Slide 1

Basic Food Handlers CoursePreventive Medicine- Environmental Health 18. Almost all cases of actual foodborne illness cases are reported. a. Trueb. False9. Foodborne illness in a military unit can have a significant impact on: a. effectivenessb. moralec. mission accomplishmentd. all of the above10. One of the most costeffective means available to the military for preventing disease and improving soldiers wellbeing is: a. practicing good sanitationb. buying cheap sanitizersc. serving only canned foodsd. buying expensive sanitizers11. The Army document providing standards for food protection and is enforced by the installation medical authority is: a. TB MED 264b. TB MED 530c. TB MED 585d. TB MED 71012. Clean means: a. free of microorganisms b. free of visible soilc. free of mold and mildew d. sterile13. To reduce the number of microorganisms to a safe level either through heat or chemicals is to:a. cleanb. shrinkc. sterilized. sanitize. 14. A surface completely void of microorganisms is said to be:a. sanitizedb. sterilizedc. homogenizedd. pasteurized15. The mere presence of harmful substance in food is called: a. spoilageb. cross-contaminationc. unadulteratedd. contamination16. The transfer of a harmful substance from one food to another by direct or indirect contact is called: a. contamination b. cross-contaminationc. spoilaged. sanitation17. Potentially Hazardous Foods:a. have a water activity below 0.5b. almost always have a pH between 2-4c. allow the rapid growth of bacteria d. are always mesophilic18. Damage to the edible quality of a food is known as: a. cross-contaminationb. contaminationc. foodborne outbreak d. spoilage19. The Temperature Danger Zone is between _____________. a. 40 and 140 degrees Fahrenheitb. 40 and 140 degrees Celsiusc. 45 and 165 degrees Fahrenheitd. 45 and 165 degrees Celsius20. A foodborne illness outbreak is defined as the laboratory confirmed incidence of clinical illness involving _____or more people that ate a common food. a. twob. fivec. tend. twelve21. Blood from thawing ground beef dripping onto fresh produce stored on a shelf below is an example of: a. a good storage practiceb. foodborne illnessc. cross-contaminationd. potentially hazardous food22. The three general groups causing foodborne disease are: a. food, people, and facilitiesb. bacteria, fungi, and toxinsc. hands, knives, and slicersd. Shigella spp, dinoflagellates and aflatoxins23. Two of the eight leading causes of foodborne illness as identified by the Centers for Disease Control are: 1. Cross-contamination between raw and ready-to-eat foods2. Inadequate re-heating of potentially hazardous foods 3. Seafood toxins that are heat stable4. Aflatoxins found in breads and grain foodsa. 1 & 2 abovec. 1 & 3 aboveb. 2 & 3 aboved. 3 & 4 above24. Two of the eight leading causes of foodborne illness as identified by the Centers for Disease Control are: 1. Foods left in the temperature danger zone (TDZ) too long2. Foods prepared immediately before consumption3. Raw, contaminated ingredients used without further cooking4. Aflatoxins found in breads and grain foods a. 1 & 2 abovec. 1 & 3 aboveb. 2 & 3 aboved. 3 & 4 above25. Two of the eight leading causes of foodborne illness as identified by the Centers for Disease Control are: 1. Cooling foods in 4 hours or less to below 40 degrees Fahrenheit2. Heating leftovers to 165 degrees Fahrenheit3. Foods prepared too far in advance. 4. Infected food handlers and poor work habitsa. 1 & 2 abovec. 1 & 3 aboveb. 2 & 3 aboved. 3 & 4 above26. The number one cause of Foodborne Outbreaks in the United States is: a. failure to properly cool food b. foods prepared too far in advance c. heating of potentially hazardous foodsd. seafood27. Service members can be highly susceptible to disease: a. After taking the APFTb. when they are deployed or participating in extended field training exercisesc. if they are taking certain types of vitaminsd. while on a medical profile for a broken bone 28. The person responsible for providing safe food under clean and sanitary conditions is the: a. food service facility managerb. veterinary food inspectorc. preventive medicine specialistd. Installation Commander29. Who ensures that food service contracts include requirements for the contractor person-in-charge, food employees, and kitchen police to receive required sanitation training? They also assist the Contract Officer Representative (COR) in developing food sanitation and safety standards and evaluating contractor performance of food service sanitation and safety requirements. They also provide the IMA with distribution and dissemination instructions for inspection reports and evaluation of contract food operations. a. The Installation Food Advisor (IFA)b. Veterinary Activityc. Preventive Medicine Activityd. Installation Commander30. Which of the following conducts official food safety inspections; provides medical examination of food service personnel; provides technical guidance and assistance for sanitation training of non-supervisory personnel; establishes a formal training program for certification of supervisory food service personnel; participates in an integrated pest management program and recommends non-chemical controls; and conducts epidemiological investigations of suspected foodborne illness outbreaks? a. Installation Commanderb. Preventive Medicine Activityc. Veterinary Activityd. food service facility manager31. Who conducts necessary sanitation inspections for food procurement, processing, storage, shipment, receipt, and distribution? a. Installation Commanderb. Preventive Medicine Activityc. Veterinary Activityd. food service facility manager32. A person-in-charge may be: a. a shift leader or intermediate supervisor b. a KP soldier from the training battalionc. a person from the preventive medicine activityd. a person from the veterinary activity 33. TB MED 530 requires the person-in-charge to: a. be knowledgeable in foodborne disease and preventionb. ensure that standards are achieved. c. supervise all food service workers to observe hygiene, food handling, and sanitation practices.d. all of the above. 34. Who is responsible for pesticide application when non-chemical measures have failed? a. Food Service Facility Managerb. Department of Public Worksc. Veterinary Activity Personneld. Preventive Medicine Activity Personnel35. Metal shavings in a can that have the potential to be consumed would be considered a: a. biological hazardb. chemical hazardc. physical hazardd. no hazard at all36. Leaching of a galvanized metal container containing orange juice would be considered a: a. biological hazardb. chemical hazardc. physical hazardd. no hazard at all37. Preparing food with an open sore on your hand would be considered a: a. biological hazardb. chemical hazardc. physical hazardd. no hazard at all38. Blood from thawing ground beef dripping onto fresh produce stored on a shelf below is an example of a:a. biological hazardb. chemical hazardc. physical hazardd. no hazard at all39. Certain chemicals may cause significant reactions and illness in some individuals. These are called: a. contaminantsb. biological hazardsc. physical hazardsd. allergens40. Which of the following is not considered one of the three layers of protection associated with food protection and preventing foodborne illness? a. Personal hygiene and work habitsb. Time and temperature disciplinec. Maintaining food in the temperature danger zoned. Proper cleaning and sanitizing41. Supervisors must identify unsanitary and unhealthy personnel. Things to look for include: a. oozing sores, pimples, or boilsb. sunburn on hands or armsc. facial cutsd. all of the above42. Supervisors must identify unsanitary and unhealthy personnel. Things to look for include: a. cuts or burns on fingers, hands, and armsb. significant coughing or sneezing. c. Neither a and bd. Both a and b43. Food service workers must report which of the following diseases/symptoms and should be kept from food handling duties: a. facial cutsb. sunburn on hands and armsc. diarrhea, and sore throat with feverd. all of the above44. Food service workers must report which of the following diseases/symptoms and should be kept from food handling duties: a. Hepatitis A infectionsb. Shigella species infectionsc. Both A & Bd. Neither A or B45. The only authorized jewelry to be worn by food handlers is: a. earringsb. a plain, smooth wedding band c. facial piercingsd. belly button piercings46. Persons with no hair on their head are not required to wear any headgear whatsoever. a. Trueb. False47. Which of the following is authorized to be worn by food handlers? a. false fingernails b. fingernail adornmentsc. fingernail polishd. medical alert bracelet or necklace48. According to the CDC, the single most important means of preventing the spread of infection is _________________. a. proper handwashingb. changing clothesc. wearing hair restraintsd. minimizing pest infestations49. In accordance with TB MED 530, food service workers must wash their hands after which of the following? a. between different food handling tasksb. between each sandwich you preparec. after putting on a pair of latex glovesd. none of the above50. In accordance with TB MED 530, food service workers must wash their hands after which of the following? a. when you get home from workb. before dawning disposable glovesc. after putting on a pair of latex glovesd. none of the above51. Handwashing procedures require lathering all exposed skin up to mid-forearm for a minimum of: a. 10 secondsb. 20 seconds c. 30 secondsd. 60 seconds52. Hot and cold running water must be present at a handwashing sink where food handlers wash their hands. a. Trueb. False 53. Glass thermometers are the most accurate and should be used for measuring food temperatures. a. Trueb. False54. The most preferred method for thawing frozen food properly is:a. the ice-water methodb. in a refrigeration unit set at an ambient temperature of 38 oFc. Thawing as part of the conventional cooking processd. placing the item under potable running water that is set at 90 oF or less55. TB MED 530 allows a maximum of ____ hours in which a potentially hazardous food can be held in the danger zone before it must be discarded. a. 1b. 2c. 4d. 856. All products containing poultry; stuffed foods, such as stuffed noodle shells and bell peppers; and all leftovers intended to be eaten hot must be cooked to an internal product temperature of _____ oF for ____________. a. 145F for 15 secondsb. 155F for 15 secondsc. 165F for 1 minuted. 165F for 15 seconds57. Pork roasts/chops; ground beef; and eggs prepared in bulk must be cooked to ______________________. a. 145F for 15 secondsb. 155F for 15 secondsc. 165F for 1 minuted. 165F for 15 seconds58. Whole muscle meats, such as beef and lamb; fish and seafood; and made-to-order eggs must be cooked to an internal temperature of ______________________. a. 145F for 15 secondsb. 155F for 15 secondsc. 165F for 1 minuted. 165F for 15 seconds59. Since all potentially hazardous foods entering the facility are essentially sterile, time and temperature discipline is only important if we accidentally contaminate foods. a. Trueb. False 60. Items in hot holding or on the serving line that fall below the 140 oF standard should be : a. immediately thrown awayb. re-heated to 165 oF or discarded once a cumulative time of 4 hours in the TDZ has occurred. c. of no concern, since 120F is the cutoff requirement for reheatingd. microwaved for 3 minutes to kill any bacteria that may have started to grow61. Items that have fallen below 140 oF on the serving line and re-heated to 165 oF are considered as leftovers and: a. can be retained for an additional 24 hoursb. can be retained for an additional 72 hoursc. cannot be retained for an additional 24 hoursd. none of the above62. Leftovers that will be held for 24 hours must be rapidly cooled to:a. prevent any existing spores from becoming vegetative b. keep molds from growingc. lower water tensiond. slow enzymatic activity63. Rapid cooling can be accelerated by : a. using large pots to increase contact with cold surfacesb. cooling food to 110 degrees in the steam table for 4 hours first then refrigeratingc. increasing the surface area of a product. d. all of the above64. Hot items must be cooled from temperatures that are above 140 oF to 70 oF within ___ hours, then from 70 oF to 40 oF or below within an additional ____ hours. a. 4 and 2b. 2 and 4c. 1 and 4d. none of the above65. The order of use for each compartment of a 3-compartment sink would be: a. rinsing, cleaning, sanitizing, dryingb. drying, rinsing, cleaning, sanitizingc. cleaning, rinsing, sanitizing, dryingd. sanitizing, rinsing, cleaning, drying66. The wash sink must contain: a. hot water that is at least 180 oFb. clean water that is at room temperaturec. hot, soapy water that is at least 180 oFd. hot, soapy water that is at least 110oF67. Chlorine Bleach for immersion sanitizing should be prepared at a. 25 parts per millionb. 50 parts per millionc. 100 parts per milliond. 200 parts per million 68. Quaternary ammonia compounds for immersion sanitizing should be prepared at: a. 25 parts per millionb. 50 parts per millionc. 100 parts per milliond. 200 parts per million 69. Items being sanitized with chlorine should be immersed for at least: a. 10 secondsb. 15 secondsc. 30 secondsd. 1 minute70. Items being sanitized with quaternary ammonia should be immersed for at least: a. 10 secondsb. 15 secondsc. 30 secondsd. 1 minute

How to obtain credit for this course:Review and study all of the slides (Total Approximate Time 4 hrs)Come to Bldg. #4077 (in front of the hospital) at 12:00 on Thursdays for your proctored testPass the test with a 70% or betterReceive your Food Handler Card the same day!What does environmental health do?Our mission entails inspecting facilities to ensure health and sanitation is being held to regulated standards. What does Environmental Health do?Inspects facilities ranging from food facilities, bake sales, gyms, pools, barber shops, beauty shops, child development centers, family child care homes, field sites, detention cells, and more.

We also conduct entomology missions and water surveillance.

Food Safety ResponsibilitiesAnyone serving food on post must:Obtain appropriate approving memorandum from Garrison CommanderObtain an approved food permit from Environmental HealthHave a valid food handlers card, which is valid for one year from issue. Obtain appropriate equipment and training necessary to perform food sale functions.

Food Safety ResponsibilitiesPreventive Medicine Bassett Army Community Hospital (PM BACH)Provide training to adequately prepare food handlers for a safe food environment.Randomly inspect food events to ensure food safety considerations are being maintained.

Importance of Food SafetyCDC estimates 76 million illnesses annuallyresult in approximately 325,000 hospitalizations and 5,000 deaths estimated 14 million illnesses and 1,800 deaths are caused by known pathogens: Salmonella Listeria ToxoplasmaUnknown agents account for the remaining 62 million illnesses

Food borne Illness: What's the Problem?

Most people do not think about the safety of their food until they or someone they know becomes ill from a food-related infection. While the food supply in the United States is one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 die each year from illnesses caused by contaminated foods or beverages. Food borne Illness: What's the Problem?As the spectrum of food borne diseases constantly changes, there are many opportunities for food to become contaminated as it is produced and prepared. More than 250 different food borne diseases have been described: most are infections caused by various bacteria, viruses, and parasites. Poisoning may also result from harmful toxins or chemicals that have contaminated food.People At High Risk For Food borne Illness Infants and preschool-age children Pregnant women Elderly people People taking certain medications People with weakened immune systemsProtect the health of soldiers and their families - Good personal hygiene is a critical measure against foodborne illness

Why do you have to take this course??TB MED 530 Temporary food employees, assigned for 30 days or less (or bartenders, waiters, and waitresses that do not prepare food) only require 4 hours of initial training.

Training Records will be maintained at the applicable food establishment where food employees work and will be readily available for review by Preventive Medicine. This means food handlers cards must be in your possession during the food event.

When am I required to have a permit?Any event where food will be:SoldAuctionedGiven by donation (This includes giving the food away) ***Situational Based***THIS IS NOT THE SAME APPROVAL AS THE POST COMMANDERS. YOU HAVE TO GET BOTH. This should be posted at your event somewhere. Before we beginFood Terms you should knowClean - free of visible soilSanitize - reduce the number of microorganisms to a safe level using heat or chemicalsSterilize - to make free of microorganisms In food service we do not sterilize food contact surfaces.Contamination - the presence of harmful substance in food13(1) Clean. Free of visible soil.(2) Sanitize. To reduce the number of microorganisms to a safe level either through heat or chemicals.(3) Sterilize. To make free of microorganisms. In food service we do not sterilize food contact surfaces.(4) Contamination. The presence of harmful substance in food.(5) Cross-contamination. The transfer of a harmful substance from one food to another by direct or indirect contact. (This is a common mistake in army dining facilities from poor work habits.) Direct cross-contamination involves the transfer of a harmful agent from raw foods to cooked or ready-to-eat foods. An example of direct contact: blood from thawing ground beef dripping onto fresh produce stored on a shelf below the beef in the walk-in refrigerator. If the fresh produce is not disinfected (sanitized) prior to use on the salad bar, pathogens from the blood (i.e., E. coli) may be present on the product, resulting in a foodborne illness. Indirect cross-contamination involves the transfer of a harmful agent to foods by hands, utensils, or equipment. An example of indirect contact: raw chicken prepared with a knife and cutting board may have pathogens, such as Salmonella or Campylobacter, already present on the product. These pathogens are transferred to the knife and cutting board during preparation. If the knife and cutting board are not cleaned and sanitized after use, pathogens may be transferred onto other products (i.e., fresh produce for salad bar), resulting in a foodborne illness.(6) Spoilage. Damage to the edible quality of a food. Meat that is unsafe to eat will not always smell or taste spoiled.(7) Potentially Hazardous Foods (PHFs). Foods that allow the rapid growth of bacteria. There are several physical and environmental characteristics that will make a food potentially hazardous. We will discuss these characteristics later in this lesson.(8) Temperature Danger Zone. Temperature range where bacteria can grow and reproduce rapidly (between 40 and 140 degrees F, or between 5 and 60 degrees C.) Potentially hazardous foods should be kept at temperatures below 40 oF or above 140 oF.(9) Foodborne Illness. Illness transmitted to humans due to the ingestion of food that contains harmful pathogens or their byproducts (toxins).(10) Foodborne Illness Outbreaks (FBIOs). Generally, we think of a foodborne illness outbreak as involving 20, 50, or even hundreds of individuals. In reality, an outbreak is defined as the laboratory confirmed incidence of clinical illness involving two or more people that ate a common food.

Before we beginFood Terms you should knowSpoilage. Damage to the edible quality of a food. Meat that is unsafe to eat will not always smell or taste spoiled.Potentially Hazardous Foods (PHFs). Foods that allow the rapid growth of bacteria. There are several physical and environmental characteristics that will make a food potentially hazardous. We will discuss these characteristics later in this lesson.Before we beginFood Terms you should knowTemperature Danger Zone. (TDZ) Temperature range where bacteria can grow and reproduce rapidly (between 40 and 140 degrees F, or between 5 and 60 degrees C.) Potentially hazardous foods should be kept at temperatures below 40 oF or above 140 oF.Before we beginFood Terms you should knowFoodborne Illness. Illness transmitted to humans due to the ingestion of food that contains harmful pathogens or their byproducts (toxins).

Foodborne Illness Outbreaks (FBIOs). Generally, we think of a foodborne illness outbreak as involving 20, 50, or even hundreds of individuals. In reality, an outbreak is defined as the laboratory confirmed incidence of clinical illness involving a minimum of two or more people that ate a common foodBefore we beginFood Terms you should knowCross-contamination - the transfer of a harmful substance from one food to another by direct or indirect contact.

DIRECT vs. INDIRECT ===========

Examples:Direct cross-contamination involves the transfer of a harmful agent from raw foods to cooked or ready-to-eat foodsexample of direct contact: blood from thawing ground beef dripping onto fresh produce stored on a shelf below

Indirect cross-contamination involves the transfer of a harmful agent to foods by hands, utensils, or equipment. example of indirect contact: raw chicken prepared with a knife and cutting board and knife and cutting board are not cleaned and sanitized after use

Section I:

Personnel & Personal Hygiene

Personal hygiene is the degree of pride people take in themselves.Personal HygieneWash your handsTake care of Yourself: You cant protect anyone else if you are not taking care of yourself.Hair Restraints, limited jewelryPersonal Hygiene: Good vs. Bad

Wash your hands after:Touching bare skinBlowing your noseHandling unclean equipment, utensils, etc.When changing tasksHand WashingHandling raw foodSmokingBussing dishesHandling garbageMost common source of contamination leading to illness is the fecal-oral-route

Ensure you have adequate hot & cold water, Adequate hand soap, Adequate paper towels (a multi-use dish towel is NOT allowed), Covered garbage can, Handwashing sign.Apply soap

Rub hands vigorously for 20 sec; Clean under fingernails and between fingers

Thoroughly rinse hands under running water

Dry hands (with a SINGLE USE paper towel ONLY)

Hand Washing Wet your hands with warm, running water

HAND SANITIZERSHand Sanitizers can be used as long as they are applied tohands after hand washing has been completed.

IT CAN NOT BE SUBSTITUTED FOR HAND WASHING.

Hands need to be dry before handling food, equipment, or utensils. Also, hand sanitizers normally have a concentration of 62% ethyl alcohol. A 2 oz. bottle is equal to 4 shots of vodka. Keep in mind that these bottles do not need to be near children or accessible to prevent alcohol poisoning. For a infant or toddler, the amount could be fatal. DID YOU KNOW???Handwashing Standardsdesignated sink near food siteMay not be similar sink used to wash equipment/utensils. Hot water must have a minimum temperature of 110 o FLiquid soap is preferredtrash receptacle must be present only disposable paper towels or air dryer are authorized for drying handsGloves are not mandatory but a good addition to prevent contamination. However, bare hand contact with ready-to-eat food is not allowed.26There must be a designated sink in the food preparation area for handwashing. The pot and pan sink and the janitors sink are not authorized for use as a handwashing sink. Hot and cold running water must be present. The hot water must have a minimum temperature of 110 oF. Liquid soap is preferred (but not required). Trash receptacle must be present for the disposal of paper towels. Only disposable paper towels or air dryer are authorized for drying hands. Common towels and an individuals apron are not suitable for drying hands. Handwashing procedures require lathering all exposed skin up to mid-forearm for a minimum of 20 seconds. A nailbrush should be used to scrub around the nail bed. After 20 seconds of scrubbing, rinse and dry.

51. Handwashing procedures require lathering all exposed skin up to mid-forearm for a minimum of: a. 10 secondsb. 20 seconds c. 30 secondsd. 60 seconds52. Hot and cold running water must be present at a handwashing sink where food handlers wash their hands. a. Trueb. False

Feeling Sick??Food employees should not work around food if they have symptoms caused by illness, infection, or other sources that are associated with an acute gastrointestinal illness, such as:

1. Diarrhea2. Fever3. Vomiting4. Jaundice5. Sore Throat with Fever6.A lesion containing pus on the hands or wrist, exposed portions of the arms, or on other parts of the body, unless the lesion is covered by an impermeable cover.

OR THE FOOD EMPLOYEE IS:

1. Is suspected of causing, or being exposed to a confirmed disease outbreak2.Lives in the same household as a person who attends or works in a setting where there is a confirmed disease outbreakPersonal Hygiene and Identifying Unhealthy PersonnelSupervisors or the Person-in-Charge

must identify unsanitary and unhealthy personnelObservations are the only effective means of identifying health riskslook for cuts/burns on fingers, hands, and arms; oozing sores, pimples, or boils; and significant coughing or sneezingWorkers obligated to disclose conditions if they are experiencing fever, vomiting, or diarrhea28Supervisors must identify unsanitary and unhealthy personnel. Observations made by supervisors at the beginning of the work shift and throughout the day are the only effective means of identifying health risks. Things to look for include cuts or burns on fingers, hands, and arms; oozing sores, pimples, or boils; and significant coughing or sneezing. Workers also have an obligation to disclose their condition to the supervisor if they are experiencing fever, vomiting, or diarrhea.41. Supervisors must identify unsanitary and unhealthy personnel. Things to look for include: a. oozing sores, pimples, or boilsb. sunburn on hands or armsc. facial cutsd. all of the above42. Supervisors must identify unsanitary and unhealthy personnel. Things to look for include: a. cuts or burns on fingers, hands, and armsb. significant coughing or sneezing. c. Neither a and bd. Both a and b43. Food service workers must report which of the following diseases/symptoms and should be kept from food handling duties: a. facial cutsb. sunburn on hands and armsc. diarrhea, and sore throat with feverd. all of the above

Hygiene StandardsFingernails must not extend beyond the fleshy tip of the finger and must be neatly trimmed and smooth. False fingernails, fingernail adornments, and fingernail polish are not authorized

Simple Jewelry With the exception of a plain ring, such as a wedding band, or a medical bracelet, food employees will not wear jewelry, which may be touched, while preparing or serving food. 29Fingernails for food service workers must not extend beyond the fleshy tip of the finger and must be neatly trimmed and smooth. False fingernails, fingernail adornments, and fingernail polish are not authorized as they may fall into the food, causing a hazard. Eating and drinking is prohibited in all food preparation areas. The only exception to this policy is during routine recipe sampling as long as an appropriate method, such as the two-utensil method, is used. Also, workers may drink water as long as it is in a completely enclosed container, such as a cup with lid and straw, or a sports bottle, that will prevent the contamination of the workers hands when drinking.

47. Which of the following is authorized to be worn by food handlers? a.false fingernails b.fingernail adornmentsc.fingernail polishd. medical alert bracelet or necklace Hygiene standardsHairFood employees will wear authorized hair restraints to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.Some examples of authorized hair restraints are: hair net, baseball cap, visor with bulk of hair restrained.Some examples of unauthorized hair restraints are: hair band, pony tail holder.

HYGIENE STANDARDSClothing Food employees will wear clean outer clothing to prevent contamination. Clothing not allowed would include sleeveless clothes, midriffs, and swimwear (bikinis/ trunks alone).

Eating and drinking is prohibited in all food preparation areas.only exception to this policy is during routine recipe sampling as long as an appropriate method is usedworkers may drink water as long as it is in a completely enclosed container

Section II:

Different Threats

PhysicalHairTransportationFingernailsBroken Utensil pieces

Physical threatsinvolve injuries caused by chewing or ingesting foreign objects in foodnot as significant as biological hazards because threat impacts fewer people

Examples: metal shavings packing staples, tacks, and pins, glass, hair, fingernails, wood, stones, toothpicks

Unlike bacteria, the threat of a physical hazard impacts fewer people because it does not multiply or spread on its own.

Physical Threats Continued..Some examples of physical hazards include metal shavings that can get into food by using a worn can-opener. Other metal objects, such as magnets, packing staples, tacks, and pins, can accidentally fall into food.

Glass can get into ice if we use a glass as an ice scoop.

Unprotected light bulbs can also present a problem if the bulb is shattered. The accidental swallowing of un-frilled and frilled toothpicks have occurred when eating meatballs or sandwiches.

BiologicalBacteriaViruses Parasites

BiologicalOf the three categories, biological hazards present the most significant threat, accounting for at least two thirds of foodborne illnesses.

BACTERIAL GROWTHUnder the right conditions, bacteria can double every 10 to 30 minutes.

***If you touch a potentially hazardous food during preparation, you may transfer several thousand bacteria from its surface***

Chemicalintoxication due to chemical contamination of food residues on food or food contact surfacespesticides and metal residuescleaning compounds, camouflage paint

Residues from detergents, cleaning solutions, or concentrated sanitizers

Metal residuescan produce toxic effect in minute quantities galvanized containers w/ acidic foods causes zinc to leach outLead-based flatware and crystal can present similar problems

Chemical continued. . . Misuse of pesticides either on farms or in facility

bug spray in food preparation areas

Food service workers are prohibited by TB MED 530 to apply pesticides in food storage, preparation, or service areas

Section III: food

Eight leading causes of Food borne Illness identified by CDC were:1)Cross-contamination between raw and cooked and/or ready-to-eat foods.

2)Inadequate re-heating of potentially hazardous foods.

3)Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is cumulative.

4)Raw, contaminated ingredients used without further cooking. 43 The Centers for Disease Control and Prevention conducted a study to determine what causes a foodborne illness. They found that not one but many factors were traced to food handlers. The eight leading causes were identified as:1)Cross-contamination between raw and cooked and/or ready-to-eat foods. It generally results from poor personal hygiene (workers hands), or from using unsanitized equipment.2)Inadequate re-heating of potentially hazardous foods. All leftovers intended to be served hot must be re-heated to 165 oF within a 2-hour period.3)Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is cumulative. After 4 hours the potentially hazardous foods must be discarded. 4)Raw, contaminated ingredients used without further cooking. Examples of this are sliced melons, salad vegetables, and raw eggs used in sauces and salad dressings.5)Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too long.6)Infected food handlers and poor work habits. Between September 1998 and May 2000, there were two confirmed foodborne illness outbreaks in Army dining facilities attributed to cross-contamination of food by infected employees; At least 200 soldiers were hospitalized. 7)Failure to properly heat or cook food.8) Failure to properly cool food is the number one cause of FBIOs in the United States. 9) Poor cooling practices result in potentially hazardous foods held in the TDZ for long periods of time.23. Two of the eight leading causes of foodborne illness as identified by the Centers for Disease Control are: 1. Cross-contamination between raw and ready-to-eat foods2. Inadequate re-heating of potentially hazardous foods 3. Seafood toxins that are heat stable4. Aflatoxins found in breads and grain foodsa. 1 & 2 abovec. 1 & 3 aboveb. 2 & 3 aboved. 3 & 4 above24. Two of the eight leading causes of foodborne illness as identified by the Centers for Disease Control are: 1. Foods left in the temperature danger zone (TDZ) too long2. Foods prepared immediately before consumption3. Raw, contaminated ingredients used without further cooking4. Aflatoxins found in breads and grain foods a. 1 & 2 abovec. 1 & 3 aboveb. 2 & 3 aboved. 3 & 4 above25. Two of the eight leading causes of foodborne illness as identified by the Centers for Disease Control are: 1. Cooling foods in 4 hours or less to below 40 degrees Fahrenheit2. Heating leftovers to 165 degrees Fahrenheit3. Foods prepared too far in advance. 4. Infected food handlers and poor work habitsa. 1 & 2 abovec. 1 & 3 aboveb. 2 & 3 aboved. 3 & 4 above

26. The number one cause of Foodborne Outbreaks in the United States is: a. failure to properly cool food b. foods prepared too far in advance c. heating of potentially hazardous foodsd. seafood

Eight leading causes of Foodborne Illness identified by CDC were:5)Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too long

6)Infected food handlers and poor work habits.

7)Failure to properly heat or cook food

Eight leading causes of Food borne Illness identified by CDC were:8) Failure to properly cool food is the number one cause of FBIOs in the United States.

AllergensFDA classifies food additives as allergens cause some people to become ill MSG, nitrates, and sulfating agents, are used as flavor enhancers or food preservatives

Peanuts- By law, it is required to post a sign stating your items may contain peanut products.

Make sure everyone participating in your event can identify ingredients found in items in case asked. 46In the past, food additives were listed as a chemical hazard to food. Today, however, the Food and Drug Administration classifies food additives as allergens. Food additives, such as monosodium glutamate (MSG), nitrates, and sulfating agents, are used as flavor enhancers or food preservatives. They are important for us to note because they do cause some people to become ill; therefore, they should be limited in their use. Latex gloves have also been linked to causing significant allergic reactions and illness in some individuals. You can prevent food service workers and consumers from being victims of a glove reaction by using only food-grade disposable plastic gloves instead of latex. It is important to note that the cost of plastic disposable gloves is significantly less than that of latex gloves. Other food-grade gloves, such as disposable vinyl and nitrile, are available as an alternative to latex and offer the same close/snug fit as a latex glove. 39. Certain chemicals may cause significant reactions and illness in some individuals. These are called: a. contaminantsb. biological hazardsc. physical hazardsd. allergens

Make sure to visually inspect your food prior to purchasing, cooking, and serving

Approved source complianceAll food served will be from approved sources per TB MED 530.

Ice is not allowed to be used from ones personal home, ice will need to be bought from an approved vendor.

Examples of Unapproved SourcesFood markets with products sold by individuals

Items sold from the back of vehicles or on the side of the road

When purchasing food for event:Ensure canned goods are not dentedCheck expiration or use by datesMake sure items are properly sealed and do not seem tampered with

Temperature requirementsRefrigerated PHF will be at a temperature of 40 F. or below.

Hot holding foods will be maintained at a temperature of 140 F or above after being cooked to the proper temperature required for the specific food.

Frozen food will be maintained at 0 F or below. 4 Acceptable Ways to Thaw FoodRefrigeratorCold Running WaterMicrowave OvenAs Part of the Cooking Process

RefrigeratorThis method requires advance planning. Larger products, such as a turkey, can take several days to thaw completely in a refrigerator. Food must be submerged under running potable water at a temperature of 70 F or lower. Water flow must be strong enough to wash loose food particles into the overflow drain. Make sure the thawed product does not drip water onto other products or food-contact surfaces. Clean and sanitize the sink and work area before and after thawing food this way. Running WaterMicrowave OvenMicrowave thawing can actually start cooking the product, so do not use this method unless you intend to continue cooking the food immediately. Frozen hamburger patties, for example, can go straight from the freezer onto a grill without being thawed first. Frozen chicken can go straight into a deep fryer. These products cook quickly enough from the frozen state to pass through the TDZ without harm. However, always make sure you verify the final internal cooking temperature with a thermometer.

As Part of the Cooking ProcessSafe Cooking TemperaturesFOODTEMPERATURE (F)Commercially processed, ready-to-eat food (hot-held)140Shell eggs for immediate service145 for 15 secondsSeafood (including fish, shellfish, and crustaceans)145 for 15 secondsPork, Beef, Veal, LambSteaks/ChopsRoasts145145 for 15 seconds145 for 4 minutesInjected Meat (including brined ham and flavor-injected roasts)155 for 15 secondsGround Meat (i.e., ground beef, ground pork)155 for 15 secondsPHF food cooked in a microwave165Stuffing and stuffed meat, fish, poultry, and pasta165 for 15 secondsPoultry (whole or ground duck, chicken, or turkey)165 for 15 seconds

Holding Food in the Temperature Danger ZoneYou should limit the time that Potentially Hazardous Food (PHF) remains in the temperature danger zone (40F-140F).

The more that PHF remains in this zone the more at risk it will be.

PHF may only be held in the temperature danger zone for a maximum of 4 hours.

However, cooling food is the one exception Cooling Food Hot items must be cooled from temperatures that are above 140 oF to 70 oF in 2 hours, Then from 70 oF to 40 oF or below within 4 hoursThis allows for a total of 6 hours

Holding & servingspot check the internal temperature of PHFs of both hot and cold holding with thermometers periodically Verify equipment temperature settings and ensure your thermometer is calibrated. Hot holding or serving line items that fall below 140 oF should be re-heated to 165 oF or discarded if 4 hours in the TDZ has occurredNo serving leftovers!

Maintain a log of temperatures:

The person-in-charge will monitor and verify proper food cooking, cooling, cold- or hot-holding temperatures of PHFs at a minimum of every 2 hours. In addition, food temperatures at the time of receipt or arrival will be monitored and verified. Bi-metallic Thermometer

Calibrate according to directions, before use.How long can food stay out, without time temperature controls?Up to 4 hours.

Food moves from the Farm, to the market. There it goes into transit via a truck to the food kitchen. From there the cook preps the food for consumption.Fruits and vegetablesBefore being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form, raw fruit and vegetables will be -------

Thoroughly washed in water to remove soil and other contaminants. Completely immersed for 30 seconds in a 100-ppm chlorine solution, or equivalent product approved by Preventive Medicine. Rinsed in DRINKING WATER. CondimentsIf you are serving items such as hot dogs and would like to serve condiments to go with it, condiments need to be in individually wrapped containers or a container in which the patrons never touch the lid.

Foods-Need to be wrapped and labeled either individually or as a whole.

If peanut products are used in any product sold, sign needs to be displayed notifying the patrons that some products may contain nuts or peanut products.

If food is made from home, a sign needs to be posted notifying the public.

Equipment and utensils:If utensils are needed for operation, utensils for patrons should either be individually wrapped or displayed where the patrons hands do not touch the mouth portion of the utensil.

All items should be kept covered for protection and unused plates, bowls, etc. need to be inverted to prevent any contamination from occurring. Keep your location CLEAN!Equipment needs to be kept maintained in a clean state both by sight and touch

IAW TB MED 530, a chlorine solution made up of 100ppm will be used to wipe up spills from food-contact and nonfood-contact surfaces of equipment. One table spoon of house hold bleach per gallon will yield approximately 100 ppmEvent rules Must be under shelter of some sort.

Food will not be placed on ground at any point, should maintain minimum of 6 inches.

Event RulesShould have a sink for hand washing readily accessible, if not in the facility, event coordinator can possibly find and use a portable hand washing station.Trash cans need to be located near set-up to allow trash to be discarded properly. The trash can should not be near the food prep area.

Equipment:During your event, you may have items that require preparation or need to be held in cold or hot containers. These items will need to be listed on the form provided by Environmental Health prior to a permit being issued.

Equipment:***Examples of items that are needed or may be needed: Trash Cans Hand washing equipment Thermometers TableCoolersWarmers/CrockpotsUtensilsClock or Watch

Portable or Stationary Hand washing stations

Temporary hand washing sink alternativeA temporary hand washing set up comprised of a minimum of two 2-gallon insulated containers (each with a spigot) and a catch basin.

A single 5-gallon insulated container approved by Preventive Medicine for limited use, provided the wash water temperature can be maintained at 110 F or higher during food preparation, servicing, and cleaning. A Temporary Food EstablishmentPermit is required:Anytime food is prepared, served or sold to the public regardless of the location of the event (i.e., parking lots, units, on post housing)

This INCLUDES food that is given away to the public for free or for donationWhat you will need to know foryour permit-Intended menu and anticipated volume of food to be stored, prepared, sold, or served. Proposed layout of temporary food establishment and construction materials(if applicable).Equipment listing

What you will need to know foryour permit-# of food handling employees, persons-in-charge, and supervisorsCopy of written agreement with fixed servicing food establishment for off-site preparation and packaging of approved foods. All food service equipment will meet NSF standards.

Any questions??Please Call an Envrionmental Health Technician:

SPC Croy: 361-5848SPC Adams: 361-5837Carolyn Norton: 361-5405

Or you may reach the Chief, of Environmental Health:CPT Mark: 361-5503REFERENCESAR 40-5, Preventive Medicine, 15 October 1990.FoodNet Surveillance Report, CDC, 2005. TB MED 530, Occupational and Environmental Health Food Sanitation.ServSafe Course Book