D

1. Food Sanitation
EMD 545b
Lecture #13

2. Food borne Illness
 Range 20 - 80 million cases a year (U.S.)
 325,00 hospitalizations, 5,000 deaths (U.S.)
 10 - 83 billion cost from absence from work or
school, medical costs
 Generally fecal-oral transmission
 food borne infection - invasion by the organism with
multiplication or toxin production in the host.
 food borne intoxication - growth in food source with
toxin production before ingestion

3. Agents
 Clostridium botulinum, C. perfringens
 Staphylococci, Salmonella, Shigella
 Campylobacter jejuni, E. coli 0157:H7
 Vibrio parahaemolyticus
 Hepatitis A, Norwalk virus, Rotavirus
 Calicivirus, Listeria monocytogenes
 Cryptosporidium, Giardia, Bacillus cereus
 Toxoplasma gondii, Cyclospora

4. Food borne Diseases
 Infection
 long incubation period (days)
 diarrhea, nausea, vomiting,
abdominal cramps. Fever
often
 Salmonella,
 Hepatitis A
 Listeria, Giardia
 Vibrio, Campylobacter
 Norwalk virus
 Intoxication
 short incubation period
(minutes - hours)
 Vomiting, nausea, double
vision, weakness, numbness,
disorientation
 C. botulinum
 Staph aureus
 certain fish/ shellfish

5. Outbreaks
 2 or more cases associated in time and place
 E. coli 0157:H7 (Northwest)
 Cryptosporidium (Milwaukee)
 Norwalk virus (Cruise ships)
 Vibrio cholerae (South America)
 Listeria (New York, New Jersey, CT)

6. Surveillance
 Collection and analysis of data of food borne
illness - goal to protect public
 Identify irregular patterns
 Notify affected entities
 Who, when, what, where?
 Food items, types of contaminant(s), factors
associated with the illness

7. Natural Barriers to Infection
 Stomach acid pH 2
 GI Tract immune system
 normal intestinal flora
 bile acids and digestive enzymes

8. Increased Susceptibility
 Gastrectomy
 acid blockers for ulcers
 antacids, excessive consumption of water
 buffering capacity of food- milk, fatty foods
 antibiotic therapy
 very young, old
 immunocompromised
 stress, poor hygiene, underdeveloped areas

9. Hazard Analysis of Critical
Control Points (HACCP)
 System to monitor food service process
 Purchase  Serving
 Framework of control procedures
 Identifies “Critical Control Points” (CCP’s)
 Points in process where hazards may be introduced
 Reduce risk of food borne illness

10. Hazard Analysis of Critical
Control Points (HACCP)
 Purchasing
 Receiving
 Storing
 Preparing
 Cooking
 Serving and holding
 Cooling
 Reheating

11. Purchasing
 Evaluate suppliers
 Compliance with federal/state health standards
 Check inspection records
 Trained employees
 Temperature controlled delivery
 Safe/sanitary packaging
 Create “specifications” for acceptance
 Reject substandard items
 Schedule delivery during “slow” times

12. Approved Food Sources
 Licensed food distributor/establishment
 Compliance with State Public Health Code
 USDA inspected meat, poultry
 Verify supplier as a safe source
 Fish from safe, unpolluted waters
 Pasteurized milk only
 Inspect suppliers facilities

13. Receiving
 Verify safe/fresh foods
 Inspect upon delivery
 Appearance, odor, contamination, expiration dates,
condition of containers
 Reject “thawed/refrozen” items (large ice crystals)
 Reject swollen/rusted/damaged cans
 Check temperature of refrigerated foods

14. Receipt & Storage
 Check supplies upon receipt for:
 signs of spoilage
 color, odor, texture, slime, mold, dirt, insects
 swollen, pierced, rusted, wet containers
 Quality, temperature, general condition
 Arrange delivery for off-peak hours
 Plan ahead to ensure sufficient storage space

16. Receiving
 Transfer to proper storage promptly
 Create space for new stock
 Clean transport carts
 Date foods (arrival or “use by” date)
 Pest control
 Clean, well lit areas

17. Storing
 Dry storage
 Clean/orderly, items 6” off floor
 Good ventilation,
 50 – 70 F (verify temp periodically)
 First In, First Out (FIFO) rotation
 Dating packages, place new to rear
 Clean spills promptly, trash kept out of room
 Segregate cleaning supplies (avoid contamination)

19. Storage
 Purchase foods that will be used ASAP
 Place in properly maintained storage area
 Use food quickly
 Keep potentially hazardous food outside of
danger zone
 < 40 F --> Danger <---- < 140 F
 Keep cleaning materials away from food

22. Storing
 Refrigerated storage
 < 40 F (colder preferred, Verify periodically)
 Don’t overload
 Allow for air transfer (slotted shelves)
 Date items
 Properly sealed
 Raw/uncooked on bottom – away from ready to eat
foods

24. Storing
 Freezing
 0 F, store foods immediately
 For foods that are frozen upon receipt
 Slotted shelves (circulation)
 Use moisture proof containers/wrappings
 Avoid multiple entries
 Segregate large warm “container” into smaller ones

25. Preparing
 Thawing and Marinating
 Keep foods out of temperature danger zone
 40 F < Danger < 140 F
 Never thaw on counter or non-refrigerated area
 Use refrigerator – in pan on bottom shelf
 Under running water (70 F) < 2 hours
 Marinate meats/fish in refrigerator
 Avoid cross contamination (never reuse)
 Sanitize cutting boards, knives between use

26. Preparation
 Handle raw, high risk foods in separate area at
separate time (Border Café in Cambridge, MA)
 Sanitize surfaces/equipment immediately after
contact with potentially hazardous food
 Hand washing prior to handling food
 ill or infected workers not allowed to handle food
 For big or catered events, hold reference sample of
all foods served for 72 hours

28. Potentially Hazardous Foods
 Beef, poultry, pork, gravies, soups
 Meat or fish stuffing
 Finfish, shellfish, raw fish
 Dairy products
 Eggs, cream-filled pastries, custards
 Vegetables (cooked, raw sprouts, cabbage)
 Starchy foods (grains, rice, potatoes)

29. Cooking
 Cook foods to proper internal temperature
 Internal temp of 165 F
 Stir foods in deep pots frequently
 Regulate size/thickness of foods (uniformity)
 Validate cooking times/temperatures
 Check thickest part of the food
 Always use sanitary cooking/serving utensils
 Never touch prepared foods with bare hands

30. The Safe Food Handler
 Training
 Food borne infection
 Reporting to public health authorities
 Carrier state
 during incubation, illness or recovery
 asymptomatic chronic shedding
 Salmonella typhi (Typhoid Mary)
 Personal hygiene

31. Serving and Holding
 Keep hot food above 140 F
 Steam tables, keep food covered
 Stir foods to ensure even heating
 Keep cold food below 40 F
 Refrigeration unit/ice
 Check temperature periodically
 Sanitize thermometer after each use
 Discard food held in danger zone (4 hours)
 Never add “fresh” food to food already out for serving

32. Serving and Holding
 Wash hands before serving food
 Clean/sanitary long handled ladles and spoons
for serving
 Never touch parts of cups/plates that will have
contact w/food
 Cover cuts w/ bandages and cover with gloves
 Change gloves after contact with contaminated
surface

34. Serving and holding
 Sneeze guards
 Avoid cross-contamination
 Pre-wrap as much food as possible
 Watch customer behavior – remove
contaminated food

35. Serving
 Rigid personal hygiene requirements
 handling raw food
 touching unclean surfaces or equipment
 Keep hands away from face, head
 no smoking, eating, handling money
 hand washing following restroom use
 adequately cover cuts, abrasions
 no gum chewing, spitting, coughing
 clean work clothes, hair restraints used

37. Serving
 Don’t wear jewelry
 Use utensils for serving
 Don’t taste food with finger
 Report any illness to management, avoid
handling food
 Healthy workers, hair washing, bathing, with
frequent hand washing

38. Serving
 Temperature of food out of danger zones
 Thermometers to check food temp
 steam tables 180 - 200 F to maintain 140 F food
 Sneeze guards and utensils for salad bar
 no dirty plates used for return trip
 Avoid touching food contact surfaces with hands
 Server trained in choke saving procedure

39. Cooling
 Problems here are #1 cause of food borne illness
 Rapid cooling important
 Chill to below 40 F
 Reduce food mass (divide into multiple containers)
 Shallow pre-chilled pans
 Use ice water bath for quick chill then refrigerate
 Stir to increase cooling
 Monitor temperature periodically
 Store in covered containers

41. Sanitary Facilities & Equipment
 Cleaning & Sanitization
 Pest Control
 Inspections
 clean floors, no debris, clutter, mouse droppings
 no food storage on floor
 check cleanliness of dishes, utensils in storage
 check drawers for debris, cleanliness
 check cleanliness of all equipment used in food
preparation or serving (slicers, soup kettles, dispensers

43. Sanitary Facilities &
Equipment
 Cleanliness of dishwasher
 temperature, detergent, scaling agents
 food debris inside machine, grooves on door
 washing arms free of obstruction
 Backflow prevention devices on plumbing
 Mop closets clean, mop head stored upright,
replaced or washed frequently
 Facility surfaces and equipment sanitized and
inspected on an ongoing basis

45. Reheating
 Boil/heat to > 165 F within 2 hours of removal
from refrigeration
 Never reheat more than once
 Never mix leftover and fresh food
 Discard leftovers refrigerated for more than a
week from preparation date