CH2- NOTES

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Chapter 2
Keeping Food Safe

WHAT IS A
FOODBORNE ILLNESS?
A foodborne illness is a disease transmitted to
people by food.
A foodborne-illness outbreakis when two or
more people get the same illness after eating
the same food.
The Centers forDisease Control and
Prevention (CDC) estimates that there will be
76 million cases of foodborne illness in the
United States each year.
22.1 Chapter 2 | Keeping Food Safe

COSTS OF FOODBORNE
ILLNESSES
Cost to Establishment
3

HIGH RISK POPULATIONS
High-riskpopulations have a higher risk of getting
a foodborne illness than others.
Examples:
o Elderly
o Infants and pre-school age children
o Pregnant women
o People with cancer or on chemotherapy, people
with HIV/AIDS, and transplant recipients
The immune system is the body’s defense against
illness. When the system is weak, it cannot fight off
illness as easily as a healthy system.
4

FORMS OF
CONTAMINATION
A hazard is something with the potential to
cause harm. In the preparation of food,
hazards are divided into three categories:
biological, chemical, and physical.
Contamination means that harmful things are
present in food, making it unsafe to eat.

FOOD CAN BECOME
UNSAFE THROUGH:
Poor personal hygiene
Time-temperature abuse– Food staying too
long at temperatures good for pathogen
growth
Cross-contamination– Pathogens
transferred from one surface or food to
another
Poor cleaning and sanitizing
Purchasing from unapproved suppliers
6

BIOLOGICAL CONTAMINATION
Pathogens- the microorganisms that cause illness
The four types of pathogens that can contaminate food and
cause foodborne illness are:
Viruses
Bacteria
Parasites
Fungi
Microorganisms are small, living organisms that can be seen
only through a microscope.

6 conditions needed forbacteria to grow—Bacteria will
double every 20 minutes if conditions are right.
F Food- Carbohydrates and proteins encourage more
growth
A Acidity- Foods that contain little or no acid.
T Temperature- 41°F-135°F is ideal.
(Temperature Danger Zone)
T Time- After 4 hours, food will grow to levels
high enough to make someone sick.
O Oxygen- Some need oxygen, some need no
oxygen
M Moisture
8

TCS FOODS & READY-TO-EAT
FOODS
Food that is most vulnerable for pathogen growth
is food that needs time and temperature control for
safety, or TCS food for short.
To control temperature, foodhandlers must keep
TCS food out of the temperature danger zone.
Ready-to-eat food, or food that can be eaten
without further preparation, washing, or cooking,
also needs careful handling to prevent
contamination.
Ready to eat TCS food prepared in house and
stored at 41 F or below must be thrown out after 7
days. 92.1 Chapter 2 | Keeping Food Safe

Foods most likely to become unsafe
Milk and dairy products
Meat: beef, pork, and lamb
Eggs (except those that were pasteurized)
Poultry
Fish
Shellfish and crustaceans
Baked potatoes
Heat-treated plant food, such as cooked rice, beans, and
vegetables
Tofu or other soy protein
Sprouts and sprout seeds
Sliced melons and cut tomatoes
Untreated garlic and oil mixtures08/28/15 10

BIOLOGICAL CONTAMINATION –
VIRUSES
Viruses are the leading cause of foodborne illness.
Viruses can be transferred from person to person, from
people to food, and from people to food-contact surfaces.
The best prevention for viruses is to stay home if you’ve
been vomiting or have diarrhea or have jaundice, to wash
your hands, and to avoid using bare hands to handle
ready-to-eat foods.
Viruses can survive refrigerator and freezer temperatures.
Ex. Hepatitis A and Norovirus

BIOLOGICAL
CONTAMINATION –
BACTERIABacteria also cause many foodborne illnesses. If FAT
TOM conditions are right, bacteria can double their
numbers every 20 minutes. Some bacteria create toxins
in the food as they grow and die. (Toxins=poisons)
Cooking may not destroy toxins.
Example: Salmonella spp., shiga toxin-producing E.coli,
and Clostridium botulinum
08/28/15 12

BIOLOGICAL CONTAMINATION –
PARASITES & FUNGI
Parasites cannot grow in food. They must live in a host
organism to grow. They also may live in water. These are
not as common in US. Most important to tip to prevent is to
buy from a reputable supplier.
A host is a person, animal, or plant on which another
organism lives and feeds.
Examples Cryptosporidium parvum, Giardia duodenalis
Fungi can cause illness, but usually they cause food to spoil.
Fungi are found in air, soil, plants, water, and some food.
Mold that is visible to the human eye is actually a tangled
mass of thousands of tiny mold plants. It spoils foods and
may produce toxins. Some cheeses are molded
intentionally.
Yeast can spoil food quickly. The signs of spoilage include
the smell or taste of alcohol, white or pink discoloration,

BIOLOGICAL TOXINS
Biological toxins are made by pathogens or
they occur naturally in certain plants and
animal.
Seafood toxins
Mushroom toxins
Undercooked kidney beans
To prevent, purchase foods from a reputable
supplier.
08/28/15 14

CHEMICAL
CONTAMINATION
Foodservice chemicals can contaminate food
if they are used or stored in the wrong ways.
This includes cleaners, sanitizers, polishes,
and machine lubricants.
Store chemicals in a separate area away from
food, utensils, and equipment used for food.
To prevent toxic-metal poisoning, only use
utensils and equipment, including kettles,
pots, serving ware and pans, that are made
for handling food.

PHYSICAL
CONTAMINATION
Physical contamination happens when objects get into food.
Contaminants can be naturally occurring, such as the bones
in fish, or result from accidents and mistakes. Throw away
any food near broken glass.
Common physical contaminants include:
Metal shavings from cans
Glass from broken lightbulbs
Fingernails, hair, and bandages
Jewelry
Fruit pits
Most physical contamination can be prevented by inspecting
food closely, practicing good personal hygiene, and following
preparation procedures.

ALLERGENS
Employees should be aware of major allergens
and the menu items that contain them.
Cross-contact occurs when allergens are
transferred from food containing an allergen to the
food served to the customer.
Common Food Allergy Foods- Dairy, Eggs, Fish,
Peanuts, Shellfish (shrimp, crab, lobster), Wheat,
Soy, Tree nuts (pecans/walnuts)
A food allergy is the body’s negative reaction to a food
protein.

U.S. REGULATION
OF FOOD SAFETY
Most regulations that affect restaurant and
foodservice operations in the United States are
written at the state level, but federal, state, and
local governments are all involved.
The Food and Drug Administration (FDA) writes
the FDAFo o d Co de , which recommends
specific food safety regulations for the
restaurant and foodservice industry.

HOW FOODHANDLERS CAN
CONTAMINATE FOOD
Foodhandlers are not just the people who prepare food.
Servers and even dishwashers are considered foodhandlers.
Food handlers can contaminate food by
1.Having a foodborne illness
2.Having wounds that contain pathogens
3.Having contact with a person who is ill
4.Touching hair, faces, or bodies and NOT washing hands
5.Touching anything that may contaminate their hands
6.Having symptoms of vomiting, diarrhea, jaundice
7.Eating, drinking, smoking, or chewing gum or tobacco near
food.

PERSONAL CLEANLINESS
AND WORK ATTIRE
To avoid spreading foodborne illnesses,
foodhandlers should:
Always cover their hair.
Remove aprons and store them in the right place when
leaving prep areas.
Wear clean clothing every day.
Remove jewelry from hands and arms before preparing
food or when working around prep areas.
Personal cleanliness is an important part of personal
hygiene. Pathogens can be found on hair and skin that
aren’t kept clean. All foodhandlers must bathe or shower
before work and keep their hair clean.

HANDWASHING
Wash hands for 20 seconds, making to scrub hands and arms for
10-15 seconds. Wash hands with water as hot as you can stand.
Foodhandlers must wash their hands before they start work and
after:
Using the restroom
Handling raw meat, poultry, or seafood
Touching the hair, face, or body
Sneezing, coughing, or using a tissue
Eating, drinking, smoking, or chewing gum or tobacco
Handling chemicals that might affect food safety
Taking out garbage
Clearing tables or busing dirty dishes
Touching clothing or aprons
Handling money
Touching anything else that may contaminate hands
** Remember hand sanitizers only sanitize, they do not remove
dirt. 212.2 Chapter 2 | Keeping Food Safe

HAND MAINTENANCE
Keep fingernails short and clean
Don’t wear false nails
Don’t wear fingernail polish
Wear a bandage over wounds on hands and arm.
Wash hands before putting on gloves/changing gloves.
Change gloves at least every 4 hours as well as after
touching raw meats, before handling ready to eat foods,
after becoming dirty or torn. Make sure gloves fit hands
properly.
**Use gloves, tongs, and/or deli tissue to handle ready-
to-eat foods to prevent risk of contaminating it.

WHEN ARE YOU TOO SICK
TO WORK
If a food handler has a sore throat with fever, they
can’t work with or around food and should not be in
the operation if the operation serves mostly high-
risk customers.
If the food handlers is vomiting, has diarrhea, has
jaundice (yellowing of the skin), or has been
diagnosed with a foodborne illness, they should not
be in the operation.
23

CROSS-CONTAMINATION
Flow of food -steps it takes to buy, store, prepare, cook, and
serve food.
The most basic way to prevent cross-contamination is to separate
raw food and ready-to-eat food by following these guidelines
Make sure workstations, cutting boards, and utensils are
cleaned and sanitized.
Do not allow ready to eat food to touch surfaces that come in
contact with raw meat, seafood or poultry.
If using the same table to prepare many kinds of food, prepare
raw meat, seafood, and poultry at a different time than ready to
eat foods, being sure to clean and sanitize work surfaces and
utensils between each product.
The spread of pathogens from one surface or food to
another is called cross-contamination.

TIME-TEMPERATURE
ABUSE
Food is time-temperature abused any time it is cooked to the
wrong internal temperature, held at the wrong temperature, or
cooled or reheated incorrectly.
Food has been time-temperature abused when it remains at
41˚F to 135˚F. This is called the temperature dangerzone
because pathogens grow in this range. Pathogens grow
especially fast from 70˚F to 125˚F
The longer food stays in the temperature danger zone, the
more time pathogens have to grow.
If food is held in this range for four or more hours, throw it out.
Most foodborne illnesses happen because TCS food has been time-
temperature abused.

THERMOMETERS
A bimetallic stemmed thermometercan check temperatures
from 0˚F to 220˚F. This makes it useful for checking both hot and
cold types of food. It can be used on large or thick foods.
Thermocouples and thermistors measure temperatures through
a metal probe and display them digitally. They may have
immersion (liquids), surface (flat cooking equipment), penetration
(internal temperatures of thin foods) or air probes (check
temperature inside ovens and rerifgerators).
Infrared thermometers measure the temperatures of food and
equipment surfaces. They do not need to touch a surface to
check its temperature, so there is less chance for cross-
contamination and damage to food.
Three types of thermometers are commonly used in operations—
bimetallic stemmed, thermocouples, and thermistors.

PURCHASING --
1ST
STEP IN FLOW OF
FOOD
An approved food supplieris one that has been inspected
by appropriate agencies and meets all applicable local,
state, and federal laws.
Restaurant and foodservice purchasers must make sure
that their suppliers use good food safety practices along
the supply chain.
An operation’s supply chain can include growers, shippers,
packers, manufacturers, distributors (trucking fleets and
warehouses), and/or local markets.
All the food used in a restaurant or foodservice operation
should come from approved, reputable suppliers.

RECEIVING
2ND
STEP IN FLOW OF
FOOD
Use thermometers to check food temperatures during
receiving.
The packaging of food and nonfood items should be intact
and clean. Reject any items with packaging problems or
with signs of pest damage or expired use-by dates.
Poor food quality is sometimes a sign of time-temperature
abuse.
Abnormal color
Slimy, sticky, or dry texture
Soft flesh that leaves an imprint when you touch it
Abnormal or unpleasant odor
To keep food safe during receiving, an operation needs to have
enough trained staff available to receive, inspect, and store the
food.

RECEIVING- ADD’L
STANDARDS
Shellfish can be received either shucked or live.
Make sure that raw shucked shellfish are packaged in
containers for one-time use only.
Must have packer’s information and expiration dates
Live shellfish must have ID tags and must be kept on file
for 90 days
Reject if muddy, have broken shells or are dead
Eggs must be clean and unbroken and at a temperature
of 45˚F or lower. Must have USDA grading and have
USDA inspection mark if liquid, frozen, or dehydrated
Milk and dairy products must must be received at 41˚F or
lower unless otherwise specified by law. They also must
be pasteurized and meet FDA Grade A standards.

STORAGE- 3RD
STEP IN
FLOW OF FOOD
Rotate food in storage to use the oldest inventory first using
the first-in, first-out (FIFO) method.
Store refrigerated raw meat, poultry, and seafood
separately from ready-to-eat food. If not, store above raw
meat, poultry and seafood.
Store raw meat, poultry, and seafood in coolers in top-to-
bottom order based on the minimum internal cooking
temperature of each food. From top to bottom: 1) Seafood
2) Whole cuts of beef and pork 3) Ground meat and ground
fish 4) Whole and ground poultry
Food can become unsafe if stored improperly. Store all
TCS food at 41°F or lower, or at 135°F or higher.

PREPARATION-
4TH
STEP IN FLOW OF FOOD
To reduce pathogen growth, never thaw food at room
temperature. Instead, you should
 Thaw food in a cooler at 41F or lower
 Submerge food under running water at 70F or lower
 Thaw food in the microwave and cook immediately after
 Thaw food as part of the cooking process
Time-temperature abuse can happen during preparation. To
avoid time-temperature abuse, remove from the refrigerator
only as much food as can be prepared in a short period of
time.

COOKING- 5TH
STEP IN
FLOW OF FOOD
Operations that primarily serve high-risk populations, such as nursing
homes and day-care centers, cannot serve certain items, such as raw
seed sprouts, raw or undercooked eggs, raw or undercooked meat, or
seafood.
Cooking food to the correct temperature is critical for keeping it safe.
Food Temperature and
time
Poultry (whole or ground), stuffing, reheating 165 F for 15
seconds
Ground meat (beef, pork or lamb), injected meat,
ground seafood, and eggs for a buffet
155 F for 15
seconds
Seafood, eggs- immediate serving, steaks (beef, pork,
lamb)
145 F for 15
seconds
Roast (beef, pork lamb) 145 F for 4 minutes
Processed or ready-to-eat-food that will be held hot 135 F
Fruit, vegetables, grains, legumes that will be held hot 135 F

HOLDING, COOLING, AND REHEATING
STEPS 6, 7 & 8 IN FLOW OF FOOD
To hold TCS food safely, hold hot food at 135°F or higher and
hold cold food at 41°F or lower. Must check temperature
every 4 hours.
Cool TCS food from 135°F to 41°F or lower within six hours.
First, cool food from 135°F to 70°F within two hours. Then
cool it to 41°F or lower in the next four hours.
To cool quickly and safely, put in smaller containers or cut in
smaller pieces, surround in an ice bath or use an ice paddle.
If foodhandlers plan to reheat food, they must heat the food
to an internal temperature of 165°F. The food needs to go
from storage temperature to 165°F within two hours and then
stay at that temperature for 15 seconds.

SERVING
STEP 9/FINAL STEP IN
FLOW OF FOOD
Serving Food Guidelines
Hold dishes by the bottom or edge. Hold glasses
by the middle, bottom or stem.
Carry glasses in a rack or on a tray to avoid
touching the food-contact surfaces.
Hold flatware by the handle. Store so servers
grasp handles.
Minimize bare hand contact.
Use ice scoops or tongs to get ice.

SERVING
The kitchen staff must:
Handle ready-to-eat food with tongs, deli sheets, or
gloves.
Use separate utensils for each food item.
Store serving utensils in the food with the handle
extended above the rim of the container to prevent
people accidentally touching the food while they try to
retrieve the utensil.
The service staff needs to be just as careful as the
kitchen staff.
Food that will be served off-site has a greater risk of
time-temperature abuse and contamination. Store these
foods in insulated containers to help control temperature.352.3 Chapter 2 | Keeping Food Safe

THE HACCP PLAN
A Hazard Analysis Critical Control Point, or
HACCP, system identifies major hazards at
specific points within a food’s flow through the
operation.
An effective HACCP system is based on a written
plan that considers an operation’s menu,
customers, equipment, processes, and operations.
It is based on seven basic principles.
A food safety management system is a group of
procedures and practices that work together to prevent
foodborne illness.

HACCP PRINCIPLES
(CONT.)
Principle 1 : Co nduct a Haz ard Analysis:
 First, look for the potential hazards in the food an operation
serves. These hazards might be physical, chemical, or
biological.
Principle 2: De te rm ine CriticalCo ntro lPo ints
(CCPs):
 Find the points in the process where the identified hazard(s)
can be prevented, eliminated, or reduced to safe levels.
These are the critical control points (CCPs). Depending on
the menu item, there may be more than one CCP.
Principle 3: Establish CriticalLim its:
 For each CCP you have identified, determine its critical limit.
A critical limit is a requirement, such as a temperature
requirement, that must be met to prevent, eliminate, or
reduce a hazard. 372.4 Chapter 2 | Keeping Food Safe

HACCP PRINCIPLES
(CONT.)
Principle 4: Establish Mo nito ring Pro ce dure s:
Determine the best way for your operation to check to make sure
critical limits are being met. Make sure the limits are consistently
met.
Principle 5: Ide ntify Co rre ctive Actio ns:
If a critical limit hasn’t been met, you must take a corrective action
—a step to fix the problem. Corrective actions should be
determined in advance so everyone knows what to do when critical
limits aren’t met.
Principle 6 : Ve rify that the Syste m Wo rks:
Determine if the plan is working as intended. Evaluate it on a
regular basis.
Principle 7 : Establish Pro ce dure s fo r Re co rd Ke e ping and
Do cum e ntatio n:
Maintain the HACCP plan and keep all documentation created382.4 Chapter 2 | Keeping Food Safe

CLEANING AND
SANITIZING
A MasterCleaning Schedule specifies what needs to be
cleaned, when it needs to be cleaned, who is supposed to
clean it, and how it should be cleaned.
Cleaning- removes food and other dirt from surface
Detergents, Degreasers, Delimers, and Abrasive cleaners
Sanitized- reduces pathogens on a surface to safe levels
Heat Sanitizing- Must soak in water at a temperature 171 F
for at least 30 seconds
Chemical Sanitizing-
Effectiveness---Contact time, temperature, and
concentration
Chlorine, Iodine, and Quaternary Ammonium Compounds
(Quats) 392.4 Chapter 2 | Keeping Food Safe

WASHING DISHES & A 3
COMPARTMENT SINK
Prior to washing scrape off any excess food, soak
and rinse if needed.
STEPS:
1) Wash (110 F or higher)
2) Rinse
3) Sanitize
4) Air-dry
**Change water as needed.
08/28/15 40

INTEGRATED PEST
MANAGEMENT PROGRAM (IPM)
To control post, there are 3 basic rules
1) Deny pests access to the operation
2) Deny pests food, water and a hiding or nesting
place
3) Work with a licensed pest control operator to get
rid of pests that do enter the operation.
08/28/15 41

EXAM PREP QUESTIONS
1) What is the temperature ranger for the
temperature danger zone?
A) 0 to 32 F
B) 41 to135 F
C) 50 to 140 F
D) 70 to 125 F
08/28/15 42

2) A critical control point (CCP) is a point
A) in a recipe when ingredients are added.
B) when chemically contaminated food is identified.
C) where measures can be applied to prevent
hazards.
D) in the cooking process where food is tasted.
08/28/15 43

3) The temperature of a roast is checked to see if it
has met its critical limit of 145F for four minutes.
This is an example of which HACCP principle?
A) Verification
B) Monitoring
C) Record keeping
D) Hazard analysis
08/28/15 44

4) First in, first out (FIFO) is a method of
A) pest control.
B) stock rotation.
C) record keeping.
D) temperature control.
08/28/15 45

5) How should food be labeled if stored out of its
original container?
A) Contents and use by date
B) Food handler's name and title
C) Food handler's name and the date
D) Date and temperature at the time of storage.
08/28/15 46

6) If the food-contact surfaces are in constant use,
they must be cleaned and sanitized every
hours.
A) 2
B) 4
C) 5
D) 6
08/28/15 47

7) To prevent food allergens from being transferred
to food,
A) Avoid pewter tableware and copper cookware.
B) Store cold food at 41 F or lower.
C) Buy food from an approved, reputable supplier.
D) Clean and sanitize utensils before use.
08/28/15 48

8) Foodhandlers should keep their fingernails
A) Short and unpolished
B) Long and unpolished.
C) Long and painted with nail polish.
D) Short and painted with nail polish.
08/28/15 49

9) To measure the temperature of equipment
surfaces, use a(n)
A) thermistor.
B) thermocouple.
C) Infrared thermometer.
D) Bimetallic Stemmed thermometer
08/28/15 50

10) What is the maximum acceptable receiving
temperature for fresh beef?
A) 50 F
B) 45 F
C) 41 F
D) 35 F
08/28/15 51

11) Where should raw poultry be placed in a cooler
that includes raw and ready to eat food?
A) On the top shelf
B) Next to the produce
C) On the bottom shelf
D) Above the ready- to- eat food
08/28/15 52

12) Thawing food at room temperature could lead to
A)Cross-contamination
B)Poor personal hygiene
C)Physical contamination
D)Time-temperature abuse.
08/28/15 53

13) The purpose of a food safety management
system is to
A) identify and control possible hazards
B) keep all areas of the facility clean and pest free.
C) identify, document, and use the correct methods
for receiving food.
D) identify, tag, and repair faulty equipment within
the operation.
08/28/15 54

REVIEW CHAPTER 2
Go to
www.quizlet.com/Christina_Tillotson
Check Exam Prep Questions to verify you have the correct
answers.
Then Study Review Questions and Vocabulary.

CH2- NOTES

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to CH2- NOTES

Similar to CH2- NOTES (20)

More from Christina Tillotson

More from Christina Tillotson (8)

Recently uploaded

Recently uploaded (20)

CH2- NOTES