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Keep the food you serve sa fe!
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Table of ContentsOhio Uniform Food Safety Code2
Person In Charge.2
Why Practice Food Safety?....................................................................................................3
What is Foodborne Illness?....................................................................................................3Types of Hazards4
Examples of How Bacteria Cause Illness ...4
Foodborne Illness is a Big Deal..5
Common Factors Causing Food Safety..6
Food Safety In Emergency Events..6
The World of Microbes and Fun Facts...7
12 Most Unwanted Bacteria Poster.8
Pathogen Information Table9
What Bacteria Needs to Grow10
Food...10-11
Acidity11
Temperature...12Time...12
Oxygen ..13
Moisture.13
Time/Temperature Abuse...13
Your Health Can Affect Others..14
Reporting to the Person In Charge.14
Exclusion vs Restriction .15
Reporting to the Health Department...15
What is My Best Defense?.....................................................................................................16
Clean...Practice Good Personal Hygiene..16
Hand Sinks Are Important17
Wash Your Hands.17Clean Your Tools.18
3 Sinks to Wash Utensils..18
Dishwashers..19
Clean Wiping Cloths.19
CleanKeep things Clean...20
SeparateDont Cross-Contaminate20
Separate in the Refrigerator...Food to Food.....21
SeparateEquipment to Food.22
SeparatePeople to Food ..22
CookMinimum Safe Internal Cooking Temperatures.......23
CookMeasuring Temperatures.23
Calibrate Your Thermometer...24ChillRefrigerate Foods Right Away..24
ChillUse Proper Cooling Methods...25
ChillThaw Frozen Foods the Right Way..25
Keep the Food You Serve SAFE 26
Its Your Responsibility to Fight BAC!.................................................................................26
Appendix27
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2
Ohio Uniform Food Safety Code
The Ohio Uniform Food Safety Coderequires that all food facilities have aperson in charge (PIC) working at alltimes and they should understand allrelated food safety procedures.
Find the full text of the Ohio UniformFood Safety Code at:
Person In Charge
The Ohio Uniform Food Safety Code requires that the Person In Chargeshould be knowledgeable about:
Food microbiology Time/temperature relationships Prevention of foodborne diseases Personal hygiene and sanitation
practiceso Handwashing
Correct sanitation procedureso Cleaning and sanitizingo Preventing cross-
contamination
Person In ChargeDemonstrates knowledge during an inspection through
Dialogue/Questions & Answers Actual Food Operation:
o Compliance with the Code A Certified Food Protection Manager
o Through accredited programsuch as ServSafe
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3
Why Practice Food Safety?
Its the law! The health of everyone eating a meal depends on the food employees
actions. When we prepare food, we have peoples lives in our hands. Sloppy food preparation can result in FOOD POISONING
What is Foodborne Illness?
Any illness you get from eating food. A disease that is carried or transmitted to humans by food that contains
harmful substances. Most are caused by pathogens, which are tiny forms of life that are so
small you cant see, taste or smell them.
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Types of Hazards
3 different categories:o Biological Hazards
Bacteria, viruses, parasites and fungi
o Chemical Hazards Pesticides, food additives & preservatives,
cleaning supplies & toxic metals (fromcookware and equipment)
o Physical Hazards Foreign objects such as hair, dirt, broken
glass, crockery & other objects
What are some foreign objects you have found in yourfood?
Examples of How Bacteria Cause Illness are
Salmonellosis, which is caused byingesting Salmonella bacteria Known as a food infection Can kill it by proper cooking
temperatures Have to eat it to get sick Foods involved with salmonella
are:o Poultry, eggs, milk, sliced
melon and shrimp
Botulism, which is caused byingesting the toxin produced by thebacteria Clostridium Known as a food intoxification Cooking will not kill the toxin Toxins are produced when there
is time/temperature abuse inoxygen free (anaerobic)environments
Foods involved with botulism are:o Canned foods, garlic in oil
mixtures, sauted onions,baked potatoes and stews
Shiga toxin-producing E. coli,iscaused by ingesting the pathogenwhich then forms a toxin in the body Known as a toxin mediated
infection Foods involved with E. coli are:
o Ground beef, cheese, andmilk
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Foodborne Illness Is a Big Deal
Over 250 known organisms &agents
76 million cases in the US peryear
~5,000 deaths in US per year
8th leading cause of deathworldwide per year
67% of cases are caused byan unknown agent
3rd most common illnesscomplaint
Impact on the US economy isover $10 billion per year
This is estimated because most people Do not report their illness
Do not visit a doctor
Do not get a diagnosis
In the news
In November of 2003, three people died and over 500 were infected with hepatitis A due to afoodborne illness outbreak. This outbreak was caused by contaminated green onions that werebeing used in a variety of dishes at a Chi Chis restaurant in Pennsylvania. Immunization wasprovided to approximately 9,000 individuals who had eaten at the restaurant in question. It wasdetermined that these green onions were grown in Mexico and then delivered to the restaurant inPennsylvania. Initially, employees of the restaurant contracted hepatitis A but continued to workwhile shedding the organism, which caused this large outbreak. The restaurant which caused theoutbreak was immediately closed, and eventually Chi Chis restaurants were closed across thenation.
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Common Factors Causing Foodborne Illness
Think about what can typically go wrong to cause foodborne illness.
When you develop a plan for food safety in your establishment, what are specificprocedures you should pay close attention to?
Below is a list of the ones you are going to pay more attention to because theyare going to cause you the most trouble...
Most Common Factors Causing Foodborne Illness:
Infected employees who practice poor personal hygiene at home andat work (leading cause of foodborne illness)
Failure to properly cool food
Failure to heat or cook food to the proper temperature Allowing foods to stay at temperatures favoring bacterial growth too
long (aka The Danger Zone) Failure to reheat cooked foods to proper temperatures Cross-contamination of ready to eat foods by raw food, improperly
cleaned equipment or employees who mishandle food
A common example of cross contamination at home, is cookingchicken on the outdoor grill.
1. What did you carry the raw chicken to the grill on?
____________________________________________
2. Did you use the same plate to carry the cooked chickenback into the house?
____________________________________________
Food Safety in Emergency Events
Natural disasters and emergency situations may put your food at risk. Such situations include:
-Power outages -Fire-Water interruption -Tornado-Hurricane -Flood
See the Appendix for food safety guidelines to useduring emergencies such as these.
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The World of Microbes
Viruseso Pretend that we enlarge the
average virus to the size of a softball
Bacteriao Then the average bacteriawould be the size of the pitchers mound
A Human Cello And ONE human cell(of the millions in our body)would be the size of the whole ballpark
Fun Facts
How many microbes do you think are on you right now?o Trillions (1,000,000,000,000)
Run your tongue over your teethYoure licking thousands of microbesthat normally live on your teeth.
Millions live on your tongue too1,000,000 In fact, a large part of you is actually something else, including bacteria,
viruses and fungi. Isnt that a weird thought? Microbes live just about everywhere...
o In the soil, water and airo In animals, plants, rocks and even us!
In fact, one teaspoon of dirt contains over:o 1,000,000,000 bacteriao 120,000 fungio 25,000 algae
So, are all microbes bad?...No, we could not live without some microbes. Here are some good things that microbes do
o You can thank fungi for the cheese on your cheeseburger and
yeast for your buno Turn milk into yogurto Makes antibiotics (penicillin and tetracycline)o Help crops get nutrients from soilo Natural pest killer in gardens and on agricultural fieldso Makes insulin for diabetics
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Campylobact er jejuni Clostri dium botulinum Clostri dium perfringens E. coli 0157:H7
List eria monocyt ogenes Salm onella Ent eriti dis Salm onella Typhimurium Shigell a
Staphylococc us aureus Vibreo cholerae Vibri o vulnific us Yersinia ent erocolit ic a
NoroViruses Toxoplasma gondii Cryptosporidium
Shiga tox in-producing E. col i
The 12
Bac te r ia
Viruses
Parasi tes
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Pathogen Symptom s Foods Involved Sources Inc ubat i on
Period/ Durat ion
CampylobacterJejuni
Diarrhea (watery or bloody),fever, nausea, abdominalpain, headache, muscle pain
Unpasteurized milk anddairy products, poultry, pork,beef, lamb, non-chlorinatedwater
Domestic and wildanimals (intestinaltract)
2-5 days of inclubation7-10 days of duration(relapses common)
ClostridiumBotulinum
Lassitude, weakness,vertigo, double vision,difficulty speaking andswallowing, constipation
Improperly processedcanned foods, garlic-in-oilproducts, sauteed onions inbutter, left-over bakedpotatoes, stews,meat/poultry loaves
Soil, water 8-36 hours of incubatio(can vary from 4 hrs to8 days); Duration ofseveral days to a year
ClostridiumPerfringens
Abdominal pain,dehydration, diarrhea
Cooked meat, meatproducts, poultry, slowlycooled beans
Human intestinaltract, animals, soil
8-22 hours ofincubation; 24 hours induration
Shiga toxin-producing E. coli
Dairrhea (watery or bloody),severe abdominal crampsand pain, vomiting, possiblelow-grade fever
Raw/undercooked groundbeef, imported cheese,unpasteurized milk, roastbeef, dry salami, apple cider
Animals (particularlycattle) and humans(intestinal tract)
2-9 days of incubation;Duration of 8 days
ListeriaMonocytogenes
Nausea, vomiting, diarrhea,headache, fever, chills,backache, meningitis; maycause miscarriage
Unpasteurized milk andcheese, ice cream, rawvegetables,poultry/meats/seafood, pre-pared, chilled, ready-to-eat
foods
Soil, water, mud,humans, domesticand wild animals,fowl, dampenvironments
A few days-three weekof incubation; Durationis indefinite dependingon treatment (highfatality rates in immuno
compromised)SalmonellaEnteritidis (andTyphimurium)
Nausea, vomiting,abdominal cramps,headache, fever (severefever if tyhphimurium),diarrhea
Raw poultry and poultrysalads, eggs, meat/meatproducts, fish/shrimp, slicedmelons, sliced tomatoes,milk
Domestic and wildanimals, humans ascarriers (intestinaltract)
6-48 hours ofincubation; Duration of1-2 days (may lastlonger)
Shigella Diarrhea (sometimesbloody), abdominal pain,fever, vomiting, chills,dehydration
Salads (potato, tuna, shrimp,chicken, macaroni), lettuce,raw vegetables, milk/dairy,poultry, moist foods
Human intestinaltrack, flies
12-50 hours ofincubation; Duration isindefinite depending ontreatment
StaphylococcusAureus
Nausea, vomiting,abdominal cramps; In severcases headache, musclecramp, pulse and BPchanges
Ham and other meats,poultry, warmed over foods,egg products, milk/dairy,custards, potato salads,cream-filled pastries
Humans (skin, hair,nose, throat, infectedsores), animals
Rapid incubation periodDuration of 2-3 days
Vibrio Cholerae Profuse watery diarrhea,nausea, vomiting, abdominalcramps, dehydration, shock
Contaminated water, raw orundercooked shellfish
Humans (intestinaltract)
24-72 hours ofincubation; Duration of7 days
Vibrio Vulnificus Fever, chills, nausea,hypertension, skin lesionsmay develop
Raw or partially cookedoysters
Raw oysters, clams,crabs
1-7 days of incubation;Duration of 2-3 days
YersiniaEnterocolitica
Diarrhea is common,symptoms vary by age, maymimic appendicitis
Raw or contaminatedunpasteurized milk,nonchlori-nated water, meat,oysters, fish
Domestic animals,soil, water
24-48 hours ofincubation
Noro-virus(Norwalk Virus)
Nausea, vomiting, diarrhea,abdominal pain, headache,low-grade fever
Raw shellfish, rawvegetables, salads, watercontaminated from humanfeces
Humans (intestinaltract)
24-48 hours ofincubation; Duration of24-60 hours
ToxoplasmaGondii
Often no symptoms, butcould include enlargedlymph nodes, headache,muscle pain, rash, can affectfetuses
Contaminated water, raw orundercooked meat (esp.pork lamb, wild game andpoultry)
Animal feces(especially felines),mammals
In infants at time ofbirth; Duration of a fewweeks
Cryptosporidium Mild to severe nausea,abdomical cramping, waterydiarrhea
Water, salads, rawvegetables, milk,unpasteurized apple cider,ready-to-eat-foods
Contaminatedwater,human andanimal intestinal tract
7 days (avg. of 2-28days) incubation;Duration of 7-14 days
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What Bacteria Needs to Grow
Food
Acidity
Time
Temperature
Oxygen
Moisture
FATTOM is the key to controlling the growth of pathogens in food
Food
To grow, foodborne pathogens need nutrients, specifically proteins and
carbohydrates. These proteins are commonly found in potentially
hazardous food items, such as meat, poultry, dairy products, and eggs.
These carbohydrates are frequently found in food items, such as,
cooked rice, beans, and baked or boiled potatoes.
Due to the complex ingredients in some recipes, it is required that the
ingredients be listed along with the quantity and/or weight of a
packaged product. Please see the Labeling Requirements handout
in the Appendix for more detailed information on this.
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Food Potentially Hazardous Foods Include:
Milk and milk products Poultry Fish Baked or boiled potatoes Sliced melon Sprouts and raw seeds Shell eggs
Cooked rice, beans, or otherheat-treated plant foods
Tofu or other Soy Protein
foods Beef, pork, and lamb Garlic-and-oil mixtures Shellfish and crustacea
Acidity
The pH of a substance tells how acidic or alkaline it is. The pH scale
ranges from 0 to14. Food with a pH between 0 and 6.0 is acidic, while
food with a pH between 8.0 and 14 is alkaline. A pH of 7.0 is neutral.
Foodborne pathogens typically do not grow in highly acidic or highly
alkaline food.
Pathogenic bacteria grow best in food with a pH between 4.6 and 7.5
(slightly acidic to neutral), which includes most of the food we eat.
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Temperature Most foodborne pathogens grow well between the temperatures of 41F and
135F. This range is known as the temperature Danger Zone.
Exposing pathogens to temperatures outside the danger zone does notnecessarily kill them. Refrigeration temperatures, for example, may only slow
down the growth. Food must be handled very carefully when it is thawed,
cooked, cooled, and reheated since it can be exposed to the temperature
Danger Zone during these times.
Time
Foodborne pathogens need sufficient time to grow. Bacteria can double their
population every twenty minutes.
If contaminated food remains in the temperature Danger Zone for four hours
or more, pathogens can grow to levels high enough to make someone sick.
Image taken fromhttp://www.metrokc.gov/health/foodsfty/foodtemps.htm
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Oxygen
Some pathogens require oxygen to grow, and are called aerobic, while
others grow without oxygen, and are called anaerobic. The growth of
these anaerobic bacteria has been known to occur in thick, heat-treated
plant foods, such as: untreated garlic-in-oil mixtures and foil-wrapped
baked potatoes that have been temperature abused. Bacteria causing
foodborne illness that grow with or without oxygen is called facultative.
Moisture
Because most bacteria require water to grow, they grow well in moist
foods. The amount of moisture available in a food for pathogens to grow
is called water activity. It is measured on a scale from 0 to 1.0, with
water having a water activity of 1.0. Potentially hazardous food typically
have a water activity above 0.85.
Time/Temperature Abuse Food can only stay in the Danger Zone a total of 4 hours
41F 135
Question: What happens to pathogens at 41F and below? Are they
killed, stopped or slowed down?
Answer: It slows down the growth but does not stop or kill themQuestion: What happens to pathogens at 135F and above?
Answer: Most are killed, except for spore forming pathogens
TThhee DDaannggeerr ZZoonnee
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14
Your Health Can Affect Others!
Many organisms come frompeople, therefore, do NOT
prepare food if:
You have been diagnosedwith a foodborne illness
You are vomiting
You have diarrhea
You have a fever
You have a sore throatand fever
You are jaundiced
These symptoms should be recorded by the person in charge. The person incharge should also record and report specific illness to the local healthdepartment. An example of an employee illness reporting and recording logisincluded in the Appendix of this workbook.
Reporting to the Person In Charge
Before beginning their shift, employees must report to the Person In Charge if:
They are diagnosed with a foodborne illness
Are experiencing symptoms as listed above
Has a lesion containing pus
Meets one of the following High Risk Conditions:
o Suspected of causing or being exposed to a foodborne illnesseso Lives with one that is diagnosed with a foodborne illnesseso Lives with one that works with confirmed cases of foodborne
illnesses
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Exclusion vs. Restriction
Exclusion
Definition: To prevent a personfrom working as a food employeeor entering a food establishmentexcept for those areas open to thegeneral public.
Restriction
Definition: To limit the activitiesof a food employee so that there isno risk of transmitting a disease thatis transmittable through food and thefood employee does not work withexposed food, clean equipment,utensils, linens, and unwrappedsingle-service or single-use articles.
Which to Use Exclusion or Restriction?
Exclude when employee is: Diagnosed with a Foodborne
illness Jaundiced, if onset occurred
in last 7 days Highly Susceptible Population
o Symptomso Shedding Organism*o Past-diagnosed illness
Restrict when employee is: Suffering from symptoms
(fever, diarrhea, sorethroat with fever, vomiting,
jaundiced) Shedding organism* Sneezing, coughing, runny
nose, discharge frommouth, eyes or nose
*Shedding organism means that a person has a positive stool culture for apathogen but is symptom free.
Reporting to the Health Department
The Person-In-Charge shall notify the Health Department that a foodemployee is diagnosed with a listed foodborne illness, which include:
o Salmonellao Shigellao Shiga toxin-producing
E.colio Hepatitis Ao Entamoeba hystolictica
o Campylobactero Vibrio choleraeo Cryptospiridiumo Cyclosporao Giardiao Yersinia
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16
What is My Best Defense?
Why is it that we dont get sick everyday from food?
Be proactive Practice the 4 actions to food
safetyo Clean
Wash hands andsurfaces often
o Separate Dont cross-
contaminateo Cook
Cook foods toproper temperature
o Chill Refrigerate promptly
See FightBACs website at www.fightbac.com for more information
Clean
Practice good personal hygiene
Shower or bath daily
Trim and clean your fingernails, and notwear nail polish or artificial nails
Remove jewelry, including watches,bracelets and rings
Wear clean clothes
Wash hands before you start work
Employees must also:
o Wash utensils often by using a 3-sink method
o Wash all food contact surfaces
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17
Hand Sinks Are Important!
Wheredo your employees wash their hands?Answer: At a dedicated hand washing sink
Before any food is set out for preparation, hand sinks should alreadybe set up.
Hand sinks should be conveniently located and should alwaysinclude the following:
Warm running water (100F) Soap Single use hand drying method
Hand sinks must not be used to prepare food Nothing can be stored in front of, in or on the hand sink at any time
Wash Your Hands!
Whendo you need to wash your hands?
Before: Handling food Putting on clean gloves
After: Using the toilet Handling raw foods Taking a break or smoking Coughing, sneezing, eating or
drinking Cleaning or taking out trash As often as necessary to
remove soil andcontamination
Howdo you wash your hands? Apply soap, warm water and wash for 20 seconds! Sanitizer is just an addition to handwashing NOT a substitution!
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18
Clean Your Tools!
Wash, rinse and sanitize all utensils and food contact surfaces often. Everything that comes in contact with food must be washed, rinsed and
sanitized.
Examples include cutting boards, counters, knives and slicers.
Question: How often should you wash your tools?Answer: When in use constantly, every four hours. If not in useconstantly, wash in between uses.
3 Sinks to Wash Utensils
As a Person In Charge, you probably arent setting up the sinks, but you need toknow how to train someone how to use them. Fill in the appropriate words on thenumbered lines with the words from the box below.
3 Sink Set Up: Wash
Using detergentand 120 F water.
RinseIn clear warm water
SanitizeUsing 50 ppmchlorine or anequivalent chemical
*Use test strips to measure concentration of sanitizer, and record thesemeasurements in a daily log similar to one that can be found in the Appendix.
Air Dry Sanitize Wash Soak & ScrapeClear Water Soapy Water Rinse Sanitizer
Ac t ions
Contents
of Sink
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Dishwashers
Washo Using detergent and hot water 140-165F
Rinseo Clear hot water
Sanitizeo Chemical sanitizer-50 ppm chlorine or an equivalent chemicalo Use test strips to measure concentrationo OR use hot water sanitization (180F) in place of a chemical sanitizer
Things to remember
Temperature of water should not go over 195F because above it, theliquid turns into a gas, evaporates away, and doesnt effectively sanitize.
This is probably the most expensive piece of equipment in your kitchen
although the dishwasher is probably the least trained!
Clean Wiping Cloths
Store wiping cloths in sanitizer solution betweenuses.
Sanitizer should be 100 ppm chlorine or an equivalentchemical.
Clean area before you use the sanitizer cloths. The best practice is to change sanitizer every hour or
if it becomes cloudy before the hour is over. Use test strips to measure concentration.
In the News
On July 18, 2001, the New York City Department of Health and Mental Hygiene received acomplaint of illness from a person who ate at a wedding celebration on July 14. By early August,a distinct strain of Salmonella Uganda had been isolated from 11 New York City residents withillness onsets occurring June 24August. All 11 case-patients were of Hispanic ethnicity, and 6 of10 interviewed reported having eaten roast pork from a New York City restaurant in the 3 days
before illness onset. Additionally, roast pork from that restaurant had been served at the weddingnamed in the initial consumer complaint. A sample of leftover roast pork from the wedding waspositive for the same strain of Salmonella Uganda as the one isolated from patients.At the time of a sanitary inspection initiated by the consumer complaint, raw pork was held atinadequate temperatures at the restaurant, and thermometers were inadequately used duringcooking and hot-holding. Potential sources were cross-contamination, surfaces and wiping clothsthat were not properly sanitized.
Source:
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Clean Keep things clean!
Cleanliness discourages mice and insects that carry harmful germs.
Remove unnecessary articles from the premises.
Separate Dont Cross-Contaminate!
Cross-Contamination is the scientific term for the transfer of bacteria from rawfoods to ready-to-eat foods.
3 Types
Food to food
Equipment to food
People to food
Meats, seafood and ready to eat items should be wrapped before storing them.
Examples of poor cross-contamination include:
Using same knife to cut raw meat and ready-to-eat food
Storing raw meat, fish, poultry and eggs above ready-to-eat foods.
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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215
www.publichealth.columbus.gov
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Separate In Refrigerator Food to Food
Question: Why do we put poultry on the bottom shelf?Answer: It is cooked at highest internal temperature.
Level 4Poul t ryBOTTOM
Level 1Ready-to-eat-foodsPre-cooked foods
ABOVE
Level 2EggsFish
Who le Beef Whole PorkWhole Lamb
ABOVE
Level 3Ground Meats
ABOVE
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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215
www.publichealth.columbus.gov
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Separate Equipment to Food
Do NOT use the same cutting board or utensils to prepare raw meats andcooked or ready-to-eat foods UNLESS
cutting boards, utensils or other equipment and hands have been washed,rinsed and sanitized between each use!
Separate People to Food
Do NOT touch foods that areready-to-eat with your barehands!
o Use: Gloves Tongs Deli tissue Other utensils
To prevent the spread of viruses on food, do not touch ready-to-eat foods withyour bare hands.
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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215
www.publichealth.columbus.gov
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Cook Minimum Safe Internal Cooking Temperatures
Cooking foods to thewrong temperature maycause foodborne illness!
Must have consumeradvisory at point of orderif you offer undercooked orcooked to order foods
o See the ConsumerAdvisory handoutin the Appendix
Never keep food at roomtemperature!
Keep a record of cookingtemperatures in a log.See the Appendix for anexample.
Cook Measuring Temperatures
Thermometers should bewashed, rinsed, sanitized, and airdried before and after each use to
prevent cross-contamination Use a clean, sanitized and calibrated
food thermometer to check theinternal temperature of foods beingcooked.
Use temperature logs to entertemperatures during every shift.
Common thermometers:1. Bimetallic stemmed (most common and most versatile)2. Thermocouples3. Thermistors
4. Infrared thermometers (surface only)
How do you know your thermometers are accurate?________________________________________________________
When was the last time you calibrated your thermometer?________________________________________________________
Poultry 165F
Ground B eef and Pork 155F
In shell eggsFish & ShellfishWhol e BeefWhole PorkWhole Lamb
Vegetables & pre-cooked foods 140F
After foo d is cooked it must b e held hot at 140F
}145F
135F
135F
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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215
www.publichealth.columbus.gov
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Calibrate Your ThermometerMake sure your temperatures are accurate!
You should be using thermometers everyday, so you should calibrate them
everyday by using the ice water method:
1. Fill a glass with ice and add cold water (this will make it 32F)2. Place the thermometer in ice water and adjust to 32F
Chill Refrigerate foods right away!
Cold foods must be held at 41F or below.
Date mark all ready-to-eat foods afteropening or preparation.
Discard after 7 days!
Use temperature log sheets to entertemperatures during every shift. Anexample of a cooling temperature logsheet can be found in the Appendix.
Adjust
Hold 30 secondsRecheck
Ice water method
HeadHex Adjusting Nut
Stem
Ice Water
2 Minimum
Wait 30 seconds
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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215
www.publichealth.columbus.gov
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Chill Use proper cooling methods All organisms arent killed during the cooking process Cool things before you put them away DO NOT cool food in 5-gallon containers or large pots Cool all hot foods from 135F to 70F in 2 hours or less and from 70F to
41F or lower in an additional four hours Finish cooling to 41F, so total cooling time is not more than 6 hours Use any of the following safe methods for cooling:
1) Ice bath
2) Ice wand
3) Shallow pans(no deeper than 2 inches)
4) Blast chiller
Chill Thaw frozen foods the right way!
Proper methods of thawing frozen food include:
1. In the refrigerator
2. Under running cold (70F) water
3. In the microwave
4. During cooking
*NEVER thaw frozen foods at room temperature
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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215
www.publichealth.columbus.gov
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Keep the Food You Serve SAFE
CLEAN
SEPARATE
COOK
CHILL
Its your responsibility to Fight BAC!
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C o l u m b u s H e a l t h D e p a r t m e n t sP e r s o n I n C h a r g e W o r k s h o p
Appendix
Kitchen Log Templates
o Employee Illness Logo Daily Sanitizer Concentration Logo Cooking Temperatures Logo Cooling Temperatures Log
Food Safety in Emergency Events Informationo Power Outageo Hurricane & Floodo Fireo Boil Advisory or Water Interruptiono Tornadoo Biological Attack
Labeling Requirements Information Consumer Advisory Information