FOOD HANDLER CERTIFICATION COURSE STUDY GUIDE

Peel Health Environmental Health Division 44 Peel Centre Dr., Suite 102 Brampton, ON, L6T 4B5 905-799-7700 www.peelregion.ca Revised: 09.12.2008

 

 

 

 

Food Handler Certification Course StudyGuide You have been provided with the Food Handler Certification Course study guide.

The study guide will help you prepare for the certification examination. The studyguide is divided into chapters. Read each chapter, and then try the study questions at the end of each chapter. The answers to the study questions are at the back of thestudy guide. You will also find a vocabulary list at the back of the study guide.

There are two ways to complete the certification course: classroom course or homestudy.

Classroom Course The classroom course is a full day. During the classroom course, the instructors willreview in detail the information in the study guide and you will watch videos andparticipate in activities. The certification examination is taken at the end of day.Reading the study guide and trying the study questions before you come to the classis recommended. If you do not have time, do not worry; the information will be taughtduring the class.

Home Study Use the study guide to help you prepare for the examination. If you are doing thecourse by home study you MUST make an appointment to take the certificationexamination. There are set dates, locations and times for the examination. Call theRegion of Peel at 905-799-7700 and speak to a customer service representative, andtell them you would like to book an appointment for the food handler certificationhome study exam.

The Examination The examination consists of 50 questions. All of the questions are multiple choice. The mark required to pass the course is 35 out of 50 (the same as 70%).

Take your time to learn the information. Enjoy learning!

If you have any questions, call the Region of Peel at 905-799-7700 and speak to acustomer service representative.

 

 

 

 

TABLE OF CONTENTS CHAPTER 1

Public Health Laws and the Role of the Health Department………………….…...5 CHAPTER 2

Introduction to Food Safety, Micro-organisms and Contamination……….……..15 CHAPTER 3

Contamination of Food………………………………………………………………35 CHAPTER 4

Understanding Foodborne Illness………………………………………….……….43 CHAPTER 5

Receiving and Storage………………………………………………………………55 CHAPTER 6

Handling Food Safely…………….……………………………………….…………71 CHAPTER 7

HACCP (Hazard Analysis Critical Control Points)……………………….………..87 CHAPTER 8

Handwashing and Personal Hygiene………………………………………………97 CHAPTER 9

Food Allergies: A Matter of Life or Death………………………………………..107 CHAPTER 10

Proper Cleaning and Sanitizing……………………………………………………115 CHAPTER 11

Proper Food Premises Operation……………………………....…………….…..133 CHAPTER 12

Pests and Preventing Pest Problems.……………………………………………141 CHAPTER 13

Answers to Exercises and Study Questions……………………………………..149 CHAPTER 14

Definitions of Terms…………………………………………………………….…..157

 

 

 

 

CHAPTER 1 Public Health Laws and the

Role of the Health Department

 

 

 

 

PUBLIC HEALTH LAWS

In Ontario, there are many laws designed to protect our

health. Two of these laws are:

1) Health Protection and Promotion Act The Health Protection and Promotion Act is a provincial law. It applies to all of Ontario. This Act gives powers to Public Health Inspectors. It allows them to dothings like: inspections, investigate complaints, take food samples, condemn foodand close food premises.

As defined in the Health Protection and Promotion Act, the operator of a food premises is responsible for maintaining and operating the food premises according

to the regulations

2) Food Premises Regulation

The Food Premises Regulation is also a provincial law. This regulation contains the minimum health standards for all food premises in Ontario. It includes things like: what temperature foods must be cooked to, how food is to be stored andprepared, what equipment is necessary, and the hygiene requirements of foodhandlers. Public Health Inspectors follow the Food Premises Regulation when doingtheir inspections.

As defined in the Food Premises Regulation, an employee of a food premises must follow the standards and requirements of the regulation

 

 

 

 

The Health Protection and Promotion Act and the Food Premises Regulation are provincial laws.

Other Ontario laws that may affect your business include: Ontario Building Code Ontario Fire Code Smoke-Free Ontario Act Local Municipal By-laws (e.g. FoodCheck Peel By-law)

The Ontario Building Code, Ontario Fire Code, and Smoke-Free Ontario Act can be purchased from:

Publications Ontario, Ontario Government Bookstore 880 Bay Street Toronto, ON Tel: 1-800-668-9938 or 416-326-5300 http://www.publications.serviceontario.ca

The Food Premises Regulation can be found on this website by clicking on: “Search or Browse Current Consolidated Laws” Click on the letter “H” under “Browse Current Consolidated Law” and look for the Health

Protection and Promotion Act

Local Municipal By-laws in Peel can be obtained at the following Municipal Offices: City of Brampton City of Mississauga Town of Caledon 2 Wellington Street West 300 City Centre Drive 6311 Old Church Road Tel: 905-874-2000 Tel: 905-896-5000 Tel: 905-584-2272

 

 

 

 

Public Health Inspectors work for and are employed by your local HealthDepartment and have the duty and the authority to enforce the Food Premises Regulation.

Public Health Inspectors inspect food premises such as restaurants, food take-outs, cafeterias, grocery stores, daycares, hospitals, nursing homes, homes for the agedand other public eating places for compliance with the requirements of the Food Premises Regulation.

Public Health Inspectors ensure that food is safely prepared, stored and served for the general public.

Public Health Inspectors examine records and ensure that foods being used in foodpremises are from government inspected sources.

Public Health Inspectors investigate complaints like reports of food poisonings andhave the authority to close a food premises when a health hazard is present.

Public Health Inspectors educate people and provide food safety information andtraining.

Public Health Inspectors also inspect and investigate complaints at other types ofplaces for public health reasons, which includes (but is not limited to) publicswimming pools and spas, daycares, and private drinking water systems (waterwells).

 

 

 

 

There are two types of food safety inspections:

1) Regulation Compliance Inspection

The purpose of this inspection is for the Public Health Inspector to check the foodhandling and general maintenance and sanitation of the food premises according tothe Food Premises Regulation. This includes checking for proper temperaturecontrol, food handler hygiene, the cleaning and sanitizing of utensils, pest control andoverall building maintenance.

No appointment is made for a regulation compliance inspection; they are surpriseinspections. Following the inspection the Public Health Inspector will give the ownerand/or operator a written report of their inspection findings that outlines corrections, ifany, that need to be made along with a date that the corrections are to be completed.

In the Region of Peel, the Public Health Inspector will also issue a PASS, CONDITIONAL PASS or CLOSED sign based on the inspection findings. Theowner/operator is required to post the sign at or near the public entrance. Theinspection findings will also be posted on the website: “www.foodcheckpeel.ca”. Thesign and the website allow members of the public to know how well a food premisesdid on their previous inspections.

 

 

 

 

The HACCP audit focuses on the flow of food from receiving to service. The Public Health Inspector will “audit” the preparation of a hazardous food item from the menu or a food that could potentially be involved in foodborne illness. The Public HealthInspector will also concentrate on the Critical Control Points during the foodpreparation. The HACCP audit confirms that the foods prepared at a food premisesare prepared the safest way possible.

→ You will learn more about the HACCP system in Chapter 7 of this workbook

How often will a food premises be inspected? How often a food premises is inspected depends on the level of risk the Public Health Inspector gives it.

The level of risk depends on: the number of preparation steps for a food item types of foods prepared population served history of possible or confirmed food poisoning

Three Categories of Risk

High risk – four (4) or more inspections each year.

These food premises prepare hazardous foods and meet one of the following criteria:

Serve a high risk population based on age or medical condition. For example, nursing homes, homes for the aged, hospitals and most child care centres serve high risk populations Use processes involving many preparation steps

(such as cooling and reheating), and prepare foods frequently associated with food poisonings. For example, buffet restaurants, banquet facilities and catering operations

 

 

 

 

These food premises meet one or more of thefollowing criteria:

Prepare hazardous foods without meeting the criteria for high risk. For example, fast food restaurants, submarine sandwich shops and pizza takeouts Prepare non-hazardous foods that

are subject to extensive handling or are prepared in high volume. For example, bakeries and butcher shops

Low risk – one (1) or more inspections each year.

These food premises do not prepare hazardous foods but meet one of the following criteria:

Prepare and/or serve non-hazardous foods without meeting the criteria of moderate risk Used as a food storage facility Serve pre-packaged hazardous foods. For

example, convenience stores, food banks, refreshment stands, catering vehicles, food-processing plants, milk depots and cocktail bars

Remember! The main purpose of a food premises inspection conducted by a Public

Health Inspector is to prevent foodborne illness

 

 

 

 

The Health Protection and Promotion Act and the Food Premises Regulation are provincial laws As defined in the Health Protection and Promotion Act, the operator of a

food premises is responsible for maintaining and operating the food premises according to the regulations As defined in the Food Premises Regulation, an employee of a food

premises must follow the requirements of the regulation Food premises are inspected according to risk level. There are three different risk levels: high risk, moderate risk and low risk The main purpose of food safety inspections conducted by Public Health Inspectors is to prevent foodborne illness

Notes:

 

 

 

 

1. Name two of the Ontario laws designed to protect our health.

2. Under the Health Protection and Promotion Act, what are the responsibilities of an operator of a food premises?

a) hire staff b) make money c) maintain and operate the premises according to the Food Premises

Regulation d) provide plenty of parking for patrons

3. Under the Food Premises Regulation, what are the responsibilities of an employee of a food premises?

a) not waste any food b) follow the requirements of the Food Premises Regulation c) prepare food even when sick d) make money

4. What is the term used to describe laws that apply to all of Ontario? a) federal law b)

provincial law c) municipal by-law d) regional by-law

5. What do Public Health Inspectors have the duty and authority to do?

a) inspect food premises and enforce food safety laws b) investigate food premises complaints c) educate people d) all of the above

 

 

 

 

CHAPTER 2 Introduction to Food Safety,

Micro-organisms and Contamination

 

 

 

 

Food may become unsafe when harmful things get into it. This includes:

biological micro-organisms (bacteria, viruses, parasites, moulds and yeasts) chemicals physical objects

→ This is also called contamination

When can contamination happen?

Contamination can occur:

at the farm during delivery during storage during preparation during cooking during service when food is on

display

Common Types of Food Contamination

The three most common types of food contamination are: 1) Biological Contamination: contamination of food with micro-organisms.

2) Chemical Contamination: contamination of food with chemicals.

3) Physical Object Contamination: contamination of food with physical objects.

→ We will look more closely at each of these types of food contamination

 

 

 

 

What are micro-organisms?

• Micro means very small. • Organism means it is alive.

Therefore, micro-organisms are very small

forms of life. Bacteria, viruses, parasites,

moulds and

yeasts are all micro-organisms. Micro-

organisms can be helpful or harmful Helpful micro-organisms are an important part of making foods such as yogurt,beer, cheese and bread. These micro-organisms are safe to eat.

Harmful micro-organisms are also called pathogens. These micro-organisms are not safe to eat, and can cause the person who eats the contaminated food tobecome sick. Some examples of pathogens include: Salmonella bacteria, Hepatitis Avirus and Giardia parasite.

Where are harmful micro-organisms found?

Harmful micro-organisms can be found in or on the following places: Raw foods such as meat, poultry and

fish Unclean food preparation equipment such as mixers, slicers, blenders, can openers, knives, pots and pans People especially a person’s hands, nasal passages, mouth and in their

bodily wastes (feces, urine and sweat) Unclean work surfaces such as tables and cutting

boards Insects such as cockroaches andflies Rodents such as mice andrats Air, soil and pollutedwater

 

 

 

 

Bacteria Viruses

Parasites Yeasts Moulds Bacteria

Bacteria cause the most foodborne illnesses in Canada. Bacteria are very small. If bacteria could be put side-by-side there would be 25,000 bacteria in 1 inch.

What does bacteria smell and taste like? Bacteria generally do not have a smell and bacteria generally do not have a taste

You cannot tell if a food has bacteria in it just by looking at the food. Bacteriacannot be seen unless a microscope is used. A food may look, smell and tastenormal, but it can still have harmful bacteria in it.

Examples of bacteria that cause foodborne illness include: Salmonella, Campylobacter and E. coli.

Viruses

Viruses are smaller in size than bacteria. They can be found in: people,contaminated water or ice, raw fish and shellfish that are harvested in watercontaminated with sewage, raw and unwashed vegetables and fruits fertilizedwith human waste.

A picture of a Norovirus from a microscope

Examples of viruses that cause foodborne illness include: Hepatitis A, and Norovirus.

 

 

 

 

Parasites are very small, microscopic living things. They can grow in yourbody, lay eggs and cause illness. Parasites can be found in undercooked wildmeats such as bear and boar meats, and in raw fish. Parasites have also beenfound in some imported vegetables and fruits like lettuce and berries.

Parasites can be killed by cooking the food item to an internal temperature of 74°C (160°F) for 15 seconds.

Another method of killing parasites is by deep freezing the food item the parasite is found in. For example, fishing industries freeze fish at -20°C (-4°F) or below for a minimum of seven (7) days to kill parasites that may be found in it. As well, freezing fish at -35°C (-31°F) or below for a minimum of 15 hours willalso kill the parasite.

Deep freezing fish can kill parasites A picture of a Giardia parasite from a microscope

Examples of parasites that cause foodborne illness include: Giarida, Trichinella, and Cyclospora.

Yeasts

Yeasts need sugar and moisture to grow. Foods containing a large growth of yeast may look slimy, or cloudy. Yeasts affect the quality of foods and can cause spoilage of jellies, jams and honey. For example, pickles may lose their crunchiness because of yeast.

Yeasts generally do not cause illness

 

 

 

 

Moulds can be seen as fuzzy growths on foods. They mainly cause food spoilage. Some moulds produce a poison (also known as a toxin) called a mycotoxin that cannot be seen.

Moulds can be seen as fuzzy growths on food

Soft foods such as luncheon meats, cooked leftovers, pasta, yogurt, sourcream, and bread (as seen in the picture below) should be thrown out and noteaten if mould growth is seen on them.

If mould is seen on hard foods such as hard salamis, dry-cured country hams,and firm fruits and vegetables such as cabbage, bell peppers, and carrots, thenyou can eat the food as long as you first cut off at least 1 inch around and below the mould spot. Make sure to not contaminate the knife with the mould!

What should you do if a hard cheese is mouldy? A hard cheese like cheddar can still be used if it has mould on it. Remove or cutabout 1 inch (2.5 cm) around and under the mould.

What should you do if a soft cheese is mouldy? A soft cheese like feta should be thrown out if it is mouldy.

Remember! Most foodborne illness in Canada is caused by Bacteria

 

 

 

 

i) Hazardous Food

Bacteria grow best on foods that are high in protein and moist. These foods are called hazardous foods. Hazardous foods include any food that is found in whole or pieces of meat (raw or cooked), poultry (raw or cook), seafood (raw or cooked), cooked rice, cooked potatoes, eggs and dairy products.

ii) Warm Temperature

Bacteria grow fastest in the range of temperatures between4°C and 60°C (40°F and 140°F). This temperature range iscalled the temperature danger zone.

iii) Time

Bacteria need time to grow. Bacteria grow fastest whenhazardous foods are left in the temperature danger zonefor more than two hours.

→ We will look more closely into what bacteria need to live and grow

 

 

 

 

Foods can be grouped into two types: Hazardous and Non-Hazardous.

Hazardous Foods

Hazardous foods are foods that naturally have, or are easily contaminated with disease causing bacteria. Harmful bacteria grow best in foods that are high in protein, moist and a neutral pH. These foods are called hazardous foods.

While almost any food can be involved in a foodborne illness, harmful bacteria grow more quickly in hazardous foods, which also support the growth of harmful bacteria easily. Hazardous foods need extra special care when being handled, stored and prepared.

Examples of hazardous foods include: -beef -fish and seafood -pork -gravy -chicken -eggs -turkey -cooked rice and beans

-milk and dairy products -mixed salads (such as tuna, egg)

Non-hazardous Foods

Non-hazardous foods are foods that bacteria do not grow well on. These foods are low in protein, dry or high in acidity.

Examples of non-hazardous foods include: -flour -uncooked rice -sugar and pasta -canned foods -bread (unopened) -vinegar

-pickles

 

 

 

 

Look at the list of foods below. Decide if the food is hazardous or non-hazardous. Circle your

answer. For example: pickles hazardous or

non-hazardous crackers hazardous or non-hazardous cooked rice hazardous or non-hazardous yogurt hazardous or non-hazardous cheese hazardous or non-hazardous milk and cream hazardous or non-hazardous meat hazardous or non-hazardous soups hazardous or non-hazardous cooked baked potatoes hazardous or non-hazardous flour hazardous or non-hazardous canned tuna (unopened) hazardous or non-hazardous canned tuna (opened) hazardous or non-hazardous gravy hazardous or non-hazardous fish hazardous or non-hazardous shellfish (mussels, clams) hazardous or non-hazardous cooked pasta hazardous or non-hazardous poultry hazardous or non-hazardous uncooked rice hazardous or non-hazardous cream sauces hazardous or non-hazardous eggs hazardous or non-hazardous bread hazardous or non-hazardous

(answers on pg. 150)

 

 

 

 

Different temperatures affect the growth of bacteria. Take a look at the chartbelow:

Remember!

Very hot temperatures (74°C/165°F or higher) kill bacteria Hot temperatures (60°C/140°F or higher) stop the growth of bacteria and kills some types of bacteria

The Temperature Danger Zone (4°C/40°F to 60°C/140°F) allows the bacteria to

grow rapidly Cold temperatures (4°C/40°F or lower) slow down the growth of bacteria Very cold temperatures (-18°C/0°F or lower) stop the growth of

bacteria, but the bacteria are still alive

 

 

 

  74o

C →

At temperatures 60°C (140°F) and higher, bacteria do not grow and some bacteria will die. This is also called the Hot Holding Temperature.

At temperatures between 4°C and 60°C (40°F and 140°F), bacteria grow rapidly. This is also called the Temperature Danger Zone.

60o

C

4o

C

Danger Zone

At temperatures 4°C (40°F) and lower, bacteria grow slowly.This is also called the Refrigeration Temperature.

At temperatures -18°C (0°F) and below, bacteria do not grow but are still alive. This is also called the Freezer Temperature.

 

 

 

 

Label the thermometer with the letter that best describes that temperature or temperature range.

A -- Bacteria do not grow but are still alive. B -- Most bacteria do not grow, some bacteria will die C -- Bacteria grow slowly D -- Bacteria grow fast, also called the “temperature danger zone” E -- Bacteria die

Letter

74o

C (165o

F)

Cooking

60o

C (140o

F) Hot Holding

Refrigerator 4o

C (40o

F)

-18o

C (0o

F) Freezer

(answers on pg. 151 )

 

 

 

 

The general food safety rule about temperature is that hazardous foods such as meat, poultry, fish, cooked rice, cooked potatoes, eggs and dairy products mustbe kept:

Hot at 60°C (140°F) or Hotter

or

Cold at 4°C (40°F) or Colder

Remember!

Keep hot foods hot and keep cold foods cold Hazardous foods

must not be kept in the Temperature Danger Zone

Food Safety Tip: Preparing A Salad

Pre-chill all room-temperature salad ingredients in the refrigerator. This can include a can of unopened tuna, a jar of unopened mayonnaise, celery, lettuce and onions. This way the ingredients will already be cold while you work with them

Thoroughly rinse all produce under cold running water

Chill the cooked ingredients immediately after they are cooked and before mixing the salad. This can include chicken, eggs, pasta and potatoes

The mixing bowl can also be refrigerated

 

 

 

 

internal temperature of the food. It is important to check the internal

temperature of a food to ensure that it has been held at the proper temperature to control pathogen growth.

 

 

 

 

 

 

 

 

All food premises that store and/or prepare hazardous foods must have a working probe thermometer onsite for staff to check internal temperatures with.

The internal temperature of food is measured by using one of the following:

• metal stemmed analogue probe thermometer • digital probe thermometer • thermocouple

metal stemmed analogue probe thermometer

These three thermometers are all types of probe thermometers

Food Safety Tips: Using A Probe Thermometer

1) Insert the probe into the centre, or thickest part, of the food. Wait until thetemperature read-out stops changing on the display 2) Measure the internal temperature in more than one part of the food 3) Do not let the probe touch the bottom or side of the container the food is in 4) Wash, rinse, sanitize and air dry the probe between each food item youmeasure. Use the same sanitizing solution used for dishes and utensils or analcohol swab to sanitize the probe 5) When measuring the temperature of packaged foods place the probe betweenthe packages

 

 

 

 

Thermometers must be cleaned and sanitized after checking the temperature of each food item to prevent contamination. Thermometers must also be adjusted to measuretemperatures correctly. This is called calibration.

When do you ca bratli e? • when the thermometer is new

• after it has been dropped • at least once a month or check the manufacturers’ recommendation

Calibrating A Metal Stemmed Analogue Probe Thermometer

Fill a glass with ½ ice and ½ cold water. Place the probe into the glass, making sureit does not touch the sides or bottom of the glass. After a minute, the display should read 0°C or 32°F (this is the freezing point of water). If it is not at this temperature,turn the calibration nut located under the dial until the needle reads 0°C or 32°F.

Calibrating A Digital Probe Thermometer or Thermocouple

Check the accuracy of a digital probe thermometer or thermocouple regularly usingthe ice and water method. If the reading is not at 0°C or 32°F, try changing thebattery. If that does not work, have the thermometer checked by the manufacturer orbuy a new thermometer.

 

 

 

 

Refrigerator, freezer and hot holding unit thermometers measure the air temperature inside the appliance and not the internal temperature of food items. These thermometers are used to indicate if the appliance is working properly.

Under the Food Premises Regulation each cold and hot holding unit must have aworking thermometer in it so that staff can check that the units are working properly.Refrigerators often break down – never assume that your refrigerator is workingproperly, so always take the time to check the temperature. It is recommended thatall refrigerators and hot holding units have their air temperatures checked at leasttwice a day and that you record these temperatures on temperature record log.

Refrigerator Thermometers Oven Thermometer

Refrigerator thermometers and oven thermometers should be placed near the dooras this is where the temperature will be the warmest in a refrigerator and coolest in ahot holding unit and oven. All refrigerators, freezers, and hot holding units must be equipped with working thermometers.

iii) Time

In addition to food and temperature, bacteria also need time to live and grow.

Bacteria grow best on hazardous foods left in the temperature danger zone. The longer the hazardous foods are left in the temperature danger zone, the more thebacteria multiply. This means the time spent preparing or storing hazardous foods inthe temperature danger zone should be kept to a minimum.

Bacteria double in number every 10 - 20 minutes in the temperature danger zone

 

 

 

 

When bacteria multiply to large numbers in food, that contaminated food may make aperson sick if they eat it. The pictures below show how quickly one bacterium on ahazardous food can grow if left in the temperature danger zone for two hours and 45minutes:

Hazardous foods should not spend more than two hours in the temperature danger zone. This includes time during:

• Delivery • Storage • Preparation • Holding • Displaying • Serving

Remember!

Most foodborne illnesses from Biological (micro-organism) Contamination involve hazardous foods being left in the temperature danger zone for more than

two hours

 

 

 

 

Chemical contamination can occur from a variety of sources. Some foods are exposed to chemicals while they are growing, such as pesticide use on produce, and others have chemicals added to them for flavour, as is the case with MSG (monosodium glutamate). Chemicals, such as cleaning supplies, can also be accidentally added to foods. As well, food being stored in improper containers can have chemicals transferred onto the food.

To help prevent chemical contamination:

Store food in food grade containers. Acidic foods such as ketchup, and apple juice should never be stored in an open can. After opening a can of acidic food it is important that you transfer the remaining contents into a food grade container Store all cleaning supplies away from food and food contact surfaces

3) PHYSICAL OBJECT CONTAMINATION

Physical objects such as broken glass, hair, bandages, insects or pieces of equipment can contaminate food.

Fly in a can of vegetables Machinery in a frozen treat

To help prevent physical object contamination: Do not store food in breakable containers such as glass Do not store glass or other breakable items near food preparation surfaces Do not eat, drink or chew gum while working If you are wearing a bandage on your hand while preparing food, ensure that

you wear a clean, disposable glove on that hand to prevent the bandage from accidentally falling into food

 

 

 

 

CHAPTER REVIEW

The three most common ways that food becomes contaminated are through: Biological (micro-organism) Contamination, Chemical Contamination, and Physical Object Contamination

Harmful micro-organisms are also called pathogens Five types of pathogens are: bacteria, viruses, parasites, moulds, and yeasts Bacteria cause the most foodborne illness. Bacteria need three things to live and grow: hazardous food, warm temperature, and time Hazardous foods are foods that are high in protein and moist Internal temperatures of foods are measured using a probe thermometer The temperature danger zone is the range of temperatures between 4°C to

60°C (40°F to 140°F). Bacteria double in number every 10 - 20 minutes in this temperature range If a hazardous food item is to be kept hot, it must be kept at an

internal temperature of 60°C (140°F) or hotter. This is called the hot holding temperature If a hazardous food item is to be kept cold, it must be kept at an

internal temperature of 4°C (40°F) or colder. This is called the refrigeration temperature

Notes:

 

 

 

 

1. What is a common type of food contamination? a) biological (micro-organisms) b) chemical c) physical objects d) all of the above

2. Can pathogens cause foodborne illness? a) yes b) no 3. Which micro-organisms causes the most foodborne illness? a) bacteria b) viruses c) parasites d) moulds

4. List the three things bacteria need to live and grow.

5. List four examples of hazardous foods.

6. List four examples of non-hazardous foods.

7. What range of temperatures is the temperature danger zone?

8. What internal temperature should hot hazardous foods be kept at?

9. What internal temperature should cold hazardous foods be kept at?

 

 

 

 

CHAPTER 3 Contamination of Food

 

 

 

 

As seen in the last chapter, when something harmful gets into food it is calledcontamination (also called cross-contamination).

Contamination occurs when a harmful thing or substance already on a surface orfood are transferred into or onto another food item. Contamination can happen indifferent ways:

1) Contaminated food item comes into contact with another food item. This is alsocalled Food to Food Contamination. For example, raw chicken juices dripping ontoa cooked chicken stored in a refrigerator.

2) Contaminated equipment comes into contact with a food item. This is alsocalled Equipment to Food Contamination. For example, the same cutting board isused to cut raw chicken and to cut tomatoes and lettuce for a salad without beingcleaned and sanitized in between.

Equipment to Food Contamination

3) Contaminated people come into contact with a food item. This is also calledPeople to Food Contamination. For example, a food handler with dirty handstouches food or someone coughs or sneezes directly onto food.

→ We will look more closely into these three types of contamination

 

 

 

 

This is when harmful micro-organisms (pathogens) are transferred from a contaminated food item to another food item.

Some examples of this include: raw meats or poultry juices dripping on cooked or ready-to-eat foods in the refrigerator; raw eggs in an eggnog drink or salad dressing;mixing leftover food items with freshly made food; or, mixing raw food ingredientswith food that is already cooked.

To prevent food to food contamination in the refrigerator:

Store raw foods with dripping juices on the lower shelf. For example, raw beef or raw chicken Store cooked foods or foods to be reheated on

the middle or higher shelves. For example, cooked beans or leftover casserole Store food that is ready-to-eat on the highest

shelf. For example, a green salad Cover or wrap all food items Store each type of raw meat in its own container

Ready-to-eat foods

Cooked foods or foods to be reheated

Raw foods

 

 

 

 

Imagine that the boxes below are shelves in a refrigerator. Label the shelves down the right side of the refrigerator below with the following terms:

Ready-to-eat foods Cooked foods or foods to be reheated Raw foods

Label on each shelf inside the refrigerator below where you would store each of

these items:

tuna salad gravy raw chicken lettuce salad

frozen raw beef (for thawing) gelatine desserts cooked pork cheese

cooked beans raw turkey

(answers on pg. 151)

 

 

 

 

This is when contaminated equipment transfers harmful micro-organisms (pathogens) to a food item.

Some examples of equipment that may be involved in contamination include: cutting boards, chopping blocks, work tables, knives, blenders, slicers, grinders, mixers, can openers, utensils, pots, pans, wiping cloths, sponges, and probe thermometers.

To prevent equipment to food contamination:

Avoid preparing raw foods, cooked foods, and ready-to-eat foods on the same surface. For example, do not put a cooked chicken breast on the same surface the raw chicken breast was originally prepared on unless it has been washed, rinsed and sanitized

Consider using different coloured cutting boards for raw foods, cooked

foods or ready-to-eat foods. For example a red cutting board could be usedsolely for raw meat and a green cutting board solely for cutting vegetables If cutting food items, use different knives for raw foods, cooked foods

and ready-to-eat foods Properly clean, rinse and sanitize all equipment and surfaces after each task

 

 

 

 

Some ways people can contaminate food include: Working with unclean hands and unclean fingernails Sneezing or coughing onto their hands and not washing their hands Improperly tasting food

To prevent people to food contamination:

People preparing food must have good hygiene which includes washing hands before handling food; properly covering cuts and sores on hands; not working when ill; coughing and sneezing into your arm to prevent hand contamination and wearing appropriate headgear to confine your hair Avoid touching food with hands whenever possible, using clean

utensils instead of hands where possible

 

 

 

 

Contamination means something harmful gets into food Contamination can happen in three ways: food to food

contamination, equipment to food contamination, and people to food contamination Separate raw foods from ready-to-eat foods during storage and handling Use separate food preparation surfaces and utensils for raw foods and

ready- to-eat foods Protect food from contamination by keeping it covered and storing it on the correct shelf in the refrigerator Keep raw meats on the bottom shelf of a refrigerator with each type of meat in its own container Keep cooked foods or foods to be reheated on the middle or higher shelf of

a

refrigerator Keep ready-to-eat foods on the highest shelf of a refrigerator Hands should be washed before and after handling different types of

foods and whenever hands may have become contaminated (e.g. after going to the

washroom) Clean and sanitize any surface a food item touches Food handlers should always practice good personal hygiene when preparing

and serving food

Notes:

 

 

 

 

1. Which of these is an example of contamination?

a) raw chicken juices stored on the top shelf of the refrigerator dripping ona ready-to-eat salad stored on the bottom shelf of the refrigerator b) raw beef is cut on a plastic cutting surface, and then vegetables for asalad are cut on the same cutting surface immediately after

c) a food handler sneezing into their hands and then touching food withoutwashing their hands first d) all of the above

2. How can you prevent contamination from occurring in a refrigerator?

3. List two ways in which people can contaminate food.

 

 

 

 

CHAPTER 4 Understanding

Foodborne Illness

 

 

 

 Foodborne illness means getting ill as a result of eating contaminated food. This is commonly known as food poisoning.

Who Can Get A Foodborne Illness?

Anyone can! Health Canada estimates that between 11 – 13 million Canadians suffer from foodborne illness each year

For young children, elderly people and those who have a weakened immune system (e.g. cancer or diabetes), foodborne illness can be very serious. These groups ofpeople are more at risk of suffering from the most severe side effects of foodborneillness, which can include damage to the kidneys or reactive arthritis. In severe circumstances foodborne illness can even result in death.

Symptoms are the changes in normal body function that occur when someone is ill

Incubation period means the total time between when the person eats the contaminated food and when the person starts to show symptoms

 

 

 

 

There are different types of foodborne illness, and each type of foodborne illnesshave different symptoms.

• The symptoms may begin immediately after eating a contaminated food • Sometimes symptoms may not begin until a few weeks after the contaminated food was eaten • For the most common types of foodborne illness, the symptoms usually begin about 12 to 48 hours after the contaminated food was eaten

Common Symptoms of a Foodborne Illness

Include:

fever chills abdominal pain visual disturbances

cramps sore throat diarrhea difficulty swallowing nausea muscular soreness vomiting breathing problems

dehydration headache

Sometimes symptoms are so severe in people that it can result in death

 

 

 

 

1) Foodborne Infection 2) Foodborne Intoxication

→ We will look more closely at the three types of foodborne illnesses 3) Chemical Intoxication

1) Foodborne Infection

A foodborne infection occurs when someone eats food containing harmful micro-organisms (pathogens).

The most common type of foodborne infection involves bacteria. Harmful bacteria can come from humans and animals. Once the bacteria are eaten, it grows inside theperson’s body and eventually causes symptoms to appear.

The symptoms of a foodborne infection usually begin several hours to a few days after eating the contaminated food (this is also known as the incubation period).The most common incubation period for foodborne infections are 12 to 36 hours after eating the contaminated food.

1:00 p.m. 11:00 p.m. Friday Saturday

Stomach cramps, diarrhea and fever

The common symptoms of a foodborne infection are stomach cramps, diarrhea andfever.

Salmonella and Campylobacter are examples of pathogens that can get into food andcause a foodborne infection if the food is eaten.

 

 

 

 

A foodborne intoxication can happen two ways:

a) A person eats a food contaminated with a toxin (also called a poison) that isalready present in the food before it is eaten. This toxin can be produced bybacteria, moulds, or certain plants or animals.

Toxins cannot be destroyed by cooking, so they have to be prevented from growing on the food before the person eats the food

b) A pathogen produces a toxin inside the body after the food is eaten. Forexample, a bacterium can produce the toxin inside the body after it is eaten.

Generally, the symptoms of a foodborne intoxication occur faster than a foodborneinfection. The incubation period is typically a few minutes to a few hours after eating the contaminated food.

Contaminated food eaten

Vomiting

The first symptom of a foodborne intoxication is usually vomiting.

Bacillus cereus, Staphylococcus aureus, and Clostridium botulinum are examples of pathogens that can produce toxins in food, or in the body, and cause a foodborneintoxication.

 

 

 

 

A chemical intoxication can happen two ways:

a) A person eats a food contaminated with a commercially manufactured chemical.The chemical could be from a pesticide, a cleaner, or from damaged cookware and non-food grade storage containers.

b) A person eats a food with a chemical additive such as MSG (monosodiumglutamate) or a chemical food preservative like sulphates and nitrates.

Generally, the symptoms of a chemical intoxication occur even faster than afoodborne intoxication. The incubation period is typically very short with symptomsoccurring immediately to a few minutes after eating the contaminated food.

1:00 pm 1:15 pm Friday Friday

The common symptoms of a chemical intoxication are vomiting, headache, dizziness, flushing, dry burning throat and severe allergic reactions.

 

 

 

 

The chart below describes some common foodborne illness pathogens along with the foods most commonly involved, the average incubation period and the common symptoms.

PATHOGEN AVERAGE COMMON FOODS INVOLVED INCUBATION SYMPTOMS PERIOD

Salmonella (Foodborne Infection)

Poultry, meat, milk, fish eggs, egg custards, cheese sauces

12 - 36 hours Sudden headache, diarrhea, abdominal pain and nausea

Campylobacter(Foodborne Infection)

Meat, poultry, unpasteurized milk, raw vegetables

2 - 5 days Diarrhea (often bloody), fever, nausea and abdominal pain

Clostridium perfringens(Foodborne Intoxication)

Roast beef, poultry, gravy, cooked beans

10 - 12 hours Sudden stomach pains, nausea and diarrhea

Bacillus cereus (Foodborne Intoxication)

Rice and rice dishes, custards, cereals, dry food mixes, spices, meat loaf

1 - 6 hours Sudden onset of nausea and vomiting and/or abdominal pain and diarrhea

E. coli 0157:H7 (Foodborne Intoxication)

Ground beef and other red meats, unpasteurized milk, apple cider

3 - 4 days Severe diarrhea (may be bloody) and abdominal pain.

Giardia lamblia (Foodborne Infection)

Water and food contaminated with fecal matter. Most often person-to-person spread.

7 -10 days Chronic diarrhea, greasy stools, cramps, bloating, fatigue and weight loss

Staphylococcus aureus (Foodborne Intoxication)

Ham and other meats, warmed-over foods, custards, potato salad, cream-filled pastries

2 - 4 hours Severe nausea, cramps, vomiting and diarrhea

Norovirus (Foodborne Infection)

Raw shellfish, raw vegetables and salads

24 - 48 hours Nausea, vomiting, diarrhea and abdominal pain

 

 

 

 

The most common cause of foodborne illness in Canada is hazardous foods kept at unsafe temperatures (in the danger zone).

Examples of hazardous foods kept at unsafe temperatures include:

food not cooked to the proper internal temperature food not cooled quickly through the danger food not re-heated to the proper internal temperature food being left in the temperature danger zone for extended periods of time food being left to defrost at room temperature food being stored in the temperature danger zone

These foods were left in the temperature danger zone for extended periods of time

There are other causes of foodborne illness, which can include:

Contamination Poor food handler hygiene Improper cleaning and sanitizing of food contact surfaces

Remember!

While there are other causes for foodborne illness, the most common cause of foodborne illness is hazardous foods kept at unsafe temperatures

 

 

 

 

Suppose several people became ill from food prepared at your food premises. Thiscould be costly to your business because of:

• Loss of customers and sales

• Lawsuits from ill people • Fines issued by the courts • Loss of reputation • Increased insurance premiums • Embarrassment • Lowered employee morale • Costs to the health care system

If a food prepared at your food service business is suspected of causing a foodborneillness, you should:

Call your local health department or Public Health Inspector for help Ask the customer about their symptoms, what food was eaten and when Remove any suspected food from service Save any suspected food in the refrigerator for possible testing Keep suspected food separate from other foods Label and date the container or wrapping of the suspected food Review with the staff how the food was prepared Ask staff if they were ill with similar symptoms

Food Safety Tip: Food Samples

Some food service businesses, like nursing homes, are required to keep food samples from each meal prepared and served. At least 200 grams of each hazardous food served should be kept in a food grade container or wrapping for at least seven days. The samples should be labelled with the date of production and service, if different, and the name of the food (e.g. “Pork Chops Prepared and Served on November 29, 2008”)

 

 

 

 

Everyone can suffer from foodborne illness, however, the elderly, very young and those with weakened immune symptoms are more at risk The three types of foodborne illness are: foodborne infection, foodborne

intoxication, and chemical intoxication Symptoms for foodborne infections occur several hours to days after eating

the contaminated food. The common symptoms include stomach cramps, diarrhea and fever Symptoms for foodborne intoxications occur a few minutes to a few hours

after eating the contaminated food. The first symptom is usually vomiting Symptoms for chemical intoxications occur immediately to a few minutes after

eating the contaminated food. The common symptoms include vomiting, headaches and dizziness The greatest cause of foodborne illness is hazardous foods kept at unsafe

food temperatures

Notes:

 

 

 

  1. What are some common symptoms of a foodborne infection?

2. What is the most common symptom of a foodborne intoxication?

3. What is the most common cause of foodborne illnesses?

a) unsafe food temperatures b) cross-contamination c) poor hygiene d) poor cleaning and sanitizing

4. Why is a foodborne illness costly to the food business?

a) lawsuits from ill customers b) loss of customers and sales c) costs to the health care system d) all of the above

5. How many days should institutions (e.g. nursing homes) keep samples of food from the meals that have been served?

a) 7 days b) 5 days c) 3 days d) 2 days

 

 

 

 

CHAPTER 5 Receiving and Storage

 

 

 

 

Foods should only be purchased from government inspected food suppliers.Hazardous foods must have a permanent code marking of the manufacturer orprocessor designating the plant where the food was manufactured or processed.Foods with a shelf life of less than 90 days must also have the date on which the foodwas manufactured on or a best before date.

Foods like meat and eggs must have identification stamps or tags on them to showthat they are from government inspected sources.

Examples of stamps or tags that indicate hazardous foods are from government inspected sources

Receipts must be kept for one year from date of purchase so that the source of thefood can be traced. During an inspection your Public Health Inspector may request tosee your receipts.

Examine each food item coming into your food premises for signs of spoilage, contamination, damage, dirt, insects and rodents.

Check the temperature of hazardous foods Check that the delivery truck is being

maintained in a manner to prevent the food from becoming contaminated Check that the delivery truck is refrigerated

if necessary

→ We will discuss what to look for when receivingspecific foods

 

 

 

 

All meats must be from an animal that has been inspected and stamped or labelled Meats should be firm, moist, and elastic The internal temperature should be 4

°C

(40°F) or lower when delivered Beef should be a bright cherry

red Lamb should be a light red Pork should be pink with white

fat

Do not accept meat if it is brown, green, slimy, sticky or smelly Do not accept meat if the package is torn or dirty

Fresh Poultry (e.g. chicken, turkey, duck, goose)

All poultry must be from an animal that has been inspected and tagged Poultry should be firm with no discolouration The internal

temperature should be at 4°C (40°F) or lower when delievered

Do not accept poultry if it is purple, green, has a bad odour or is sticky

 

 

 

 

Shiny, brightly coloured skin Firm flesh, elastic to touch A

fresh, mild odour Bright pink or red gills free of slime Clear eyes that bulge a little (except for a few naturally cloudy-eyed fish, such as walleye pike) Should be packed in ice at a temperature of 4°C (40°F) or lower when delivered

Do not accept fish that has a strong “fishy odour”. Fresh fish should have a cucumber-like, sea-breeze smell Do not accept fish with brown or gray gills as that is a sign of decay

Fresh Fish Fillets, Shucked Shellfish and Other Seafood

Glossy and freshly cut appearance (no darkening or drying around the edges) Firm and elastic flesh No gaping in fillets No discolouration Should be packed in ice at a temperature of

4°C

(40°F) or lower when delivered

Shellfish

Closed shells or shells that close shut when tapped

Do not accept shellfish with shells that are partly open and do not closewhen tapped (this means the shellfish are dead)

 

 

 

 

All milk, and the majority of dairy products must be pasteurized. This means the milk has been heat treated to kill pathogens Must be delivered at an internal temperature

of 4°C (40°F) or lower and well before the “best before” date Small cream and milk packages (e.g. for

coffee) must also be at 4°C (40°F) when received

Unpasteurized milk is not permitted in a food premises. This means you cannot use unpasteurized milk as an ingredient nor can you sell unpasteurized milk. Ensure that you are buying from reputable suppliers

Eggs and Egg Products

Eggs and egg products must be of Grade “A” or Grade “B” quality, clean, uncracked and kept refrigerated at 4°C (40°F) or lower Must be received at an internal

temperature of 13°C (55°F) or lower and well before the “best before” date

Grade “C” eggs, and eggs that are ungraded, are not permitted for use in a food premises as they may not be safe for consumption

 

 

 

 

Frozen foods should not appear thawed or refrozen Frozen foods must be received at an internal temperature of -18°C (0°F) or lower

Do not accept frozen foods that have frozen liquid on the outside of the package, distorted packaging, and/or large ice

crystals on the food itself

Fresh Fruits and Vegetables

Check for insects, rotting, mould and damage Fruits and vegetables should be received

in clean, preferably disposable containers

Do not accept fruits or vegetables if they were shipped in containers that donot appear clean or are that are re-used disposable containers

Food Safety Tip: Bean Sprouts Bean sprouts are now considered a hazardous food and therefore must be kept refrigerated! Various sprouts, including radish, mung beans, and alfalfa, have been linked to outbreaks of Salmonella and E. coli infections in several countries. To control bacterial growth bean sprouts must be kept refrigerated.

 

 

 

 

Fresh mushrooms must be kept cool andexposed to the air

Do not accept fresh mushrooms if they are stored intightly sealed containers when being received Do not accept slimy mushrooms

Canned/Jarred Foods

Canned or jarred foods must be properly labelled and come from a government inspected source Cans or jars must have a code marking of

the manufacturer Before accepting a delivery check that the cans are well before their “best before date”

Do not accept home-canned or jarred foods Do not accept canned foods that are dented,

rusted, or that are leaking or swollen

Dry Goods

Dried fruits, cereals, grains, sugar, flour and rice must be received in dry, unbroken packaging Dry goods must be delivered well before the

“best before” date

Do not accept dried goods when packages appear to be damp, have mould, holes, tears or signs of insect and rodents on the packages

 

 

 

 

Vacuum packaged foods refer to foods that are put into plastic pouches and have the air removed. The package is then sealed with heat so there is no air inside.

Vacuum packaging will not stop the growth of some pathogens in the food ifleft in the danger zone

Do not accept vacuum packaged foods that are to be delivered at the proper temperature (e.g. kept at a temperature of 4°C (40°F) or lower) but are shipped at a temperature higher than that. Measure the temperature by holding a probe thermometer between two packages (be careful not to poke any holes on the packages)

Do not accept vacuum packaged foods if the packages have any holes, tears, bubbles, slime or discolouration on the food

Modified Atmosphere Packaged (MAP) Foods

Modified Atmosphere Packaged (MAP) foods refer to foods that are put into plastic pouches, have the air removed and replaced with a nitrogen-carbon dioxide gas mixture before sealing the pouch with heat.

MAP packaging will not stop the growth of some pathogens in the food if left inthe danger zone

Do not accept MAP foods that are to be delivered at the proper temperature (e.g. kept at a temperature of 4°C (40°F) or lower) but are shipped at a temperature higher than that. Measure the temperature by holding a probe thermometer between two packages (be careful not to poke a hole in the packages)

 

 

 

 

for your water supply ensure that it is regularly tested and free of any bacteria Ice must be made from potable water Check bottled water for proper

seals that are undamaged

Do not accept bottled water if the seals on the caps are damaged/missing Do not accept bagged ice if the bag is torn and the ice is exposed to the air

BEST BEFORE DATES Best before dates are required by law on all foods with a shelf life less than 90 days, with a few exceptions (such as fresh fruit and vegetables).

The best before date is the period of time during which an unopened food stored under proper conditions will retain its wholesomeness and nutritional value.

Foods may still be safe to eat after this date but the food may lose some of its nutritional value (e.g. Vitamin C content). The food may also lose some of its flavour or its texture may change.

Examples of foods with “Best Before” dates include eggs, yogurt and milk.

Do not accept food past the best before date

 

 

 

 

An expiry date is similar to a best before date, except it is used on fortified foods (foods that have vitamins or minerals added to it) with a short shelf life. Foods should not be eaten after this date.

Examples of foods with “Expiry” dates include baby formulas and nutritional supplements

Do not accept food past the expiry date

What are the other numbers on cans?

The other numbers on cans are codes used by the manufacturer (e.g. packaging numbers). standardized system for these codes, and they are all specific to the manufacturer. Check with the manufacturer if you have a concern about the other numbers on the can

 

 

 

 

Food containers must be of good quality and be commercial food grade Re-useable food containers must be easy to clean

and sanitize Cardboard can be used as an original container for

certain foods such as fruits and vegetables. Cardboard cannot be reused to store any foods

Do not use plastic tubs or pails for food storage that originally containedcleaning products Do not store food in the original metal can after it has been opened. Remove

the food from the can and put it in a proper food grade container. For instance after opening a can of ketchup transfer the remaining contents into a stainless steel or food grade plastic container and dispose of the can

Safe Food Storage

Practice the FIFO (First In First Out) method of stock rotation Throw away any food past the “Best Before” or

“Expiry” date Cover foods in clean, food-safe wrappers or

containers with lids Label foods that have no label

 

 

 

 

makes it easier to clean the floor helps keep food dry makes it easier to see if there is insect and/or rodent activity

Food must be stored at least 15 cm (6 inches) off of the floor

Dry Storage

Many non-hazardous foods can be stored safely in dry storage. This includes flour, sugar, spices, bread crumbs, unopened canned foods, cereal, uncooked rice, and uncooked pasta The best temperature range for dry storage is

15°C to 22°C (59°F to 71°F). All foods must be stored at least 15 cm (6 inches) off of the floor Foods in dry storage should also be stored in the

original, unopened container or in a clean, covered and labelled container to prevent potential contamination

 

 

 

 

The air temperature in the refrigerator must be 4°C (40°F) or lower in order to keep the internal temperatures of food 4°C (40°F) or lower as well Place a working thermometer refrigerator so you can

check the temperature daily Store raw foods on the lowest shelf of the refrigerator Store cooked foods or foods to be reheated on the middle shelf of the refrigerator Store ready-to-eat foods on the top shelf of the refrigerator Cover, date and label foods where possible Keep all food at least 15 cm (6 inches) off of the floor in

walk-in coolers

Do not line or cover the refrigerator shelves with paper, cardboard or any other material as this can prevent good air circulation

Freezer Storage

The air temperature in the freezer must be at -18°C (0°F) or lower in order to keep the internal temperature of food -18°C or lower as well Place a working thermometer inside each

freezer so you can check the temperature Cover, date and label foods where possible Keep all food at least 15 cm (6 inches) off of the floor in walk-in freezer Defrost your freezer as

needed Do not refreeze food that has been completely thawed or defrosted

 

 

 

 

What will freezing raw fish at -20°C (-4°F) for 7 days or -35°C (-31°F) for 15 hours do to any parasite?

Freezing kills parasites. Keeping raw fish at these temperatures will killany parasites in the fish. This is important when the fish is to be consumedraw, like for sushi.

Does freezing kill bacteria? No! Freezing stops the growth of bacteria, but the bacteria are still alive. Only cooking will kill bacteria.

Chemical (Cleaning Supply) Storage

Store cleaning supplies separately and away from food and food contact surfaces Store cleaning supplies in their original labelled containers, and keep them tightly closed Clean up any spills as soon as possible Wash hands before and after handling chemicals

Cleaning chemicals should be stored separately and away from food

Never use a chemical container to store food as chemicals from the container can get into the food Never use a food container to store chemicals. Someone may think they are

adding a food ingredient to a recipe when they are actually adding a chemical

 

 

 

 

Any foods being received in a food premises must be from a government inspected source Home prepared foods are not permitted in food premises Do not accept any foods that may be contaminated, suffered temperature

abuse, are damaged or that are past the “best before” or “expiry” date Always check the temperature of hazardous foods that should be refrigerated or frozen Practice the FIFO (First In First Out) method Store foods in its original container or in a clean, covered, labelled, food-safe container Foods must be stored 15 cm. (6 inches) off the floor Freezing fish at -20°C (-4°F) for 7 days or -35°C (-31°F) for 15 hours will kill any parasite that may be in it Freezing does not kill bacteria Store cleaning supplies (chemicals) away from food and food contact surfaces at all times

Notes:

 

 

 

  1. What type of eggs are not permitted in foodservice establishments?

2. List the correct temperature for each of the following storage areas: a) dry storage _____________ b) refrigerator _____________ c) freezer _____________

3. Foods must be stored 15 cm (6 in.) off the floor. Why?

4. Complete this sentence: To kill parasites in fish, it must be frozen at ______ for 7 days or ______ for 15 hrs.

5. Cleaning and sanitizing products such as soap and bleach must be stored:

a) next to food b) above food c) away from food d) in a container without a label

 

 

 

 

CHAPTER 6 Handling Food Safely

 

 

 

 The acceptable ways to thaw or defrost hazardous foods are by using one of the

When defrosting a hazardous food by microwave or cold running water, it should be immediately cooked Defrosting a hazardous food by refrigerator is the safest method, although

it takes the longest

Food Safety Tip: Defrosting Properly

Never thaw or defrost a hazardous food by leaving it out on the counter. The surface of the food will be in the danger zone while the inside of the food may still be frozen and as a result, pathogens will start to grow on the surface of the food

This food is being defrosted in the walk-in fridge

 

 

 

 

Fresh fruits and vegetables are an important part of a healthy diet, but they can also be a cause of foodborne illness. In Canada, fresh produce is a big source of foodborne illness if not handled and prepared properly.

Food Safety Tips: Handling Fresh Produce At the grocery store, bag fresh fruits and vegetables to protect them from

pathogens that might be on the grocery cart, your hands or juices that might drip from raw meat, poultry and fish Pathogens grow faster and are more likely to survive on pre-cut fresh produce. Keep pre-cut fresh produce refrigerated and use it by the best before date Wash your hands when handling and preparing fresh produce, and make sure to clean and sanitize utensils and cutting surfaces before you start and after you finish. Use separate cutting surfaces where possible Carefully rinse all fresh produce under running water just before preparing or eating. Do not use soap or sanitizer on the produce. Scrub firm produce (e.g. cantaloupes, melons) with a clean brush. Discard damaged outer leaves of vegetables and soak leafy greens and dense vegetables such as broccoli and cauliflower in water for a few minutes to dislodge dirt, then rinse under clean running water

 

 

 

 

Cook to the required minimum internal temperature Use a probe thermometer to check the rnal temperature after final intecooking

Do not cook hazardous foods too far in advance of service. The safest thing todo is to immediately serve food after cooking Do not “slow cook” hazardous foods (low temperature for a long time period)

 

 

 

 

An accurate probe thermometer is required to measure the internal temperature of hazardousfoods.

Other hazardous foods (e.g. whole beef, lamb) Cook and reheat to an internal temperature of 60°C (140°F) for at least 15 sec.

Fish Cook and reheat to an internal temperature of 70°C (158°F) for at least 15 sec.

Ground meat, other than ground meat containingpoultry (e.g. ground beef, ground pork) Cook and reheat to an internal temperature of 71°C(160°F) for at least 15 sec.

Pork and pork products Cook and reheat to an internal temperature of 71°C (160°F) for at least 15 sec.

Cook and reheat to an internal temperature of 74°C (165°F) for at least 15 sec.

Poultry other than whole poultry (e.g. legs, wings) and ground poultry

Cook and reheat to internal temperature 74°C (165°F) for at least 15 sec. in all parts of themixture

Food mixtures containing poultry, egg, meat, fish or other hazardous foods

Whole poultry Cook: internal temperature 82°C (180°F) for 15 sec. Reheat: internal temperature 74°C (165°F) for 15 sec.

Photos on this page courtesy of the U. S. Department of Agriculture

 

 

 

 Hot Holding For Service (e.g. Buffets)

Hazardous foods being held for service after cooking must be kept at an internal temperature of 60°C (140°F) or hotter at all times Acceptable hot holding equipment

includes steam tables, double boilers, sterno candles, heated cabinets and chafing dishes

The hot holding equipment must be pre-heated before using. For example, if using a steam table turn the table on and fill with water prior to placing any food in the unit. Ensure that the steam table is producing enough steam to keep food at 60 °C (140°F) or hotter prior to putting any food in the unit. This could take more than an hour depending on the unit

Food must have an internal temperature of 60°C (140°F) or hotter before being placed in the hot holding equipment Hot hold small batches of food to help maintain the proper temperature Protect food from contamination and help keep the heat in by using lids, covers or shields Periodically check the internal temperatures of the food in hot holding

with a probe thermometer to ensure it is at 60°C (140°F) or hotter

Food Safety Tip: Hot Holding Hot holding equipment is not to be used for cooking or reheating hazardous food. Some equipment may take longer than two hours to reheat the food, and some

equipment may not have the ability to get the food reheated to the proper temperature. Food must always be reheated to the proper temperature before

placing it in the hot holding unit

 

 

 

 

Hazardous foods being held for service that should be cold must be kept at an internal temperature of 4°C (40°F) or colder at all times Acceptable cold holding equipment includes

refrigerators, salad bars (as seen in picture), display coolers, and stainless steel pans in ice baths If ice is used, the melted water should drain

away from the food. Frozen ice packs can also be used to keep food cold Food must have an internal temperature of

4°C (40°F) or colder before being placed in the cold holding equipment Cold hold small batches of food to help

maintain the proper temperature Protect food from contamination, and help maintain the temperature by

using lids, covers or shields Periodically check the internal temperatures of the food in hot holding

with a probe thermometer to ensure it is at 4°C (40°F) or colder

Food Safety Tip: Cold Holding Some equipment may take longer than two hours to cool hazardous foods to 4°C

(40°F) or colder, and some equipment may not have the ability to get the foods to an internal temperature of 4°C (40°F) or colder. As a result, hazardous foods being kept cold should have an internal temperature of 4°C (40°F) or colder before placing it in

the cold holding unit

Remember! Make sure HOT FOOD IS KEPT HOT at 60°C or hotter

Make sure COLD FOOD IS KEPT COLD at 4°C or colder

 

 

 

 

The goal is to cool hazardous foods as quickly as possible through the Danger Zone(4°C - 60°C) as improperly cooling foods can cause foodborne illness. Hazardous foods must be cooled as fast as possible to an internal temperature of 4°C (40°F) or colder.

Did you know? A large container, 40 cm (16-inch pot) of hot food (e.g. beef stew) placed directly

into the refrigerator after cooking can take more than 6 days to cool to 4°C (40°F)!

Cooling Hazardous Foods Faster

Containers Aluminum and stainless steel containers cool food the fastest. Glass and plastic are poor containers to use as they insulate heat The shallower the container, the faster the food will cool Use a 5 cm (2 inch) deep pan for heavy thick liquids like chilli or for dense foods like beans or rice Use a 7.5 cm (3 inch) deep pan for thin liquids such as soup or gravy

Quantity Reduce larger quantities of heated foods to smaller quantities Cut large pieces of meat into smaller pieces, then refrigerate or freeze

Stirring Stirring helps cool food faster Speed up cooling by occasionally stirring the food while it is chilling. This can be as simple as stirring the food every 15 to 30 minutes

 

 

 

 

Use a sink or container large enough to hold the pot of hot food and place the pot of food in the ice so that the pot is surrounded by ice The outside of the bottom and sides of the

pan containing the food should be touching the ice Stir the food periodically while in the ice bath to release heat from the middle. After the food has cooled place it into the refrigerator

Air circulation in the refrigerator and freezer Let foods chill uncovered for 30-45 minutes in the fridge or freezer, then cover them with a proper cover Do not “stack” containers as it will block air circulation Wired shelves help the air circulate in the refrigerator Do not place containers in front of the fan in the refrigerator Always close the door to the refrigerator when not in use. Remember that the warmest part of the refrigerator is usually by the door

Blast Chiller Some food premises may have a blast chiller, which acts like an oven with the exception the foods are chilled as opposed to heated up Do not “stack” containers as it will block air circulation Make sure the machine is kept clean and sanitary at all times

Remember!

Use aluminum or stainless steel shallow pans Split up large quantities of food into smaller batches Uncover and stir occasionally Use an ice bath, and replace ice when it melts Place the food in the refrigerator or freezer after using an ice bath Cover, date and label the container when the food is cooled to an

internal temperature of 4°C (40°F) After cooling, store cooked and ready-to-eat foods above raw foods in

the refrigerator or freezer

 

 

 

 

The goal is to reheat hazardous foods as quickly as possible through the Danger Zone (4°C - 60°C) as improperly reheating foods can cause foodborne illness. Hazardous foods must be reheated as fast as possible to an internal temperature equal to the original cooking temperature or 74°C (165°F) within 2 hours. The original cooking temperatures for hazardous foods were mentioned earlier on pg. 75.

Reheating Hazardous Foods Faster

Stir or portion food into smaller amounts to help reheat faster Use a method that will re-heat the food quickly, like a stove, oven or microwave

Do not use hot holding equipment, such as a steam table, to reheat or to cook food. Hot holding equipment is not designed to reheat or cook food as it may take longer than two hours and/or the temperature may not get to the original cooking temperature or

74°C (165°F)

Do not use hot holding equipment to reheat hazardous foods

Food Safety Tip: Leftovers

The best strategy is not to have any leftovers. If you do have leftovers, cool it quickly to an internal temperature of 4°C (40°F) or lower. You can reheat it to the original

cooking temperature once. After that, the food must be thrown away. Also remember not to mix leftovers with freshly made food!

Remember!

Reheat hazardous foods to its original cooking temperature or 74°C (165°F) within 2 hours

 

 

 

 Using microwaves make preparing foods fast and easy, but you have to be aware ofcertain things when you use them. When cooking or reheating in a microwave:

Arrange food items uniformly in a covered dish. Cover foods with a microwave-safe material to hold in moisture and provide even heating Debone large pieces of meat or cook large

pieces of meat on medium power (50%) for longer times Stir or rotate food once or twice during microwaving, and make sure you cook it to the proper internal cooking temperature using a probe thermometer Reheat leftovers to 74°C (165°F) or the original internal cooking temperature within 2 hours. Stirring the food will help it achieve the proper temperature

Do not microwave whole, stuffed poultry Avoid partially cooking food.

Always thoroughly cook food in the microwave or finish it off on the grill, barbeque, stove or in the oven immediately after Due to the possibility of uneven heating, microwaving baby food and baby formula is not recommended. If you must microwave baby food and formula, stir the food, shake the bottles and take a temperature check before serving to an infant or child

Remember! Microwave ovens apply heat unevenly to foods, so use a probe

thermometer in different spots to verify that all parts of the food have been thoroughly cooked to the proper internal cooking temperature

Food Safety Tips: Using Microwaves Use only containers and wraps labelled as “microwave oven safe” in the microwave. This marking should be on either on the packaging or on the container itself. Do not use containers such as margarine tubs or plastic bags in the microwave, as these

can melt in the food, possibly causing chemicals from the container or bag to get into the food. As well, avoid using dishes with metallic rims or cookware with metal parts,

brown bags and newspapers in the microwave

 

 

 

 

Part of handling food safely involves good service practices. If good service practices are applied and maintained, it results in good customer service, and the benefit of good customer service is repeat business.

Practice good personal hygiene

Use properly cleaned and sanitized tongsand utensils when preparing and serving food Hold plates by the bottom or edges Hold cups or glasses near the bottom or by

the stem Hold utensils such as forks, knives and

spoons by the handles Scoop ice with a long-handled, non-breakable scoop or tongs Dispensing scoops and dippers for ice cream must be kept in a dipper-

well with running water between servings Table surfaces and serving trays should be wiped using a clean cloth

with sanitizing solution between each use Leftover, unwrapped or prepared foods that have already been served

to customers, including breads, rolls and sauces must be thrown away Single service items such as disposable cups and plastic utensils should

be stored off the floor in closed containers and cannot be reused Clean and sanitize food utensil dispensers and other dispensers regularly

Do not touch any part of a glass, utensil or plate that will touch food or a person’s mouth

Avoid touching food with your hands. Use a utensil where possible Do not touch any part of a glass, dish, plate or utensil that may also touch a person's mouth Do not stack cups. Hold them by the handle, on saucers or use a tray

 

 

 

 

Self-service areas include salad bars, buffets and bulk food containers in food stores.

All foods must be protected from contamination Self-service lines such as salad bars and buffets need to have food shields (e.g.

pan cover) or “sneeze guards” installed at appropriate heights Containers with hinged lids may be used for bulk foods Clean utensils and plates should be available for customers at all times Each food needs its own serving utensil Serving utensils should be placed in the food so that the handles are pointing

out Eating utensils should be displayed so that the handles are pointing out of the

food Use a sanitized probe thermometer to check the internal temperatures

of hazardous foods on the buffet line and at the salad bar

Store all serving utensils, glasses, utensils and plates for customers properly

Customers must not be allowed to return to a salad bar or buffet with used plates or utensils.

Remember! Keep hot foods hot and cold foods cold in self-service areas. Hazardous foods

should be kept at 4°C (40°F) or colder or 60°C (140°F) or hotter

 

 

 

 

To safely thaw hazardous foods use one of the three methods: a microwave oven; a refrigerator; or cold running water Cook all hazardous foods to the proper internal temperatures Reheat foods as rapidly as possible to the original cooking temperature or 74°C (165°F) or hotter Verify internal cooking and reheating temperatures by using a probe thermometer Cool foods as rapidly as possible to an internal temperature of 4°C (40°F)

Foods can only be reheated once, otherwise it must be thrown out Practice good service practices, which includes good hygiene practices and using utensils instead of hands where possible Foods in self-service areas must be protected from contamination

Notes:

 

 

 

 

1. List three ways to safely thaw food.

2. What is the minimum internal temperature and time to which the following foods must be cooked for at least 15 seconds? Whole poultry ________ Food mixtures ________ Chicken pieces & ground chicken ________ Roast pork ________ Ground beef ________ Fish (cooked) ________ Other hazardous foods ________

3. Complete this sentence:

When cooling a hazardous food, the food should be cooled to an internal temperature of _____ °C ( _____ °F) or colder as quickly as possible.

4. List five ways to cool foods faster.

5. What internal temperature should hazardous foods be reheated to?

6. Complete this sentence: Keep hot foods hot at ___°C ( ___°F), keep cold foods cold at ___°C ( ___°F).

Food Handler Certification Course Study Guide Page 85 of 162

 

 

 

 

CHAPTER 7 HACCP (Hazard

Analysis Critical Control Points)

 

 

 

 HACCP is pronounced “haa-sip.” HACCP stands for:

Hazard Analysis Critical Control Points

HACCP is a food safety inspection system that reviews all food handling processes in a food business from receiving to service to the customer. It is also called an “audit”.

The Flow of Food

HACCP requires that food be observed at each step it goes through at a food premises, from the start (e.g. receiving) to the end (e.g. service to the customer). This is known as the flow of food.

 

 

 

 

Receiving or delivery from the supplier Storage Thawing Preparation Cooking/Reheating Holding Cooling Service or delivery to the customer

HACCP Flow Chart

A HACCP flow chart is a diagram showing the flow of food and what happens to each ingredient in the food item from start to finish. The HACCP flow chart shows:

Safe food handling techniques to be followed in each step in the flow of food What a food handler should do if a safe food handling technique is not met.

This is also called a corrective action. For instance, if a chef checks the internal temperature of a food and finds it is not at the minimum internal temperature the corrective action would be to put the food back in the oven and continue cooking it until it has reached the minimum internal temperature What records need to be kept (e.g. final cooking temperature logs; meat

and poultry receipts)

Example of a Simple HACCP flow chart for Roast Chicken (a more detailed flow chart is on pg. 93)

 

 

 

 

HACCP also identifies Critical Control Points (CCP) during the preparation of a hazardous food. Critical Control Points (CCP) are points during food preparation where proper food handling techniques can reduce or eliminate pathogens or other contaminants.

Some examples of Critical Control Points include: Final internal cooking temperature Final

internal reheating temperature Final cooling temperature Hot and cold holding temperatures Handwashing Cleaning and sanitizing

Remember!

The Hazard Analysis Critical Control Points system does the following: Monitors the flow of food from start (ex receiving) to finish (e.g. service to

customer) by breaking a recipe or food handling process into steps by using a HACCP flow chart Identifies Critical Control Points in the preparation of the food Sets food safety standards and corrective actions for each step in the recipe

or process

Developing a HACCP Plan

The HACCP system is a seven step system. The seven steps are:

 

 

 

 

Step 1: ASSESSING FOOD SAFETY STANDARDS

The question to ask at this step is: Where are food safety problems most likely to occur?

Identify menu items that contain hazardous foods. It is easier if you concentrate on one menu item at a time Draw a flow chart for that menu item. A flow chart is a picture of what happens to the ingredients in a food item from start to finish Identify food safety concerns (hazards) that could develop in your recipe ingredients during each part of the flow of food

Step 2: IDENTIFYING CRITICAL CONTROL POINTS (CCP)

The question to ask at this step is: Can a food handler control or eliminate the food safetyproblem?

If you can answer “yes” to this question, then it is a CCP A CCP must be something you can measure or observe. An example would be a final internal cooking temperature or observing handwashing CCPs usually involve cooking time and temperature, food handler health and hygiene, cross-contamination, cleaning and sanitizing

Step 3: ESTABLISHING STANDARD OPERATING PROCEDURES

These are the requirements that must be met to keep food safe at each step in the flow of food Standard Operating Procedures should be as specific as possible and must be based on safe food handling techniques and laws

A Standard Operating Procedure is something that you can measure or observe. An example would be cooking temperatures and times, or cleaning and sanitizing of food preparation work surfaces and equipment.

Step 4: MONITORING CRITICAL CONTROL POINTS (CCP)

The questions to ask at this step are (using beef stew as an example): What food will be monitored? Beef stew How will the food be monitored? With a

clean and sanitized probe thermometer Who will monitor it? The chef What temperatures need to be recorded and when? Cooking, reheating, and holding

temperatures and the time the temperatures were taken need to be recorded on a temperature log sheet How often will it be monitored? Every ½ hour while the food is in the steam table

 

 

 

 

Step 5: TAKING CORRECTIVE ACTION

The question to ask at this step is: What should a food handler do if the CCP is not meeting the standard operating procedure?

A corrective action must be established for each CCP and standard operating procedure Examples of corrective actions include: Rejecting a shipment Calling

a supervisor or manager for advice Cooking the food longer or at higher temperatures Moving or covering the food to prevent cross-contamination Discarding the food Washing the hands at critical times Sanitizing work surfaces and utensils at critical stages in food preparation

Step 6: SETTING UP AN EFFECTIVE RECORD KEEPING SYSTEM

The question to ask at this step is: What records are needed to show that food is being prepared safely?

Records should show that CCPs and standard operating procedures are being monitored Receipts of where the food came from should also be kept Keep written records simple, within reach and easy to use

Examples of what you can do: Develop a HACCP recipe binder Include the CCP, standard operating procedures, required monitoring and temperature

recording as well as corrective actions for each menu item

Use charts for recording: Refrigerator temperatures at specific times Final cooking temperatures and time Hot or cold holding temperatures and time Cooling temperature and time Reheating temperature and time

Step 7: VERIFY THAT THE FOOD SAFETY SYSTEM IS WORKING

The questions to ask in this step about the HACCP system in place are: Is it working for the food premises? Is it helping to identify, prevent and

correct problems with food handling? Is it helping with employee training? Does anything need to be changed?

It may help to review your records, review public health inspection reports and listen to employee concerns when deciding what needs to be changed

 

 

 

 

Creating a HACCP Flow Chart for Roast Chicken

Step in Flow of Food Standard Operating Procedures and Corrective Actions

• make sure chicken is frozen solid and has an internal temperature of -18°C (0°F) or lower • check for government inspected tag or stamp, obtain a receipt • if there is a problem, tell the supervisor or do not accept the delivery

Storage - keep freezer at -18°C (0°F) or lower

- record the temperature of the refrigerator and freezer once each shift - if there is a problem, tell the supervisor

Thawing - thaw safely using one of these methods: -refrigerator at 4°C (40°F) or lower on bottom shelf -under cold running water -microwave

- if there is a problem, tell the supervisor

Preparation

- wash hands before

chicken

and after handling raw Cooking - make sure the internal temperature of chicken gets to 82°C (180°F) or higher for at least 15 sec.

-measure with a sanitized probe thermometer - if there is a problem, tell the supervisor

- if the temperature is below 82°C (180°F), continue to cook the chicken -if possible, record final cooking temperature of three chickens from each batch

- clean and sanitize work surfaces, utensils and wiping cloths after working with raw chicken

-minimize time the raw chicken is kept in the temperature danger zone - if there is a problem, tell the supervisor

Cooling - cut whole chicken into small pieces with sanitized utensils

- place in shallow pans and us ible e an ice bath if poss• record internal food temperature and time every hour until 4°C (40°F) is achieved • if there is a problem, tell the supervisor

• quickly cool chicken to an internal temperature of 4°C (40°F) by placing it in the refrigerator or freezer as soon as possible

Reheating - reheat cooked chicken quickly to 74°C (180°F) or higher

- measure internal temperature itized probe thermometer with a san• if there is a problem, tell the supervisor

• record the temperature of the chicken

Hold for Service - hot hold chicken at an internal temperature of 60°C or higher -measure with a sanitized probe thermometer • record the temperature of the food and the time every ½ hr • if there is a problem, tell the supervisor

 

 

 

 

Public Health Inspectors may conduct a HACCP inspection when inspecting a food premises. This would also be known as a “food safety audit” or a “HACCP audit.”

During the HACCP audit, the Public Health Inspector will devote much of the audit to observing the food being prepared. In particular, the Public Health Inspector will observe the Critical Control Points (CCP), as they can reduce the likeliness of foodborne illness occurring.

The Public Health Inspector will then be able to suggest ideas or corrective actions and help focus in on areas where improvement in the food preparation process to prevent contamination, bacteria growth and food poisoning can occur.

Remember! The HACCP inspection will help confirm that foods being prepared are the safest

and highest quality possible

 

 

 

 

HACCP stands for “Hazard Analysis Critical Control Points” HACCP is a food safety inspection system that reviews all food

handling processes. It is also known as an “audit” Critical Control Points (CCP) are points during food preparation where

proper food handling techniques can reduce or eliminate pathogens or other contaminants The HACCP System: monitors the flow of food from start to finish;

identifies CCPs; sets food safety standards and corrective actions for each step in the recipe or process The HACCP inspection will help confirm that the foods being prepared are

the safest and highest quality possible

Notes:

 

 

 

 

1. What does HACCP stand for?

2. List the three things the HACCP system does._______________________________

 

_______________________________ _______________________________

3. Give examples of common steps in the flow of food.

4. Define the term Critical Control Point.

5. Give an example of a Critical Control Point.