Test Question 1 The intrinsic parameters of most fresh produce are unfavorable for microbial growth mostly under conditions of: a. b. c. d. atmospheric gases and low moisture content negative Eh and high aw negative Eh and low aw uncut/unpeeled and low pH Question 2 In the broadest sense, risk communication includes: a.all of the above b.community outreach c..food recalls d.labels on food products e..food safety education Question 3 Historically, in terms of risk assessment, the most important hazard identification source of microbial hazards in foods is/are: a.experimental laboratory studies b.random sampling and analysis of foods c.DNA analysis of foodborne infectious agents d.epidemiologic analysis of foodborne illness outbreaks Question 3 Historically, in terms of risk assessment, the most important hazard identification source of microbial hazards in foods is/are: a.experimental laboratory studies b.random sampling and analysis of foods c.DNA analysis of foodborne infectious agents d.epidemiologic analysis of foodborne illness outbreaks Question 4 A "toxin" is generally considered to be a substance: a.produced by biological sources b.taken orally c.exceptionally toxic d.associated with man-made chemicals Question 5 Cutting or mincing fruits or vegetables can change conditions to support microbial growth by: a.introducing microorganisms b.changing pH c.changing aw d. all of the above Question 6 At the retail level, one of the most important means of excluding toxicants from foods is: a.vetting of food suppliers b.adherence to pollution control regulations c.control of the food processing operations d.sampling and testing all incoming food supplies Question 7 Which of the following cannot be accomplished by conducting food testing? a.validation and monitoring applications for HACCP b.guarantee public health and safety from foodborne hazards c.determine the etiology and sources of agents in foodborne illness outbreaks d.conduct research on foodborne contaminants and risk assessments Question 8 Which of the following contributed most to the modern safety of canned foods? a.retorting technology b.banning of lead solder c.hermetic seals d.the botulism retort cook standard Question 9 The dose-response of a toxicant is important to food safety because: a.food labels require listing toxicants b.all toxins must be regulated c.toxic substances must be avoided d. virtually any substance is toxic with a sufficient dose Question 10 Microwave heating of foods to destroy pathogens requires: a.consideration of the D-values of the microorganisms b.uniform heating of the food products c.heat as the primary biocidal treatment d.all of the above Question 11 The bacteriocidal effects of ionizing radiation come primarily from: a.breakage and denaturation of proteins b.heating of microbial cytoplasm c.damage to DNA and RNA d.disruption of the bacterial cell wall Question 12 This step usually identifies the human population at risk of food hazards. a.hazard identification b.dose-response assessment c.exposure assessment d.risk characterization Question 13 Foods that pose the greatest risk of transmitting hepatitis viruses and noroviruses include: a.undercooked hamburgers b.undercooked chicken c.salads and raw prepared foods d.undercooked pork Question 14 The principal health concerns of genetically modified organisms (GMOs) for food purposes include: a.the lack of public acceptance of GMOs b.the method of genetic manipulation to create GMOs c.potentially harmful products of the genes d.improper labeling of GMO foods Question 15 The infective dose of a pathogen is difficult to establish because: a.different strains of pathogens b.all of the above c.characteristics of the food matrix d. complex interactions between the pathogen and host Question 16 These mycotoxins can sometimes cause hallucinations similar to LSD, leading some historians to speculate they were responsible for accounts of demonic possession: a.ergot alkaloids b.yellow rice toxins c.trichothecenes d.ochratoxins Question 17 Prior to a major outbreak of E. coli O157:H7 from hamburgers, the meat inspector's primary tools were: a. swabs and cultures for indicator bacteria b.microscopic examination for trichinae c.organoleptic and the detection of filth and feces c.inspection of process control records Question 18 Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when: a.all of the aboveA and B b.they have acid tolerance response capability c.they are present in high initial numbers of cells d.the fermented food is stored for too little time Question 19 What is the principal difference between water activity (aw) and moisture content? a.moisture content is available water, whereas water activity is water unavailable to microorganisms b. water activity measures available water, whereas moisture content is total water c..moisture content is water unavailable to microorganism, whereas water activity is not available d.water activity is influenced by relative humidity, whereas moisture content is not Question 20 With regard to freezing temperatures, water content of the food matrix affects microorganism sensitivity mainly by: a.affecting competition among microbial species b.making water unavailable c.halting metabolic activity d.rupturing the cell wall Question 21 The HACCP system has many benefits, but also has its limitations. List and explain five difficulties present in implementing a HACCP plan. Written Response 250 words Question 22 Briefly explain the concept of "hurdle technology". Generally, what kinds of practices does it entail, and how do these practices help keep food safe? Written Response 250 Words Test Question 1 The intrinsic parameters of most fresh produce are unfavorable for microbial growth mostly under conditions of: a. b. c. d. atmospheric gases and low moisture content negative Eh and high aw negative Eh and low aw uncut/unpeeled and low pH Question 2 In the broadest sense, risk communication includes: a.all of the above b.community outreach c..food recalls d.labels on food products e..food safety education Question 3 Historically, in terms of risk assessment, the most important hazard identification source of microbial hazards in foods is/are: a.experimental laboratory studies b.random sampling and analysis of foods c.DNA analysis of foodborne infectious agents d.epidemiologic analysis of foodborne illness outbreaks Question 4 A "toxin" is generally considered to be a substance: a.produced by biological sources b.taken orally c.exceptionally toxic d.associated with man-made chemicals Question 5 Cutting or mincing fruits or vegetables can change conditions to support microbial growth by: a.introducing microorganisms b.changing pH c.changing aw d. all of the above Question 6 At the retail level, one of the most important means of excluding toxicants from foods is: a.vetting of food suppliers b.adherence to pollution control regulations c.control of the food processing operations d.sampling and testing all incoming food supplies Question 7 Which of the following cannot be accomplished by conducting food testing? a.validation and monitoring applications for HACCP b.guarantee public health and safety from foodborne hazards c.determine the etiology and sources of agents in foodborne illness outbreaks d.conduct research on foodborne contaminants and risk assessments Question 8 Which of the following contributed most to the modern safety of canned foods? a.retorting technology b.banning of lead solder c.hermetic seals d.the botulism retort cook standard Question 9 The dose-response of a toxicant is important to food safety because: a.food labels require listing toxicants b.all toxins must be regulated c.toxic substances must be avoided d. virtually any substance is toxic with a sufficient dose Question 10 Microwave heating of foods to destroy pathogens requires: a.consideration of the D-values of the microorganisms b.uniform heating of the food products c.heat as the primary biocidal treatment d.all of the above Question 11 The bacteriocidal effects of ionizing radiation come primarily from: a.breakage and denaturation of proteins b.heating of microbial cytoplasm c.damage to DNA and RNA d.disruption of the bacterial cell wall Question 12 This step usually identifies the human population at risk of food hazards. a.hazard identification b.dose-response assessment c.exposure assessment d.risk characterization Question 13 Foods that pose the greatest risk of transmitting hepatitis viruses and noroviruses include: a.undercooked hamburgers b.undercooked chicken c.salads and raw prepared foods d.undercooked pork Question 14 The principal health concerns of genetically modified organisms (GMOs) for food purposes include: a.the lack of public acceptance of GMOs b.the method of genetic manipulation to create GMOs c.potentially harmful products of the genes d.improper labeling of GMO foods Question 15 The infective dose of a pathogen is difficult to establish because: a.different strains of pathogens b.all of the above c.characteristics of the food matrix d. complex interactions between the pathogen and host Question 16 These mycotoxins can sometimes cause hallucinations similar to LSD, leading some historians to speculate they were responsible for accounts of demonic possession: a.ergot alkaloids b.yellow rice toxins c.trichothecenes d.ochratoxins Question 17 Prior to a major outbreak of E. coli O157:H7 from hamburgers, the meat inspector's primary tools were: a. swabs and cultures for indicator bacteria b.microscopic examination for trichinae c.organoleptic and the detection of filth and feces c.inspection of process control records Question 18 Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when: a.all of the aboveA and B b.they have acid tolerance response capability c.they are present in high initial numbers of cells d.the fermented food is stored for too little time Question 19 What is the principal difference between water activity (aw) and moisture content? a.moisture content is available water, whereas water activity is water unavailable to microorganisms b. water activity measures available water, whereas moisture content is total water c..moisture content is water unavailable to microorganism, whereas water activity is not available d.water activity is influenced by relative humidity, whereas moisture content is not Question 20 With regard to freezing temperatures, water content of the food matrix affects microorganism sensitivity mainly by: a.affecting competition among microbial species b.making water unavailable c.halting metabolic activity d.rupturing the cell wall Question 21 The HACCP system has many benefits, but also has its limitations. List and explain five difficulties present in implementing a HACCP plan. Written Response 250 words Question 22 Briefly explain the concept of "hurdle technology". Generally, what kinds of practices does it entail, and how do these practices help keep food safe? Written Response 250 Words Following the Flow of Food Purchasing, Receiving & Storage HACCP & Sanitation in Restaurants and Food Service Operations; A Practical Guide Based on the FDA Food Code. July 1, 2005 Edition, Lora Arduser & Douglas Robert Brown Introduction ◼ ◼ ◼ So far we have concentrated on the science behind the regulations applicable to the food service industry. In the next three lectures, we’ll be focusing on practical applications affecting the restaurant industry. The Arduser & Brown text is based on the 2005 revision of the FDA’s Food Code; links to 2009 & 2011 updates are included to bring the material up to date. 2 Introduction-cont’d ◼ ◼ ◼ ◼ According to the Food Code, restaurants will serve food that is safe, unadulterated and honestly presented. Must be obtained from sources that comply with the law. Food prepared in a private home must not be sold in a food service establishment. Packaged food must be labeled according as specified in the law. 3 “Flow of Food” ◼ ◼ ◼ Is the path food follows from receiving through serving. Important for determining where potentially significant food safety hazards may occur. At each step in the flow, active management of food preparation/processes is essential. 4 Food Processes ◼ ◼ ◼ ◼ ◼ Three will be covered in this section. Quick service, full-service and institutional. Each has their own individual food safety processes. Some operations can have all three types or variations of the three. Identifying the food process flows specific to a particular operation is important for providing a framework for developing a food safety management system. 5 Food Process with No-Cook Step ◼ ◼ ◼ Receive→Store→Prepare→Hold→Serve Since this step excludes cooking, there is no step to eliminate or kill bacteria, parasites or viruses. Ex: tuna salad prepared and served cold 6 Control focuses on: ◼ ◼ ◼ ◼ ◼ Bacterial growth (storage under refrigeration) Contamination by employees (restrict those ill with diarrhea, proper hand washing, prevent bare-handed contact with RTE foods). Cross-contamination from other foods (such as raw RTE). Cross-contamination from soiled equipment (cleaning & sanitizing) Obtaining foods from approved sources (ie supplier of raw fish for sushi that adequately freezes fish to control parasites. 7 Other factors ◼ ◼ ◼ ◼ Are there any ingredients or menu items of special concern? Is the food considered potentially hazardous, requiring specific temperature controls? How/when will it be served? Immediately? Buffet? Does the food have a history of being associated with illness? 8 Additional factors: ◼ ◼ ◼ Will this food require a great deal of preparation, making prep time, employee health and bare-hand contact with RTE food an important concern? How will an employee ill with diarrhea be restricted from working with food? Is the food being served to a population known to be highly susceptible to foodborne illness (persons in adult or day care facilities, residents of health care facilities, etc.? 9 Food Process for Same-Day Service ◼ ◼ ◼ ◼ Food is prepared and served the same day. Food is cooked and held hot until service (chili). Food will usually pass through temperature danger zone only once before service to the customer. This helps minimize opportunity for bacterial growth. 10 Same-Day Service ◼ Preparation step can involve several processes ◼ ◼ ◼ ◼ ◼ Thawing a frozen food Mixing in other ingredients Cutting and chopping Care must be taken to avoid crosscontamination from cutting boards, utensils, aprons or hands. Control points at this operational step include good sanitation and hand washing. 11 Same-Day Service ◼ ◼ ◼ ◼ During cooking, food will be subjected to heat that will kill most pathogenic bacteria, parasites and viruses introduced prior to cooking. Cooking is a CCP, or critical control point. Since it’s a step where raw animal foods are made safe to eat, time/temp measurement is very important. Temp of foods during hot holding must be maintained until service to prevent growth of pathogens. 12 Complex Processes ◼ ◼ ◼ Receive→Store→Prepare→Cook→Reheat Hot Hold→Serve Foods prepared in large volumes or in advance for next-day service usually follow an extended process flow. Important to minimize the time foods are at unsafe temperatures. 13 Complex Processes ◼ ◼ In some cases, a variety of foods & ingredients which require extensive employee preparation may be included in the process. Standard operating procedures (SOPs) for cross-contamination prevention & personal hygiene should be incorporated. 14 Considerations for Complex Processes ◼ ◼ ◼ Multiple-step processes require proper equipment and facilities. Equipment must be designed to handle the volume of food planned. If a recipe is too difficult to prepare safely, pre-prepared items from a reputable source can be substituted. 15 7 Steps in Flow of Food ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Areas where contamination can occur, ways to avoid it. Purchasing & Receiving Storing Preparing Cooking Serving and holding Cooling Reheating 16 PURCHASING & RECEIVING 17 Purchasing ◼ ◼ ◼ ◼ Suppliers must meet federal health standards Should use HACCP system in operations and train employees in sanitation. Suppliers must obtain foods from approved sources (inspected, in compliance with law). Suppliers must be reputable. 18 Purchasing ◼ ◼ ◼ Trucks should have adequate refrigeration units & be able to hold products at proper temperatures. Foods should be packaged in protective, leak-proof packaging. Food products shipped must be of good quality ◼ No broken boxes, dented cans, leaks. 19 Rejecting Shipments ◼ Any shipment that does not meet standard should be rejected. ◼ Separate the rejected product from those being kept. ◼ Tell the delivery person what is wrong with the product. ◼ Get a signed credit from the delivery person at time of delivery, before the product is removed or discarded. ◼ Note the rejection on the receiver’s copy of the invoice. State what product was, item # or expiration date, what was wrong and what was done. 20 Receiving ◼ ◼ ◼ ◼ Foods must be fresh and safe when they arrive. They must immediately be transferred to proper storage. Most deliveries arrive during the day, within a prescribed time period. Buyers should be present to ensure each item is of the specification ordered. 21 Receiving ◼ ◼ ◼ Improper receiving/storage of a perishable item could result in the growth and proliferation of food borne pathogens. All deliveries must be dated, rotated and put in the proper storage area immediately Rotation: ◼ ◼ ◼ ◼ New items to the back and on the bottom Older items to the front and to the left First time used should always be the oldest. All items should be dated & labeled. 22 Guidelines for safe receiving of foods ◼ ◼ ◼ ◼ ◼ ◼ Train employees to identify signs of improper handling or infestation. Equip the receiving area with sanitary carts for transporting goods. Schedule deliveries for off-peak hours If possible, receive only one delivery at a time Inspect deliveries immediately Store items as quickly as possible 23 Guidelines for safe receiving of foods ◼ ◼ ◼ ◼ Mark all items with the date of arrival or the “use by” date Keep receiving area well-lit to discourage pests Remove empty containers and packing materials immediately Keep flooring clean of food particles and debris 24 Inspect received foods ◼ ◼ ◼ ◼ Check expiration dates of milk, eggs and other perishable goods Make sure shelf life dates have not expired Make sure foods are in airtight, moisture proof wrappings Reject thawed & refrozen foods. Signs include large crystals, solid areas of ice or excessive ice in containers. 25 Inspect received foods ◼ Reject cans that have any of the following: ◼ ◼ ◼ ◼ ◼ ◼ Swollen sides or ends Flawed seals or seams Dents or rust Foamy or bad-smelling contents Check temperatures of refrigerated & frozen foods, esp. eggs, dairy products, fresh meat & fish, and poultry products. Look for content damage & insect infestation 26 Inspect received foods ◼ ◼ ◼ Reject dairy, bakery and other foods delivered in dirty flats/crates Food packages must be in good condition and protect content integrity so food is not exposed to contaminants Ice used as a food or cooling medium must be made from drinking water 27 Eggs ◼ ◼ ◼ ◼ Should be purchased from approved, govt-inspected suppliers USDA stamp on egg cartons indicates supplier was inspected Must be delivered in an air conditioned truck with a temp ≤45°F or lower Shells clean, dry, free of cracks, with no odor 28 Eggs ◼ ◼ ◼ ◼ Liquid, frozen, dehydrated eggs must be pasteurized & bear USDA inspection mark. Should be frozen or refrigerated when delivered. No indications of thawing or refreezing Use-by date current, not expired 29 Dairy Products ◼ ◼ ◼ ◼ ◼ Purchase pasteurized dairy products Grade A labeled, indicating they meet USDA standards. Frozen milk products such as ice cream & cheeses must be pasteurized, unless the cheese is cured. Alternative procedures to pasteurization used in some cheese varieties are acceptable. Should have no signs of mold. 30 Dairy Products ◼ ◼ ◼ ◼ ◼ Rancid butter ◼ Milk & dairy products should be received at temps ≤41°F. Reject sour-tasting or – smelling products. Check expiration dates. Butter should be checked for absorbed odors, rancidity Butter should have uniform color, firm texture Check for signs of mold, foreign materials 31 Fish & Shellfish ◼ ◼ ◼ Pack fresh fish in self-draining crushed ice Receive at ≤41°F Good quality fresh fish has the following characteristics: ◼ ◼ ◼ ◼ ◼ ◼ Firm flesh Clear eyes Pleasant smell Red, moist gills Bright skin No strong, fishy odor! fresh, good-quality fish Spoiled fish 32 Fish ◼ ◼ Frozen fish should be received frozen Signs of thawing, refreezing include: ◼ ◼ ◼ Brown or off color Bad odor If there are large amounts of ice or liquid at the bottom, refreezing may have occurred. FreezerBurned fish Refrozen fish 33 Fish ◼ ◼ ◼ Raw fish should be obtained from a supplier that freezes fish on premises. Follow guidelines for proper freezing practices (Knechteges, pg. 234) Tuna (Yellow, Southern and Northern Blue Fin, Big Eye) can be served or sold raw, raw-marinated or partially cooked without freezing. 34 Shellfish ◼ ◼ ◼ Include clams, oysters, mussels Can be shipped live, frozen, in the shell or shucked. Should only be obtained from suppliers: ◼ ◼ on the list of the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish Those listed on the Interstate Certified Shellfish Shippers List (see FDA website) 35 Shellfish ◼ ◼ When received, shell stock must be reasonable free of mud, dead shellfish & shellfish with broken shells. Discard dead shellfish or stock with broken shells 36 Shellfish ◼ Raw, shucked shellfish must be obtained in nonreturnable packages which carry a legible label identifying: ◼ ◼ ◼ Name, address and certification number of the shucker-packer or repacker The “sell by” date for packages less than 1.87L (half gallon) or date shucked Packages without a label or a label not including any of the above information will be subject to a hold order or seizure & destruction. 37 Shellfish ◼ ◼ ◼ Live shellfish must be received on ice or at an ambient temp ≤45°F When shipped live, shellfish must be delivered in nonreturnable containers and have shell stock identification tags. Containers must have legible source ID tags or labels affixed by the harvester, and each dealer that depurates, ships or reships the shell stock. 38 Shellfish ◼ Information necessary on the harvester’s tag or label, in this order: ◼ Harvester’s ID number assigned by the shellfish control authority ◼ Date of harvesting ◼ Most precise ID of the harvest location, including an abbreviation of the name of the country or state of harvest ◼ Type & quantity of shellfish ◼ In bold, caps; “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.” 39 Shellfish labels/tags 40 Shellfish ◼ Dealer’s tag must contain: ◼ Dealer’s name, address, certification number assigned by shellfish control authority. ◼ Original shipper’s certification number including the abbreviation including the abbreviation of the name of the country or state of harvest ◼ ◼ Same information as specified on harvester’s tag In bold, caps; “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS.” 41 Shellfish ◼ ◼ Shell stock tags must remain attached to the container in which the shell stock are received until the container is empty. The identity of the source of shell stock must be maintained by retaining shell stock tags/labels for 90 calendar days from the date the container is emptied. 42 Crustacea ◼ ◼ Includes shrimp, lobster and crab Fresh crustacea: ◼ Should show signs of movement ◼ Have a hard, heavy shell ◼ React when eyes are pinched ◼ Lobster should curl its tail under when turned on its back. ◼ ◼ Live crustacea should be received live Internal temp of 41°F for processed 43 Meats & Poultry ◼ ◼ ◼ ◼ All should be USDA or state inspected, with stamp on the package Grading is voluntary, inspection mandatory Carcasses are checked for signs of illness Processing plants checked for compliance to sanitation standards 44 Meats - Beef ◼ ◼ ◼ ◼ ◼ Beef should be bright red. Aged beef can be darker, but green or brown meat should be rejected Beef tends to spoil on the surface first, so reject cuts with slimy surface or “off” odor Vacuum-packed, refrigerated meat has a purplish appearance. Reject the product if a seal is broken or package torn 45 Meats – Lamb, Pork ◼ ◼ ◼ ◼ Lamb should be light red Reject lamb that is brown or whitish on the surface Pork should be light pink with firm, white fat. Reject pork with excessively dark color, sour odor or soft, rancid fat Contaminated pork Meats - Poultry ◼ ◼ Poultry should be shipped on self-draining, crushed ice at temp ≤41°F Reject poultry that: ◼ ◼ ◼ ◼ Is purplish or green in color Has off odor Stickiness under the wing and around the joints Has dark wing tips 47 Fresh Produce ◼ ◼ ◼ ◼ Ship melon at ≤41°F since it is a potentially hazardous food. Fresh-cut produce best shipped within a temp range of 33°F - 41°F to maintain quality. Fresh fruit & vegetables should be stored immediately upon receipt To prevent spoilage, do not wash before storing. 48 Fresh Produce ◼ Signs of spoilage ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Mold Blemishes Mushiness Discoloration Wilting Cuts Green on potato skins Unpleasant odor Upon receipt, check for signs of mishandling or insects 49 Frozen, Refrigerated Processed Foods ◼ This category includes: ◼ ◼ ◼ Precut meats Frozen or refrigerated entrees Cut fruit and vegetables 50 Frozen, Refrigerated Processed Foods ◼ Proper handling involves: ◼ ◼ ◼ ◼ ◼ Checking packages for rips, tears, holes, etc. Deliver these foods at temps ≤41°F All frozen items should be delivered frozen Deliver ice cream at temps 6°F - 10°F Check for signs of freezing & rethawing 51 Vacuum-packed, MAP & Sous vide foods ◼ ◼ ◼ MAP foods – air is removed from package & replaced with a gas (i.e., CO2 or N2) Sous vide – French for “under vacuum”, they are vacuum-packed in individual pouches, partially/fully cooked then chilled. Remember! The FDA prohibits food establishments from MAP packaging on premises because of possible contamination by C. botulinum 52 Vacuum-packed, MAP & Sous vide foods ◼ When receiving these foods” ◼ ◼ ◼ ◼ ◼ ◼ ◼ Ask the supplier if they have a HACCP plan Ensure foods are delivered ≤41°F Frozen products are received frozen Packages are undamaged Products not slimy, with bubbles Color is not “off” Products are not past expiration dates 53 Dry & Canned Foods ◼ ◼ ◼ ◼ Make sure goods are dry Check for dampness, moisture, signs of prior moisture such as a stained bag/container Check for signs of insects (eggs, droppings, chewed packaging) Mold or signs of spoilage 54 Canned Goods ◼ ◼ ◼ ◼ ◼ Discard cans with swollen ends, or if one side of the can bulges when the opposite side is pressed. Check for leaks, flawed seals, rust, dents Reject unlabeled cans Spot check contents of canned goods, if they have an off color or odor, reject. Never taste contents of a suspect can! 55 Potentially hazardous hot food, Juices ◼ ◼ ◼ ◼ ◼ Cooked before delivery & delivered hot Must be received at temp ≥141°F Deliver in containers that maintain this temp Pre-packaged juice must be pasteurized or otherwise treated Obtained from a processor with the HACCP system 56 STORING FOOD 57 Storing Foods ◼ ◼ ◼ ◼ Store food in clean, dry location Keep from exposure to dust, splashes or other contamination Must be stored at least 15 cm (6 in) above the floor Packaged foods or foods in working containers may be stored less than 6” off the floor 58 Storing Foods ◼ May be stored on a clean floor not exposed to moisture: ◼ ◼ ◼ Pressurized beverage containers Cased food in waterproof containers Milk containers in plastic crates 59 Storage ◼ Foods, or cabinets used to store foods, cleaned/sanitized equipment, utensils, laundered linens & single service items cannot be stored: ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Locker rooms Rest rooms Dressing rooms Garbage rooms Mechanical rooms Under sewer lines that are not shielded to intercept potential drips Under open stair wells Under leaking water lines, including leaking automatic fire sprinkler heads or lines with condensed water Under other sources of contamination 60 Labeling ◼ ◼ All PHF and RTE foods must be labeled if they are going to be held over 24 hours. Label should contain: ◼ ◼ Date of preparation Date food should be consumed by or discarded (must be date first ingredient is prepared if multiple items are included in the product). 61 FIFO ◼ ◼ Stands for first in, first out rotation method Uses these principles: ◼ ◼ ◼ ◼ New items go to the back & on the bottom Older items move to the front and left In any part of a restaurant, use the oldest item first Date and mark everything 62 Additional guidelines ◼ ◼ ◼ ◼ Discard food past expiration date Establish a purchasing schedule based on inventory counts Properly transfer foods between containers (use clean, sanitized containers; label with content name and original use-by date) Keep PHFs out of the temp danger zone 63 4 Possible Ways to Store Food ◼ ◼ ◼ ◼ Dry storage, for longer holding of less perishable items Refrigeration for short-term storage of perishable items In specially designed deep freezing units for short periods In freezer, for longer-term storage of perishable foods 64 Dry storage ◼ ◼ ◼ ◼ ◼ ◼ ◼ Good for canned goods Baking supplies Grain products Some fruits that ripen well at room temperature ( bananas, avocados, pears) Vegetables such as tomatoes, potatoes, onions. Dry storage room should be clean, orderly & have good ventilation to control temp/humidity & retard growth of pathogens Keep foods within a temp range of 50°F-70°F 65 Refrigerated storage ◼ ◼ ◼ ◼ ◼ ◼ Good for fresh meats, poultry, seafood Dairy products, vegetables, hot leftovers Keep foods at an internal temp ≤41°F Unit should contain open, slotted shelving to permit cold air flow around food Do not overload Leave proper space between food items 66 Refrigerated storage ◼ ◼ ◼ ◼ ◼ Foods must be dated, properly sealed Stored in clean, non-absorbent, covered containers approved for food storage Store dairy away from foods with strong odors (onions, cabbage, seafood) Avoid cross-contamination by storing raw/uncooked foods away from or below prepared or RTE foods Never allow fluids from raw poultry, fish, meat to contact other foods 67 Deep Chilling ◼ ◼ ◼ ◼ ◼ Storage of foods at temperatures between 26°F-32°F Can be used to increase shelf life Decreases bacterial growth Does not compromise quality of foods like freezing Can deep chill in special containers or in a refrigerator set to deep chilling temps 68 Frozen Storage ◼ ◼ ◼ ◼ Meats, poultry, seafood, fruits and vegetables, dairy such as ice cream should be stored in a freezer at 0°F Best to store foods received frozen, since freezing refrigerated foods can damage quality of perishables. Store frozen foods immediately Storing foods in the freezer too long can increase likelihood of contamination & spoilage 69 Frozen Storage ◼ ◼ ◼ ◼ Freezer should allow cold air to circulate around foods easily Store frozen foods in moisture-proof material or containers to minimize loss of flavor, discoloration, dehydration or odor absorption Monitor temps regularly Remember that opening & closing the door can raise temps, as well as placing warm foods in the freezer 70 ◼ In Part 2, we will be covering preparing, serving, holding and reheating. 71 Following the Flow of Food Preparing, Holding, Serving & Reheating HACCP & Sanitation in Restaurants and Food Service Operations; A Practical Guide Based on the FDA Food Code. Chapter 5. July 1, 2005 Edition, Lora Arduser & Douglas Robert Brown Introduction ◼ ◼ ◼ This is part 2 of the material presented in Arduser & Brown. The concepts, rules & regulations apply to restaurants, but can also be use for safe food handling at home. You will see the term HACCP used in this lecture. A basic outline of a HACCP plan will be given here, and the topic will be covered more thoroughly in the next lecture. 2 Preparing ◼ ◼ This step includes cooking, cooling and reheating Cross-contamination & temperature risks greatest during this process 3 Preparing ◼ When preparing foods: ◼ ◼ ◼ ◼ ◼ Use clean, sanitized surfaces, equipment, utensils Properly wash hands Only take out as much product as can be used at one time Avoid contact between raw vegetables, and surfaces, equipment or utensils that have been in contact with raw meat Wash fruits & vegetables first to prevent introduction of dirt from the skin to the part to be eaten. 4 Avoid Cross-Contamination ◼ Protect foods by: ◼ Separating raw animal foods during storage, preparation, holding and display from RTE food, including other raw animal food, fish for sushi, shellfish, vegetables and cooked RTE food. 5 Avoiding Cross-Contamination ◼ ◼ ◼ ◼ Separate types of raw animal foods such as fish, beef, pork, poultry from each other during storage, preparation, holding & display except when combining as ingredients. Use separate equipment for each food type. Arrange the foods so cross-contamination is prevented. Prepare each type in separate locations or at separate times. 6 Avoiding Cross-Contamination ◼ ◼ Properly clean & sanitize equipment Store food in packages, covered containers or wrappings. This does not apply to: ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Whole, uncut raw fruits and vegetables Nuts in the shell Primal cuts or sides of raw meat Slab bacon hung on clean, sanitized hooks or placed on clean, sanitized racks Whole, uncut processed meats Smoked or cured sausages placed on clean, sanitized racks Food being cooled Shell stock 7 Avoiding Cross-Contamination ◼ ◼ ◼ ◼ Clean hermetically sealed containers of visible soil before opening. Protect food containers received packaged together in a case or overwrap from cuts when case overwrap is opened. Do not store damaged, spoiled, recalled food. Separate fruits and vegetables before washing. 8 Food Storage Containers ◼ Working containers holding food ingredients which were removed from their original packages (flour, herbs, sugar, etc.) must be identified by the common name of the food, unless it can be readily & unmistakably identified, like dry pasta. 9 Pasteurized Eggs ◼ Pasteurized eggs should be substituted for raw shell eggs: ◼ ◼ ◼ ◼ ◼ ◼ When preparing Caesar salad Hollandaise or Béarnaise sauce Mayonnaise Eggnog Ice cream Uncooked, egg-fortified beverages 10 Protection from Unapproved Additives ◼ ◼ ◼ Foods must be protected from contamination with unsafe or unapproved food or color additives. Sulfating agents must not be applied to fresh fruits & vegetables intended for raw consumption, or to a food considered a good source of vitamin B1. Food treated with sulfating agents before receipt by the restaurant cannot be served/sold, except for grapes. 11 Washing Fruits & Vegetables ◼ ◼ Thoroughly wash raw fruits & vegetables before being cut, combined with other ingredients, cooked or served in RTE form. Whole, raw fruits & vegetables intended for washing by the customer before eating need not be washed before sale. 12 Ice ◼ As an exterior coolant: ◼ After being used to cool the exterior of food such as melons, fish, canned beverages, it cannot be used as food. 13 Storage, Display of Food in Contact with Water or Ice ◼ ◼ If food or food package is subject to entry with water it should not be stored with direct contact to water or ice. Unpackaged foods may not be stored in direct contact with undrained ice, except: ◼ ◼ ◼ ◼ Whole, raw fruits or vegetables Cut, raw vegetables or cut potatoes Tofu Raw chicken, fish received immersed in ice in shipping containers may remain so while in storage awaiting preparation, display, service, sale. 14 PREVENTING CONTAMINATION 15 In-Use Utensils ◼ During pauses in food preparation or dispensing, store utensils: ◼ ◼ ◼ In foods not potentially hazardous, with handles above the top of food, within containers/equipment that can be closed (ie. bins of sugar, spices) On a clean area of food-prep table or equipment only if both surfaces are clean & sanitized. In running water able to flush particulates to the drain, if used with moist food such as potatoes or ice cream. 16 In-Use Utensils ◼ ◼ In a clean, protected location if the utensils are used with a non-potentially hazardous food. In a container of water if the water temp is maintained at ≥60°C (140°F) & the container is frequently cleaned. 17 Condiments ◼ ◼ Keep in dispensers designed to protect the contents Those in a vending machine must be packaged individually or in dispensers that are filled at an approved location, such as: ◼ ◼ ◼ Food establishment that provides food to the vending machine location Food processing plant regulated by the agency with jurisdiction over the operation A properly equipped facility located on-site of the vending machine location. 18 Consumer Self-Service Operations ◼ ◼ Raw, unpackaged animal food (beef, poultry, fish etc.) cannot be offered for self-service. Items permitted to serve raw: ◼ ◼ ◼ Sushi or raw shellfish for salad bars Ready to cook individual portions for immediate cooking & eating on premises Raw, frozen shell-on shrimp or lobster 19 Returned Food & Reservice of Food ◼ ◼ Unused food or food returned by the customer (bread slices, butter pats) cannot be served to other customers. Food items protected from contamination, such as narrow-necked bottle of catsup, packaged crackers, salt/pepper in original, unopened package can be reused. 20 Raw Animal Foods ◼ ◼ All parts of a raw animal food (eggs, fish, meat, poultry) must be cooked to appropriate, safe temperature for a time as indicated by the following procedures: ≥63°C (145°F) for 15 seconds for: ◼ ◼ ◼ Raw shell eggs broken & prepared to order Fish, meat, pork, commercially-raised game ≥74°C (165°F) for 15 seconds for: ◼ Poultry, wild game; stuffed fish, meat, pasta, poultry or stuffing containing fish, meat, poultry 21 Roasts ◼ Whole beef, corned beef, pork & cured pork roasts should be cooked according to the following: ◼ ◼ ◼ ◼ ≥63°C (145°F) for 3 minutes ≥66°C (150°F) for 1 minute ≥70°C (158°F) less than 1 second (instantaneous) For roasts, the oven should be preheated to the temperature specified for the roast’s weight. 22 Steaks ◼ A raw or undercooked, whole-muscle intact beef steak can be served if: ◼ ◼ ◼ Restaurant is not frequented by a highly susceptible population Steak is labeled to indicate it meets the criteria of whole muscle, intact beef Steak is cooked on top & bottom to a surface temp of ≥63°C (145°F) & color has changed on all external surfaces. 23 RTE Raw Animal Foods ◼ ◼ ◼ Raw eggs, fish, marinated fish, molluscan shellfish, steak tartar Partially cooked foods such as lightly cooked fish, soft cooked eggs, rare meat (other than whole-muscle) All can be served RTE if: ◼ ◼ ◼ Restaurant serves a non-highly susceptible population Customer is informed that the food must be cooked to its proper, safe cooking temperature Regulatory authority grants a variance: ◼ ◼ Documents scientific data showing a lesser time/temp regimen can provide safe food Equipment & procedures for food prep & employee training meet conditions of variance. 24 Microwave Cooking ◼ Microwaved raw animal foods must be: ◼ ◼ ◼ ◼ Rotated/stirred throughout or midway while cooking to compensate for uneven heat distribution Covered to retain surface moisture Heated to at least 74°C (165°F) in all parts of the food Allowed to stand covered for 2 minutes after cooking to reach temperature equilibrium 25 Fruits & Vegetables ◼ Fruits & vegetables cooked for hot holding must be cooked to a temp of ≥60°C (140°F) 26 FREEZING 27 Freezing ◼ Raw, raw marinated, partially cooked or marinated partially cooked fish other than molluscan shellfish must be frozen & stored: ◼ ◼ ◼ At ≤-20°C (-4°F) for 168 hours (7 days) in freezer Frozen at ≤-35°C (-31°F) until solid & stored at -35°C (-31°F) for 15 hours. Exceptions are the tuna species mentioned in Part 1 28 Freezing ◼ ◼ If raw, raw marinated, partially cooked or marinated partially cooked fish are served/sold RTE, the freezing temp/time must be recorded & the record kept for 90 calendar days beyond the time of service or sale of the fish. If frozen by the supplier, a written agreement or statement stipulating the fish were frozen to a temp for a specified time should be provided. 29 Reheating, Preparing for Immediate Service or Hot Holding ◼ ◼ ◼ Cooked & refrigerated foods (i.e. roast beef sandwich au jus) may be served at any temperature. Cooked, cooled then reheated potentially hazardous foods prepared for hot holding should be reheated so all parts reach 74°C (165°F) for 15 seconds If reheated in a microwave, all parts must reach a temp of 74°C (165°F), the food rotated/stirred, covered & allowed to stand 2 minutes after heating. 30 THAWING & MARINATING 31 Thawing ◼ ◼ ◼ ◼ Remember, bacteria are not killed by freezing temperatures. Never thaw foods in the temperature danger zone, i.e. on a counter or other non-refrigerated area. Foods such as frozen vegetables, preformed burger patties, chicken nuggets can be cooked from frozen state. Cooking from freezing state impractical for larger items like a 20 lb. turkey. 32 Thawing ◼ Four acceptable methods of thawing foods: ◼ ◼ ◼ ◼ Under refrigeration at a temp below 40°F. Under clean, potable running water at a temp of ≤70°F for no more than 2 hours, or just until food is thawed In the microwave if the food will be cooked immediately As part of the cooking process 33 Thawing in the refrigerator or under running water ◼ ◼ ◼ Thawing in the refrigerator is one of the best methods, but requires planning for larger foods. When thawing under running water, the water should be running strongly enough to wash away loose pieces. Be sure the thawed food doesn’t drip water onto other food or food contact surfaces. 34 Microwave thawing & thawing as part of the cooking process ◼ ◼ ◼ The cooking process actually starts when microwave defrosting. Once you thaw the item, cook immediately. Items cooked from the frozen state must reach an internal temperature of 74°C (165°F) 35 Marinating ◼ ◼ Meat, fish and poultry should always be marinated in the refrigerator, never on a counter top at room temperature. Marinade cannot be saved and/or reused. 36 PREPARING COLD FOODS 37 Cold Foods ◼ This is one of the most hazardous points of the food-preparation process: ◼ ◼ ◼ ◼ Cold food usually prepared at room temp One of the most common sites of contamination and cross-contamination Chicken, tuna & potato salad with eggs; sandwiches prepared in advance common causes of foodborne illness. Because these foods receive no further cooking, all included food items must be properly cleaned, prepared & if applicable, cooked. 38 Precautions when preparing cold foods ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Don’t prepare cold foods too far in advance Prepare in small batches, place in cold storage immediately. Hold prepared cold foods below 40°F Wash fruits, vegetables with plain water Use a brush to scrub thick skinned produce Keep raw products away from RTS foods Sanitize cutting boards, knives & other food contact surfaces after each contact with potentially hazardous foods. Discard leftover batter, breading or marinade after use. Always beware of cross-contamination! 39 Foods with Egg Products ◼ To avoid contamination with Salmonella Enteritidis, follow these precautions: ◼ ◼ ◼ ◼ Use clean whisks, bowls Monitor temps closely when preparing foods which receive little or no cooking (Caesar salad dressing, etc.) When pooling eggs, cook as soon as eggs are combined or store at 41°F or below. When cooking for a highly susceptible population, federal regulations require use of pasteurized shell eggs or egg products only. 40 Batters & Breading prepared with eggs ◼ ◼ ◼ ◼ ◼ ◼ ◼ Use pasteurized eggs or egg products Prepare batter in small batches & refrigerate portions of it, using only what’s necessary Store batter & breading at 41°F or lower Cook thoroughly, the coating acts as an insulator When frying, don’t overload the fryer, & bring the oil back up to temperature between batches. Throw out unused batter or breading. Only use batter or breading for one item. 41 Cooking ◼ ◼ ◼ ◼ ◼ ◼ ◼ Cook to proper internal temperatures after thawing. Frequently stir foods in deep pots to insure thorough cooking Keep portion size/thickness constant to ensure uniform & predictable cooking time During frying, remember to not overload the fryer, & return the oil to temperature between batches. Allow cooking equipment to heat up between batches Never interrupt the cooking process since partial cooking can result in conditions favorable to bacterial growth Use sanitized, metal-stemmed numerically scaled thermometer accurate to ±2°F, or digital thermometer & check temperature in thickest parts of food. 42 SERVING & HOLDING 43 Serving & Holding ◼ Keep foods out of temperature danger zone: ◼ ◼ Always keep hot foods in hot holding equipment above 140°F Always keep cold foods under refrigeration or surrounded by ice below 40°F 44 For Safe Serving & Holding ◼ ◼ ◼ ◼ ◼ Don’t use hot holding equipment (steam tables, hot food carts) for reheating, only for service. Stir foods for even heating Every 30 minutes check temperature with a food thermometer Sanitize the thermometer before each use, or use a digital infrared thermometer that doesn’t touch the food. To retain heat & guard against contamination, cover hot holding equipment 45 For Safe Serving & Holding ◼ ◼ ◼ ◼ ◼ Monitor temp of hot holding equipment with each use Any food held in the temperature danger zone for more than 4 hours must be discarded Hold hot food so the internal temp is 135°F, cold at 41°F or below. Do not store food directly on ice Prepare food in small batches 46 Points to remember – Safe Serving ◼ ◼ ◼ ◼ Wash hands with warm, soapy water for at least 20 seconds before serving food Avoid contact of bare hands with food by using cleaned, sanitized long-handled ladles & spoons Never touch parts of glasses, cups, plates or tableware that will contact food If serving food by hand, wear gloves 47 Safe serving ◼ ◼ ◼ ◼ ◼ Cover cuts or infections with bandages, if on hands wear gloves If gloves touch an unsanitary surface, they must be discarded Use tongs or wear gloves to dispense rolls & bread Clean & sanitize equipment & utensils after each use. Use lids, sneeze guards to protect prepared foods from contamination. 48 Unsanitary Self-Service ◼ Unsanitary behavior to watch out for from restaurant customers at self-service buffets: ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Using same plate twice Touch food with their hands Touching edges of serving dishes Sneeze, cough into food Pick up foods with fingers Eat in the food line Dip fingers into foods to taste them Return food items to avoid waste Put their heads under sneeze guards to reach items in the back 49 Wiping Cloths ◼ ◼ ◼ Wiping cloths cannot be used for any other purpose except wiping food spills. Cloths should be dry, & used for wiping food spills from tableware, carry-out containers. Wet & stored in chemical sanitizer at a specific concentration, used for wiping spills from food contact and nonfoodcontact surfaces of equipment. 50 Wiping Cloths ◼ ◼ ◼ Dry or wet cloths used with raw animal foods must be kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in separate sanitizing solution. Wet wiping cloths used with a freshly prepared sanitizing solution should be free of food debris & visible soil. 51 Gloves ◼ ◼ ◼ ◼ ◼ Use single-use gloves for only one task. Discard them when damaged, soiled; or after interruptions in the task. Slash-resistant gloves should be used in direct contact with food that will be cooked immediately. Slash-resistant gloves can be used with RTE food not subsequently cooked if the gloves have a smooth, durable, non-absorbent outer surface, or are covered with another glove with a smooth, durable, nonabsorbent outer surface. Cloth gloves cannot be used in direct contact with foods unless the foods are subsequently cooked. 52 Preventing Contamination from the Premises ◼ ◼ Self-service customers must not use soiled tableware, including single-service items, when taking second helpings from the display & serving equipment. Drinking cups can be reused if they are refilling the cup in a contamination-free manner (no contact between the pouring utensil & lip-contact area of the drinking cup/container). 53 Refilling Returnables ◼ ◼ Take home containers cannot be refilled with a potentially hazardous food by the food establishment. Personal take-out beverage containers (thermally insulated bottles, nonspill coffee cups, promotional beverage glasses) can be refilled if done in a contaminationfree manner. 54 COOLING 55 Cooling Foods ◼ ◼ ◼ This is another critical point, where special care must be taken to avoid contamination. Problems at this stage are the number one cause of foodborne illness. Tow key precautions to take at this point are rapid cooling & protection from contamination. 56 Chilling Foods Quickly ◼ ◼ ◼ All potentially hazardous cooked leftovers should be chilled to an internal temp below 40°F. Quick chill leftovers larger than half gallon or 2 lbs. A two-stage cooling process is recommended by the FDA: ◼ ◼ ◼ Cool cooked food from 135°F to 70°F within 2 hrs. Cool food from 70°F to 41°F in an additional 4 hrs. If the food fails to reach 70°F within 2 hrs., reheat to 165°F for 15 sec within 2 hrs. then properly cool. 57 Cooling methods ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ ◼ Cool food in small batches Use shallow pans for cooling Stir frequently Use ice-water baths Blast chillers can be used just before refrigerating Add cool water or ice as an ingredient Do not cover pans Separate food items Tightly cover & label cooked foods Never cool at room temperature! Although uncovered foods cool faster, they are at increased risk for cross-contamination. Store uncovered cooked & cooled foods on upper shelves of cooler, & cover when they reach 45°F. Never store below raw foods. 58 REHEATING 59 Reheating Foods ◼ ◼ ◼ ◼ Food must be reheated to 165°F for 15 seconds within 2 hrs. If it fails to reach this temperature within the 2 hour time period, it must be discarded. When microwaving, cover & rotate the food, & stir part way through the cooking process. Let stand 2 min after microwaving then check to ensure the internal temp is 165°F 60 USDA Day-Marking ◼ ◼ RTE, potentially hazardous foods prepared & held for more than 24 hrs. must be clearly marked to show the date/day by which the food must be consumed on premises, sold or discarded. Prepackaged items (i.e. can of tomatoes): once the original container is opened, then the food held over 24 hrs., it must be marked to indicate the date/day by which the food must be consumed on premises, sold or discarded. 61 USDA Day-marking ◼ ◼ ◼ Day 1 is considered the day the original container is opened in the food establishment. Date or day by may not exceed a manufacturer’s use by date if this date was determined based on food safety. A refrigerated, RTE PHF that is rewrapped often, such as luncheon meat, or for which date marking is impractical, should be day marked. 62 Exceptions to Day Marking Rules ◼ ◼ ◼ ◼ Fermented sausages produced in a federally inspected food processing plant not labeled “Keep refrigerated” & retain the original casing. Shelf-stable, dry sausages Shelf-stable cured products (Prosciutto, Parma) produced in a federally inspected food processing plant not labeled “Keep refrigerated.” A refrigerated RTE PHF ingredient or a portion of same combined with additional ingredients must retain the date marking of the earliest- or first-prepared ingredient. 63 Disposal of RTE, PHF Foods ◼ Food must be discarded if: ◼ ◼ ◼ ◼ It exceeds time/temp rules, except time it is frozen The package doesn’t bear a date or day It is appropriately marked with a date or day which exceeds temp/time rules. Refrigerated, RTE PHF prepared in a restaurant or food establishment & dispensed through a vending machine with automatic shutoff control must be discarded if it exceeds temp/time rules for vending machine items. 64 Time as a public health control ◼ If time alone is used vs. time/temp controls, the following rules apply: ◼ ◼ ◼ ◼ ◼ Mark food to indicate the time 4 hrs. past when it was removed from temp control Cook & serve, or discard the food within 4 hrs. of the time the food was removed from temp control Discard food in unmarked containers or packages, or marked to exceed a 4 hr. time limit. Written procedures must be maintained & made available to the Health Department upon request. If the establishment serves a highly susceptible population, time alone cannot be used as a public health control for raw eggs. 65 Time as a public health control ◼ ◼ If a food establishment preserves food by curing or smoking, it must receive a variance from the health dept. Methods that require a variance include: ◼ ◼ ◼ ◼ Smoking food as a preservation method Curing food Using food additives, or vinegar for food preservation Packaging food using a reduced-oxygen method except as a barrier for C. botulinum when additional refrigeration exists. 66 Time as a public health control ◼ ◼ ◼ Operating a molluscan shellfish life-support system display tank for storage & display of shellfish Custom processing animals for personal use as food not for sale/service in a food establishment Preparing food by another method determined to require a health dept variance. 67 Reduced Oxygen Packaging ◼ ◼ Act as barriers to control C. botulinum growth & toxin formation. The restaurant must have a HACCP plan which: ◼ Identifies the food to be packaged ◼ Limits this food to that which does not support growth of C. botulinum because: It has an aw of 0.91 or less ◼ pH of 4.6 or less ◼ Is a meat/poultry product cured at a USDAapproved processing plant ◼ Food has a high level of competing organisms (raw meat or poultry). ◼ 68 HACCP Plan ◼ ◼ ◼ This plan must also specify methods for maintaining food at 5°C (41°F) or below. Packages should be conspicuously labeled specifically to maintain the food at this temperature. Food held at refrigeration temperatures should be discarded within 14 calendar days of packaging. 69 Food Labels ◼ Label information should include: ◼ ◼ ◼ ◼ ◼ Common name of the food, or properly descriptive identity statement A list of ingredients if more than one, in descending order of predominance by weight. Also included should be a declaration of artificial color or flavor, chemical preservatives An accurate declaration of the quantity of contents Manufacturer’s, packer’s or distributors name, place of business 70 Food Labels ◼ ◼ Nutrition labeling where appropriate For salmonid fish containing canthaxanthin as a color additive, the labeling of the fish bulk container should disclose the use of the colorant. 71 Consumer Advisories ◼ ◼ If animal food (beef, eggs, milk, poultry etc) which is raw, undercooked or otherwise unprocessed to eliminate pathogens is offered in RTE form, such as deli, menu, vended Or as a raw ingredient in an RTE food, the server must inform the customer via brochures, deli case or menu advisories, label statements, or other effective written means. 72 Consumer Advisories ◼ ◼ Two components to satisfactory compliance: disclosure & reminder Disclosure is satisfied when: ◼ Items are described, such as: Oysters on the half-shell (raw oysters) ◼ Raw-egg Caesar salad ◼ Hamburgers (can be cooked to order) ◼ ◼ Items are asterisked to a footnote which states the items: Are served raw or undercooked ◼ Contain (or may contain) raw or undercooked ingredients ◼ 73 Consumer Advisories ◼ Reminder is satisfied when the items requiring disclosure are asterisked to a footnote that states: ◼ ◼ Written information is available upon request regarding the safety of these items Consuming raw or undercooked animal foods may increase risk of certain foodborne illness, especially in individuals with certain medical conditions. 74 Special Requirements for Highly Susceptible Populations ◼ Juices: ◼ ◼ Prepackaged juice or a prepackaged beverages containing juice bearing a warning label may not be served or offered for sale Unpackaged juice prepared on-premises for service or sale in an RTE form should be processed under a HACCP plan. 75 Special Requirements for Highly Susceptible Populations ◼ Pasteurized shell eggs, liquid, frozen, dry eggs or egg products shall be substituted for raw shell eggs in preparation of: ◼ ◼ Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream & egg-fortified beverages Recipes in which more than one egg is broken & the eggs are combined (unless the raw eggs are combined immediately before cooking for one serving at a single meal; cooked & served immediately (soufflé, omelet), or the raw eggs are combined as an ingredient immediately before baking & the eggs thoroughly cooked to an RTE form (cake, muffin, bread). 76 Special Requirements for Highly Susceptible Populations ◼ The following cannot be served/offered for sale in RTE form: ◼ ◼ ◼ Raw animal foods (fish, raw-marinated fish, raw molluscan shellfish, steak tartar). Partially cooked animal foods (lightly cooked fish, rare meat, soft-cooked eggs) made from raw shell eggs or meringue. Raw seed sprouts 77 Highly Susceptible Populations, cont’d ◼ ◼ Exceptions to these rules include the following: The preparation of the food is conducted under a HACCP plan which: ◼ ◼ ◼ Identifies food prepared Prohibits contact of RTE food with bare hands Includes specifications & practices to ensure: S. enteriditis growth is controlled before & after cooking ◼ S. enteritidis is destroyed by cooking the eggs according to time/temp rules ◼ 78 Highly Susceptible Populations, cont’d ◼ ◼ ◼ Contains procedures to control crosscontamination of RTE foods with raw eggs Outlines cleaning & sanitation procedures for food-contact surfaces Describes training program ensuring the employees responsible for food preparation understand the procedures being used. 79 Chapter 7. Laboratory Methods for Food Safety The Laboratory and Food Safety • Purposes for Performing Food Testing • Overview of Food Sampling and Testing • Food Sample Collection • Preparation of Food Samples Purposes for Performing Food Testing • Ensure Good Manufacturing Practices (GMP) and Safe Food Handling Processes • Outbreak Investigation and Intervention • Regulatory Compliance and Other Applications Figure 7-1 Overview of Food Sampling and Testing Food Sample Collection • Without representative sampling of foods, the results of testing are meaningless. • Statistical schemes or plans such as the ones offered by organizations such as ICMSF. • No statistically based sampling scheme can guarantee the detection of food borne agents. • It can increase the opportunity of detecting them. Food Sample Collection • Other important considerations: – Where and how to collect the sample from the individual food items. – Variability or spread (measured by the variance) of values among subsamples from the food item. – Proper technique to ensure that an adequate amount is collected and that extraneous contamination is prevented. Preparation of Food Samples • Foods have different physical, chemical, and biological properties. • Without appropriate sample preparation, these properties of foods can interfere with laboratory methods of analysis. • Procedure and steps of sample preparation are specific to each laboratory method. – Documented in the appropriate laboratory protocols and SOPs Preparation of Food Samples Stomacher 400 Immuno Tox: Seward Stomacher Lab Blender Waring 4L Lab Blender Qsonica’s Q55 Sonicator Microbiological Culture and Staining Methods • Metabolic Injury, Resuscitation and Recovery, and Viable but Nonculturable Cells (VBNC) • Indicators of Microbial Contamination for Food Safety • Microscopic Methods and Viable Cell Counts • Non-Destructive Sample Collection and Culture Methods for Microbiological Examination of Surfaces Microbiological Culture Microbiological Gram Staining 2011russellbiology.wikispaces.com http://withfriendship.com/user/servex/gram-staining.php Metabolic Injury, Resuscitation and Recovery • Bacteria have a range of viability states, some of which cannot be detected by routine laboratory analysis. • Injury to microorganisms implies damage to cellular or subcellular structures that causes some loss of function. – May eventually recover and resume growth and reproduction • Viable but Nonculturable Cells (VBNC) Indicators of Microbial Contamination for Food Safety • To test each food product for every possible microorganism of public health significance is time consuming and expensive. • Easy-to-use indicators of possible contamination with pathogens are useful. • Desirable attributes of an “ideal” indicator for pathogens. Coliforms as Indicator Organisms E. coli colony, 30x http://www.mfe.govt.nz/issues/water/water-quality-faqs.html Gram stain of E. coli (note gram neg., or pink, bacilli) http://faculty.ccbcmd.edu/courses/bio141/labmanua/lab12/gramstain/gnrod.html Other Indicator Organisms Enterobacter cloacae – Gram neg bacilli Bacteroides species – Gram neg bacilli Listeria monocytogenes Gram+ bacilli Biochemical Indicator Methods Sakakibara T et al., 2003 ATP Bioluminescence PasLite ALP test for milk pasteurization http://www.brennanco.ie/brennanco/main/food_technology_charm_sciences.htm Microscopic Methods and Viable Cell Counts • Standard Plate Count and Variations • Membrane Filter Methods • Most Probable Number (MPN) Culture Methods • Summarized in Table 7-2 Figure 7-3 Overview of a Conventional Standard Plate Count Figure 7-4 General Procedure for a Most Probable Number (MPN) Analysis Immunological Laboratory Methods • Agglutination and Hemagglutination Inhibition Assays • Serotyping • Radioimmunoassays • Fluorescent Antibody Method • Enzyme-Linked Immunosorbent Assay (ELISA) and Enzyme Immunoassay (EIA) Figure 7-5 Generalized Steps in Direct ELISA Procedure Molecular Genetic and Nucleic Acid Methods • Detection of Pathogenic Bacteria using Nucleic Acid ‘Gene’ Probes and PCR • Genetic “Fingerprinting” Methods – Subtyping Microorganisms – Bacteriophage Typing – Ribotyping – Pulsed Field Gel Electrophoresis (PFGE) Basic Flow of Genetic Information Detection of Pathogenic Bacteria using Nucleic Acid ‘Gene’ Probes and PCR • Critically important tools for the analysis of DNA and RNA. – Polymerase chain reaction (PCR) and other amplification chemistry – Restriction endonucleases – Nucleotide sequence information and libraries • Knowledge about a particular nucleotide sequence from a species or strain of organism permits identification and classification Overview of Colony Hybridization Method Method Overview Figure 1. Bungarotoxin overlay of bacterial colonies. Escherichia coli were transformed with an expression vector containing a DNA insert coding for a fragment of the a subunit of the nicotinic acetylcholine receptor. A replica of the plate was produced by using a nitrocellulose filter disc, which was processed for overlay with radio-iodinated a-bungarotoxin. The filter was subsequently washed and autoradiographed, illustrating those colonies that contain the relevant DNA fragment (b). http://what-when-how.com/molecular-biology/blottingmolecular-biology/ Figure 7-7 Overview of Real-time PCR Method Genetic “Fingerprinting” Methods • Molecular genetic methods that can be performed without having the entire gene sequences. • Based on the specificity of restriction endonucleases. • Known by a litany of acronyms derived from their technical names. Figure 7-8 Overview of Pulsed-Field Gel Electrophoresis (PFGE) Method Bacteriophage Typing http://www.biotech.univ.gda.pl/odl/biochem/phage.html Ribotyping Results - C. difficile in Retail Ground Meat, Canada, 2005 http://openi.nlm.nih.gov/detailedresult.php?img=2725909_06-0988F&req=4 Microarrays Method http://csmbio.csm.jmu.edu/bioweb/bio480/fall07/microarray/group6/Methods.html A sample of data collected from analysis Halim TYF et al., 2012 Detection of Viruses in Foods – Multiplex PCR Laboratory Analysis of Chemicals and Toxins • Chemical Residues • Analysis of Toxins Chemical Residues in Foods • • • • • • • Pesticides Veterinary drugs and other agrochemicals Industrial chemicals and pollutants Cleaning, sanitizing, and disinfecting compounds Food additives By-products from heat treatments Chemicals from food contact surfaces and packaging • Naturally occurring metals from the environment Chemical Residues • The sensitivity of analytical methods to detect chemical residues has far exceeded knowledge of their toxic effects. • Detection limit of an analytical method is rarely the basis of establishing tolerances or exposure limits for chemical residues. • Analytical method of choice for chemical residues is a compromise between its detection limit and precision relative to the tolerance level, costs, and practicality. Chemical Residue Analysis Methods • Sample preparation can be quite extensive for many chemical contaminants and food types. • Qualitative vs. Quantitative • Classical wet-chemical methods • Instrumental methods – Separation (e.g., GC, HPLC) – Detection (e.g., ECD, MS, MS-MS, ICP/MS) Chemical Analysis General Considerations • Purpose of the analysis • Sampling • Method suitability • Validation • Quality control and standardization • Measurement uncertainty (IUFoST 2011) Analysis of Toxins • Special category for chemical analysis. • Toxins vary greatly in molecular size and complexity. • Toxins do not occur in pure forms. • Can be difficult to separate and distinguish from the products of primary metabolism. • Principal challenge of toxin identification and quantification is extracting and purifying these substances. Analysis of Toxins • Microbial toxins have historically been detected in foods using bioassay and immunological methods. • Bioassay methods consist of whole animals, parts of animals (e.g., ileal loops), and cell cultures (Table 7-5). • Bioassay methods have many advantages and disadvantages. Analysis of Toxins • Immunological methods are simpler and less expensive. – Can be used to detect toxins with chronic exposure potential. – Antibody’s affinity for antigens helps separate the toxins from the sample. • New technologies have emerged that dramatically increase the sensitivity of toxin detection and quantification. Rapid Methods, Biosensors, and Emerging Technologies • Emergence and availability of rapid methods to detect pathogens have been growing exponentially. • Demand for more rapid test methods is driven mostly by the food industry’s requirements. • Commercial incentives: the most powerful factor in terms of test availability using new technologies. Demand for Food Microbiology Testing • More than 738 million food microbiology tests were performed worldwide in 2008. • Total market value exceeding $2.06 billion. • Continued growth in the food microbiology market is expected. • 58% of the food microbiology tests performed worldwide based on traditional methods. • 42% based on immunologic and other molecular methods. (Strategic Consulting 2008) Technological Categories of Rapid Test Methods for Foods • Modified and automated conventional methods – Biosensors • Immunological methods • Nucleic acid based assays Chapter 6. Risk Assessment and Hazard Analysis of Foods Chapter Outline • Risk Analysis and Food Safety – Risk Analysis Processes • Risk Assessment • Risk Management and Risk Communication • Hazard Analysis and Critical Control Point (HACCP) System • Food Product Testing and Performance Standards Risk Analysis and Food Safety • Institute of Medicine (IOM) noted that the food safety community has a limited understanding of risk assessment concepts and science-based methodologies. • IOM also recommended that U.S. regulatory agencies use science-based strategies such as risk assessment to a greater extent to develop food safety criteria. • Food safety professionals require a greater understanding of risk-based and science-based methodologies. Risk Analysis Processes http://www.who.int/foodsafety/micro/riskanalysis/en/ Risk Assessment A framework for microbial risk assessment (Marks, 1998, with permission from Risk Analysis). Hazard Identification • The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. • Methods for hazard identification: – Laboratory studies (in vitro and in vivo) – Epidemiologic studies – Comparative and/or computational methods Hazard Characterization and Dose-Response Assessment McHale et al., 2010 Exposure Assessment • The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant. • Two basic dimensions involved: – Determining which foods are potentially hazardous and their contamination level. – Identifying the population and subpopulations at risk of eating the contaminated foods. Risk Characterization • The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization, and exposure assessment. • Used as input for risk management Risk Management • The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention and control options. Risk Management Framework • Presidential/Congressional Commission on Risk Assessment and Risk Management – Report issued in 1997 • Commission’s framework advocates an iterative process consisting of six stages that surround stakeholder engagement (Figure 6-1). • Intended to assist risk managers at various levels of the government as well as private business and members of the public. Figure 6-1 Risk Management Framework Risk Management Strategies • Federal level of food safety. – Best-known risk management actions involve the promulgation and enforcement of regulations. • Performance-based standards are preferable. – Process control and stability of food operations – Frequency and concentration of biological, chemical, and physical agents in foods (exposure standards) Exposure Standards • Exposure standards for foods in the United States are called tolerances and action levels (21 CFR 509.4). • Tolerances: regulatory standards that place legal limits on certain agents in foods. – Legally binding, cannot be challenged in court. • Action levels: based on “informal judgments” that define safe limits for certain agents in foods. – Require more legal effort and procedures to enforce. Risk Communication • The interactive exchange of information and opinions throughout the risk analysis process concerning risk, risk related factors, and risk perceptions, among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions. Risk Communication • Multidimensional process that involves an exchange of risk information, consisting of risk messages (verbal and otherwise) that are crafted by the sender and interpreted by the receiver. • In the broadest sense, it includes food recalls, labels on food products, community outreach, briefings to lawmakers, regulatory enforcement communications, and food safety education of consumers. Hazard Analysis and Critical Control Point (HACCP) System • HACCP system is actually a risk management tool that is tailored to individual food operations and/or processes. • Potential hazards of food operations are identified and evaluated. • Hazard analysis is the identification and evaluation of each hazard to determine the potential severity and probability of an incident or event. • The scope and scale of risk problems are different between HACCP and broader risk assessments. The Origins and Applications of HACCP • Origins in the system safety program of NASA. • Developed by Pillsbury Co. and U.S. Army for NASA, starting in 1959. • HACCP for food safety was publicly discussed in 1971 at a National Conference on Food Protection. • FDA training program was published in 1973 and represented the first time the term HACCP was used in a publication. The Origins and Applications of HACCP • Commercial manufacturers began adopting and improving the HACCP system for food safety management. • Federal regulators were slow to accept the new approach over traditional inspections. • Eventually, FDA and USDA began mandating the use of HACCP for certain food operations. • Codex Alimentarius Commission also adopted voluntary guidelines on the application of HACCP for its member countries. HACCP Principles, Plan Development, and Implementation • Guiding document for implementing the HACCP system is the HACCP plan. • Prerequisite activities and programs are absolutely essential for the development of a HACCP plan. – Sanitary practices, equipment cleaning and sanitizing, pest control, procurement of food from safe sources, food worker hygiene and education, and the other principles of prevention – SOPs and current Good Manufacturing Practices HACCP Principles, Plan Development, and Implementation • Preliminary steps necessary before developing a HACCP plan: – HACCP team must be assembled with members who represent key operations and departments in the food plant and/or processes. – Describe in detail the food products and their production and distribution methods. – Create a diagram of the process flow for the food product. Figure 6-2 Example of Food Process Flow Diagram for Fresh Pork Sausage 6 Principles of the HACCP PLAN www.docstoc.com Principle I: Conduct a Hazard Analysis • Consists of two stages: – Hazard identification – determining which biological, chemical, and physical agents may be present and/or introduced into the process. – Hazard evaluation – determining the risk magnitude in terms of severity and probability for each hazard. • Worksheets should be used for the hazard analysis (Figure 6-3). Example of Worksheet Used for Hazard Analysis www.docstoc.com Principle II: Identify the Critical Control Points www.fda.gov Principle III: Establish Critical Limits for Each Critical Control Point ↓ http://whatanswered.com/food-haccp/haccp-control-chart-for-re-heating.php http://www.emeraldinsight.com/journals.htm?articleid=1811819&show=html Principle IV: Establish Monitoring Procedures http://meatsci.osu.edu Principle V: Establish Corrective Actions Principle VI: Establish Record Keeping Procedures http://www.inspection.gc.ca/food/fsep-haccp/program-manual/eng Principle VII: Establish Verification Procedures • Needed to ensure that the HACCP system is effectively working as planned. • Three types of verification: – Validation: testing, in-plant observations, etc. – Ongoing verification: HACCP plan properly implemented on a day-to-day basis. – Reassessment: complete review of the HACCP plan. Benefits and Limitations of HACCP • Systematic identification, analysis, and control of hazards associated with a food operation or process. • HACCP system is not a standalone program. – Other food safety programs are necessary • HACCP system depends on current knowledge from scientific studies and risk assessments. • Different opinions of what constitutes a CCP. • Trained individuals to develop, implement, and maintain the HACCP system. HACCP and HACCP-Like Applications for Food Service and Retail Establishments • Although foodservice and retail establishments differ from food processing plants, HACCP principles can be applied to foodservice and retail operations. • Examine operations as a series of steps from start to finish, that is, process flows. • Establish CCPs to ensure food safety. • HACCP-like applications can more efficiently manage hazard analysis and control efforts. Generalized Process Flows in Foodservice Operations • Food preparation without a cooking step: – Receive →Store →Prepare →Hold→Serve • Food preparation with a cooking step: – Receive →Store →Prepare →Cook →Hold →Serve • Food preparation involving complex steps and procedures, usually passing through the temperature “danger zone” more than once – Receive →Store →Prepare →Cook →Cool →Reheat →Hot Hold →Serve HACCP and HACCP-Like Applications for Food Service and Retail Establishments • Fundamentally, a relationship exists between the points in the process flows and the foodborne illness risk factors. – Shown in Table 6-3 • Using recipe-based process flows is one method of developing HACCP plans. – Recipes provide a list of ingredients and the steps involved with preparation. Food Product Testing and Performance Standards • Prior to widespread acceptance of HACCP principles, food product safety was based primarily on observations from inspections and some end-product testing. • Testing foods to detect contamination has many limitations. • Sampling schemes based on statistical approaches are essential. • Despite its limitations, food product testing will continue to be part of risk management. End-Product Testing • The International Commission on Microbiological Specifications for Foods (ICMSF) published a document on the principles and specific applications for sampling and analysis. • ICMSF further categorizes the microbiological criteria into 15 cases that reflect the severity of hazard, sensitivity of the intended population, and the effects of handling/preparation on the hazard. • Sampling plans are designed as either two-class or three class plans.
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