1. © CHGL 2002 1 # 1 Choice For Manager Certification 888-771-7871 Food Safety Manager

2. © CHGL 2002 2 HACCP (Hazard Analysis and Critical Control Point) Formal, documented system of hazard analysis and hazard control Designed to protect food from the problems that cause illness Involves: –identifying possible problems –stopping them (or reducing their impact) before they happen –identifying corrective action, if a problem has already developed Also involves checking all stages of delivery, storage, preparation, presentation and service

3. © CHGL 2002 3 Contamination Direct contact –for example, hand-contact surfaces or food-contact surfaces Dripping –for example, juices or blood Transfer/being carried from one surface or food to another

4. © CHGL 2002 4 Typical symptoms of foodborne illnesses Abdominal pain Diarrhea Vomiting Nausea Headache Fever Chill Numbness Paralysis

5. © CHGL 2002 5 Potentially hazardous foods – examples Red meat and poultry Cooked meat products Milk and dairy products Raw shell eggs that have not been treated to eliminate Salmonella Fish and shellfish Cooked rice, beans, pasta and potatoes Raw seed sprouts and soy products Cut melon Garlic and oil mixtures

6. © CHGL 2002 6 Examples of ready-to-eat foods Raw, washed fruit Prepared salad vegetables Delicatessen products Cooked foods

7. © CHGL 2002 7 The danger zone 60°C (135°F) 37°C5°C (41°F) -18°C danger zone

8. © CHGL 2002 8 Temperature abuse Improper holding temperatures –preparing food too soon before serving and leaving it at a danger zone temperature –holding hot food at a warm, not hot, temperature –inadequate reheating – not hot enough for long enough all through the food Inadequate cooking –not hot enough for long enough all through the food Inadequate cooling –warm for too long

9. © CHGL 2002 9 Food itemMinimum internal temperature Minimum holding time at the specified temperature Poultry Stuffed poultry, fish, meat or pasta Stuffing containing fish, meat or poultry Wild game animals 74°C (165°F)15 seconds Fish and meat not listed elsewhere on this chart Commercially-raised game animals Unpasteurized shell eggs prepared for immediate service 63°C (145°F)15 seconds Unpasteurized shell eggs cooked for late service70°C (158°F)<1 second Exotic species of game animal68°C (155°F)15 seconds Comminuted fish and meat66°C (150°F)1 minute Injected meat63°C (145°F)3 minutes Food cooked in a microwave oven74°C (165°F) Until the minimum temperature is reached in all parts of the food, then allowed to stand for 2 minutes to obtain temperature equalization

10. © CHGL 2002 10 How to wash your hands Moisten hands, wrists and lower forearms with warm-to-hot water Apply soap Rub the soap into hands, wrists and forearms briskly for at least 10 to 15 seconds Don’t forget to clean between fingers and under fingernails Rinse thoroughly with clean, warm, running water Dry hands thoroughly in the approved manner

11. © CHGL 2002 11 Approved thawing methods In a designated refrigeration unit at 5°C (41°F) or colder In a microwave oven, if thawing is part of the continuous cooking process Submerged under cold, running, potable (drinkable) water at 21°C (70°F) or below As part of the cooking process

12. © CHGL 2002 12 Approved methods of cooling Divide hot food into smaller or thinner portions Use shallow containers –ideally the product should be less than 5-8cm (2-3 inches) deep Divide hot food into several smaller containers Use an ice bath –place the food in its container in another container that holds ice and cold water Stir or turn the food while it is cooling Add ice (made from potable water) as an ingredient

13. © CHGL 2002 13 Reheating principles Protect food from contamination Ensure that food reaches the minimum temperature for at least the minimum time and well within the maximum of two hours Stir or rotate food frequently to equalize the heat Reheat food once only Dispose of reheated food if if does not reach the required temperature within two hours Discard uneaten portions of reheated food

14. © CHGL 2002 14 What to sanitize: examples Food-contact surfaces knives and utensils slicers, mincers, mixers containers cutting boards work surfaces Hand-contact surfaces handles – doors – refrigeration units – freezers – cupboards – utensils faucets Contamination hazards trash containers cleaning cloths

15. © CHGL 2002 15 Cleaning stages – 3 compartment sink Stage 1Remove any loose dirt Stage 2Wash Stage 3Rinse with clean, hot water Stage 4Sanitize Stage 5Air dry