Module

1: Providing Safe Food

Foodborne Illnesses
Challenges to Food Safety

A foodborne illness is
_______________________________________________________________.
a disease transmitted to people by food.

A foodborne illness is considered an outbreak when:

• __________________________________________________________
2 or more people have the same symptoms after eating the same food.
• __________________________________________________________
investigation is conducted by state/local regulatory authorities
• __________________________________________________________
outbreak confirmed by laboratory analysis

Each year _____________________

MILLIONS of people get sick from unsafe food.

Challenges to foodservice operations include:

• __________________________________________________________
TIME - PRESSURE TO WORK QUICKLY
• __________________________________________________________
LANGUAGE AND CULTURE - STAFF MAY SPEAK DIFFERENT LANGUAGES
• LITERACY & EDUCATION - STAFF HAVE DIFFERENT LEVELS OF EDUCATION
__________________________________________________________
• __________________________________________________________
PATHOGENS - ILLNESS-CAUSING MICROORGANISMS FOUND ON FOOD ONCE CONSIDERED SAFE
• __________________________________________________________
UNAPPROVED SUPPLIERS - FOOD THAT IS RECEIVED FROM UNSAFE SUPPLIERS
• __________________________________________________________
HIGH-RISK CUSTOMERS - ELDERLY POPUL, ETC. ARE AT HIGHER RISK.
• __________________________________________________________
STAFF TURNOVER - TRAINING NEW STAFF LEAVES LESS TIME FOR FOOD SAFETY TRAINING.

The Cost of Foodborne Illnesses

Foodborne illnesses cost the United States ____________________

BILLIONS of dollars each
year.

Some of the costs of a foodborne-illness outbreak include:

• _____________________________________________
loss of customers and sales
• _____________________________________________
negative media exposure
• _____________________________________________
lawsuits and legal fees
• _____________________________________________
increased insurance premiums
• _____________________________________________
loss of reputation
• _____________________________________________
lowered staff morale
• _____________________________________________
staff missing work
• _____________________________________________
staff retraining

The most important costs are: __________________________.

HUMAN COSTS

1
Victims of foodborne illnesses may experience the following:

• _____________________________________________
lost work
• _____________________________________________
medical costs
• _____________________________________________
long-term disability
• _____________________________________________
death

How Foodborne Illnesses Occur

Contamination is
_______________________________________________________________.
the presence of harmful substances in food.

The three categories of contaminants are:

Biological:

• __________________________________________________________
pathogens are greatest threat to food safety. Include viruses, parasites, fungi, bacteria.
• __________________________________________________________
plants, mushrooms and seafood can carry harmful toxins (poisons).

Chemical:

• __________________________________________________________
cleaners, sanitizers, polishes
• __________________________________________________________
food service chemicals can contaminate food

Physical:

• __________________________________________________________
foreign objects such as metal shavings, staples, bandages can get into food
• __________________________________________________________
glass, dirt, bag ties, fish bones in fillets.

________________________________
BIOLOGICAL contaminants are responsible for most
foodborne illnesses.

How Food Becomes Unsafe

The five most common food-handling mistakes, or risk factors, that can cause a
foodborne illness are:

1. _________________________________________________
purchasing food from unsafe sources
2. _________________________________________________
failing to cook food correctly
3. _________________________________________________
holding food at incorrect temperatures
4. _________________________________________________
using contaminated equipement
5. _________________________________________________
practicing poor personal hygiene

Food prepared in a _________________

private _________________
home is considered to be
a from an unsafe source and must be avoided.

2
Practices Related to Foodborne Illness:

Time-temperature abuse is
Time-
____________________________________________________
food stayed too long at temperatures that are good for the growth of pathogens
temperature
____________________________________________________
abuse
Time-temperature abuse can happen if:
• ______________________________________________
food is not held or stored at the correct temperature
• ______________________________________________
food is not cooked or reheated enough to kill pathogens
• ______________________________________________
food is not cooled correctly

Cross- Cross-contamination is _______________________________

pathogens can be transfered from one surface or food to another.

contamination __________________________________________________

It can cause a foodborne illness in many ways:

• ______________________________________________
contaminted ingredients are added to food that receives no further cooking
• ______________________________________________
ready-to-eat food touches contaminated surfaces
• ______________________________________________
contaminated food touches or drips fluids onto cooked or ready-to-eat food
• ______________________________________________
food handler touches contaminated food and then touches read-to-eat food; contaminated wiping cloths

Poor personal Poor personal hygiene can cause a foodborne illness if a food handler
hygiene does any of the following actions:
• ______________________________________________
failsto wash hands after restroom
• ______________________________________________
cough or sneeze on food
• ______________________________________________
touch or scratch wounds and then touch food
• ______________________________________________
work while sick

Poor cleaning Poor cleaning and sanitizing happens in the following ways:
and sanitizing • ______________________________________________
equipment and utensils are not washed, rinsed and sanitized between uses
• ______________________________________________
food-contact surfaces are wiped clean rather than being washed
• ______________________________________________
wiping cloths are not stored in a sanitizer solution between uses
• ______________________________________________
sanitizing solutions are not at required levels to sanitize objects

Food Most Likely to Become Unsafe

TCS Food

TCS food is
_______________________________________________________________.
(T)IME AND TEMPERATURE (C)ONTROL FOR (S)AFETY

TCS food items include:

• _____________________________________________
milk, dairy products, meat (beef, pork, lamb), poultry, fish, baked potatoes, tofu, sliced melons

• _____________________________________________
sprouts and sprout seeds, shellfish and crustaceans

• _____________________________________________
shell eggs

3
 • _____________________________________________
• _____________________________________________
• _____________________________________________
• _____________________________________________
• _____________________________________________
• _____________________________________________
• _____________________________________________
• _____________________________________________
• _____________________________________________

Ready-to-Eat Food

Ready-to-eat food is
___________________________________________________________.
food that can be eaten without further preparation, washing, or cooking.

Examples of ready-to-eat food are:

• _____________________________________________
cooked food
• _____________________________________________
washed fruit and vegetables (whole and cut)
• _____________________________________________
deli meat
• _____________________________________________
bakery items - sugar, spices, seasonings

Populations at High Risk for Foodborne Illnesses

Groups of people who have a higher risk of getting a foodborne illness include:

• _____________________________________________
elderly people
• _____________________________________________
preschool-age children
• _____________________________________________
compromised immune systems

Keeping Food Safe

Managers should focus on the following measures:

1. _________________________________________________
purchasing food from approved, reputable suppliers

2. _________________________________________________
controlling time and temperature

3. _________________________________________________
preventing cross-contamination

4. _________________________________________________
practicing personal hygiene

5. _________________________________________________
cleaning and sanitizing

Training and Monitoring

• __________________________________________________________
staff should be trained when they are first hired and on an ongoing basis
• __________________________________________________________
staff needs general food safety knowledge
• __________________________________________________________
everyone needs to know correct way to wash hands
• __________________________________________________________
receiving staff need to know how to inspect produce during receiving
• __________________________________________________________
monitor staff to make sure they are following procedures
• __________________________________________________________
retrain as often as possible
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________

Corrective action is
_______________________________________________________________
important to correct inappropriate or dangerous acts of food preparation
_______________________________________________________________
___________________________________________.

Government Agencies Responsible for the Prevention of Foodborne Illness

The government agencies that take leading roles in the prevention of foodborne illness
in the United States are:

• _____________________________________________
Food and Drug Administration (FDA)
• _____________________________________________
U.S. Department of Agriculture (USDA)

The FDA
Responsibilities of the FDA include:

• __________________________________________________________
FDA inspects all food except meat, poultry, and eggs.
• __________________________________________________________
also regulates food transported across state lines
• __________________________________________________________

The Food Code provides

__________________________________________________.
recommendations for food safety regulations

The Food Code was created for

_________________________________________________.
city, county, state, and tribal agencies

These agencies regulate foodservice for the following groups:

• _____________________________________________
restaurants and retail food stores
• _____________________________________________
vending operations
• _____________________________________________
schools and day care centers
• _____________________________________________
hospitals and nursing homes

5
The FDA recommends that states adopt the Food Code, but it cannot
__________________
require it.

Other Agencies

Other agencies that have an important role in food safety and the prevention of
foodborne illness include:

USDA:

• __________________________________________________________
USDA regulates and inspects meat, poultry, and eggs
• __________________________________________________________
also regulates food that crosses state boundaries ro involves more than one state

CDC and PHS:

• __________________________________________________________
assist the FDA, USDA, and health departments.
• __________________________________________________________
conduct research into the causes of foodborne-illness outbreaks
• __________________________________________________________
also assist in investigating outbreaks

State and local regulatory authorities:

• __________________________________________________________
write or adopt codes that regulate retail and foodservice operations
• __________________________________________________________
codes may differ from FDA Food Code

Some responsibilities of state and local regulatory authorities include:

• _____________________________________________
inspecting operations
• _____________________________________________
enforcing regulations
• _____________________________________________
investigation complaints and illnesses
• _____________________________________________
issuing licenses and permits
• _____________________________________________
approving construction
• _____________________________________________
reviewing and approving HAACP plans (Hazard Analysis Critical Control Point)

6
 Module 2: Forms of Contamination
Biological, Chemical, and Physical Contaminants
One of the foodservice manager’s most important roles is to prevent any type of
___________________
contamination of food from occurring.

Contamination is
___________________________________________________________.
the presence of harmful substances in food.

Harmful substances can be:

• _______________________________
biological
• _______________________________
chemical
• _______________________________
physical

Most contaminants cause __________________

food-borne ________________
illness while others
can result in __________________
physical ________________.
injury

How Contamination Happens

• __________________________________________________________
found in the animals we use for food
• __________________________________________________________
air, contaminated water, dirt
• __________________________________________________________
chemicals we use in operations
• __________________________________________________________
some occur naturally, such as the bones in fish
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________

The fecal-oral route of contamination is

_______________________________________________________________
food handlers that do not wash their hands after the restroom may contaminate food and suraces with feces from
_______________________________________________________________
their fingers.
____________________________________________

Contaminants are passed very easily in the following ways:

• __________________________________________________________
from person to person
• __________________________________________________________
through sneezing or vomiting onto food or food-contact surfaces
• __________________________________________________________
from touching dirty food-contact surfaces and equipment, and then touching food

Biological Contamination

Microorganisms are
_______________________________________________________________.
small, living organisms that can be seen only through a microscope

Pathogens are
_______________________________________________________________.
harmful microorganisms; make you sick when you eat them. Others produce poisons (toxins) that make you sick.

1
The four types of pathogens that can contaminate food and cause a foodborne illness
are:

• ____________________________________
bacteria
• ____________________________________
viruses
• ____________________________________
parasites
• ____________________________________
fungi (including molds and yeasts)

The FDA has singled out six pathogens and named them the _______
BIG ________.
SIX
These include:

• ____________________________________
Shigella spp.
• ____________________________________
Salmonella Typhi
• ____________________________________
Nontyphoidal Salmonella (NTS)
• ____________________________________
Shiga toxin-producing Excherichia coli (SETC) aka E. coli
• ____________________________________
Hepatitis A
• ____________________________________
Norovirus

Symptoms of Foodborne Illness

Most victims of foodborne illness share some common symptoms including:

• ____________________________________
diarrhea
• ____________________________________
vomiting
• ____________________________________
fever
• ____________________________________
nausea
• ____________________________________
abdominal cramps
• ____________________________________
jaundice (yellowing of skin and eyes)

Onset time is
_______________________________________________________________.
how quickly foodborne-illness symptoms appear in a person

Onset time can range from

_________________________________________________________.
30 minutes to as long as 6 weeks

• __________________________________________________________
mild diarrhea to death
• __________________________________________________________
• __________________________________________________________

Bacteria

Bacteria that cause foodborne illness have some basic characteristics including:

Location:

• __________________________________________________________
bacteria can be found almost everywhere; live in and on our bodies
• __________________________________________________________
some keep us healthy, while others cause illness.

2
Detection:

• __________________________________________________________
bacteria cannot be seen, smelled, or tasted.

Growth:

• __________________________________________________________
bacteria need 6 conditions to grow. ("FAT TOM")

• __________________________________________________________
If FAT TOM conditions are correct, bacteria will grow in rapid numbers

• __________________________________________________________

Prevention:

• __________________________________________________________
CONTROL TIME AND TEMPERATURE!!!

FAT TOM – Conditions for Bacteria to Grow

F________
OOD • _____________________________________________
Most bacteria need nutrients to survive.
• _____________________________________________
TCS food supports the growth of bacteria better than other types of food

A _______
CIDITY • _____________________________________________
Bacteria growt best in food that contains little or no acid
• _____________________________________________
pH is the measure of acidity (pH scales ranges from 0 to 14.0)
• _____________________________________________
Value of 0 is highly acidic, while 14 is highly alkaline (basic)
• _____________________________________________
pH of 7 is neutral
• _____________________________________________
bacteria grows best in food that is neutral (7) to slightly acidic (3-7).
• _____________________________________________

T _______
EMPERATURE • _____________________________________________
bacteria grow rapidly between 41F and 135F (5C and 57C).
• _____________________________________________
this is known as the TEMPERATURE DANGER ZONE
• _____________________________________________
bacteria grow even more rapidly from 70F to 125F (21C to 52C)
• _____________________________________________
bacteria growth is limited when food is held above or below the temperature danger zone.

T _______
IME • _____________________________________________
bacteria need time to grow
• _____________________________________________
the more time bacteria spend in the temperature danger zone, the more opportunity they have
• _____________________________________________
...to grow to unsafe levels.

O _______
XYGEN • _____________________________________________
some bacteria need oxygen to grow
• _____________________________________________
others grow when oxygen is not there

M _______
OISTURE • _____________________________________________
bacteria grow well in food with high levels of moisture
• _____________________________________________
amount of moisture available in food for this growth is called WATER ACTIVITY (Aw)
• _____________________________________________
Aw scale ranges from 0.0-1.0. higher the value, more available moisture in the food
• _____________________________________________
water has a water activity (Aw) of 1.0.

3
Controlling FAT TOM Conditions

Controlling time and temperature includes:

• __________________________________________________________
to control temperature - keep TCS food out of temperature danger zone

• __________________________________________________________
to control time - you must limit how long food spends in the temperature danger zone

Major Bacteria That Cause Foodborne Illness

Four major bacteria that are highly contagious and can cause serve illness:

• ______________________________________________
Salmonella Typhi

• ______________________________________________
Nontyphoidal Salmonella (NTS)
• ______________________________________________
Shigella spp.

• ______________________________________________
Shiga toxin-producing E. coli (STEC)

Major Bacteria That Cause Foodborne Illness

Bacteria Source Food Linked with the Bacteria Prevention Measures

lives only in
Salmonella humans. typhoid
fever carry bacteria • _______________
ready-to-eat food • _______________
wash hands
Typhi in bloodstream and • _______________
beverages • _______________
cook food to min internal temp
intestinal tract.
present in feces • _______________
exclude sick employees
weeks after
symptoms have
ended.

farm animals
Nontyphoidal carry this • _______________
poultry and eggs • _______________
cook poultry and eggs to min internal temp

Salmonella naturally. • _______________

meat • _______________
prevent cross-contamination
present in
feces weeks • _______________
milk and dairy products • _______________
exclude sick employees
after symptoms • _______________
produce (tomatoes, peppers, cantaloupes)

have ended.

found in feces of
Shigella spp. humans with the
illness; eat or drink
• _______________
contaminated by hands (salads, potato, tuna, shrimp) • _______________
exclude sick employees
contaminated food • _______________
contaminated water produce • _______________
wash hands
or water. flies can
transfer the • _______________
control flies inside and outside
bacteria to food.

found in
Shiga toxin- intestines of • _______________
ground beef (raw & undercooked) • _______________
exclude sick employees
producing cattle. • _______________
contaminated produce • _______________
cook food, ground beef to min internal temp

Escherichia contaminate • _______________

purchase produce from APPROVED sources

coli, also meat during • _______________

prevent cross-contamination
known as E. slaughtering.
coli

4
Viruses

Viruses that cause foodborne illness have some basic characteristics including:

Location:

• __________________________________________________________
carried by humans beings and animals

• __________________________________________________________
require a living host to grow
• __________________________________________________________
while they do not grow in food, they can be transferred through food and still remain infections in food.

Sources:
• __________________________________________________________
people can get viruses from food, water or any contaminated surface

• __________________________________________________________
illnesses occur from fecal-oral routes
• __________________________________________________________
NOROVIRUS is one of leading causes of foodborne illness

• __________________________________________________________
NOROVIRUS can be transmitted through vomit particles (airborne).

Destruction:

• __________________________________________________________
viruses are not destroyed by normal cooking temperatures

• __________________________________________________________
very important to practice good personal hygiene when handling food and food-contact surfaces
• __________________________________________________________
the quick removal and cleanup of vomit is also important.

Major Viruses That Cause Foodborne Illness

Two major viruses that are highly contagious and can cause serve illness:

• ______________________________________________
Hepatitis A

• ______________________________________________
Norovirus

Major Viruses That Cause Foodborne Illness

Virus Source Food Linked with the Virus Prevention Measures

found in feces infected
with it; can
Hepatitis A contaminate water • _______________
ready-to-eat food • __________________
exclude ill employees who have been diagnosed with Hep A
and many types of
food; commonly linked
with ready-to-eat food;
• _______________
shellfish from contaminated water • __________________
exclude employees with jaundice <7 days
also linked with
shellfish from • __________________
wash hands
contaminated water
• __________________
avoid bare-hand contact with ready-to-eat food

___________________
transferred from feces
in hands to food or • purchase shellfish from APPROVED sources
equipment.

linked to
Norovirus contaminated • _______________
ready-to-eat food • __________________
exclude ill employees with diarrhea or norovirus
water; • _______________
shellfish from contaminated water • __________________
wash hands
transfered
from feces in • __________________
avoid bare-hand contact with ready-to-eat food

hands to food • ___________________

purchase shellfish from APPROVED sources
or equipment.

5
Parasites

Parasites share some basic characteristics including:

Location:

• __________________________________________________________
parasites require a host to live and reproduce.

Sources:
• __________________________________________________________
Parasites are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce.

Prevention:
• __________________________________________________________
Purchase food from approved, reputable suppliers.

• __________________________________________________________
Cooking foods required minimum interval temperatures
• __________________________________________________________
make sure that fish that will be served raw or undercooked has been correctly frozen by the manufacturer

Fungi
Fungi include ________________,
yeasts ______________,
Mold and _________________.
mushrooms

• __________________________________________________________
some mold and mushrooms produce toxins I can cause foodborne illness

• __________________________________________________________
throw out all moldy food unless the mold is a natural part of the food
• __________________________________________________________
purchase all mushrooms from approved, reputable suppliers

Biological Toxins

Origin:

• __________________________________________________________
Toxins are a natural part of some fish
• __________________________________________________________
other toxins such as histamine, are made by pathogens on the fish when it is time-temperature abused

• __________________________________________________________
This can occur in tuna and mahimahi
• __________________________________________________________
Some fish become contaminated when they eat smaller fish that have eaten a toxin

• __________________________________________________________
it can be found in barracuda snapper and amberjack
• __________________________________________________________
Shellfish such as oysters can be contaminated when they eat marine algae that have a toxin

• __________________________________________________________
• __________________________________________________________

Symptoms:

• __________________________________________________________
Diarrhea or vomiting
• __________________________________________________________
neurological symptoms may also appear such as tingling in the extremities

• __________________________________________________________
flushing out the face, difficulty breathing, burning in the mouth, heart palpitations
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________

Prevention:

• __________________________________________________________
toxins cannot be destroyed by cooking or freezing
• __________________________________________________________
purchase plants mushrooms in seafood from approved reputable suppliers

• __________________________________________________________
it is also important to control time and temperature when handling raw fish

6
Chemical Contaminants

To keep food safe from chemical contaminants, follow these guidelines:

Sources:

• __________________________________________________________
cleaners, sanitizers, polishes, machine lubricants and pesticides can be risks
• __________________________________________________________
Deodorize yrs come first day products, and health and beauty products such as hand lotions and hair sprays

• __________________________________________________________
do not spray chemicals to close the food
• __________________________________________________________
copper and zinc and painted pottery can be risks for chemical contamination

• __________________________________________________________
These materials are not always safe for food and can cause contamination, such as tomato sauce that is held in them
• __________________________________________________________
• __________________________________________________________

Symptoms:

• __________________________________________________________
vomiting and diarrhea are typical
• __________________________________________________________
call the poison control number

• __________________________________________________________
• __________________________________________________________

Prevention:

• __________________________________________________________
Chemicals you use must be approved for use in a food service operation
• __________________________________________________________
They may also be necessary for the maintenance of the facility

Ways to protect food and food-contact surfaces from contamination by chemicals

include:

• __________________________________________________________
purchase chemicals from approved reputable suppliers
• __________________________________________________________
store chemicals away from prep areas and food storage areas

• __________________________________________________________
chemicals must be separated from food and food-contact surfaces by spacing and partitioning
• __________________________________________________________
chemicals must NEVER be stored above food or food-contact surfaces

• __________________________________________________________
use chemicals for their intended use and follow the manufacturer's directions
• __________________________________________________________

Physical Contaminants

To keep food safe from physical contaminants, follow these guidelines:

Some common objects that can get into food include:

• _________________
Metal shavings from cans

• _________________
would

• _________________
fingernails

• _________________
staples, bandages, glass, jewelry

• _________________
dirt
7
 • _________________
• _________________
• _________________

Naturally occurring objects that can be contaminants include:

• _________________
fruit pits
• _________________
bones

Symptoms:

• __________________________________________________________
cuts, dental damage
• __________________________________________________________
choking, bleeding and pain
• __________________________________________________________

Prevention:

• __________________________________________________________
purchase food from approved, reputable suppliers to prevent physical contamination
• __________________________________________________________
closely inspect food you receive
• __________________________________________________________
take steps to make sure no physical contaminants can get into it
• __________________________________________________________

Deliberate Contamination of Food

People who may deliberately contaminate food include:

• _________________________
terrorists or activists
• _________________________
disgruntled current or former staff
• _________________________
vendors
• _________________________
competitors

Materials or contaminants that these people might use to tamper with food include
using:

• _________________________
biological
• _________________________
chemical
• _________________________
physical contaminats
• _________________________
radioactive materials

Attacks can occur _________________

ANYWHERE in the food supply chain. Attacks are usually
focused on a specific:

• _________________________
food item
• _________________________
process
• _________________________
business

The FDA has created a tool that can be used to develop a food defense program based
on the acronym __________________.
A.L.E.R.T.

8
Assure:

• __________________________________________________________
make sure that products you receive are from safe sources
• __________________________________________________________
supervise product deliveries
• __________________________________________________________
use approved suppliers who practice food defense; request that delivery vehicles are locked and sealed.
• __________________________________________________________

Look:

• __________________________________________________________
monitor the security of products in the facility
• __________________________________________________________
limit access to prep and storage areas
• __________________________________________________________
create a system for handing damaged products
• __________________________________________________________
store chemicals in a secure location

• __________________________________________________________
train staff to spot food defense threats

Employees:

• __________________________________________________________
know who is in your facility
• __________________________________________________________
limit access to prep and storage areas
• __________________________________________________________
identify all visitors and verify credentials
• __________________________________________________________
conduct background checks on staff

Reports:

• __________________________________________________________
keep information related to food defense accessible
• __________________________________________________________
receiving logs
• __________________________________________________________
office files and documents
• __________________________________________________________
• __________________________________________________________
random food defense self-inspections

Threat:

• __________________________________________________________
identify what you will do and who you will contact if there is suspicious activity or a threat at your operration
• __________________________________________________________
hold any product you suspect to be contaminated
• __________________________________________________________
contact your regulatory authority immediately
• __________________________________________________________
maintain an emergency contact list

9
Responding to a Foodborne-Illness Outbreak
Items managers should consider when responding to an outbreak include the following.

Gathering information:

• __________________________________________________________
ask the person making the complaint for general contact information and to identify the food that was eaten
• __________________________________________________________
also ask for a description of symptoms and when the person first became sick

Notifying authorities:

• __________________________________________________________
contact the local regulatory if suspect an outbreak

Segregating product:

• __________________________________________________________
set the suspected product if any remains
• __________________________________________________________
include a label with DO NOT USE and DO NOT DISCARD

Documenting information:

• __________________________________________________________
log information about the suspected product
• __________________________________________________________
this might include a product description production date and lot number

• __________________________________________________________
the sell - by date and pack size should also be recorded

Identifying staff:
• __________________________________________________________
maintain a list of food handlers scheduled at the time of suspected contamination
• __________________________________________________________
these staff members may be subject to an interview and sampling by investigators

• __________________________________________________________
they should also be interviewed immediately by management about their health status

Cooperating with authorities:

• __________________________________________________________
cooperate with regulatory authorities in the investigation
• __________________________________________________________
provide appropriate documentation

• __________________________________________________________
you may be asked to provide temperature logs HACCP documents staff files etc

Reviewing procedures:
• __________________________________________________________
review food handling procedures to identify if standards are not being met or procedures are not working

Food Allergens
A food allergen is
_______________________________________________________________
a protein in a food or ingredient that some people are sensitive to
_______________________________________________________________
___________________________________________.

Allergy Symptoms

Depending on the person, an allergic reaction can happen just __________

after the food is
eaten or ____________ hours later.
several

10
This reaction could include some of all of these symptoms:

• _________________________
nausea
• _________________________
wheezing or itchy rashes
• _________________________
swelling of various parts of the body
• _________________________
vomiting and/ or diarrhea
• _________________________
abdominal pain
• _________________________
itchy throat
• _________________________
hives

Anaphylaxsis is
_______________________________________________________________.
a severe allergic reaction

If a customer is having a severe allergic reaction to food, call

________________________________.
emergency number in your area

Common Food Allergens

The big eight allergens are:

• _________________________
milk
• _________________________
soy
• _________________________
eggs
• _________________________
wheat
• _________________________
fish
• _________________________
shellfish
• _________________________
peanuts
• _________________________
tree nuts

Preventing Allergic Reactions

• __________________________________________________________
15 million Americans have a food allergy, and allergic reactions result in 200,000 emergency room visits.
• __________________________________________________________
• __________________________________________________________
these precautions also apply to any food sensitivities that a customer might mention, such as gluten intolerance

Food Labels

• __________________________________________________________
law requires manufactured products containing one or more of Big 8 allergens to clearly identify them on ingredient label.

• __________________________________________________________

11
The allergen on food labels may be included as part of the:

• __________________________________________________________
common name of the food, buttermilk
or
• __________________________________________________________
shown in parentheses after the ingredient

or
• __________________________________________________________
often will be shown in a "contains" statement: CONTAINS: WHEAT.

Service Staff

• __________________________________________________________
your staff should be able to tell customers about menu items that contain potential allergens
• __________________________________________________________
• __________________________________________________________
when customers say they have a food allergy your staff should take it seriously

When working with a customer to place an allergen special order, service staff must be
able to:

Describe dishes:

• __________________________________________________________
tell customers how the item is prepared
• __________________________________________________________
this information is critical to a customer with a peanut allergy

Identify ingredients:

• __________________________________________________________
tell customers if the food they are allergic to is in the menu today
• __________________________________________________________

Suggest items:

• __________________________________________________________
suggest menu items that do not contain the food that the customer is allergic to

Identify the allergen special order:

• __________________________________________________________
clearly mark or otherwise indicate the order for the guest with the food allergy
• __________________________________________________________

Deliver food:
• __________________________________________________________
confirm the allergen special order with the kitchen staff when picking up the food
• __________________________________________________________
make sure no garnishes or other items containing the allergen touch the plate
• __________________________________________________________
• __________________________________________________________
food should be hand delivered to guest with allergens

12
Kitchen Staff

Cross-contact is
_______________________________________________________________
food allergen transferred from food or food- contact surfaces containing an allergen
_______________________________________________________________
___________________________________________.

Cross-contact examples:

• __________________________________________________________
cooking different types of food in the same fryer oil

• __________________________________________________________
letting food touch surfaces equipment or utensils

How to Avoid Cross-Contact

• __________________________________________________________
check recipes and ingredient labels to confirm that the allergen is not present

• __________________________________________________________
wash, rinse , and sanitize cookware , utensils and equipment before prepping food
• __________________________________________________________
make sure allergen does not touch anything for customers with food allergies

• __________________________________________________________
use separate fryers and cooking oils when frying food for customers with food allergies
• __________________________________________________________
label food packaged on-site for retail sale

• __________________________________________________________

13
 Module 3: Safe Food Handler
How Food Handlers Can Contaminate Food
• __________________________________________________________
at every step in the flow of food , food handlers can contaminate food
• __________________________________________________________
they might not even realize it when they do it
• __________________________________________________________
something as touching the face while prepping a salad could make a customer sick
• __________________________________________________________
as a manger you need to know the many ways that the food handlers can contaminate food

Situations that Can Lead to Contaminating Food

Food handlers can contaminate food when:

• __________________________________________________________
when they have a food-borne illness
• __________________________________________________________
when they have wounds or boils that contain a pathogen
• __________________________________________________________
when they have contact with a person who is ill
• __________________________________________________________
when they use the restroom and do not wash their hands
• __________________________________________________________
these food handlers may contaminate food and surfaces with feces from their fingers
• __________________________________________________________
when they have symptoms such as diarrhea vomiting orb jaundice

With some illnesses, a person may infect other people before showing any
_______________.
symptoms

With other illnesses, a person may infect other people for ______________
days or
_____________
months after symptoms are gone.

Carriers are
_______________________________________________________________.
people whom are nondeductible with the virus

Actions That Can Contaminate Food

Some common actions to avoid that can contaminate food include:

• __________________________________
scratching the scalp
• __________________________________
running fingers through the hair
• __________________________________
wiping or touching the nose
• __________________________________
rubbing an ear
• __________________________________
touching a pimple or an infected wound/boil
• __________________________________
wearing and touching a dirty uniform
• __________________________________
coughing or sneezing into the hand
• __________________________________
spitting in the operation

Managing a Personal Hygiene Program

• __________________________________________________________
to keep food handlers from contaminating food, your operation needs a good personal hygine
• __________________________________________________________
a good personal hygiene program
• __________________________________________________________
a good personal hygiene program succeeds

1
 • __________________________________________________________

Managers can support a personal hygiene program by:

• __________________________________________________________
creating personal hygiene policies
• __________________________________________________________
training food handlers on those policies and retraining the regularly
• __________________________________________________________
modeling the correct behavior at all times
• __________________________________________________________
supervising food safety practices
• __________________________________________________________
supervising food safety practices at all times

Handwashing and Hand Care

Handwashing

• __________________________________________________________
hand washing is the most important part of personal hygiene
• __________________________________________________________
and many food handlers do not wash their hands correctly or as often as they should
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________

Where to Wash Hands

Hands should only be wash in a ______________________________________.

sink designated for handwashing

Hands should never be washed in:

• ______________________________________
sinks for food prep or dishwashing
• ______________________________________
sinks used for discarding waste water
• ______________________________________

How to Wash Hands

The whole handwashing process should take _____________

20 seconds seconds.

Steps for handwashing:

1.
_______________________________________________________________
wet hands and arms - use running warm water

2.
_______________________________________________________________
apply soap - make sure there is enough soap to build up a good lather. follow manufacturer's recommendations

3.
_______________________________________________________________
scrub hands and arms vigorously for 10-15 seconds - clean the fingerprints, under fingernails between fingers.

4.
_______________________________________________________________
rinse hands and arms thoroughly - use running warm water

5.
_______________________________________________________________
dry hands are arms - use a single-use paper towel or a hand dryer.

2
To keep from contaminating hands after washing them, use a paper towel to:

• __________________________________________________________
turn off the faucet and to open the door when leaving the restroom
• __________________________________________________________
food handler in photo is using paper towel to open the restroom door in order to avoid contamination

When to Wash Hands

Food handlers must wash their hands before:

• _________________________________________
preparing food or working with clean equipment and utensils.
• _________________________________________
putting on single-use gloves.
• _________________________________________
unloading the clean glasses.

Food handlers must wash their hands after the following activities:

• ______________________________________
using the bathroom.
• ______________________________________
touching the body or clothing.
• ______________________________________
coughing, sneezing,blowing nose, using a handkerchief or tissue.
• ______________________________________
eating, drinking, smoking, chewing gum or tobacco.
• ______________________________________
handling soiled items.
• ______________________________________
handling raw meat, seafood, or poultry.
• ______________________________________
taking out garbage
• ______________________________________
handling service animals or aquatic animals.
• ______________________________________
handling chemicals that might affect food saftey.
• ______________________________________
changing tasks (before beginning new task).
• ______________________________________
leaving and returning to the kitchen/prep area.
• ______________________________________
using electronic devices.
• ______________________________________
touching anything else that may contaminate hands.

Corrective Action

If a food hander touches food or food-contact surfaces with unclean hands, managers
must:

• __________________________________________________________
dispose of the contaminated food.
• __________________________________________________________
clean potentially contaminated equipment and utensils.
• __________________________________________________________
retain or coach food handlers who are not following proper handwashing procedures if necessary.

Hand Antiseptics

Hand antiseptics are

________________________________________________________.
are liquids or gels that are used to lower the number of pathogens on skin.

Hand antiseptics must comply with:

• __________________________________________________________
the Code of Federal Regulations (CFR).

3
 • __________________________________________________________
Food and Drug Administration (FDA).

Only use hand antiseptics ______________

after handwashing.

Hand antiseptics must never be used in place of _________________.

hand-washing

Wait for hand antiseptics to ___________

dry before touching food or equipment.

Hand Care

Fingernail length • ___________________________________

keep fingernails short and clean.
• ___________________________________
fingernails should be kept cleaned and filed.
• ___________________________________
• ___________________________________
• ___________________________________
• ___________________________________

False fingernails • ___________________________________

do NOT wear false fingernails.
• ___________________________________
they can be hard to keep clean.
• ___________________________________
they also break off into food.
• ___________________________________
however, they can be wore if the food handler wears single-use gloves.

Nail polish • ___________________________________

do NOT wear nail polish.
• ___________________________________
it can disguise dirt under nails and may flake off into food.
• ___________________________________
however, can be wore if food handler wears single-use gloves.

Infected wounds or boils:

• __________________________________________________________
contain pus.

• __________________________________________________________
must be covered if they are open or draining.

• __________________________________________________________
how an infected wound or boil is covered depends on where it is located.

If the wound or boil is

• ___________________________________
cover with impermeable over like a finger coat.
located on the hand or
• ___________________________________
impermeable- liquid cannot pass through the cover.
wrist then
• ___________________________________
wear single-use gloves

If the wound or boil is

• ___________________________________
cover with impermeable cover.
located on the arm then
• ___________________________________
the wound must be completely cover.

If the wound or boil is

• ___________________________________
cover with a dry, durable, tight-fitting bandage.
located on another part of
the body then

4
Single-Use Gloves
• __________________________________________________________
are designed for one task, after which they must be discarded.
• __________________________________________________________
used properly they can help keep food safe by creating a barrier between hands and food.
• __________________________________________________________
single-use gloves should never be used in place of handwashing.

Single-use gloves should always be worn when handling

________________________.
ready to eat food.

Exceptions to wearing single-use gloves include:

• __________________________________________________________
when washing produce
• __________________________________________________________
when handling ready-to-eat ingredients for a dish that will be cooked to correct internal temperature.

Which Gloves to Buy

When buying gloves for handling food, follow these guidelines:

Approved gloves:

• _______________________________________________________
only gloves approved for foodservice should be purchased.

Disposable gloves:

• _______________________________________________________
buy only single-use gloves for handling food. NEVER was and reuse gloves.

Multiple sizes:

• _______________________________________________________
make sure you provide different glove sizes.

Latex alternatives:

• _______________________________________________________
some food handlers and customers may be sensitive to latex. consider providing gloves made from other materials.

How to Use Gloves

When using single-use gloves, follow these guidelines to prevent contamination:

• __________________________________________________________
wash your hands before putting on gloves when starting a new task.
• __________________________________________________________
select correct gloves size.
• __________________________________________________________
hold gloves by the edge when putting them on.
• __________________________________________________________
once you have put them on, check for rips or tears.

Never do the following when using gloves:

• __________________________________________________________
blow into gloves.
• __________________________________________________________
roll gloves to make them easier to put on.
• __________________________________________________________
was and reuse gloves.

5
When to Change Gloves

Food handlers must change single-use gloves at all of these times:

• __________________________________________________________
as soon as the gloves become dirty or torn.
• __________________________________________________________
before beginning a different task.
• __________________________________________________________
after an interruption, such as taking a phone call.
• __________________________________________________________
after handling raw meat, seafood, or poultry, and before handling ready to eat food.
• __________________________________________________________
after four hours of continuous use.

Bare-Hand Contact with Ready-to-Eat Food

• __________________________________________________________
food can become contaminated when it has been handled with bare hands.
• __________________________________________________________
this is especially true when hands have not been washed correctly or have infected cuts or wounds.

Do not handle _________________

ready to eat food with bare hands.

If an operation serves a high-risk population, never handle ____________

ready to eat food with
bare hands.

It is acceptable to handle ready-to-eat food with bare hands in these situations:

• __________________________________________________________
the food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry.
• __________________________________________________________
will be cooked to at least 145 degrees Fahrenheit.

Some regulatory authorities allow ____________

bare - ____________
handed contact with
ready-to-eat food. If a jurisdiction allows this, manager must have specific
________________
policies in place about staff health. Staff must also be trained in
____________________ and ______________
handwashing personal _______________
hygiene practices.

Personal Hygiene Practices

• __________________________________________________________
wearing dirty clothes or neglecting to shower will not go over well with your guests.
• __________________________________________________________
keeping food safe means paying attention to personal hygiene.
• __________________________________________________________
the entire staff needs to know the basics.
• __________________________________________________________

Personal Cleanliness

• __________________________________________________________
pathogens can be found on hair and skin.
• __________________________________________________________
there is a greater risk of these pathogens being transfered to food and food equipment.
• __________________________________________________________
make sure food handlers shower or bathe before work.

Work Attire

• __________________________________________________________
food handlers in dirty clothes may give a bad impression of your operation.
• __________________________________________________________
dirty clothes may carry pathogens that can foodborne illnesses.
• __________________________________________________________
pathogens can be transfered from clothing to hands and to the food being prepared.
• __________________________________________________________
set up a dress code, and make sure all staff follows it.

6
Eating, Drinking, Smoking, and Chewing Gum or Tobacco

• __________________________________________________________
small droplets of saliva can contain thousands of pathogens.
• __________________________________________________________
saliva can be transfered to hands or directly to food being handled.

Employees should only eat, drink, smoke, and chew gum or tobacco in
_______________________
designated areas.

Never eat, drink, smoke, and chew gum or tobacco when:

• __________________________________________________________
preparing or serving food.
• __________________________________________________________
working in prep areas.
• __________________________________________________________
working in areas used to clean utensils and equipment.

Employees can drink from a covered container if they handle the container carefully to
prevent contamination of:

• _______________________________
their hands
• _______________________________
the container
• _______________________________
exposed foods
• _______________________________
utensils
• _______________________________
equipment

A correctly covered container includes:

• _______________________________
a lid with a straw
• _______________________________
sip-lid top

7
Work Attire Guidelines

Hair Restraints • ___________________________________

wear a clean hat or other hair restraint when in food-prep areas.
• ___________________________________
food handlers with facial should also wear a beard restraint.
• ___________________________________

Do not:
• ___________________________________
wear hair accessories that could become a physical contaminates.
• ___________________________________
wear false eyelashes.

Clean Clothing • ___________________________________

wear clean clothing daily.
• ___________________________________
change soiled uniforms, including aprons, as needed to prevent contamination.

• ___________________________________
change into work clothes at work.
• ___________________________________
store street clothing and personal belongings in designated areas.
• ___________________________________
keep dirty clothing that is stored in the operation away from food and prep areas.

Aprons • ___________________________________
remove aprons when leaving prep areas.

Never
• ___________________________________
wiper you hands on your apron.

Jewelry • ___________________________________
remove jewelry from hands and arms before prepping food
• ___________________________________
remove jewelry from hands and arms when working around prep areas

Food handlers cannot wear any of the following:

• ___________________________________
rings, except for a plain band
• ___________________________________
bracelets including medical bracelets
• ___________________________________
watches

Policies for Reporting Health Issues

• __________________________________________________________
tell your staff to let you know when they are sick.

• __________________________________________________________
this includes newly hired staff who have not started working yet.

Some regulatory authorities may ask for proof that food handlers were told to let
managers know when they are sick. Proof can be provided in the following ways:

• __________________________________________________________
presenting signed statements in which staff have agreed to report illness.

• __________________________________________________________
providing documentation showing staff have completed training, which includes information on the importance of reporting illness.

• __________________________________________________________
posting signs or providing pocket cards that remind staff to notify mangers when they are sick.

8
Reporting Illness

• __________________________________________________________
staff must report illness before they come to work.

• __________________________________________________________
they should also let you know immediately if they get sick while working.

When food handlers are sick, managers may need to restrict them from working with
exposed __________,
foods ________________,
utensils and ________________.
equipment

Sometimes managers may even need to exclude sick employees from coming into the
operation if they have these symptoms:

• ___________________________________
vomiting
• ___________________________________
diarrhea

• ___________________________________
jaundice
• ___________________________________
sore throat with fever
• ___________________________________
infected wound or boil that is open or draining

Food handlers must also tell managers when they have been diagnosed with an illness
from one of these pathogens:

• ___________________________________
norovirus
• ___________________________________
hepatitis A

• ___________________________________
shigella spp.
• ___________________________________
shiga-toxin producing E. coil (STEC)
• ___________________________________
salmonella typhi

• ___________________________________
nontyphoidal salmonella

Food handlers must tell managers if they live with someone who has been diagnosed
with any of these illnesses, except ______________________
nontyphoidal

_______________________.
salmonella

If a food handler is diagnosed with an illness from any of these pathogens, managers
must report the illness to the _________________
regulatory _________________.
authority

Watching for Staff Illnesses

Managers should watch food handlers for signs of illness including:

• ___________________________________________
vomiting
• ___________________________________________
excessive trips to the bathroom

• ___________________________________________
yellowing of the skin, eye, and fingernails
• ___________________________________________
cold sweats or chills (indicating fever)
• ___________________________________________
persistent nasal discharge and sneezing

Restricting or Excluding Staff for Medical Conditions

• __________________________________________________________
• __________________________________________________________

9
How to Handle Medical Conditions

If Then
The food handler has an
infected wound or boil that is Restrict ________________________________
the food handler from working with exposed food, utensils, and equipment

not properly covered. _______________________________________

The food handler has a sore

throat with a fever. Restrict ________________________________
the food handler from working with exposed food utensils,and equipment
_______________________________________

Exclude _________________________________
the food handler from the operation if you primarily serve high-risk population

________________________________________
________________________________________

The food handler has

persistent sneezing, Restrict ________________________________
the handler from working with exposed food, utensils, and equipment
coughing, or a runny nose _______________________________________
that causes discharges from
the eyes, nose, or mouth.
The food handler has at least
one of these symptoms from Exclude _________________________________
the food handler from the operation
an infectious condition: ________________________________________
• Vomiting
• Diarrhea Vomiting and diarrhea:
• Jaundice (yellow skin or ________________________________________
food handlers must meet one of these requirements before they can return ton work
eyes) ________________________________________
have no symptoms for at least 24 hours
________________________________________
have a written release from a medical practitoner

Jaundice:
________________________________________
food handlers with jaundice must be reported to the regulatory authority
________________________________________
food handlers who have had jaundice for seven days or less must be excluded from the operation

________________________________________
food handlers must have q written release from a medical practitioner and approval from the regulatory authority

The food handler is vomiting

or has diarrhea and has been Exclude _________________________________
the food handler from the operation
diagnosed with an illness ________________________________________
caused
by one of these pathogens: Report __________________________________
the situation to the regulatory authority
• Norovirus
• Shigella spp. • ___________________________________
• Nontyphoidal Salmonella • ___________________________________
• Shiga toxin-producing E. coli • ___________________________________
(STEC)
The food handler has been some food handlers diagnosed with an illness may not
diagnosed with an illness experience symptoms, or their symptoms may have
caused by one of these ended. work with the medical practitioner and the local
pathogens: regulatory authority to determine whether the food
• Hepatitis A handlers must be excluded from the operation or
• Salmonella Typhi restricted from working with exposed food

10
 Module 4: Introduction to the Flow of Food
Hazards in the Flow of Food
The flow of food is
_______________________________________________________________.
to keep food safe, you must apply what you learn in the servsafe program thoughout your operation

It begins when you ___________

buy the food and ends when you ______________
serve it.

Managers are responsible for the safety of the food at _____________

every

_____________
point during the flow of food.

Cross-Contamination

• __________________________________________________________
pathogens can move around easily in your operation

• __________________________________________________________
they can spread from food or unwashed hands to prep areas

• __________________________________________________________
cross-contamination can happen at almost any point in the flow of food

• __________________________________________________________
the most basic way is too keep raw and ready to eat food away from each other

Guidelines for Preventing Cross-Contamination Between Food

• ____________________________________
each type of food should have separate equipment
Use separate equipment
• ____________________________________
for example use one set of cutting boards utensils and containers for raw poultry
for raw and ready-to-eat
• ___________________________________
colored cutting boards and utensil handles which equipment to use with each food item
food
• ____________________________________
you might use yellow for raw chicken, red for raw meat and green fro produce
• ____________________________________

• ____________________________________
clean and sanitize all work surfaces equipment and utensils before and after each task
Clean and sanitize before
• ___________________________________
when you cut up raw chicken , for example you cannot get by with just rinsing the equimnent
and after tasks
• ____________________________________
pathogens such as nontyphodidal salmonella can contaminate food throughj croos contamintion

• ____________________________________

Prep raw and ready-to-eat

• ___________________________________
if you need the same prep table for different types of food prep
food at different times
• ____________________________________
you must clean and sanitize work surfaces
• ____________________________________
also, by prepping ready to eat food before raw food, you can reduce the chance for cross-contamintion

Buy prepared food

• ____________________________________
buy food that does not require much prepping or handling
• ____________________________________
you could buy precooked chicken breast or chopped lettuce

Time-Temperature Control

Most foodborne illnesses happen because TCS food has been ____________
time -
______________ abused.
tempature

1
TCS food has been time-temperature abused any time it remains between
______________
41 and ________________.
135 This is call the _________________
tempature

_______________
danger ___________
zone because pathogens grow in this range. Most
pathogens grow much faster between _______________
70 and _______________.
125

Food is being temperature abused whenever it is handled in the following ways:

• ________________________________________
cooked to the wrong internal temperature

• ________________________________________
held at the wrong temparature

• ________________________________________
cooled or reheated incorrectly

The longer food stays in the temperature danger zone, the more time pathogens have
to ____________.
grow

To keep food safety, _____________

reduce the time it spends in this temperature range. If
food is held in this range for ______________
four hours or more, throw it out.

Avoiding Time-Temperature Abuse

Monitoring • ____________________________________
learn which food items should be checked
• ____________________________________
make sure food handlers understand what to do

Tools • ____________________________________
make sure the correct kinds of thermometers are available
• ____________________________________
give food handlers their own thermometers
• ____________________________________
have them use timers in prep areas to check how long food in the temperature danger zone

Recording • ____________________________________
have food handlers record temperature regularly
• ____________________________________
make sure they write down when the temperatures were taken
• ____________________________________
print simple forms for recording this infornmation
• ____________________________________
post them on clipboards outside of coolers and freezers

Time and temperature • ____________________________________

have procedures to limit TCS food spends in the temprature
control • ____________________________________
this might include limiting the amount of food that can be removed from a cooler

Corrective actions • ____________________________________

make sure food handlers know what to do when time and temperature standards are not met

• ____________________________________

Monitoring Time and Temperature

To keep food safe, control the amount of time it spends in the _________________
temperature

__________________
danger _______________.
zone This requires
______________________.
monitoring

2
The most important tool to monitor temperature is the
________________________.
thermometer

Three types are commonly used in operations:

1. ______________________________________
bimetallic stemmed thermometers

2. ______________________________________
thermocouples

3. ______________________________________
thermistors

Bimetallic Stemmed Thermometer

• __________________________________________________________
can check temperatures from 0F to 220F
• __________________________________________________________
can use to check food temperatures during receiving.
• __________________________________________________________
can also use it to check food in a hot or cold holding unit.
• __________________________________________________________
measure temperatures through it's metal stem.
• __________________________________________________________
insert the stem into the food up to the dimple.
• __________________________________________________________
the sensing area of the thermometer goes from the tip of the stem to the dimple.
• __________________________________________________________
useful for checking temperatures of large or thick food.
• __________________________________________________________
not practical for thin food, such as hamburger patties.
• __________________________________________________________

Bimetallic stemmed thermometers should have these features:

Calibration nut:

• __________________________________________________________
you can adjust the thermometer to make it accurate by using it's calibration nut.

Easy-to-read markings:

• __________________________________________________________
clear makings reduce the chances that someone will misread the thermometer.
• __________________________________________________________
the thermometer must be scaled in at least two-degree increments.

Dimple:

• __________________________________________________________
the dimple is the mark on the stem that shows the end of the temperature-sensing area.

Thermocouples and Thermistors

• __________________________________________________________
measure temperatures through a metal probe.
• __________________________________________________________
temperatures are displayed digitally.
• __________________________________________________________
the sensing area on thermocouples and thermistors is on the tip of their probe.
• __________________________________________________________
do not have to insert them into the food as far as bimetallic stemmed thermometers to get a correct reading.

• __________________________________________________________
thermocouples and thermistors are good for checking the temperature of both thick and thin food.
• __________________________________________________________
• __________________________________________________________

3
Types of Probes

Immersion probes
• ____________________________________
use these to check liquids.

Surface probes
• ____________________________________
use these th check the temperature of flat coking equipment, such as griddles.

Penetration probes • ____________________________________

us these to check the internal temperature of food.
• ____________________________________
especially useful for checking the temperature of thin foods.

Air probes
• ____________________________________
use these to check the temperature inside coolers and ovens

Infrared (Laser) Thermometers

• __________________________________________________________
measure the temperature of food and equipment surfaces.
• __________________________________________________________
quick and easy to use.
• __________________________________________________________
do not need to touch a surface to check its temperature. less chance for cross contamination.
• __________________________________________________________
however, cannot measure air temperature or the internal temperature of food.
• __________________________________________________________

Follow these guidelines when using infrared thermometers:

Distance:

• __________________________________________________________
hold the thermometer as close to the food or equipment as you can without touching it.

Barriers:

• __________________________________________________________
remove anything between the thermometer and the food, food packages, or equipment.
• __________________________________________________________
DO NOT take readings through metal.
• __________________________________________________________
DO NOT take reading through glass.

Manufacturer’s directions:

• __________________________________________________________
always follow the manufacturer's guidelines.
• __________________________________________________________
that should give you the most accurate readings.

4
Other Temperature-Recording Devices

• __________________________________________________________
a maximum registering thermometer
• __________________________________________________________
• __________________________________________________________
it works well for checking the final rinse temperature of dishwashing machines.
• __________________________________________________________
some devices monitor both time and temperature.
• __________________________________________________________
some suppliers place temperature-recording devices inside their delivery trucks.
• __________________________________________________________
• __________________________________________________________
these devices constantly check and record temperature.
• __________________________________________________________
you can check the devices during receiving to make sure food was at safe temperature.
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________

General Thermometer Guidelines

• __________________________________________________________
you should know how to use and care for each type of thermometer in your operation.
• __________________________________________________________
you should always follow manufacturer's directions.

Cleaning and sanitizing:

• __________________________________________________________
thermometers must be washed, rinsed, sanitized and air-dried.
• __________________________________________________________
keep storage cases clean, too.
• __________________________________________________________
be sure the sanitizing solution you use is for food-contact surfaces.
• __________________________________________________________
• __________________________________________________________
always have plenty of clean and sanitized thermometers on hands.

Calibration:

• __________________________________________________________
adjusting to give a correct reading.
• __________________________________________________________

Calibrate thermometers at these times:

• __________________________________________________________
after they have been bumped or dropped.
• __________________________________________________________
after they have been exposed to extreme temperature changes.
• __________________________________________________________
• __________________________________________________________
before deliveries arrive and before each shift.

Keep in mind:

• __________________________________________________________
some thermometers cannot be calibrated and must be replaced.
• __________________________________________________________
• __________________________________________________________
always follow the manufacturer's directions regarding calibration.

5
Accuracy:

Thermometers used to measure the temperature of food must be accurate to within

________________.
2F to 1F

Thermometers used to measure air temperature in food-storage equipment must be

accurate to within ________________.
3F to 1.5F

Glass thermometers:

• __________________________________________________________
physical contaminate if they break.
• __________________________________________________________
they can only be used when enclosed in a shatterproof casing.

Checking temperatures:

When checking the temperature of food do the following:

• __________________________________________________________
insert the probe into the thickest part of the food, usually the center.
• __________________________________________________________
take another reading in a different spot.
• __________________________________________________________
the temperature my vary in different ares.
• __________________________________________________________

Allow at least __________

15 seconds after inserting the bimetallic stemmed
thermometer stem into the food.

Calibrating Thermometers

Boiling-point method: involves adjusting the thermometer to the temperature at which

water boils __________.
210F

Ice-point method: involves adjusting the thermometer to the temperature at which

water freezes ___________.
32F

The ice-point method is ____________

easier and ______________.
safer

The steps include:

1. ___________________________________________________________
fill a container with ice.

2. . ___________________________________________________________
put the thermometer stem or probe into the ice water. wait 30 seconds or until the indicator stops moving.

3. . ___________________________________________________________
adjust the thermometer so it reads 32F

6
 Module 5: Purchasing, Receiving, Storage
General Purchasing and Receiving Principles
You cannot make ___________
unsafe food ____________.
safe Make sure only __________
safe
food is brought into the operation.

Two ways to ensure the safety and quality of the food used in the operation include:

1. ______________________________________________
purchasing food from approved, reputable suppliers.

2. ______________________________________________
following good receiving procedures.

Purchasing

Before any deliveries are accepted, make sure that the food purchased is
______________.
safe

Follow these guidelines when purchasing food.

Approved, reputable suppliers:

• __________________________________________________________
these suppliers have been inspected and can show you an inspection report.
• __________________________________________________________
must meet all applicable local,state, and federal laws.
• __________________________________________________________
this applies to all suppliers in a supply chain.
• __________________________________________________________
operation's chain can include growers shippers packers manufacturers, distributors and local markets
• __________________________________________________________
develop a relationship with your suppliers, and get to know their food safety practices.
• __________________________________________________________
consider reviewing suppliers' most recent inspection reports
• __________________________________________________________
reports can be from from the U.S Department of Agriculture (USDA) or the Food and Drug Administration (FDA)

• __________________________________________________________
the should be based on Good Manufacturing Practices (GMP) or Good Agriculture Practices (GAP)

Make sure inspection reports review the following areas:

• __________________________________________________________
receiving and storage
• __________________________________________________________
processing
• __________________________________________________________
shipping
• __________________________________________________________
cleaning and sanitizing
• __________________________________________________________
personal hygiene
• __________________________________________________________
staff training
• __________________________________________________________
recall program
• __________________________________________________________
HACCP programing or other food safety system

Many operations establish supplier lists based on their company:

• ________________________
specifications
• ________________________
standers
• _______________________
procedures

1
 Only _____________________
approved _____________________
suppliers should be included
on these lists.

Deliveries:

• __________________________________________________________
suppliers must deliver food when staff has enough time to do inspections.
• __________________________________________________________
schedule deliveries at a time when they can be correctly received.

Receiving and Inspecting

Managers must take action to ensure that the receiving and inspection is smooth and
safe by:

• __________________________________________________________
make specific staff responsible for receiving.
• __________________________________________________________
provide staff with the tools they need, including purchase orders, thermometers and scales.
• __________________________________________________________
make sure enough trained staff are available to receive and inspect food items promptly.

The process starts with a ______________

visual __________________
inspection of the delivery
truck.

Check it for signs of _____________________

contamination and _______________.
pests Inspect the
overall _________________
condition of the vehicle. If there are signs of problems,
_______________
reject the delivery.

Continue with a visual inspection of __________

food ____________.
items Make sure they
have been received at the correct ____________________. Once inspected, food
temperature
items must be stored as _______________
quickly as possible in the correct areas. This is
especially true for ____________________
refrigerated and _____________
frozen items.

Key Drop Deliveries

A key drop delivery is

_______________________________________________________________
the supplier is given a key or other access to the operation to make the delivery.
_______________________________________________________________
Products are then placed in coolers, freezers, and dry-storage areas.
___________________________________________.

The delivery must be inspected once a manager or food hander arrives at the operation
and must meet the following conditions:

• __________________________________________________________
in it from an approved source
• __________________________________________________________
it was placed in the correct storage location to maintain the required temperature.
• __________________________________________________________
it was protected from contamination in storgae.
• __________________________________________________________
it has not been contaminated.
• __________________________________________________________
it is honestly presented.

2
Rejecting Items

• __________________________________________________________
set it aside from the items you are accepting.
• __________________________________________________________
tell the delivery person exactly what is wrong with the rejected item.
• __________________________________________________________
make sure you get a signed adjustment or credit slip before giving the item back to the delivery person.
• __________________________________________________________
log the incident on the invoice or receiving document
• __________________________________________________________
occasinally you may be able to recondition and use items that would have been rejected.
• __________________________________________________________
example, a shipment of cans with contaminated surface can be cleaned and sanitized.
• __________________________________________________________
however the same cans may not be reconditioned if they are damaged

Recalls

• __________________________________________________________
food items you have received may sometimes be recalled by the manufacturer.
• __________________________________________________________
this may happen when food contaminated is confirmed or suspected.
• __________________________________________________________
can also occur when items have been mislabeled or misbranded.
• __________________________________________________________
when allergens have not been identified.
• __________________________________________________________
most vendors will notify you of a recall.
• __________________________________________________________
you should also monitor recall notifications made by the FDA and the USDA.

Follow these guidelines when notified of a recall:

• __________________________________________________________
identify the recallled food items by matching information from the recall notice to the item.
• __________________________________________________________
remove the item from inventory and place it in a secure and appropriate location.
• __________________________________________________________
label the item in a way that will prevent it from being placed back in inventory.

Temperature

Use _________________________
thermometers to check food temperatures during receiving.

Checking the Temperature of Various Types of Food:

Meat, poultry, and fish

• ___________________________________________
inset the thermometer stem or probe directly into the thickest part of the food.
• ___________________________________________
the center is usually the thickest.

Reduced-oxygen • __________________________________________
inset the stem or probe between two packages.
packaging (ROP), MAP, • __________________________________________
if the package allows, fold it around the thermometer stem or probe.
vacuum-packed, and • __________________________________________
be careful NOT to puncture the package.
sous vide food

Other packaged food

• __________________________________________
open the package and insert the thermometer stem or probe into the food.
• __________________________________________
the sensing area must be fully immersed in the food.
• __________________________________________
the stem or probe must NOT touch the package.

3
Delivery temperatures:

Food Receiving Criteria

Cold TCS food • _________________________________________

receive at 41F or lower, unless otherwise specified.

Live shellfish (oysters,

mussels, clams, and • ________________________________________
receive at an air temperature of 45F and an internal temperature no greater than 50F

scallops) • ________________________________________
cool the shellfish to 41F or lower in 4 hours

Shucked shellfish • ________________________________________

receive at 45F or lopwer
• ________________________________________
cool the shellfish to 41F or lower in four hours.

Milk • ________________________________________
receive at 45F or lower
• ________________________________________
cool milk to 41F in four hours

Shell eggs
• ________________________________________
receive at an air temperature of 45F or lower

Hot TCS food

• ________________________________________
receive at 135F

• ________________________________________
frozen food should be frozen solid when received
Frozen food
• ________________________________________
REJECT if fluids or water stains appear in case bottoms or on packaging.
• ________________________________________
REJECT if there are ice crystals or frozen liquids on the food or packaging.

Packaging

• __________________________________________________________
both food items and nonfood items must be packaged correctly when you receive them.
• __________________________________________________________
items should be delivered in their original packaging with the manufacturer's label.
• __________________________________________________________
the packaging should be intact and clean and protect food and food contact surfaces from contamination.
• __________________________________________________________
reject food and nonfood items if packaging has any of the following problems.

Damage:

Reject items with:

• __________________________________________________________
sever dents in the can seams
• __________________________________________________________
deep dents in the can body
• __________________________________________________________
missing labels
• __________________________________________________________
swollen or bulging ends
• __________________________________________________________
holes and visible signs of leaking
• __________________________________________________________
rust

4
All food packaged in a reduced-oxygen environment must be rejected if the packaging
is ______________________
bloated or ________________.
leaking

Do not accept cases or packages that appear to have been __________________

tampered
with.

Liquid:

• __________________________________________________________
reject items with leaks dampness, or water stains

Pests:

• __________________________________________________________
reject items with signs of pests or pest damage

Dates:

• __________________________________________________________
must be correctly labeled
• __________________________________________________________
do NOT accept food that is missing the use-by date or expiration date from the manufacturer
• __________________________________________________________
reject items that have passed their use-by or expiration date

Use-by date or expiration date is

_________________________________________________.
the recommended last date for the product to be at peak quality

Sell-by date is
_______________________________________________________________.
tells the store how long to display the product for sale

Best-by date is
_______________________________________________________________.
the date by which the product should be eaten for best flavor or quality

Documents

• __________________________________________________________
food items must be delivered with the correct documents
• __________________________________________________________
shellfish must be revived with a shellfish indication tag
• __________________________________________________________
do NOT remove the shellfish tag from the container until the last shellfish has been used
• __________________________________________________________
when the last shellfish has been removed write down the date on the shellfish tag
• __________________________________________________________
keep the tag on file for 90 days from that date
• __________________________________________________________
fish that will be eaten raw or partially cooked must also be received with the correct documentation
• __________________________________________________________
these documents must indicate that the fish was correctly frozen before you received it
• __________________________________________________________
keep these documents for 90 days from the sale of the fish
• __________________________________________________________
if the fish was farm raised, it must have documentation that states the fish was raised to FDA standers
• __________________________________________________________
these documents must also be kept for 90 days from the sale of fish
• __________________________________________________________
• __________________________________________________________
• __________________________________________________________

5
Food Quality

Poor food quality can be a sign that food has been ______________
time -
________________
temperature abused and may be unsafe. Work with suppliers to define
specific ______________
safety and ______________
quality criteria for the food items typically
received.

Reject food if it has any of the following problems:

Appearance:

• __________________________________________________________
reject food that is moldy or has an abnormal color
• __________________________________________________________
reject food that is moist when it supposed to be dry
• __________________________________________________________
do NOT accept any food item that shows signs of pests or pest damage

Texture:

• __________________________________________________________
reject mean,fish, or poultry that is slimy, sticky, or dry
• __________________________________________________________
also reject it if it has soft flesh that leaves an imprint when you touch it

Odor:

• __________________________________________________________
reject food with an abnormal or unpleasant odor.

Always reject any items that does not meet company standards for
_________________.
quality

Storing
Labeling

• __________________________________________________________
illness can occur when unlabeled chemicals are mistaken for food
• __________________________________________________________
customers can suffer allergic reaction when food was unknowingly prepped with a food allergen that was not labeled

Labeling Food for Use On-Site

• __________________________________________________________
all items not that are not in their original packaging
• __________________________________________________________
food labels should indicate the common name of the food or a statement that clearly identifies it

Labeling Food That Is Packaged On-site for Retail Sale

Food packaged in the operation that is being sold to customers for use at home, must
be ______________.
labeled

The label must include the following information:

• __________________________________________________________
common name of the food or a statement clearly identifies it
• __________________________________________________________
quantity of the food
• __________________________________________________________
list of ingredients and ingredients in deciding order by weight
• __________________________________________________________
list of all artificial colors and flavors in the food

6
 • __________________________________________________________
chemical perservatives
• __________________________________________________________
name and place of business of the manufacture, packer, or distributor
• __________________________________________________________
source of each major food allergen contained in the food

The labeling requirements do not apply to

_______________________________________________________________
customers' leftovers food items placed in a carry-out containers
_____________.

Date Marking

• __________________________________________________________
refrigeration slows the growth of most bacteria
• __________________________________________________________
when food is refrigerated for long periods of time, these bacterias can grow enough to cause illness

Ready-to-eat TCS food must be marked if held for longer than ______________
24
hours.

The label must indicate when the food must be __________,

sold ______________,
eaten or
______________ ____________.
thrown out

Ready-to-eat TCS food can be stored for only ____________

7 days if it is held at
______________
41F or lower. After that date, the food must be ________________.
discarded

The count begins on the day that the food was ________________
prepared or a commercial
container was __________________.
opened

• __________________________________________________________
operations have a variety of systems for date marking
• __________________________________________________________
sometimes commercially processed food will have a use-by date that is less than 7 days from the day the container was opened

• __________________________________________________________
in this case the container should be marked with this use-by date as long as the date is based on food saftey
• __________________________________________________________
• __________________________________________________________

When combining food with different use-by dates in a dish, the discard date of the dish
should be based on the _____________
earliest use-by date of any food items involved.

Temperatures

Pathogens can grow when food is not stored at the correct ___________________.
temperature

Follow these guidelines to keep food safe:

• __________________________________________________________
store TCS food at an internal temp of 41F or lower or 135F or higher
• __________________________________________________________
store frozen food at temps that keep it frozen
• __________________________________________________________
make sure storage units have at least 1 air temperature measuring device.
• __________________________________________________________
do not overload coolers or freezers
• __________________________________________________________
use open shelving. do NOT line shelves with aluminum foil, sheet pan, or paper
• __________________________________________________________
monitor food temperatures regularly

7
Rotation

Food must be rotated in storage to

____________________________________________________.
maintain quality and limit the growth of pathogens

Food items must be rotated so that those with the earliest use-by or expiration dates
are used ____________
before items with later dates.

FIFO stands for __________________________________.

first in first out

FIFO is used to rotate the following items during storage:

• _________________________________________
refrigerated food
• _________________________________________
frozen food
• _________________________________________
dry food

One way to use the FIFO method includes:

1. ___________________________________________________
identify the food items use-by or expiration date

2. ___________________________________________________
store items with the earliest use-by/ expiration date in the front

3. ___________________________________________________
once items are shelve, use those items stored in the front first

4. ___________________________________________________
throw out food that has passed its manufacturer's use-by or expiration date

Preventing Cross-Contamination

Food must be stored in ways that prevent ____________

cross - ________________.
contamination

Follow these guidelines during storage:

Supplies:

• __________________________________________________________
store all items in designated storage areas
• __________________________________________________________
store items away from walls and at least 6 inches from the floor
• __________________________________________________________
store single-use items in original packaging

Containers:

• __________________________________________________________
store food in containers intended for food
• __________________________________________________________
use containers that are durable, leakproof, and able to be sealed or covered
• __________________________________________________________
NEVER use empty food containers to store chemicals and NEVER put food in empty chemical containers

8
Cleaning:

Keep all storage areas ______________

clean and ____________.
dry

Clean the following items on a regular basis:

• _______________________________________
floors
• _______________________________________
Walls
• _______________________________________
shelving in coolers, freezers
• _______________________________________
dry storage areas, heated holding cabinets

Clean up ____________
spills and ____________
leaks promptly to keep them from
contaminating other food.

Follow these additional guidelines:

• __________________________________________________________
clean dollies,carts, transporters, and trays often
• __________________________________________________________
store food in containers that have been cleaned and sanitized
• __________________________________________________________
store dirty linens away from food. store them in clean, nonabsorbent containers.

Storage Order

Safe food storage starts with _______________

wrapping or _______________
covering food. After
that, how food is stored depends on the ___________
type of food and options for
storage.

• __________________________________________________________
store raw meat, poultry, and seafood separately from read-to-eat foods
• __________________________________________________________
raw meat. poultry, and seafood can be stored with or above ready-to-eat food in the freezer
• __________________________________________________________
store raw meat, poultry, and seafood in coolers in the following top-to-bottom order

Exception:
_______________________________________________________________
ground meat and ground fish can be stored above whole cuts of beef and pork

Storage Location

Food should be stored in a ____________,

clean ___________
dry location away from dust
and other contaminants.

Never store food in these areas:

• _______________________________________
locker rooms or dressing rooms
• _______________________________________
restrooms or garbage rooms
• _______________________________________
mechanical rooms
• _______________________________________
under unshielded sewer lines or leaking water lines
• _______________________________________
under stairwells

9
Damaged, Spoiled, or Incorrectly Stored Food

If there is expired, damaged, spoiled, or incorrectly stored food that has become
unsafe, _______________it.
discard

This includes food that is

_______________________________________________________________
missing a date mark , ready-to-eat TCS food that has exceed its date mark, and food that has exceed time/temperature
_______________________________________________________________
requirements.
___________________________________________.

If the food must be stored until it can be returned to the vendor, avoid contaminating
the food stored near it by:

• __________________________________________________________
store the food away from other food and equipment
• __________________________________________________________
label the food so food handlers do not use the product.

10
 Module 6: Preparation

General Preparation Practices

Prevent pathogens from spreading and growing by making good food-prep choices
including:

Equipment:

• __________________________________________________
make sure workstations, cutting boards, and utensils are clean and sanitized

Quantity:

• __________________________________________________
only remove as much food from the cooler as you can prep in a short period of time.

Storage:

• __________________________________________________
return prepped food or color additives when prepping food to the cooler, or cook it, as quickly as possible

Additives:

• __________________________________________________
only use additives that have been approved by your regulatory authority
• __________________________________________________
NEVER use more than is allowed by law
• __________________________________________________
NEVER use additives to alter the appearance of the food
• __________________________________________________
DO NOT sell produce that was treated with sulfite before it was received in the operation
• __________________________________________________
NEVER add sulfite to produce that will be eaten raw

Presentation:

• ___________________________________________________
food must be offered to customers in a way that does not mislead or misinform them.
• ___________________________________________________
customers must be able to judge the true appearance, color, and quality of food.
• ___________________________________________________
• ___________________________________________________

Do not use the following to misrepresent the appearance of food:

• __________________________
food additives or color additives
• __________________________
colored overwraps
• __________________________
lights

Corrective actions:

Food that has become unsafe must be thrown out unless it can be safely
_________________________.
reconditioned

1
All food–especially ready-to-eat food–must be thrown out in the following situations:

• __________________________________________________________
When it is handled by staff who have been restricted or excluded from the operation due to illness

• __________________________________________________________
When it is contaminated by hands or bodily fluids, for example, sneezing

• __________________________________________________________
When it has exceeded the time and temperature requirements designed to keep food safe

Thawing

Never thaw food at __________

room ________________.
temperature

Methods and Guidelines for Thawing TCS Food

Refrigeration
• _____________________________________
Thaw food in a cooler, keeping its temperature at 41°F (5°C) or lower.

• _____________________________________
Submerge food under running, drinkable water at 70° or lower. The flow of water must be strong enough to wash loose food bits into the drain.

Running Water
• _____________________________________
Always use a clean and sanitized food-prep sink when thawing food this way.
• _____________________________________
Never let the temperature of the food go above 41F (5C) for longer than four hours. This includes the time it takes to thaw the food plus the time it takes to prep or cool it.

• _____________________________________
Thaw food in microwave if it will be cooked immediately after thawing.
Microwave
• _____________________________________
The food must be cooked in conventional cooking equipment, such as an oven, once it is thawed.

Cooking • _____________________________________
Thaw as part of the cooking process.

Thawing ROP Fish

• ROP fish should remain ___________

frozen until ready for use.

If stated on the label, the fish must be removed from the packaging at the following
times:

• ____________________________________________
Before thawing under refrigeration.
• ____________________________________________
Before or immediately after thawing under running water.

Prepping Specific Food

Produce

Cross-contamination:

• __________________________________________________________
Make sure fruit and vegetables do NOT touch surfaces exposed to raw meat, seafood, or poultry.

2
Washing:
Wash produce thoroughly under running water. This is especially important before cutting, cooking, or combining it with other ingredients.
• __________________________________________________________
• __________________________________________________________
The water should be a little warmer than the produce.
• __________________________________________________________
• __________________________________________________________
Certain chemicals may be used to wash fruits and vegetables. Also, produce can be treated by washing it in water containing ozone. This treatment helps control pathogens.

Soaking or Storing:
When soaking or storing produce in standing water or an ice-water slurry, do NOT mix different items or multiple batches of the same item.
• __________________________________________________________

Fresh-cut produce:
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41F (5C) or lower.
• __________________________________________________________

Raw seed sprouts:

If your operation primarily serves high-risk populations, do NOT serve raw seed sprouts.
• __________________________________________________________

Eggs and Egg Mixtures

Pooled eggs:
Handle pooled eggs carefully. Pooled eggs are eggs that are cracked open and combined in a container.
• __________________________________________________________

• Cook them promptly after mixing, or store them at 41F (5C) or lower.
__________________________________________________________

Pasteurized eggs:
Consider using pasteurized shell eggs or egg products when prepping egg dishes that need little or no cooking.
• __________________________________________________________

High-risk Populations:
If you mainly serve high-risk populations, such as those in hospitals and nursing homes, use pasteurized eggs.
• __________________________________________________________

• Shell eggs that are pooled must also be pasteurized.

__________________________________________________________

Salads Containing TCS Food

Only use leftover TCS food, such as pasta, chicken, and potatoes, if it was cooked, held, cooled, and stored correctly.
• __________________________________________________________

•
Do NOT use leftover TCS food that has been held for more than seven days.
__________________________________________________________

3
Ice

Consumption:

• Make ice from water that is safe to drink.

__________________________________________________________

Cooling food:

• Never use ice as an ingredient if it was used to keep food cold.

__________________________________________________________

Containers and scoops:

Use clean and sanitized containers and ice scoops to transfer ice from an ice machine to other containers.
• __________________________________________________________

•
Store ice scoops outside of ice machine in a clean, protected, location.
__________________________________________________________
NEVER hold or carry ice in containers that have held raw meat, seafood, or poultry; or chemicals.
• __________________________________________________________

• NEVER touch ice with hands or use a glass to scoop ice.

__________________________________________________________

Preparation Practices That Have Special Requirements

A variance is
_______________________________________________________________

When applying for a variance, the regulatory authority may require managers to submit
a _______________
HACCP _________________.
plan

A variance is required if an operation plans to prep food in any of the following ways:
Packing fresh juice on-site for sale at a later time, unless the juice has a warning label that complies with local regulations.
• __________________________________________________________

• Smoking food as a way to preserve it (but not to enhance flavor).

__________________________________________________________
Using food additives or adding components such as vinegar to preserve or alter the food so that it no longer needs time and temperature control for safety.
• __________________________________________________________

• Curing food.
__________________________________________________________
Custom-processing animals for personal use. For example, a hunter brings a deer to a restaurant for dressing and takes the meat home for later use.
• __________________________________________________________
Packaging food using a reduced-oxygen packaging (ROP) method. This includes MAP, vacuum-packed, and sous vide food, as shown in the photo at right.
• __________________________________________________________

• Sprouting seeds or beans.

__________________________________________________________

• Offering live shellfish from a display tank.

__________________________________________________________

4
Cooking Food
The only way to reduce pathogens in food to safe levels is to cook it to its correct
_________________
minimum _____________________
internal
__________________________.
temperature

Once reached, food must be held for a ______________

specific ______________
amount of
_________________.
time

While cooking reduces pathogens in food, it does not destroy ____________

spores or
_______________ they may have produced.
toxins

How to Check Temperatures

The guidelines to follow when checking temperatures include:

• __________________________________________________________
Pick a thermometer with a probe that is the correct size for the food.

• __________________________________________________________
Check the temperature in the thickest part of the food

• __________________________________________________________
Take at least two readings in different locations.

Cooking Requirements for Specific Food

• _______________________________________
Poultry—including whole or ground chicken, turkey, or duck
165°F (74°C) for 15
• _______________________________________
Stuffing made with fish, meat, or poultry
seconds
• _______________________________________
Stuffed meat, seafood, poultry, or pasta
• _______________________________________
Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)

• _______________________________________
Ground meat—including beef, pork, and other meat
155°F (68°C) for 15 • _______________________________________
Injected meat—including brined ham and flavor-injected roasts
seconds • _______________________________________
Mechanically tenderized meat
• _______________________________________
Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu
• _______________________________________
Ground seafood—including chopped or minced seafood

• ______________________________________
Seafood—including fish, shellfish, and crustaceans
145°F (63°C) for 15 • ______________________________________
Steaks/chops of pork, beef, veal, and lamb
seconds • ______________________________________
Commercially raised game
• ______________________________________
Shell eggs that will be served immediately

• ______________________________________
Roasts of pork, beef, veal, and lamb
145°F (63°C) for 4
minutes

135°F (57°C) (no • _____________________________________

Fruits, vegetables, grains (e.g., rice, pasta), and legumes (e.g., beans, refried beans) that will be hot held for service

minimum time)

5
Cooking TCS Food in the Microwave Oven

Meat, seafood, poultry, and eggs that are cooked in a microwave oven must be cooked
to ____________.
165F (74C)

Follow these guidelines when cooking TCS food in a microwave oven:

• __________________________________________________________
Cover the food to prevent its surface from drying out.

• __________________________________________________________
Rotate or stir it halfway through the cooking process so that the heat reaches the food more evenly.

• __________________________________________________________
Let the covered food stand for at least two minutes after cooking to let the food temperature even out.

• __________________________________________________________
Check the temperature in at least two places to make sure that the food is cooked through.

Partial Cooking during Preparation

Partial cooking is
_____________________________________________________________
Some operations partially cook food during prep and then finish cooking it just before service.

Follow these steps when partially cooking meat, seafood, poultry, eggs, or dishes
containing these items:
1. _____________________________________________________________
Do not cook the food for longer than 60 minutes during initial cooking.

2. _____________________________________________________________
Cool the food immediately after initial cooking.

3. _____________________________________________________________
Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at 41F or lower.

4. _____________________________________________________________
Heat the food to its required minimum internal temperature before selling or serving it.

5. _____________________________________________________________
Cool the food if it will not be served immediately or held for service.

The local regulatory authority will require __________________

written
____________________
procedures that explain how partially cooked food will be prepped and
stored.

These procedures must be approved by the regulatory authority and describe the
following:

• __________________________________________________________
How the requirements will be monitored and documented

• __________________________________________________________
Which corrective actions will be taken if requirements are not met

• __________________________________________________________
How these food items will be marked after initial cooking to indicate that they need further cooking

• __________________________________________________________
How these food items will be separated from ready-to-eat food during storage, once initial cooking is complete

6
Consumer Advisories

Disclosure:
If your menu includes TCS items that are raw or undercooked, such as animal products, you must note it on the menu next to these items.
• _________________________________________________________
This can also be done by placing an asterisk next to the item that points customers to a footnote at the bottom of the menu.
• __________________________________________________________
The footnote musk also include a statement that indicates the item is raw or undercooked, or contains raw or undercooked ingredients.
• __________________________________________________________

Reminder:
You must advise customers who order TCS food that is raw or undercooked, such as animal products, of the increased risk of foodborne illness.
• __________________________________________________________

• You can also do this by posting a notice in your menu.

__________________________________________________________
You can also provide this information using brochures, table tents, signs, or other written methods.
• __________________________________________________________

Children’s Menus
• __________________________________________________________
The Food and Drug Administration (FDA) advises against offering raw or undercooked meat, poultry, seafood, or eggs on a children's menu.

This is especially true for undercooked ground beef, which may be contaminated with shiga toxin-producing E. coli O157:H7.
• __________________________________________________________

Operations That Mainly Serve High-Risk Populations

Operations that mainly serve a high-risk population, cannot serve the following items:

• Raw seed sprouts.

_____________________________________
Raw or undercooked eggs (unpasteurized), meat, or seafood.
• _____________________________________

• Unpasteurized milk or juice.

_____________________________________

Cooling and Reheating Food

Temperature Requirements for Cooling Food
135F 41F
Cool TCS food from ___________ to ____________ or lower within _______ six
hours.
135F
First, cool food from ____________ to ______________ within __________ 70F two
hours.
70F
Then cool it from ______________ to _____________ or lower in the next 41F
__________
four hours.
70F
If food has not cooled to _____________ within __________ hours, it must be two
_____________
reheated and then cooled again.

7
If food cannot be cooled from ____________
135F to ________________
70F in less than
__________
two hours, use the remaining time to cool it to ____________
41F or lower.

However, the total cooling time cannot be longer than ____________

six hours.

Cooling Food

Factors That Affect Cooling

• __________________________________________________________
Thickness or density of the food: The denser the food, the more slowly it will cool.

• __________________________________________________________
Size of the food: Large food items cool more slowly than smaller items. To let food cool faster, you should reduce its size.

• __________________________________________________________
Storage container: Stainless steel transfers heat away from food faster than plastic. Shallow pans let the heat from food disperse faster than deep pans.

Methods for Cooling Food

• __________________________________________________________
NEVER cool large amounts of hot food in a cooler.

• __________________________________________________________
Ice-water bath: After dividing food into smaller containers, place them in a clean prep sink or large pot filled with ice water.

• __________________________________________________________
Blast chillers blast cold air across food at high speeds to remove heat. They are typically used to cool large amounts of food.

• __________________________________________________________
Ice paddles are plastic paddles that can be filled with ice or with water and then frozen.

• __________________________________________________________
Ice or cold water as ingredient: When cooling soups or stew, the recipe is made with less water than required. Cold water or ice is then added after cooking.

Storing Food for Further Cooling

• __________________________________________________________
Loosely cover food containers before storing them.

• __________________________________________________________
Food can be left uncovered if stored in a way that prevents contaminants from getting into it.

• __________________________________________________________
Storing uncovered containers above other food, especially raw seafood, meat, and poultry, will help prevent cross-contamination.

Reheating Food

Food reheated for immediate service:

Heat food that will be served immediately, to ____________________________.

However, make sure the food was _________________
cooked and _______________
cooled
correctly.

Food reheated for hot holding:

Heat TCS food for hot holding to an internal temperature of ______________

165F for
_______
15 seconds.

8
Make sure the food reaches this temperature within __________
two hours from start to
finish.

Reheat commercially processed and packaged ready-to-eat food to an internal

temperature of at least ___________.
135F

9
 Module 7: Service
Holding Food
time
Food that is being held for service is at risk for _____________ temperature
- ______________
____________
abuse and _____________-_______________.
cross contamination

Guidelines for Holding Food

• Creates policies about how long the operation will hold food.
__________________________________________________________

• create policies about when to throw away held food.

__________________________________________________________

Food covers and sneeze guards:

• protect food from contaminants.

__________________________________________________________

• help maintain a food's internal temperature.

__________________________________________________________

Temperature:

135F (57C)
Hold hot TCS food at ________________ or higher.

41F (5C)
Hold cold TCS food at _______________ or lower.

Thermometer:

• check a food's internal temperature.

__________________________________________________________

•
NEVER use the thermometer gauge on a holding unit to check the food's temperature.
__________________________________________________________

• the gauge does not check the internal temperature of the food.
__________________________________________________________

Time:

4
Check food temperatures at least every ___________ hours.

41F (5C)
Throw out food that is not _______________ 135F (57C)
or lower or __________________ or
higher.

2
You can also check the temperature every _____________ hours. This will leave time
for ____________
corrective ______________.
action

Hot-holding equipment:

• NEVER use hot holding equipment to reheat food unless it is built to do so.
__________________________________________________________
most hot-holding equipment does not pass food through the temperature danger zone quickly enough.
• __________________________________________________________

1
 • reheat food correctly, then move it to the holding unit.
__________________________________________________________

Holding Food without Temperature Control

high risk population
If an operation primarily serves a __________ - __________ ________________,
TCS food cannot be held without temperature control.

Examples of when food might be held without temperature control:

• when displaying food for a short time.

__________________________________________________________

• when electricity is not available to power holding equipment.

__________________________________________________________

regulatory
Before using time as a method of control, check with the local ___________
__________________
authority for specific requirements.

Cold Food
6
Cold food can be held without temperature control for up to _________ hours if these
conditions are met:

•
hold the food at 41F (5C) or lower before removing it from refrigeration.
__________________________________________________________

•
label the food with the time you removed it and the time you must throw it out.
__________________________________________________________
make sure the food temperature does not exceed 70F (21C) while it is being served.
• __________________________________________________________

• sell,serve, or throw out the food within 6 hours

__________________________________________________________

Hot Food
4
Hot food can be held without temperature control for up to __________ hours if
these conditions are met:
hold the food at 135F (57C) or higher before removing it from the temperature control.
• __________________________________________________________

• label the food with the time you must throw it out.
__________________________________________________________

• sell serve or throw out the food within 4 hours.

__________________________________________________________

2
Serving Food
Kitchen Staff Guidelines

Bare-hand contact with food:

Food handlers must wear __________

single - _______
use _____________
gloves whenever
handling ________-___-______.
ready to eat food

Food can also be handled with:

• ___________________
spatulas
• ___________________
tongs
• ___________________
deil sheets
• ___________________
other utensils

Clean and sanitized utensils:

• __________________________________________________________
use separate utensils for each food item

• __________________________________________________________
clean and sanitize them after each serving task.

• __________________________________________________________
if using utensils continuously, clean and sanitize them at least once every 4 hours.

Serving utensils:

• __________________________________________________________
store serving utensils in the food with the handle extended above the rim of the container

• __________________________________________________________
if serving non-TCS food items, place them on clean and sanitized food-contact surface.

• __________________________________________________________
spoons and scoops used to serve food such as ice cream or mashed potatoes can be stored under running water.

• __________________________________________________________
can also be served in a container of water that is maintained at a temperature of at least 135F (51C)

Refilling take-home containers:

Take-home containers can be refilled if they meet these conditions:

• __________________________________________________________
they were designed to be reused

• __________________________________________________________
they were provided to the guest by the operation

• __________________________________________________________
they are clean and sanitized

The container must also meet these conditions:

• __________________________________________________________
it can be efficiently cleaned at home and in the operation.

• __________________________________________________________
it will be rinsed with fresh hot water under pressure before refilling.

• __________________________________________________________
it will be refilled by staff in the operation or by the guest using a process that prevents contamination.

3
Take-home beverages containers can also be refilled as long as the beverage is not a
________
TCS ________.
food

Service Staff Guidelines

Service staff should use these guidelines when serving food:

• hold dishes by the bottom or edge.

__________________________________________________________

• hold glasses by the middle bottom or stem

__________________________________________________________

• DO NOT touch food contact areas of dishes or glassware.

__________________________________________________________

•
carry glasses in a rack or on a tray to avoid touching the food contact surfaces.
__________________________________________________________

• DO NOT stack glasses when carrying them.

__________________________________________________________

• hold flatware by the handle.

__________________________________________________________

• DO NOT hold flatware by the food-contact surfaces.

__________________________________________________________

•
store flatware so that servers grasp the handles, not food-contact surfaces.
__________________________________________________________

• avoid bare-hand contact with food that is ready to eat.

__________________________________________________________

• use ice scoops or tongs to get ice.

__________________________________________________________

•
NEVER scoop ice with your bare hands or a glass. A glass my chip or break
__________________________________________________________

Preset Tableware
wrapping
To prevent contamination of tableware on dining tables _____________ or
_________________
covering the items.

Table settings do not need to be wrapped or covered if extra or unused settings meet
these requirements:

• they are removed when guests are seated

__________________________________________________________

if they remain on the table, they are cleaned and sanitized after guest have lefted.
• __________________________________________________________

4
Re-serving Food

Menu items:

•
DO NOT re-serve food returned by one guest to another guest.
_____________________________________________________

Condiments:

• you must protect condiments from contamination.

__________________________________________________________

serve them in their original containers or in containers designed to prevent contamination.

• __________________________________________________________

offering condiments in individual packets or portions can also help keep them safe
• __________________________________________________________

• NEVER reserve uncover condiments

__________________________________________________________

• DO NOT combine leftover condiments with fresh ones.

__________________________________________________________

Bread or rolls:
• __________________________________________________________

DO NOT reserve uneaten bread to other guests. change linens used in basket after each guest.
• __________________________________________________________

Garnishes:
• __________________________________________________________

•
NEVER reserve plate garnishes. Throw out served but unused garnishes.
__________________________________________________________

Prepackaged food:

• you may reserve unopened, prepackaged food in good condition.

__________________________________________________________

• these include condiments packets and wrapped crackers.

__________________________________________________________

you may reserve bottles of ketchup, mustard,and other condiments, the container must remain closed between uses,
• __________________________________________________________

Self-service Areas

Follow these guidelines to prevent contamination and time-temperature abuse in self-

service areas:

Protection:
food on display can be protected from contamination by using squeeze guards.
• __________________________________________________________

placing it in display cases or packaging it will also protect it from contamination.

• __________________________________________________________

5
 whole, raw fruits and vegetables and nuts in the shell do NOT require protection
• __________________________________________________________

Labels:

• label food located in self service areas.

__________________________________________________________

Temperature:

135F (51C)
Keep hot food hot at _________________ or higher.

41F (5C)
Keep cold food cold at ________________ or lower.

Raw and ready-to-eat food:

Typically, raw, unpackaged meat, poultry, and seafood cannot be offered for self-
service. However, these items are an exception:
ready to eat food at buffets or salad bars that serve food such as sushi or raw shellfish.
• __________________________________________________________

ready to cook portions that will be cooked and eaten immediately on the premises.
• __________________________________________________________

• raw frozen shell on shrimp or lobster.

__________________________________________________________

Refills:
DO NOT let guests refill dirty plates or use dirty utensils at self serves areas
• __________________________________________________________

•
pathogens an easily be transferred by reused plates and utensils.
__________________________________________________________

assign a staff member to monitor guests. post signs reminding guests not reuse plates and utensils.
• __________________________________________________________

Utensils:

• stock food displays with the correct utensils for dispensing food.
__________________________________________________________

• includes tongs ladles or deli sheets

__________________________________________________________

Ice:
ice used to keep food or beverages cold should NEVER be used as an ingredient.
• __________________________________________________________

6
Labeling Bulk Food

• Bulk food in self-service areas must be labeled

__________________________________________________________

• The label must be in plain view of the guest.

__________________________________________________________
When labeling food, you can include the manufacturer of processor or label provided with the food.
• __________________________________________________________

Bulk unpackaged food does not need to be labeled if it meets these conditions:

• The product makes no claim regarding health or nutrient content.

__________________________________________________________

• There are no laws requiring labeling.

__________________________________________________________

• The food is manufactured or prepared on the premises.

__________________________________________________________
The food is manufactured or prepared at another food operation or processing plant owned by the same person.
• __________________________________________________________

Off-Site Service

To transport food and items correctly for off-site service, follow these procedures:

Food containers:

• Pack food in insulated food containers.

__________________________________________________________

• Use only food-grade containers.

__________________________________________________________

•
They should be designed so food cannot mix, leak, or spill.
__________________________________________________________

At the service site, use appropriate containers or equipment to hold food at the correct temperature.
• __________________________________________________________

Labels:

Labels for off-site service should include:

• _____________________________
Label food with a use-by date and time.

Include reheating and service instructions for staff at off-site locations.

• _____________________________

• _____________________________

• _____________________________

7
Delivery vehicles:

• Clean the inside of delivery vehicles regularly.

__________________________________________________________

Internal temperature:

• Check internal food temperatures.

__________________________________________________________
If containers or delivery vehicles are not holding food at the correct temperature, reevaluate the length of the delivery route or the efficiency of the equipment being used.
• __________________________________________________________

Utilities:
Make sure the service site has the correct utilities: safe water for cooking, dishwashing, and handwashing.
• __________________________________________________________

•
garbage containers stored away from food-prep, storage, and serving areas.
__________________________________________________________

Storage

•
store raw meat poultry, and seafood separate from ready-to-eat items.
__________________________________________________________

Vending Machines

Vending operators should protect food from contamination and time-temperature

abuse during ________________,
transport ___________________,
delivery and
_________________.
service

To keep vended food safe, follow these guidelines:

• check products shelf life daily.

__________________________________________________________

if the date is expired throw out immediately. throw out refrigerated food prepped if not sold within 7 days
• __________________________________________________________

• Keep TCS food at correct temperatures.

__________________________________________________________
these machines must have controls that prevent TCS food from being dispensed if the temperature stays in the danger zone for to long.
• __________________________________________________________

• this food must be thrown out immediately,

__________________________________________________________

• dispense TCS food in its original container.

__________________________________________________________

•
wash and wrap fresh fruit with edible peels before putting it in the machine.
__________________________________________________________

8
 Module 8: Food Safety Management Systems

Overview of Food Safety Management Systems

A food safety management system is

_____________________________________________________.
of practices and procedures intended to prevent foodborne illness

It does this by actively controlling ________________

risk and
____________________ throughout the flow of food.
hazards

Examples of different types of food safety programs include:

• ________________________________
personal hygiene program
• ________________________________
food safety program
• ________________________________
supplier selection and specification program
• ________________________________
quality control and assurance program
• ________________________________
cleaning and sanitation program
• ________________________________
standard operating procedures (SOPs)
• ________________________________
facility design and equipment maintenance prgram
• ________________________________
pest-control program

Active Managerial Control

The five common risk factors for foodborne illness are:

• ______________________________________
purchasing food from unsafe sources
• ______________________________________
failing to cook food correctly
• ______________________________________
holding food at incorrect temperature
• ______________________________________
using contaminated equipment
• ______________________________________
practicing poor personal hygiene

Active managerial control is

_______________________________________________________.

Active managerial control is __________________

proactive rather than
__________________.
reactive Managers must _____________________
anticipate risks and
______________
plan for them.

According to the Food and Drug Administration (FDA), to achieve active managerial
control, managers can use simple tools such as:

• ______________________________________
training programs
• ______________________________________
manger supervision
• ______________________________________
incorporation SOPs

1
 Active managerial control can also be achieved through more complex solutions, such
as a ____________
hazard ___________
analysis ______________
critical _____________
control
_____________
point (_________)
HACCP program.

Managers should practice active managerial control throughout the __________

flow of
___________.
food

This includes anticipating potential foodborne illness risk factors and then
________________
controlling or _________________
eliminating them.

Monitoring the entire flow of food will keep customers and operation ____________
free
from _________.
risk

Managers must provide their staff with the proper ____________.

tools

Important steps to take when implementing active managerial control in an operation

include:

1. Identify Risks:
_______________________________________________________________
find and document the potential foodborne-illness risk, then identify the hazards that can be controlled or eliminated.

2. Monitor:
_______________________________________________________________
food will be safe if managers monitor critical activities in the operation.

3. Corrective Action:
_______________________________________________________________
take the appropriate steps to correct improper procedures or behaviors.

4. Management Oversight:
___________________________________________________________
verify that all policies, procedures, and corrective actions are followed.

5. Training:
_______________________________________________________________
ensure employees are trained to follow procedures and retrained when necessary.

6. Re-evaluation:
_______________________________________________________________
periodically assess the system to make sure it is working correctly and effectively.

The FDA’s Public Health Interventions

Public health interventions are

________________________________________________.
specific recommendations to controlling the common risk factors for foodborne illness

Public health interventions are designed to

______________________________________.
protect the public health

Demonstration of knowledge:
________________________________________________
you must be able to show that you know what to do to keep food safe.

Staff health controls:

_________________________________________________________
procedures put into place to make sure staff are practicing personal hygiene

2
Controlling hands as a vehicle of contamination:
_______________________________________________________________
controls put into place to to prevent bare-hand contact with ready-to-eat food

Time and temperature parameters for controlling pathogens:

_______________________________________________________________
procedures put into place to limit the time food spend in the temperature danger zone.

Consumer advisories:
_______________________________________________________________
Notices provided to customers if you serve raw or undercooked menu items.

HACCP

One type of system that can achieve active managerial control of foodborne-illness risk
factors is called _____________
hazard _____________
critical ________________
control
________________
point ________________.
program

A Hazard Analysis Critical Control Point (HACCP) system is based on identifying

significant ______________,
biological ________________,
chemical or _________________,
physical
hazards at specific points within a product’s flow.

Once hazards are identified, they can be ________________,

prevented
__________________, or _________________ to safe levels.
eliminated reduced

An effective HACCP system must be based on a _______________

written
________________.
plan

This plan must be specific to each facility’s:

• ______________________________________
menu
• ______________________________________
customers
• ______________________________________
equipment
• ______________________________________
processes
• ______________________________________
operations

3
 Module 9: Safe Facilities and Pest Management
Interior Requirements for a Safe Operation
It is important to recognize that you may need to consult your local _____________
regulatory
_________________
agency before making changes to your operation.

Floors, Walls, and Ceilings

When choosing flooring, wall, and ceiling materials, pick those that are
_____________
smooth and _____________.
durable This makes __________________
cleaning easier.

Once installed, flooring, walls, and ceilings must be ____________

regularly
_______________.
maintained

Replace _____________
missing or _______________
broken ceiling tiles or flooring. Repair all
____________
holes in walls.

Coving is
_______________________________________________________________.
curved sealed edge between the floor and the wall

Coving should be
_______________________________________________________________.
glued tightly to the wall to get rid of hiding places for insects

This also protects the wall from ___________________.

moisture

Floors should have ____________.

Equipment Selection

Foodservice equipment must meet certain _____________________

standards if it will come
in contact with food.

NSF International is:

___________________________________________________
the organization that creates these national standards.

NSF is accredited by the ________________

American __________________
National
_______________
Standards _______________
Institute (_____).
ANSI

Standards for food equipment require that it be __________________,

nonabsorbant
______________,
smooth and __________
corrosion ______________.
resistant

Food equipment must also be __________________,

easy to clean _______________,
durable and
___________________.
resistant to damage

Installing and Maintaining Equipment

• __________________________________________________________
easy to clean and easy to clean around.
• __________________________________________________________
when installing follow the manufacturer's recommendations
• __________________________________________________________
also check your regulatory authority for requirements

1
Stationary equipment should be installed as follows:

Floor-mounted equipment:

• ___________________________________
put floor-mounted equipment on legs at least 6 inches high.
• ____________________________________
seal it to a masonry base.

Tabletop equipment

• ____________________________________
put tabletop equipment on legs at least 4 inches high.
• ____________________________________
seal it to the counter top.

Once you have installed equipment, make sure it is maintained regularly by

_____________
qualified _____________.
people

Set up a maintenance schedule with your ______________

supplier or
___________________.
manufacturer

Check equipment __________________

regularly to be sure it is working correctly.

Dishwashing Machines

When selecting and installing dishwashers consider the following guidelines:

Installation:

• _______________________________________________________
dishwashers must be installed so that they are reachable and conveniently located.
• _______________________________________________________
installation must also keep utensils equipment, and other food-contact surfaces from becoming contaminated

• _______________________________________________________
always follow manufacturer's instructions when installing, operating, and maintaining dishwashers.

Supplies:

• _______________________________________________________
use detergents and sanitizers approved by the local regulatory authority.

Settings:

Purchase dishwashers that have the ability to measure the following:

• __________________________________
water temperature
• __________________________________
water pressure
• __________________________________
cleaning and sanitizing chemical concentration.

Information about the correct settings should be _________________

posted on the
machine.

Cleaning:

• _______________________________________________________
as often as necessary.
• _________________________________________________________
follow the manufacturer's recommendation and local regulatory requirements.

2
Three-Compartment Sinks

• _________________________________________________________
use to clean and sanitize items manually
• _________________________________________________________
purchase sinks large enough to accommodate large equipment and utensils.
• _________________________________________________________
you should also have other methods for cleaning these large items, such as cleaning them in place

Handwashing Stations

Handwashing stations are required:

• ____________________________________
in restrooms or directly next to them
• ____________________________________
in areas used for food prep, service, and dishwashing

Handwashing sinks must be used only for _______________________

handwashing and not for
any other purpose.

To prevent cross-contamination, make sure _______________

adequate _______________
barriers
are present on handwashing sinks or that there is an _____________
adequate
_______________
distance between handwashing sinks and food and food-contact surfaces.

Make sure handwashing stations work correctly and are _______

well ___________
stocked and
________________.
maintained

Handwashing stations must be _______________________

available at all times. They
cannot be ___________________
blocked by portable equipment of stacked full of dirty
kitchenware.

Requirements at a Handwashing Station

Hot-and cold-running water • ____________________________

must be drinkable and meet temperature and pressure requirement

• ____________________________

• ____________________________
the soap can be liquid, bar, or powder
Soap
• ____________________________
• ____________________________

• ____________________________
disposable paper towels or continuous towel system
A way to dry hands
• ____________________________
hands can also be dried with hand dryer
• ____________________________

Garbage container
• ____________________________
required if disposable paper towels are used
`
• ____________________________
a cleanly visible sign or poster must tell staff to wash hands before returning to work
Signage

3
Utilities and Building Systems

Utilities include:

• ______________________________________
water
• ______________________________________
electricity
• ______________________________________
gas
• ______________________________________
sewage
• ______________________________________
garbage disposal

Building systems include:

• ______________________________________
plumbing
• ______________________________________
lighting
• ______________________________________
ventilation
• ______________________________________

Water and Plumbing

There are ____________________

national __________________
standards for water in the U.S.
that are enforced by each regulatory authority.

Potable water is
_______________________________________________________________.
water that is drinkable

Potable water may come from the following sources:

• ______________________________________
approved public water mains
• ______________________________________
private water sources that are regularly test and maintained
• ______________________________________
closed, portable water containers
• ______________________________________
water transport vehicles

If an operation has an on-site septic system, make sure it is properly

_______________
tested and _______________.
maintained

Installation and maintenance:

• _____________________________________________
plumbing that isn't installed or maintained correctly can allow drinkable and unsafe water to be mixed

• _____________________________________________
have only licensed plumbers work on the plumbing in your operation

A cross-connection is
_______________________________________________________________.
a physical link between safe water and dirty water, which can come from drains, sewers, or other wastewater sources

Backflow can be the result of

________________________________________________________.
pressure pushing contaminants back into the water supply

Backflow can also happen when

_________________________________________________________.
high water use in one area of an operation creates a vacuum in the plumbing system that sucks contaminants back into the water supply

4
Backflow is also called ____________________________.
backsiphonage

Two examples of backsiphonage:

1. _______________________________________
a running faucet below the flood rim of a sink

2. ________________________________________
a running hose in a mop bucket

Backflow prevention:

The best way to prevent backflow is to avoid creating a ______________

cross -
_______________.
connection

Some ways to prevent backflow include:

• _______________________________________________________
vacuum breaker
• _______________________________________________________
double check valves and reduced pressure zone backflow preventers

Backflow prevention devices must be checked periodically by a ______________

trained and
_____________
certified technician. This work must be
____________________________.
documented Always follow local
___________________________
requirements and ________________________
manufacturers'
_______________________.
recommendations

An air gap is _____________________________________________.

a air space that separates a water supply outlet from a potentially contaminated source

The only sure way to prevent backflow is to create an ____________

air
_____________.
gap

A sink that is correctly designed and installed usually has ____________

2 air gaps.

The two air gaps at a sink are:

1. _________________________________
between the facet and the flood rim

2. _________________________________
drainpipe and the floor drain

Grease condensation:

• __________________________________________________________
a buildup of grease in pipes is a common problem
• __________________________________________________________
grease traps are installed to prevent blockage in the drain
• __________________________________________________________
if used, they should be put in by a licensed plumber and be easy to access
• __________________________________________________________
clean regularly
• __________________________________________________________
if the traps are not cleaned often enough or correctly, dirty water can back up
• __________________________________________________________
this backup could lead to odors and contamination

5
Lighting

Lighting intensity or how bright the lights are in the operation is usually measured in
units called ________
foot - _____________
candles or ___________.
lux

• __________________________________________________________
Different areas of the facility have different lighting intensity requirements.
• __________________________________________________________
Local jurisdictions usually require prep areas to be brighter than other areas.
• __________________________________________________________
This allows staff to recognize the condition of food.
• __________________________________________________________
It also allows staff to identify items that need cleaning.

Replace any bulbs that have ______________

burned out.

Make sure lightbulbs are the ______________

correct size.

All lights should have _________________

shatter - ________________
resistant lightbulbs or
_______________
protective ________________.
covers

These products prevent:

______________________________________________________________.
broken glass from contaminating food or food-contact surfaces

Ventilation

Ventilation improves the __________

air inside an operation.

Ventilation removes ___________,

heat ______________,
steam and ______________
smoke from
cooking lines.

Ventilation eliminates ____________

fumes and ______________.
odors

If ventilation systems are not working correctly, _______________

grease and
_______________
condensation will build up on walls and ceilings.

To prevent this, ventilation systems must be _______________

cleaned and
________________
maintained according to the manufacturer’s recommendations.

Garbage

Garbage can attract ____________

pests and contaminate __________,
food
_______________,
equipment and ______________
utensils if not handled correctly.

6
Follow these guidelines to control contamination when handling garbage:

Garbage removal:

• __________________________________________________________
Garbage should be removed from prep areas as quickly as possible to prevent odors, pests, and possible contamination.

• __________________________________________________________
Staff must be careful when removing garbage so they do not contaminate food or food-contact surfaces.

Cleaning of containers:

• __________________________________________________________
Clean the inside and outside of garbage containers frequently.
• __________________________________________________________
• __________________________________________________________
Do not clean garbage containers near prep or food-storage areas.

Indoor containers:

• __________________________________________________________
Containers must be leakproof, waterproof, and pestproof.
• __________________________________________________________
• __________________________________________________________
Women's restrooms must include a covered receptacle for sanitary napkins.

Designated storage areas:

• __________________________________________________________
Waste and recyclables must be stored separately from food and food-contact surfaces.
• __________________________________________________________

Outdoor containers:

• __________________________________________________________
Place garbage containers on a surface that is smooth, durable, and nonabsorbent.
• __________________________________________________________
Asphalt and concrete are good choices.
• __________________________________________________________
• __________________________________________________________
Make sure the containers have tight-fitting lids and are kept covered at all times.

Maintaining the Facility

To prevent problems in the facility, do the following:

• __________________________________________________________
Clean the operation on a regular basis.
• __________________________________________________________
Make sure all building systems work and are checked regularly.
• __________________________________________________________
• __________________________________________________________
Control pests.
• __________________________________________________________
Maintain the outside of the building correctly, including patios and parking lots.

7
Emergencies That Affect the Facility
Some of the most common crises that can affect the safety of the food served are:

• ___________________________________________
Electrical power outages.
• ___________________________________________
Fire.
• ___________________________________________
Flooding.
• ___________________________________________
Sewage backups.

An imminent health hazard is

_______________________________________________________________
a significant threat or danger to health that requires immediate correction or closure to prevent
_______________.
injury

Other threats that should also be considered include:

Temperature control:

• __________________________________________________________
Power failures and refrigeration breakdowns can threaten your ability to control temperature of TCS food.
• __________________________________________________________
This can result in the growth of pathogens.

Physical security:

• __________________________________________________________
Unauthorized people inside a facility are a risk to food safety.
• __________________________________________________________
This is especially true when they can access storage and processing areas.
• __________________________________________________________
Also, acts of nature can weaken a facility's security, such as heavy storms.

Drinkable water supply:

• __________________________________________________________
Threats to the drinkable water supply must also be considered.
• __________________________________________________________
Broken water mains and breakdowns at water treatment facilities are a risk to the safety of food.
• __________________________________________________________
Terrorist contamination of the water supply could also be a threat.
• __________________________________________________________
When faced with any of these crises, you must first determine if there is a significant risk to the safety or security of your food.

• __________________________________________________________
If the risk is significant, service must be stopped.
• __________________________________________________________
Then the local regulatory authority must be notified.

Spoiled or contaminated food must be ______________

thrown ___________,
out along with
food in packaging that is not ______________.
intact Corrective actions could include:

• __________________________________________________________
Establishing time-temperature contro; of TCS food.
• __________________________________________________________
Cleaning and sanitizing surfaces in the operation.
• __________________________________________________________
Reestablishing the physical security of he operation.
• __________________________________________________________
Verifying that the water supply is drinkable.

Regardless of how the problem is corrected, managers need approval from the local
_________________
regulatory _________________
authority before continuing service.

8
Pest Management
Rodents, insects, and other pests can damage _____________,
food _____________,
supplies
and _______________.
facilities

The greatest danger comes from their ability to spread diseases, including
___________________
foodborne ________________.
illnesses

Pest Prevention

Follow three basic rules to keep your operation pest-free:

1. ______________________________
Deny pests access to the operation.

2. ______________________________
Deny pests food, water, and shelter.

3. ______________________________
Work with a licensed pest control operator (PCO).

Deny shelter:

• __________________________________________________________
Careful cleaning eliminates the pests' food supply and destroys insect eggs.
• __________________________________________________________
It also reduces the places pests can take shelter.
• __________________________________________________________
Throw out garbage quickly and correctly.
• __________________________________________________________
Keep garbage containers clean and in good condition.
• __________________________________________________________
Keep outdoor containers tightly covered.
• __________________________________________________________
Clean up spills around garbage containers immediately, and wash containers regularly.
• __________________________________________________________
Store recyclables in clean, pest-proof containers.
• __________________________________________________________
Keep them as far away from building as local regulations allow.
• __________________________________________________________
Store all food and supplies correctly and as quickly as possible.
• __________________________________________________________
Keep food and supplies away from walls and at least six inches (15 centimeters) off the floor.
• __________________________________________________________
Use FIFO to rotate products, so that pests do not have time to settle into them and breed.
• __________________________________________________________
Clean up food and beverage spills immediately, including crumbs and scraps.

Deny access:

• __________________________________________________________
Pests can be brought inside with deliveries or through building openings.
• __________________________________________________________
Check all deliveries before they enter your operation.
• __________________________________________________________
Refuse shipments in which you find pests or signs of pests.
• __________________________________________________________
This includes egg cases and body parts (legs, wings, etc.).
• __________________________________________________________
Make sure all the points where pests can access the building are secure.
• __________________________________________________________
Screen all windows and vents, and patch or replace them as needed.
• __________________________________________________________
Seal cracks in floors and walls and around pipes.
• __________________________________________________________
Install self-closing doors and air curtains (also called air doors or fly fans) above or alongside doors.

Pest Control

• __________________________________________________________
Even after you have made every effort to keep pests out, they may still get into your operation.
• __________________________________________________________
If this happen, you must work with a PCO to get them under control.
• __________________________________________________________
Even if you only spot a few pests, they may actually be present in large numbers.
• __________________________________________________________
This is an infestation and can be very difficult to eliminate.
• __________________________________________________________
• __________________________________________________________
Look for live or dead insects or rodents, feces, nests, and damage on products, packaging, and the facility itself.

• __________________________________________________________
Contact your PCO immediately if you see these or any other pest-related problems, so that control measures can be taken.

• __________________________________________________________
Poisonous or toxic pest-control materials should only be applied by a certified applicator.

10
 Module 10: Cleaning and Sanitizing
Cleaning and Sanitizing
Cleaning is
_____________________________________________________________.
removing food and other dirt from a surface

Sanitizing is
____________________________________________________________.
reducing pathogens on surface to safe levels

Cleaners

Cleaners must be _____________,

stable ___________________,
noncorrosive and __________
safe ___
to
__________.
use

Types of cleaners include:

• ____________________________
Detergents.
• ____________________________
Degreasers.
• ____________________________
Delimers.
• ____________________________
Abrasive cleaners.

Ask your ________________

supplier to help you pick cleaners that meet your needs. To use
cleaners correctly, follow these guidelines:

• __________________________________________________________
follow manufactures' instructions carefully
• __________________________________________________________
if not used correctly, cleaners may not work and can even be dangerous.
• __________________________________________________________
only use cleaners for intended purposes
• __________________________________________________________
NEVER use pone type of cleaner in place of another unless the intended use is the same.

Sanitizers

Food-contact surfaces must be sanitized after they have been ______________

cleaned and
_________________.
rinsed This can be done by using ________________
heat or
_________________.
chemicals

Heat Sanitizing

One way to sanitize items is to soak them in ___________

hot ____________.
water For this
method to work, the water must be at least _______________.
171F (77C) The items must be
soaked for at least _______
30 seconds. Another way to sanitize items with heat is to
run them through a __________
high - ___________
temperature dishwasher.

Chemical Sanitizing

Tableware, utensils, and equipment can be sanitized by soaking them in a

_____________
chemical sanitizing solution. Or you can ____________,
rinse
_______________,
swab or _____________
spray them with sanitizing solution.

1
Three common types of chemical sanitizers are _______________,
chlorine
_________________,
iodine and __________________
quaternary __________________
ammonium
_______________,
compounds also called ____________.
quats

Chemical sanitizers are regulated by

_______________________________________________________________.
state and federal environmental protection agencies

In some cases, you can use _________________

detergent - __________________
sanitizer blends
to sanitize. Operations that have _________ - ________________ sinks often use
two compartment
these. If these blends are used, use it once to _____________,
clean then use it a second
time to _________________.
sanitize

Sanitizer Effectiveness

Several factors influence the effectiveness of chemical sanitizers including:

• ____________________________
concentration
• ____________________________
temperature
• ____________________________
contact time
• ____________________________
water hardness
• ____________________________
pH

Concentration:

Sanitizer solution is a mix of __________________

chemical ________________
sanitizer and
_____________.
water

Too little sanitizer may make the solution ______________

weak and
____________________.
useless

Too much sanitizer may make the solution too _______________

stronger and
__________________.
unsafe

Sanitizer can also leave a bad taste on items or _____________

corrode ______________.
metal

Concentration is measured in __________

parts ________
per _____________
million or
_________.
ppm

To check the concentration of a sanitizer solution, use a __________

test __________.
kit

Test kits are usually available from:

• _________________________________________
chemical manufactures
• _________________________________________
suppliers

Test kits should be ___________________

available at all times and easy ______________
to access
to employees.

2
The following can reduce a sanitizer solution’s effectiveness:

• _________________________________________
hard water
• _________________________________________
food bits
• _________________________________________
leftover detergent

Change the solution when:

• _________________________________________
it looks dirty
• _________________________________________
its concentration is too slow

Check the concentration ___________.

often

Temperature:

• __________________________________________________________
the water in sanitizing solutions must be the correct temperature
• __________________________________________________________
follow manufactures recommendations

Contact time:

Contact time is
_______________________________________________________________.
for a sanitizer solution to kill pathogens, it must make contact with the object being sanitized for a specific amount of time

Water hardness:

Water hardness can affect how well a sanitizer __________________.

works

Water hardness is determined by the amount of ________________

minerals in your water.

Find out what your water hardness is from your ____________________.

municipality Then work
with your ______________
supplier to identify the correct amount of sanitizer to use for
your water.

pH:

• __________________________________________________________
water pH can also affect a sanitizer
• __________________________________________________________
find out the pH of your water then work with you supplier to find out the correct amount of sanitizer to use for your water.

3
General Guidelines for the Effective Use of Chlorine, Iodine, and Quats

Chlorine Iodine Quats

Water greater than or equal greater than or 68F(20C) 75(24C)
temperature to 100F (38C) equal to 75F(24C)

Water pH less than or equal to 5 As per manufactures
less than or less than or
or as per manufactures recommendation
equal to 10 equal to 8 recommendation

Water hardness as per manufactures as per manufactures as per manufactures less than or equal to 500
recommendation recommendation recommendation
ppm or as per manufactures
recommendation

Sanitizer as per manufactures
50-99 ppm 50-99 ppm 12.5-25 ppm
concentration recommendation

Sanitizer contact greater than or greater than or greater than or greater than or
time equal to 7 seconds equal to 7 seconds equal to 30 seconds equal to 30 seconds

How and When to Clean and Sanitize

Surfaces that do not touch food only need to be _______________

cleaned and
_______________ to prevent the accumulation of dirt. However, any surface that
rinsed
touches food must be _____________,
cleaned ___________________,
rinsed and
_________________.
sanitized

Cleaning and Sanitizing Surfaces

If surfaces have not been cleaned and sanitized properly, take _____________
corrective
____________
action immediately.

To clean and sanitize a surface follow these steps:

1. _______________________________________
scrape or remove food bits from the surface.

• ______________________________________________
use the correct cleaning tool, such as a nylon brush or pad, or a cloth towel

2. ________________________________________
wash the surface

• _______________________________________________
prepare the cleaning solution with an approved cleaner
• _______________________________________________
was the surface with the correct cleaning tool, such as a cloth towel.

3. ________________________________________
rinse the surface

• _______________________________________________
use clean water
• _______________________________________________
rinse the surface with the correct cleaning tool, such as a cloth towel

4
4. _________________________________________
santize the surface

• _______________________________________________
use the correct sanitizing solution
• _______________________________________________
prepare the concentration per manufactures requirements
• _______________________________________________
use the correct cleaning tool, such as a cloth towel, to sanitize the surface
• _______________________________________________
make sure the entire surface has come in contact with the sanitizing solution

5. __________________________________________
allow the surface to dry

When to Clean and Sanitize

All food-contact surfaces need to be cleaned and sanitized at these times:

• _______________________________________________
after they are used
• _______________________________________________
before working with a different type of food
• _______________________________________________
after handling different raw TCS fruits and vegetables
• _______________________________________________
any time there is an interruption during a task and the items being used may have been contaminated

• _______________________________________________
after 4 hours if items are in constant use

Cleaning and Sanitizing Stationary Equipment

Equipment manufacturers will usually provide ________________

instructions for cleaning and
sanitizing stationary equipment.

Follow these steps when cleaning and sanitizing stationary equipment:

1. ______________________________________________________
unplug equipment

2. ______________________________________________________
take the removable parts off the equipment , wash rinse and sanitize them by hand.

3. ______________________________________________________
scrape or remove any food from the equipment surfaces

4. ______________________________________________________
wash the equipment surfaces

5. ______________________________________________________
rinse the equipment surfaces with cleaner water.

6. ______________________________________________________
sanitize the equipment surfaces

7. ______________________________________________________
allow all surfaces to air-dry

5
Clean-in-Place Equipment

• _______________________________________________
some equipment are designed to have cleaning and sanitizing solution pumped through them.

• _______________________________________________
they must be cleaned and sanitized everyday unless otherwise indicated by the manufactures

Dishwashing
_________________
tableware and _________________
utensils are often cleaned and sanitized in a
dishwashing machine.

Larger items such as pots and pans are often cleaned by hand in a __________
three -
________________
compartment sink.

Store the items so they do not become __________________.

contaminated

Machine Dishwashing

Dishwashing machines sanitize by using either _________

hot ___________
water or a
______________
chemical ________________
sanitizing solution.

High-Temperature Machines
hot
High-temperature machines use ___________ __________
water to clean and sanitize. If
the water is not hot enough, items will not be _____________.
sanitized Extremely hot water
can also _________
bake food onto the items.

The temperature of the final sanitizing rinse must be at least

_____________________.
180F (82C)

For stationary-rack, single-temperature machines, it much be at least

________________.
165F(74C)

The dishwasher must have a built-in __________________

thermometer that checks the water
temperature at the ______________. This is where the water sprays into the
manifold
__________.
tank

Chemical-Sanitizing Machines

Chemical-sanitizing machines can clean and sanitize items at much _____________

lower
temperatures.

Follow the dishwasher manufacturer’s ______________.

guidelines

Dishwasher Operation

Operate your dishwasher according to the ________________

manufactures
_____________________
recommendations and keep it in ____________
good ___________.
repair

Follow these guidelines when operating your dishwashing machine:

6
Keeping the machine clean:

• _______________________________________________
clean the machine as often as needed,check at least once a day
• _______________________________________________
clear spray nozzles of food and foreign objects
• _______________________________________________
remove mineral deposits when needed.
• _______________________________________________
fill tanks with clean water, and make sure detergent and sanitizer dispensers are filled.

Preparing items for cleaning:

• _______________________________________________
scrape items before washing them.
• _______________________________________________
if needed items can be rinsed and presoaked.
• _______________________________________________
this may be needed when handling items with dried-on food

Loading dish racks:

• _______________________________________________
use the correct dish racks.
• _______________________________________________
load them so the water spray will reach all the surfaces
• _______________________________________________
NEVER overload dish racks

Drying items:

• _______________________________________________
air-dry all items
• _______________________________________________
NEVER use a towel to dry items
• _______________________________________________
make sure they are completely dry before stacking or storing them

Monitoring:

• __________________________________________________________
check water temperature, pressure and sanitizer levels
• __________________________________________________________
take appropriate corrective action if needed.
• __________________________________________________________
must provide staff with quick and easy way to measure the surface temperature of items being sanitized.
• __________________________________________________________
the method used must provide an irreversible record of the highest temperature reached during the sanitizing rinse.

• __________________________________________________________
• __________________________________________________________
maximum registering thermometers or heat-sensitive tape are good tools for checking temperatures

Manual Dishwashing

Operations often use a three-compartment sink to clean and sanitize ____________

large
items.

7
Preparing a Three-Compartment Sink

The steps to set up a three-compartment sink correctly include:

1. _____________________________________________________________
clean and sanitize each sink and drain board

2. _____________________________________________________________
fill the first sink with detergent and water. water temperature should be at least 110F (43C)

3. _____________________________________________________________
fill the second sink with clean water. this is not needed if items will be sprayed-rinsed instead of dipped

4. _____________________________________________________________
fill the third sink with water and sanitizer to the correct concentration.

5. _____________________________________________________________
provide a clock with a second hand. this will let food handlers know how long items have been in sanitizer.

Cleaning and Sanitizing in a Three-Compartment Sink

The steps to clean and sanitize items in a three-compartment sink include:

1. _____________________________________________________________
scrape items before washing them, if needed items can be rinsed or soaked.

2. _____________________________________________________________
wash items in the second sink

3. _____________________________________________________________
rinse items in the second sink.

4. _____________________________________________________________
sanitize items in the the third sink. NEVER rinse items after sanitizing them.

5. _____________________________________________________________
air-dry items on a clean and sanitized surface. NEVER use a towel to dry items as it could contaminate them.

Storing Tableware and Equipment

Once utensils, tableware, and equipment have been cleaned and sanitized, they must be
stored in a way that will protect them from _____________________.
contamination

Follow these guidelines:

Storage:

• _______________________________________________
store tableware and utensils at least 6 inches off the floor
• _______________________________________________
protect them from dirt and moisture.

Storage surfaces:

• _______________________________________________
clean and sanitize drawers and shelves before storing clean items.

Glasses and flatware:

• _______________________________________________
store glasses and cups upside down on a clean and sanitized shelf or rack
• _______________________________________________
store flatware and utensils with handles up
• _______________________________________________
staff can then pick them up without touching the food-contact surfaces

8
Trays and carts:

• _______________________________________________
clean and sanitize trays and carts used to carry clean tableware and utensils
• _______________________________________________
check them daily and clean as often as needed

Stationary equipment:

• _______________________________________________
keep food-contact surfaces of stationary equipment covered until ready for use.

Cleaning and Sanitizing in the Operation

Wiping Cloths

Wiping cloths are often used in operations to wipe up ___________

food ____________
spills
and to wipe down ______________
equipment _______________.
surfaces

The two types of wiping cloths are:

1. ______________________
wet clothes

2. ______________________
dry clothes

Never use cloths that are meant for wiping food spills for any other
______________.
purpose

Wet cloths:

• _____________________________________________________
store wet wiping clothes used for wiping counters and other equipment surfaces in sanitizer solution between uses

• _____________________________________________________
change the solution when it no longer meets requirements for the sanitizer being used
• _____________________________________________________
always keep clothes that come in contact with raw meat, fish, and poultry separate from other cleaning cloths

Dry cloths:

• _______________________________________________
wiping clothes that are used to to wipe food spills from tableware must be kept dry while in use

• _______________________________________________
these cloths must NOT contain food debris or be visibly dirty during use

Cleaning the Premises

Nonfood-contact surfaces are

____________________________________________________.
surfaces that don't normally come in contact with food

Examples of nonfood-contact surfaces include

__________________________________________.
floors, walls, ceiling, and equipment exteriors

9
Nonfood-contact surfaces do not need to be ____________________.
sanitized However,
they do need to be ________________
cleaned regularly. This prevents _____________,
dust
________________,
dirt and ___________
food residue from building up. Not only will this
prevent the growth of _____________________,
pathogens but it will also prevent
_______________.
pests

Cleaning up after People Who Get Sick

• __________________________________________________________
If vomit or diarrhea contacts surfaces in the operation, it must be cleaned up correctly.
• __________________________________________________________
These substances can carry Norovirus, which is very contagious.
• __________________________________________________________
Cleaning the surfaces correctly can prevent food from becoming contaminated.
• __________________________________________________________
It will also keep others from becoming sick.
• __________________________________________________________
To be effective, operations must have procedures for cleaning up vomit and diarrhea.
• __________________________________________________________
These procedures must address specific actions that employees must take to minimize contamination and exposure to food, surfaces, and people.

• __________________________________________________________
It is critical that employees be trained on these procedures.

Using and Storing Cleaning Tools and Supplies

Your staff needs many ________________

tools and ______________
supplies to keep the
operation clean. However, these items can contaminate _____________
food and
_________________
surfaces if they are not used and stored correctly.

Storing Cleaning Tools and Supplies

Cleaning tools must be stored so that they do not contaminate ______________

food and
_______________.
equipment

It is a best practice to store these items in a ____________________

designated
_____________
area away from food.

Cleaning tools should also be stored in a way that makes it easy to

________________
clean the area they are stored in. The storage area should have the
following:

• __________________________________________________________
Good lighting so staff can see chemicals easily.
• __________________________________________________________
Hooks for hanging mops, brooms, and other cleaning tools.
• __________________________________________________________
Utility sink for filling buckets and washing cleaning tools.
• __________________________________________________________
Floor drain for dumping dirty water.

To prevent contamination, never clean mops, brushes, or other tools in sinks used for
____________________,
handwashing _____________
food _______________,
prep or
_______________________.
dishwashing

Never dump mop water or other liquid waste into _______________

toilets or
_______________.
urinals

10
When storing cleaning tools, consider the following:

• __________________________________________________________
Place mops in a position to air-dry without soiling walls, equipment, or supplies.
• __________________________________________________________
Clean and rinse buckets. Let them air-dry, and then store them with other tools.

If chemicals or cleaning tools have not been used or stored correctly, take
___________________
corrective ______________
action immediately.

Using Foodservice Chemicals

Many of the chemicals used in an operation can be hazardous, especially if they are
___________
used or ____________
stored the wrong way. One of the biggest dangers is
______________ - __________________.
cross contamination

To reduce your risk, follow these guidelines:

Use:

• __________________________________________________________
Only chemicals approved for use in a foodservice operation should be used.
• __________________________________________________________
NEVER keep chemicals that are not required to operate or maintain the establishment.
• __________________________________________________________
To prevent contamination, always cover or remove items that could become contaminated before using chemicals.

• __________________________________________________________
After using chemicals, make sure to clean and sanitize equipment and utensils.
• __________________________________________________________
Always follow the law and manufacturers' directions when using chemicals.

Storage:

• __________________________________________________________
Chemicals must be stored in their original containers.
• __________________________________________________________
Some operations also designate specific areas for storing chemicals.
• __________________________________________________________
Whether or not this is done, chemicals must be kept separate from food, equipment, utensils and linens
• __________________________________________________________
by spacing chemicals apart from others
• __________________________________________________________
by partitioning off chemicals from other items stored in the same area
• __________________________________________________________

Labels:

• __________________________________________________________
chemicals stored in their original container should have a manufactures label
• __________________________________________________________
that label must include the directions for use and be clear enough to read
• __________________________________________________________
if chemicals are transferred to a new container that container must list all possible names for the chemical

Developing a Cleaning Program

To develop an effective cleaning program for your operation, focus on three things:

1. _______________________________________________________
creating a master cleaning schedule

2. _______________________________________________________
training your staff to follow it

3. _______________________________________________________
monitoring the program to make sure it works

11
Creating a Master Cleaning Schedule

Create a master cleaning schedule with the following information.

What should be cleaned:

• __________________________________________________________
list all cleaning job in one area or list jobs in the order they should be preformed. include both food and nonfood surfaces as items that need to be cleaned

• __________________________________________________________

Who should clean it:

• __________________________________________________________
assign each task to a specific individual

When it should be cleaned:

• __________________________________________________________
staffed should clean and sanitize as needed
• __________________________________________________________
Schedule major cleaning tools and chemicals when food will not be contaminated or service will not be affected

• __________________________________________________________
schedule work to shifts allow enough time

How it should be cleaned:

• __________________________________________________________
have clear written procedure for cleaning
• __________________________________________________________
list cleaning tools and chemicals by name
• __________________________________________________________
post cleaning instructions near item
• __________________________________________________________
always follow manufactures instruction when cleaning equipment

Training Your Staff to Follow the Program

• __________________________________________________________
schedule time for training
• __________________________________________________________
work with small groups or conduct training by area.

Monitoring the Cleaning Program

To make sure the cleaning program is working do the following:

• __________________________________________________________
supervise daily cleaning routines
• __________________________________________________________
check all cleaning task against the master schedule every day
• __________________________________________________________
change the master schedule as needed for any changes in menu, procedures, or equipment
• __________________________________________________________
ask staff during meetings for input on the program

12