral route. Some people do not wash their hands after using the bathroom and it is passed to someone’s else’s mouth. At one time this was seen a lot in daycares because the employees were not washing their hands after changing diapers.

17. Hepatitis A Virus Associated with water and shellfish
Control by practicing proper personal hygiene and obtaining shellfish from approved sources
Read slide. Associated with water and shellfish. “How many people enjoy eating shellfish?” Shellfish are filters that take in polluted water and keep it like oysters. Sometimes shellfish is harvested from contaminated water. Ensure you get shellfish from an approved source. This virus is difficult to get rid of and difficult to detect. The virus is so tiny that sometimes washing hands doesn’t keep it from spreading.

18. The Problem with Foodborne Illness
Six million people a year get sick from food
Thousands of them die
It costs over $8 million a year in medical expenses and lost business
Most restaurants that have an outbreak go out of business
Jobs are lost
This statistic is based on 10% of what was reported. Most people that die from an FBI are the elderly and children due to their weak immune system.

19. Recent Outbreaks 2006 Local Catering of a wedding
40 cases of flu like symptoms
Caused by:
Norovirus
Samples collected-labs confirmed
Interviews found Bride had been sick
This was possibly caused by Bride being sick with stomach virus (diarrhea).
Brides give lots of hugs or it could have been spread through the food she may have had contact with.

20. Spinach Recall Currently/2006
People Dying, Many ill
A Vat contaminated with E Coli was initially targeted.
Recent Findings-soil contaminated
Washing the spinach was not a option, E Coli was sucked up into the plants veins.
Investigation is ongoing
Hand out a sample of the CDC investigation update.

21. The Top Ten Problems Poor Personal Hygiene Practices
Cross Contamination
Improper Cleaning
Food From Unsafe Sources
Food Mixing
Read slide – give examples
Food mixing is like storing ready to eat foods with raw foods like marinating foods then using the base for another food
Raw eggs in a caesar salad; hollandaise sauce; home made products

22. Top Ten Continued… Improper Hot Holding Not Reheating Thoroughly
Inadequate Cooking
Over Prepping/Food Stored Too Long
Improper Cooling of Cooked Food
Read slide
If each of you address these ten problems, you are getting rid of foodbourne illness
Any questions?

23. Personal Hygiene
“Has anyone seen a person like this in a restaurant?” In your handouts you have a copy of the regulation that deals with personal hygiene.

24. How can food handlers contaminate food?
Read slide.

25. Working while having an infected wound
Another way they can contaminate food is READ SLIDE. For wounds, use a bandage, a finger cot, then a glove.

26. It is the Manager’s responsibility to take action in preventing the transmission of foodborne disease from an infected employee.
Everyone should be aware of how to prevent FBI but we particularly hold the managers responsible.

27. Eating, Drinking, and Smoking around Food
Another way, is READ SLIDE. Ensure that you only use a spoon once to taste foods, of course you cannot smoke around food “Why not?” Because when you smoke you touch your mouth and your face has most of the germs that your body holds. You cannot have open beverages in the food prep area. Even with bottled water you must have a lid and a straw.

28. Washing Hands after going to the Bathroom
80% of Women
50% of Men
Everyone must wash their hands when you walk into the kitchen.

29. Handwashing
The single most important thing you can do to prevent foodborne illness.
Hand washing sinks cannot be blocked, must be cleaned, and must have hand washing signs.
Deemed Sacred by the state!

30. Proper Handwashing Use warm water Wet hands Use plain soap
The water temperature must be 100 degrees. You cannot substitute sanitizer in place of hand washing your hands. If you use sanitizer, it has to completely dry before your touch food. Sanitizer is not approved by the FDA.
Use warm water
Wet hands
Use plain soap

31. Proper Handwashing cont…
Put the brush and your fingertips under running water and scrub gently
Scrub for 20 seconds
Rinse your hands with plenty of water
Nail brushes are not required – in fact we really do not like to see them because if one employee uses the brush and has a cut, they just pass the stuff underneath their nails to the next employee. However if you do use a brush, you have to keep it in sanitizer water and change the water just like you would your sanitizer buckets.

32. Proper Handwashing cont…
Dry with disposable paper towels
Turn water off with paper towel
Wash for 20 second when the soaps hit the hands. Sing your ABCs or happy birthday twice. Wash, rinse, then dry with a disposable towels. You cannot use a cloth towel because they carry bacteria/germs.

33. When should you wash your hands?
Handling raw foods
Change tasks in the kitchen
Sneeze, cough
Touch hair, face, or body
Smoke break
After using the restroom
Eat or drink
Cleaning dishes, floor, etc.
Handling trash
Handling animals or plants
Change gloves
Read slide

34. To wear gloves or not to wear gloves
Avoid bare hand contact with ready-to-eat foods
Change gloves after each task
Wash hands in between glove changes
Use a barrier between your hands and ready to eat foods.

35. Uniforms Clean uniforms Proper hair restraints
By wearing clean uniforms you help prevent cross contamination. “Do any of you wear hair restraints like hats, nets, or visors?”
The reason for hair restraints is that if keeps your hands out of your hair. Beard guards are also required.

36. Jewelry Watches and bracelets should not be worn
Wedding bands are allowed
“What are some of the hazards of jewelry?” Stones can fall into the food.

37. Fingernails
Nails must be well kept and trimmed. No artificial nails are allowed even with gloves on. These nails can separate and hold germs/fungus underneath. Polish is okay as long as there are not decorations and the nails are well-maintained.
In Virginia, Pizza Hut Delivery girl, New employee, Had fake nails, complaint came in…FIRED
“Do you have any questions?”

38. Cleaning & Sanitation

39. What is the difference between Clean and Sanitary?
Clean means “free of visible dirt”
Sanitary means “free of germs”
Sanitizers are chemicals that “eat” organic matter—which includes not just germs, but food as well.
If there is food still on the surface, then the sanitizer will be used up first on the food before they get to the germs.

40. Steps to Effective Sanitation

41. Prewash or Presoak
During this step you are getting the large particles off the dishes and/or equipment.

42. Wash (with soapy water)
The next few slides address the set up of the 3-compartment sink. Water temperature must be at least 100.

43. Rinse (with clean water)
With 100 degrees water

44. Sanitize 50 - 100 ppm Chlorine 200 ppm Quaternary Ammonia
1800 F. Hot Water
Sanitizer is used to get rid of what you can’t see. You must have test strips either for bleach or quaternary, depending on which one you use. Quat tables are usually blue, pink, or orange when they dissolve and when you use the test strips they usually turn green.
Bleach test strips are white and turn purple when used.
We recommend that the water for sanitizer be changed every couple of hours
1 tsp of Bleach per gallon of water, Usually use to much, Need for test strips
For hot water dish machines, the water must reach 180 degrees to get the surface temp at 165
**Thermal strips
Show samples from Bag

45. Air Dry This is the final step
When stacking ensure that the dishes are crossed so they can dry completely.
“Can you use anything else to dry the dishes?” yes a paper towel then discard
No cloth towels are allowed to dry dishes because they hold bacteria

46. Wash, Rinse, & Sanitize
This is the proper way to set up a 3-compartment sink. The picture on the right is how the sinks are set up at a temporary event.

47. When should you sanitize food contact surfaces and utensils?

48. After each use
We look very closely at slicers and can openers. Ensure that you break large equipment down completely then wash, rinse, and sanitize them.

49. Anytime when contamination may occur
The picture on the left displays a soda machine nozzle, on the right is a can opener and meat grinder.

50. When switching from raw foods to ready to eat foods
Cutting surfaces must be appropriately washed & sanitized and air dried before cutting ready to eat foods. We recommend separate cutting boards for RTE, raw poultry & raw beef.

51. At least every four hours when in continuous use

52. Chemicals/sanitizers used in the establishment should also be labeled with the common name and
Ensure bottles are properly labeled. You do not want employees mixing up things like oven cleaner and cooking spray.

53. Stored properly
Do you see anything wrong with the storage of these items? On the right, raid and oven cleaner are stored on same shelf with food items. Ensure to separate chemicals.
Unless you are a OSHA certified applicator, you cannot apply restricted use insecticides inside your establishments.
If an over the counter pesticide is used, it must be done in such a way that it does not contaminate staff, food, equipment etc.

54. SEPARATION OF TOXICS
TOXICS REFER TO DETERGENTS, SANITIZERS, PESTICIDES, OR ANY OTHER MATERIAL THAT MAY BE HAZARDOUS TO YOUR HEALTH
Read slide

55. Wiping Cloths
“Does anyone know the steps to setting up their sanitizer buckets?” We recommend you wash your hands, set up the 3-compartment sink, use the sanitizer from the sink. It’s already tested to the right concentration. You must keep all your wet wiping cloths in the sanitizer bucket.

56. Food Source

57. Home-canned products are not approved
“Can you bring in and use home canned foods?” No this is not allowed. Why not? Because we do not regulate your kitchens.

58. Shellfish
Shellfish must have a tag and the tag must be kept on file for 90 days after the day of harvest. We ask to see these during our inspections and they must be in date order. The tags include: harvester’s ID, date of harvesting, location, type, and quantity of shellfish. Eating bad shellfish can lead to Hep A.
Purchase shellfish only from suppliers listed on the FDA’s Interstate Certified Shellfish Shipper’s List.

59. Are they in sound condition?
Dented or bulging cans can have botulism. A freezer-burnt chicken that was in a delivery. A fish with a parasite inside. You must have a distressed merchandise area.
Air gets in - botulism

60. The spreading of germs from one food to another

61. Improper Food Storage

62. Cross Contamination can occur in other ways such as:
Egg salad and meats are being handled without any gloves on or protective barrier. “What is a better way to handle these foods?” Use barriers like deli paper, tongs, or gloves.
Touching raw foods with bare hands then touching ready-to-eat foods without washing hands.

63. Not properly cleaning & sanitizing food contact surfaces such as cutting boards between preparing raw foods and ready-to eat foods
“How many of your cutting boards look like this?” “How do you sanitize your cutting boards?” If you use too much bleach, it melts the plastic and seals bacteria into melted crevices. If you cut into the board, your knives gets bacteria on them.
You can sand or resurface your cutting boards. Hardwood boards are approved but must be smooth.

64. Juices and blood from raw meats dripping onto ready-to-eat foods during storage
“What’s wrong with these pictures?”
Raw chicken is stored above the lemons and tomatoes. Wooden shelves are allowed but they cannot circulate air properly. The eggs are stored below thawing meat and the raw and cooked lobster share the same tray.
Foods must be separated at the time of delivery and put away by types of food
TEST QUESTION

65. Toxic chemicals stored around food and clean utensils

66. How can we prevent Cross Contamination
Read slide
Do not show pictures until after the answers
Avoid handling ready-to-eat foods with your bare hands; use single use gloves, deli paper, tongs, or other utensils

67. Clean and sanitize food contact surfaces after each use
Ensure that you take apart the whole machine to properly clean and sanitize food contact surfaces. This includes underneath equipment.
Clean and sanitize food contact surfaces after each use

68. “What’s wrong with these pictures?”
Nothing, everything is covered, items labeled and dates. Containers are a little large but that’s okay.
Store ready-to-eat foods on shelves above raw animal foods or foods that require further cooking.

69. Preventing Time & Temperature Abuse
For the purposes of this activity, all foods items are raw.

70. Temperature Freezing does not kill germs
Almost all can grow between 410F. and 1350F. (The Danger Zone)
Most reproduce between 800F. And 1100F.
Most are killed above 1400F.
Temperature control is the key to preventing the growth of bacteria. Freezing kills parasites but not bacteria. Most bacteria can be killed by cooking to 140 degrees except salmonella and e-coli.
TEST QUESTION

71. Controlling time and temperature of potentially hazardous foods can prevent food borne disease by preventing the growth of bacteria.
Cooking food rapidly and keeping foods are proper temperatures are the best controls of preventing foodbourne illness aside from washing hands.

72. How do we measure temperatures?
Read slide

73. Metal Stem Probe Thermometer
Every establishment must have a metal stem probe or (Thermocouple) thermometers and they must be accessible at all times. The thermometer must ranges from 0 to 220
We also have infrared thermometers for surface temperatures (Show example)

74. Calibrating a Thermometer
Ensure Thermometers are calibrated

75. Cooking and Reheating Foods to the Proper Temperatures
Cooked vegetables
Eggs for immediate service, fish, & pork
Hamburger, &
eggs for hot holding
Poultry, stuffed meats, & reheating foods
1400F. for 15 seconds
1450F. for 15 seconds
1550F. for 15 seconds
1650F. for 15 seconds
Remember this is internal and external temperatures. You can also use this for food storage.
TEST QUESTION

76. Holding Foods 410F or below 1350F or above
Keep cold food cold. Your refrigerator should be set at 38 degrees or below which will allow your foods to read at 41 if cooled properly. Hot foods should be held at 135 ‘.
410F or below
1350F or above

77. 700F. to 410F. or less within 4 hours
Cooling Foods
You have 2 hours to get hot foods from 140 to 70 and then 4 hours to get foods from 70 to 41.
This does not mean that you have 6 hours from 140 to 41. Foods have to be cooled from 140 to 70 within 2 hours or must be reheated.
1400F. to 700F. within 2 hours
700F. to 410F. or less within 4 hours

78. Improper Cooling Methods
“What’s wrong with these pictures?”
Plastic holds heat. Some containers are large and cannot effectively cool. Stacking foods insulates foods. Try to use 2” deep shallow pans for cooling. Air won’t circulate with over-crowded refrigerator.

79. Placing foods in shallow pans
This is on of the best cooling method – shallow pans in walk in cooler uncovered.

80. Stirring the food while in an ice water bath
The best method is ice bath. This is great for quick cooling. Use 50/50 ice to water around pot and keep stirring the pot.

81. Separating foods into smaller or thinner portions
“What’s wrong with this picture?”
It is a smaller portion but it is covered with plastic.
What’s wrong with this picture?

82. THE END