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how do food borne illnesses occur?
biological, chemical, and physical contaminants
how food becomes unsafe
purchasing food from unsafe sources, failing to cook food correctly, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, cross- contamination
food most likely to become unsafe
TCS food, ready- to- eat food
four types of pathogens that can contaminate food and cause foodborne illness
bacteria, viruses, parasites, fungi
different ways food handlers can contaminate food
not washing hands after using the bathroom, in contact with a sick person, sneeze or vomit onto food or food- contact surfaces, touch dirty food- contact surfaces, touch dirty food- contact surfaces and equipment and then touch food
symptoms of foodborne illness
diarrhea, vomiting, fever, nausea, abdominal cramps, juandice
what does the acronym FATTOM stand for in relation to what bacteria needs to grow?
food, acidity, temperature, time, oxygen, and moisture
how do you control FATTOM conditions?
time and temperature
how food handlers can contaminate food
having a foodborne illness, having wounds or boils that contain a pathogen, sneezing/ coughing, been in contact with a sick person, use the bathroom but didn't wash hands, have symptoms such as diarrhea, vomiting, jaundice, scratching the scalp, running fingers through hair, wiping or touching the nose, rubbing an ear, touching a pimple/ infected wound, wearing a dirty uniform, coughing/ sneezing into hand, spitting in operation
where to wash hands
in a sink designated for handwashing/ not in a sink designated for food prep or dishwashing or sinks used for discarding waste water
handwashing procedures
wet hands and arms with warm water, 2. apply soap and build up a good lather, 3. scrub hands and arms vigorously for 10-15 seconds, 4. rinse thoroughly, 5. dry hands and arms with a single- use paper towel or hand dryer. all of this should take at least 20 seconds
avoid contaminating clean hands
consider using a paper towel to turn off the faucet and open the door
food handlers must wash their hands before:
preparing food, working with clean equipment and utensils, putting on single- use gloves
handwashing- when to use antiseptics
must comply with the CFR and FDA standards, only be used after handwashing, NEVER be used in place of handwashing, should be allowed to dry before touching food or equipment
food handlers must wash their hands after:
using the restroom, touching the body or clothing, coughing, sneezing, blowing nose, or using a handkerchief or tissue, eating, drinking, smoking, chewing gum or tobacco, handling soiled items, handling raw meat, seafood, or poultry, taking out garbage, handling service or aquatic animals, handling chemicals that might affect food safety, changing tasks (before beginning new task), leaving and returning to the kitchen/ prep area, handling money, using electronic device, touching anything that may contaminate hands
hand care- nails
keep fingernails short and clean, no false nails or nail polish
infected wounds or cuts
must be covered if they are open or draining
if a wound is on the hand or wrist, it must be covered
with a bandage or finger cut and then a single- use glove
if a wound is on the arm, it must be covered
completely with a bandage
if a wound is on another part of the body, it must be covered with
a dry, tight- fitting bandage
bare- hand contact with ready-to-eat food
never handle it when you primarily serve a high- risk population
avoid bare- hand contact with ready-to-eat food unless:
the food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and will be cooked to at least 145 degrees F. the food is an ingredient in a dish containing raw meat, seafood, or poultry and the dish will be cooked to the required minimum internal temp. of the raw items
single- use gloves
must never be used in place of handwashing, should be used when handling ready-to- eat food (except when washing produce and when handling ready-to-eat ingredients for a dish that will be cooked to the correct internal temp.)
work attire
must wear a clean hat or other hair restraint when in a food-prep area, no hair accessories that could become physical contaminants, no false eyelashes, must wear a beard restraint to cover facial hair, remove rings (except a plain band). bracelets, including medical ones, watches, remove other jewelry as required by your company
eating, drinking, smoking, chewing gum or tobacco
never do these things when prepping/ serving food, working in prep areas, working in areas used to clean utensils and equipment
employees may drink from
a correctly covered container
food may be tasted during prepping if
an approved utensil is used, but only once
cross- contamination
use separate equipment for raw and ready-to-eat food, clean and sanitize all work surfaces, equipment, and utensils before and after each task
time- temperature control
Food held in the range of 41°F and 135°F (5°C and 57°C)
food is being temperature abused whenever it is
cooked to the wrong internal temperature, held at the wrong temperature, cooked or reheated incorrectly
food must be thrown out when
it's handled by staff who have been restricted or excluded from the operation due to illness, it's contaminated by hands or bodily fluids from the nose or mouth, it has exceeded the time and temp. requirements designed to keep food safe
thawing food in a cooler
keep the temp at 41 degrees F or lower
thawing food in a sink
use a clean and sanitized food-prep sink, use water flow strong enough to wash away food bits, submerge food under running, drinkable water at 70 degrees F or lower, never let the temp. of the food go above 41 degrees F for longer than 4 hours
cross- contamination can cause a foodborne illness when:
contaminated ingredients are added to food that receives no further cooking, ready-to-eat food touches contaminated surfaces, contaminated food touches or drips fluids onto cooked or ready-to-eat food, a food handler touches contaminated food and then touches ready-to-eat food, contaminated wiping cloths touch food-contact surfaces
TCS food (time/temp control for safety)
food requiring time and temp. control to limit pathogen growth
list of tcs foods
milk/dairy products, shell eggs (except those treated to eliminate nontyphoidal salmonella), meat: beef, pork, lamb, poultry, fish, shellfish, crustaceans
Note
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