CHAPTER 1 ➢ Physical hazards:

Providing Safe Food o Metal shavings

Challenges to Food Safety o Staples
A foodborne illness is a disease transmitted to o Bandages
people through food. o Glass
An illness is considered an outbreak when: o Dirt
• Two or more people have the same symptoms o Natural objects (e.g., fish bones in a fillet)
after eating the same food
• An investigation is conducted by state and local How Food Becomes Unsafe
regulatory authorities Five risk factors for foodborne illness:
• The outbreak is confirmed by laboratory 1. Purchasing food from unsafe sources
analysis 2. Failing to cook food correctly
Challenges include: 3. Holding food at incorrect temperatures
• Time and money 4. Using contaminated equipment
5. Practicing poor personal hygiene
• Language and culture
• Literacy and education
How Food Becomes Unsafe
• Pathogens
1. Time-temperature abuse
• Unapproved suppliers
2. Cross-contamination
• High-risk customers
3. Poor personal hygiene
• Staff turnover
4. Poor cleaning and sanitizing
Time-temperature abuse:
Costs of Foodborne Illness
• When food has stayed too long at temperatures
Costs of a foodborne illness to an operation:
good for pathogen growth
1. Loss of customers and sales
Food has been time-temperature abused when:
2. Loss of reputation
• It has not been held or stored at correct
3. Negative media exposure
temperatures
4. Lowered staff morale
• It is not cooked or reheated enough to kill
5. Lawsuits and legal fees
pathogens
6. Staff missing work
• It is not cooled correctly
7. Increased insurance premiums
Cross-contamination:
8. Staff retraining
• When pathogens are transferred from one
surface or food to another
How Foodborne Illnesses Occur
Cross-contamination can cause a foodborne illness
Unsafe food is the result of contamination:
when:
• Biological
• Contaminated ingredients are added to food
• Chemical
that receives no further cooking
• Physical
• Ready-to-eat food touches contaminated
surfaces
Contaminants
• A food handler touches contaminated food and
Biological contaminants:
then touches ready-to-eat food
➢ Bacteria
o Viruses • Contaminated cleaning cloths touch food-
o Parasites contact surfaces
o Fungi Poor personal hygiene can cause a foodborne illness
➢ Chemical contaminants: when food handlers:
o Cleaners • Fail to wash their hands correctly after using the
o Sanitizers restroom
o Polishes • Cough or sneeze on food

1
 • Touch or scratch wounds and then touch food Keeping Food Safe
• Work while sick Focus on these measures:
Poor cleaning and sanitizing: • Controlling time and temperature
• Equipment and utensils are not washed, rinsed, • Preventing cross-contamination
and sanitized between uses • Practicing personal hygiene
• Food contact surfaces are wiped clean instead • Purchasing from approved, reputable suppliers
of being washed rinsed, and sanitized • Cleaning and sanitizing
• Wiping cloths are not stored in a sanitizer Training and monitoring:
solution between uses • Train staff to follow food safety procedures
• Sanitizer solution was not prepared correctly • Provide initial and ongoing training
• Provide all staff with general food safety
Food Most Likely to Become Unsafe knowledge
TCS food: • Provide job specific food safety trainin
• Milk and dairy • Retrain staff regularly
• Eggs • Monitor staff to make sure they are following
• Meat procedures
• Poultry • Document training
• Fish Government agencies:
• Shellfish and crustaceans • The Food and Drug Administration (FDA)
• Baked potatoes • U.S. Department of Agriculture (USDA
• Rice, beans and vegies • Centers for Disease Control and Prevention
• Tofu and other soy (CDC)
• Sprout • U.S. Public Health Service (PHS)
• Sliced fruits • State and local regulatory authorities
• Untreated garlic and oil

Ready-to-Eat Food CHAPTER 2

Ready-to-eat food is food that can be eaten without Forms of Contamination
further: How Contamination Happens
• Preparation Contaminants come from a variety of places:
• Washing • Animals we use for food
• Cooking • Air, contaminated water, and dirt
Ready-to-eat food includes: • People
• Cooked food o Deliberately
• Washed fruit and vegetables o Accidentally
• Deli meat People can contaminate food when:
• Bakery items • They don’t wash their hands after using the
• Sugar, spices, and seasonings restroom
• They are in contact with a person who is sick
Populations at High Risk for Foodborne Illnesses • They sneeze or vomit onto food or food contact
These people have a higher risk of getting a foodborne surfaces
illness: • They touch dirty food-contact surfaces and
• Elderly people equipment and then touch food
• Preschool-age children
• People with compromised immune systems Biological Contamination
Microorganism:
• Small, living organism that can be seen only
with a microscope
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Pathogen: A – Acidity
• Harmful microorganism T – Temperature
• Make people sick when eaten or produce toxins T – Time
that cause illness O – Oxygen
Toxin: M – Moisture
• Poison Food:
Four types of pathogens can contaminate food and • Most bacteria need nutrients to survive
cause foodborne illness: • TCS food supports the growth of bacteria better
1. Bacteria than other types of food
2. Viruses Acidity:
3. Parasites • Bacteria grow best in food that contains little or
4. Fungi no acid
Common symptoms of foodborne illness: Temperature:
• Diarrhea • Bacteria grow rapidly between 41˚F and 135˚F
• Vomiting (5˚C and 57˚C)
• Fever o This range is known as the temperature
• Nausea danger zone
• Abdominal cramps
• Jaundice (yellowing of skin and eyes) • Bacteria growth is limited when food is held
Onset times: above or below the temperature danger zone
• Depend on the type of foodborne illness Time:
• Can range from 30 minutes to six weeks • Bacteria need time to grow
• The more time bacteria spend in the
The “Big Six” Pathogens temperature danger zone, the greater chance
Food handlers diagnosed with illnesses from the “Big they have to grow to unsafe levels.
Six” pathogens cannot work in a foodservice operation Oxygen:
while they are sick. • Some bacteria need oxygen to grow, while
1. Shigella spp. others grow when oxygen isn’t there
2. Salmonella Typh Moisture:
3. Nontyphoidal Salmonella (NTS) • Bacteria grow well in food with high levels of
4. Shiga toxin-producing Escherichia coli (STEC), moisture
also known as E. coli • aw = water activity; the amount of moisture
5. Hepatitis A available in food for bacterial growth
6. Norovirus • aw scale ranges from 0.0 to 1.0
• Water has a water activity of 1.0
Bacteria: Basic Characteristics
Location: Control FAT TOM
• Found almost everywhere The conditions you can control:
Detection: • Temperature
• Cannot be seen, smelled, or tasted o Keep TCS food out of the temperature
Growth: danger zone
• Will grow rapidly if FAT TOM conditions are • Time
correct o Limit how long TCS food spends in the
Prevention: temperature danger zone
• Control time and temperature
Major Bacteria That Cause Foodborne Illness
What Bacteria Need to Grow The FDA has identified three types of bacteria that
F – Food cause severe illness and are highly contagious:

3
 • Salmonella Typhi • Control flies inside and outside the operation
• Nontyphoidal Salmonella
• Shigella spp. Bacteria: Shiga toxin-producing Escherichia coli
• Shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH-KO-LI), also known as E. coli
Source: Intestines of cattle; infected people
Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee) Food Linked with the Bacteria:
Source: People • Ground beef (raw and undercooked)
Food Linked with the Bacteria: • Contaminated produce
• Ready-to-eat food Prevention Measures:
• Beverages • Exclude food handlers who have diarrhea and
Prevention Measures: have been diagnosed with a disease from the
• Exclude food handlers diagnosed with an illness bacteria
caused by Salmonella Typhi from the operation • Cook food, especially ground beef, to minimum
• Wash hands internal temperatures
• Cook food to minimum internal temperatures • Purchase produce from approved, reputable
suppliers
Bacteria: Nontyphoidal Salmonella (SAL-me-NEL-uh) • Prevent cross-contamination between raw meat
Source: Farm animals, People and ready-to-eat food
Food Linked with the Bacteria:
• Poultry and eggs Viruses: Basic Characteristics
• Meat Location:
• Milk and dairy products • Carried by human beings and animals
• Produce o Require a living host to grow
Prevention Measures: o Do not grow in food
• Cook poultry and eggs to minimum internal o Can be transferred through food and
temperatures remain infectious in food
• Prevent cross-contamination between poultry Sources:
and ready-to-eat food • Food, water, or any contaminated surface
• Keep food handlers who are vomiting or have • Typically occur through fecal-oral routes
diarrhea and have been diagnosed with an Destruction:
illness from nontyphoidal Salmonella out of the • Not destroyed by normal cooking temperatures
operation • Good personal hygiene must be practiced when
handling food and food-contact surfaces
Bacteria: Shigella spp. (shi-GEL-uh) • Quick removal and cleanup of vomit is
Source: Human feces important
Food Linked with the Bacteria:
• Food easily contaminated by hands, such as Major Viruses that Cause Foodborne Illnesses
salads containing TCS food (potato, tuna, The FDA has identified two viruses that are highly
shrimp, macaroni, chicken) contagious and can cause severe illness:
• Food that has made contact with contaminated • Hepatitis A
water, such as produce • Norovirus
Prevention Measures: Food handlers diagnosed with an illness from hepatitis
• Exclude food handlers who have diarrhea and A or Norovirus must not work in an operation while
have been diagnosed with an illness caused by they are sick.
Shigella spp. from the operation
• Exclude food handlers who have diarrhea from Virus: Hepatitis A (HEP-a-TI-tiss)
the operation Source: Human feces
• Wash hands Food Linked with the Bacteria:

4
 • Ready-to-eat food • Fish that will be served raw or undercooked,
• Shellfish from contaminated water must be frozen correctly by the manufacturer
Prevention Measures: Yeasts, molds, and mushrooms:
• Exclude staff who have been diagnosed with • Some molds and mushrooms produce toxins
hepatitis A from the operation. • Throw out moldy food, unless mold is a natural
• Exclude staff who have jaundice for seven days part of the food
or less from the operation. • Purchase mushrooms from approved, reputable
• Wash hands. suppliers
• Avoid bare-hand contact with ready-to-eat
food. Biological Toxins
• Purchase shellfish from approved, reputable Origin:
suppliers. • Naturally occur in certain plants, mushrooms,
and seafood
Virus: Norovirus (NOR-o-VI-rus) Seafood toxins:
Source: Human feces • Produced by pathogens found on certain fish
Food Linked with the Bacteria: o Tuna, bonito, mahimahi
• Ready-to-eat food o Histamine produced when fish is time-
• Shellfish from contaminated water temperature abused
Prevention Measures: • Occur in certain fish that eat smaller fish that
• Exclude staff who are vomiting or have diarrhea have consumed the toxin
and have been diagnosed with Norovirus from o Barracuda, snapper, grouper, amberjack
the operation. o Ciguatera toxin is an example
• Wash hands. Illness:
• Avoid bare-hand contact with ready-to-eat • Symptoms and onset times vary with illness
food. • People will experience illness within minutes
• Purchase shellfish from approved, reputable General symptoms:
suppliers. • Diarrhea or vomiting
• Neurological symptoms
Parasites: Basic characteristics o Tingling in extremities
Location: o Reversal of hot and cold sensations
• Require a host to live and reproduce • Flushing of the face and/or hives
Source: • Difficulty breathing
• Seafood, wild game, and food processed with • Heart palpitations
contaminated water, such as produce
Prevention: Chemical Contaminants
• Purchase food from approved, reputable Sources:
suppliers • Certain types of kitchenware and equipment
• Cook food to required minimum internal (items made from pewter, copper, zinc, and
temperatures some types of painted pottery)
• Fish that will be served raw or undercooked, • Cleaners, sanitizers, polishes, machine
must be frozen correctly by the manufacturer lubricants, and pesticides
• Deodorizers, first-aid products, and health and
Fungi: Basic Characteristics beauty products (hand lotions, hairsprays, etc.)
Prevention: Symptoms:
• Purchase food from approved,reputable • Vary depending on chemical consumed
suppliers • Most illnesses occur within minutes
• Cook food to required minimum internal • Vomiting and diarrhea are typical
temperatures

5
Prevention: Deliberate Contamination of Food
• Only use chemicals approved for use in Groups who may attempt to contaminate food:
foodservice operations • Terrorists or activists
• Purchase chemicals from approved, reputable • Disgruntled current or former staff
suppliers • Vendors
• Store chemicals away from prep areas, food- • Competitors
storage areas, and service areas. FDA defense tool:
• Chemicals must be separated from food and • A.L.E.R.T.
food-contact surfaces by spacing and Assure - Make sure products received are from safe
partitioning sources
• Chemicals must NEVER be stored above food or Look - Monitor the security of products in the facility
food-contact surfaces Employees - Know who is in your facility
• Use chemicals for their intended use and follow Reports - Keep information related to food defense
manufacturer’s directions accessible
• Only handle food with equipment and utensils Threat - Develop a plan for responding to suspicious
approved for foodservice use activity or a threat to the operation
• Make sure the manufacturer’s labels on original
chemical containers are readable Responding to a Foodborne-Illness Outbreak
• Keep MSDS current, and make sure they are 1. Gather information
accessible to staff at all times • Ask the person for general contact
• Follow the manufacturer’s directions and local information
regulatory requirements when throwing out • Ask the person to identify the food eaten
chemicals • Ask for a description of symptoms
• Ask when the person first got sick
Physical Contaminants 2. Notify authorities
Sources: • Contact the local regulatory authority if an
• Common objects that get into food outbreak is suspected
o Metal shavings from cans 3. Segregate product
o Wood • Set the suspected product aside if any
o Fingernails remains
o Staples • Include a label with “Do Not Use” and “Do
o Bandages Not Discard” on it
o Glass 4. Document information
o Jewelry • Log information about suspected product
o Dirt • Include a product description, product date,
• Naturally occurring objects such as fruit pits and lot number, sell-by date, and pack size
bones 5. Identify staff
Symptoms: • Keep a list of food handlers scheduled at
• Mild to fatal injuries are possible time of incident
• Cuts, dental damage, and choking • Interview staff immediately
• Bleeding and pain 6. Cooperate with authorities
Prevention: • Provide appropriate documentation
• Purchase food from approved, reputable 7. Review procedures
suppliers • Determine if standards are being met
• Closely inspect food received • Identify if standards are not working
• Take steps to prevent physical contamination,
including practicing good personal hygiene

6
Food Allergens o Check recipes and ingredient labels
Food allergen: o Wash, rinse, and sanitize cookware,
• A protein in a food or ingredient some people utensils, and equipment before preparing
are sensitive to an allergen special order
• These proteins occur naturally o Make sure the allergen doesn’t touch
• When an enough of an allergen is eaten, an anything for customers with food allergies
allergic reaction can occur (food, beverages, utensils, etc.)
Allergy symptoms: o Wash your hands and change gloves before
• Nausea prepping food
• Wheezing or shortness of breath o Label food packaged on-site for retail use
• Hives or itchy rashes
• Swelling in various parts of the body, including
the face, eyes, hands, or feet CHAPTER 3
• Vomiting and/or diarrhea The Safe Food Handler
• Abdominal pain How Food Handlers Can Contaminate Food
Allergic reactions: Food handlers can contaminate food
• Symptoms can become serious quickly when they:
• A severe reaction, called anaphylaxis, can lead • Have a foodborne illness
to death • Have wounds that contain a pathogen
The Big Eight food allergens: • Sneeze or cough
• Milk • Have contact with a person who is sick
• Eggs • Touch anything that may contaminate their
• Soy hands and don’t wash them
• Fish • Have symptoms such as diarrhea, vomiting, or
• Tree nuts, such as almonds, walnuts, and jaundice—a yellowing of the eyes or skin
pecans Actions that can contaminate food:
• Peanuts A. Scratching the scalp
• Crustacean shellfish, including lobster, shrimp, B. Running fingers through hair
• and crab C. Wiping or touching the nose
D. Rubbing an ear
• Wheat
E. Touching a pimple or infected wound
Know How To Read Food Labels
F. Wearing a dirty uniform
• Check food labels for allergens
G. Coughing or sneezing into the hand
H. Spitting in the operation
Prevent Allergic Reactions
Service staff:
Managing a Personal Hygiene Program
• Describe menu items to guests, identify any
Managers must focus on the following:
allergens in the item
• Creating personal hygiene policies
• Suggest menu items without the allergen
• Training food handlers on personal hygiene
• Clearly identify the guest’s order for kitchen and
policies and retraining them regularly
service staff
• Modeling correct behavior at all times
• Deliver food separately to prevent cross-
• Supervising food safety practices
contact
Kitchen staff: • Revising personal hygiene policies when laws or
science change
• Avoid cross-contact
o Do NOT cook different types of food in the
Handwashing
same fryer oil
How to wash hands (should take at least 20 seconds):
o Do NOT put food on surfaces that have
touched allergens
7
 1. Wet hands and arms. Use running water as hot Hand Care
as you can comfortably stand. It should be at Requirements for food handlers:
least 100°F(38°C). • Keep fingernails short and clean
2. Apply soap. Apply enough to build up a good • Do NOT wear false nails
lather. • Do NOT wear nail polish
3. Scrub hands and arms vigorously. Scrub them
for 10 to 15 seconds. Clean under fingernails Infected Wounds or Cuts
and between fingers. Infected wounds or cuts:
4. Rinse hands and arms thoroughly. Use running • Contain pus
warm water. • Must be covered to prevent pathogens from
5. Dry hands and arms. Use a single-use paper contaminating food and food-contact surfaces
towel or hand dryer. Consider using a paper How a wound is covered depends on where it is located:
towel to turn off the faucet and open the • Cover wounds on the hand or wrist with an
restroom door. impermeable cover, (e.g. bandage or finger cot)
and then a single-use glove
When to Wash Hands • Cover wounds on the arm with an impermeable
Food handlers must wash their hands before they start cover,
work and after: • such as a bandage
• Using the restroom • Cover wounds on other parts of the body with a
• Handling raw meat, poultry, and seafood dry, tight-fitting bandage
(before and after)
• Touching the hair, face, or body Single-Use Gloves
• Sneezing, coughing, or using a tissue Single-use gloves:
• Eating, drinking, smoking, or chewing gum or • Should be used when handling ready-to-eat
tobacco food
• Handling chemicals that might affect food o Except when washing produce
safety o Except when handling ready-to-eat
Food handlers must wash their hands after: ingredients for a dish that will be cooked
• Taking out garbage • Must NEVER be used in place of handwashing
• Clearing tables or busing dirty dishes • Must NEVER be washed and reused
• Touching clothing or aprons • Must fit correctly
• Handling money How to use gloves:
• Leaving and returning to the kitchen/prep area. • Wash and dry hands before putting gloves on
• Handling service animals or aquatic animals when
• Touching anything else that may contaminate • starting a new task
hands • Select the correct glove size
• Hold gloves by the edge when putting them on
Hand Antiseptics • Once gloves are on, check for rips or tears
Hand antiseptics: • NEVER blow into gloves
• Liquids or gels used to lower the number of • NEVER roll gloves to make them easier to put on
pathogens on skin When to change gloves:
• Must comply with the CFR and FDA standards • As soon as they become dirty or torn
• Should be used only after handwashing • Before beginning a different task
• Must NEVER be used in place of handwashing • After an interruption, such as taking a phone
• Should be allowed to dry before touching food call
or equipment • After handling raw meat, seafood, or poultry
and before handling ready-to-eat food

8
Bare-Hand Contact with Ready-to-Eat Food If: The food handler has jaundice.
Bare-hand contact with ready-to-eat food must be Then:
avoided if: • Report the food handler to the regulatory
• The food is an ingredient in a dish that does not authority
contain raw meat, seafood, or poultry • Exclude food handlers from the operation if
o The dish will be cooked to at least 145˚F they have had jaundice for 7 days or less
(63˚C) • Food handlers must have a written release from
• The food is an ingredient in a dish containing a medical practitioner and approval from the
raw meat, seafood, or poultry regulatory authority before returning to work
o The dish will be cooked to the required If: The food handler is vomiting or has diarrhea and has
minimum internal temperature of the raw been diagnosed with an illness caused by one of these
item(s) pathogens.
• NEVER handle ready-to-eat food with bare • Norovirus
hands when you primarily serve a high-risk • Shigella spp.
population • Nontyphoidal Salmonella
• Shiga toxin-producing E. coli
Work Attire Then:
Food handlers must: • Exclude the food handler from the operation
• Wear a clean hat or other hair restraint • Work with the food handler’s medical
• Wear clean clothing daily practitioner and/or the local regulatory
• Remove aprons when leaving food-preparation authority to decide when the person can go
areas back to work
• Remove jewelry from hands and arms before If: The food handler has been diagnosed with an illness
prepping food or when working around prep caused by one of these pathogens.
areas • Hepatitis A
• Salmonella Typhi
Eating, Drinking, Smoking, and Chewing Gum or Then:
Tobacco • Exclude the food handler from the operation
Food handlers must not: • Work with the food handler’s medical
• Eat, drink, smoke, or chew gum or tobacco practitioner and/or the local regulatory
When: authority to decide when the person can go
• Prepping or serving food back to work
• Working in prep areas
• Working in areas used to clean utensils and
equipment Chapter 4
The Flow of Food : An Introduction
Handling Staff Illnesses The Flow of Food
If: The food handler has at least one of these symptoms. To keep food safe throughout the flow of food:
• Vomiting • Prevent cross-contamination
• Diarrhea • Prevent time-temperature abuse
Then:
Exclude the food handler from the operation Preventing Cross-Contamination
• Before returning to work, food handlers who Separate equipment:
vomited or had diarrhea must meet one of • Use separate equipment for each type of food
these requirements Clean and sanitize:
o Have had no symptoms for at least 24 hours • Clean and sanitize all work surfaces, equipment,
o Have a written release from a medical and utensils after each task
practitioner

9
Prep food at different times: o Immersion probe
• Prepare raw meat, fish, and poultry at different o Surface probe
times than ready-to-eat food (when using the o Penetration probe
same prep table) o Air probe
Buy prepared food: • Have a sensing area on the tip of their probe
• Buy food items that don’t require much Infrared (laser) thermometers:
prepping or handling • Used to measure the surface temperature of
food and equipment
Preventing Time-Temperature Abuse • Hold as close to the food or equipment as
Time-temperature control: possible
• Food held in the range of 41˚F and 135˚F (5˚C • Remove anything between the thermometer
and 57˚C) has been time-temperature abused and the food, food package, or equipment
• Food has been time-temperature abused • Follow manufacturers’ guidelines
whenever it is handled in the following ways Time-temperature indicators (TTI):
o Cooked to the wrong internal temperature • Monitor both time and temperature
o Held at the wrong temperature • Are attached to packages by the supplier
o Cooked or reheated incorrectly • A color change appears on the device when
Avoid time-temperature abuse: time-temperature abuse has occurred
• Monitor time and temperature Maximum registering tape:
• Make sure the correct kinds of thermometers • Indicates the highest temperature reached
are available. during use
• Regularly record temperatures and the times • Used where temperature readings cannot be
they are taken continuously observed
• Minimize the time that food spends in the
temperature danger zone General Thermometer Guidelines
• Take corrective actions if time-temperature When using thermometers:
standards are not met • Wash, rinse, sanitize, and air-dry thermometers
before and after using them
Monitoring Time and Temperature • Calibrate them before each shift to ensure
Bimetallic stemmed thermometer accuracy
• Make sure thermometers used to measure the
temperature of food are accurate to +/- 2˚F or
+/- 1˚C
• Only use glass thermometers if they
areenclosed in a shatterproof casing
• Insert the thermometer stem or probe into
thickest part of the product (usually the center)
• Take more than one reading in different spots
• Wait for the thermometer reading to steady
before recording the temperature

Chapter 5
The Flow of Food : Purchasing, Receiving, and
Thermocouples and thermistors: Storage
• Measure temperature through a metal probe General Purchasing and Receiving Principles
• Display temperatures digitally Purchase food from approved, reputable suppliers:
• Come with interchangeable probes • Have been inspected
10
 • Meet all applicable local, state, and federal laws • Refer to the vendor’s notification or recall
Arrange deliveries so they arrive: notice to determine what to do with the item
• When staff has enough time to do inspections Checking the temperature of meat, poultry, and fish:
• When they can be correctly received • Insert the thermometer stem or probe into the
Receiving principles: thickest part of the food (usually the center)
• Make specific staff responsible for receiving Checking the temperature of ROP Food (MAP, vacuum-
o Train them to follow food safety guidelines packed, and sous vide food):
o Provide them with the correct tools • Insert the thermometer stem or probe between
• Have enough trained staff available to receive two packages
food promptly • As an alternative, fold packaging around the
o Inspect delivery trucks for signs of thermometer stem or probe
contamination Checking the temperature of other packaged food:
o Visually check food items and check • Open the package and insert the thermometer
temperatures stem or probe into the food
• Store items promptly after receiving Temperature criteria for deliveries:
• Cold TCS food: Receive at 41˚F (5˚C) or lower,
Receiving and Inspecting unless otherwise specified
Key drop deliveries: • Live shellfish: Receive oysters, mussels, clams,
• Supplier is given after-hour access to the and scallops at an air temperature of 45˚F (7˚C)
operation to make deliveries and an internal temperature no greater than
• Deliveries must meet the following criteria 50˚F (10˚C)
o Be inspected upon arrival at the operation o e received, the shellfish must be cooled to
o Be from an approved source 41˚F (5˚C) or lower in four hours
o Have been placed in the correct storage • Shucked shellfish: Receive at 45˚F (7˚C) or lower
location to maintain the required o Cool the shellfish to 41˚F (5˚F) or lower in
temperature four hours
o Have been protected from contamination in • Shell eggs: Receive at an air temperature of
storage 45˚F (7˚C) or lower
o Is NOT contaminate • Milk: Receive at 45˚F (7˚C) or lower
o Is honestly presented o Cool the milk to 41˚F (5˚C) or lower in four
Rejecting deliveries: hours
• Separate rejected items from accepted items • Hot TCS food: Receive at 135˚F (57˚C) or higher
• Tell the delivery person what is wrong with the • Frozen food: Receive frozen solid
item • Reject frozen food if there is evidence of
• Get a signed adjustment or credit slip before thawing and refreezing
giving the rejected item to the delivery person • Fluids or water stains in case bottoms or on
• Log the incident on the invoice or receiving packaging
document • Ice crystals or frozen liquids on the food or
Recalls: packaging
• Identify the recalled food items Reject packaged items with:
• Remove the item from inventory, and place it in • Tears, holes, or punctures in packaging; reject
a secure and appropriate location cans with swollen ends, rust, or dents
• Store the item separately from food, utensils, • Bloating or leaking (ROP food)
equipment, linens, and single-use items • Broken cartons or seals
• Label the item in a way that will prevent it from • Dirty and discolored packaging
being placed back in inventory • Leaks, dampness, or water stains
• Inform staff not to use the product • Signs of pests or pest damage
• Expired use-by/expiration dates
11
 • Evidence of tampering • Name and place of business of the
Required documents: manufacturer, packer, or distributor
• Shellfish must be received with shellstock • Source of each major food allergen contained in
identification tags the food
o Tags indicate when and where the shellfish Date marking:
were harvested • Ready-to-eat TCS food must be marked if held
o Must be kept on file for 90 days from the for longer than 24 hours
date the last shellfish was used from its o Date mark must indicate when the food
delivery container must be sold, eaten, or thrown out
• Fish that will be eaten raw or partially cooked • Ready-to-eat TCS food can be stored for only
o Documentation must show the fish was seven days if it is held at 41˚F (5˚C) or lower
correctly frozen before being received o The count begins on the day that the food
o Keep documents for 90 days from the sale was prepared or a commercial container
of the fish was opened
• Farm raised fish o For example, potato salad prepared and
o Must have documentation stating the fish stored on October 1 would have a discard
was raised to FDA standards date of October 7 on the label
o Keep documents for 90 days from the sale o Some operations write the day or date the
of the fish food was prepared on the label. Others
Assessing food quality: write the use-by day or date on the label
• Appearance: Reject food that is moldy or has an If:
abnormal color • A commercially processed food has a use-by
• Texture: Reject meat, fish, or poultry if date that is less than seven days from the
o It is slimy, sticky, or dry date the container was opened
o It has soft flesh that leaves an imprint when Then:
touched • The container should be marked with this
• Odor: Reject food with an abnormal or use-by date as long as the date is based on
unpleasant odor food safety
• When combining food in a dish with different
Storage use-by dates, the discard date of the dish
Labeling food for use on-site: should be based on the earliest prepared food
• All items not in their original containers must be
labeled • Consider a shrimp and sausage jambalaya
• Food labels should include the common name prepared on December 4
of the food or a statement that clearly and o The shrimp has a use-by date of December
accurately identifies it 8
• It is not necessary to label food if it clearly will o The sausage has a use-by date of December
not be mistaken for another item 10
Labeling food packaged on-site for retail sale: o The use-by date of the jambalaya is
• Common name of the food or a statement December 8
clearly identifying it Temperatures:
• Quantity of the food • Store TCS food at an internal temperature of
• If the item contains two or more ingredients, list 41˚F (5˚C) or lower or 135˚F (57˚C) or higher
the ingredients and sub ingredients in • Store frozen food at temperatures that keep it
descending order by weight frozen
• List of artificial colors and flavors in the food, • Make sure storage units have at least one air
including chemical preservatives temperature measuring device. It must be
accurate to +/- 3˚F or +/- 1.5˚C

12
 • Place the device in the warmest part of o If this is not possible, store ready-to-eat
refrigerated units, and the coldest part of hot- food above raw meat, poultry, and seafood
holding units o This will prevent juices from raw food from
• Do NOT overload coolers or freezers dripping onto ready-to-eat food
o Prevents airflow • Store food items in the following top-to-bottom
o Makes unit work harder order
• Frequent opening of the cooler lets warm air A.Ready-to-eat food
inside, which can affect food safety B. Seafood
• Use open shelving C. Whole cuts of beef and pork
o Lining shelving restricts circulation D. Ground meat and ground fish
• Monitor food temperatures regularly E. Whole and ground poultry
o Randomly sample food temperatures • This storage order is based on the minimum
Rotate food to use the oldest inventory first: internal cooking temperature of each food
• One way to rotate products is to follow FIFO
1. Identify the food item’s use-by or expiration Food should be stored in a clean, dry location away
date fromdust and other contaminants:
2. Store items with the earliest use-by or • To prevent contamination, NEVER store food in
expiration dates in front of items with later these areas
dates o Locker rooms or dressing rooms
3. Once shelved, use those items stored in front o Restrooms or garbage rooms
first o Mechanical rooms
4. Throw out food that has passed its o Under unshielded sewer lines or leaking
manufacturer’s use-by or expiration date water lines
Preventing cross-contamination: o Under stairwells
• Store all items in designated storage areas
o Store items away from walls and at least six
inches (15 centimeters) off the floor Chapter 6
o Store single-use items (e.g., sleeve of single- The Flow of Food : Preperation
use cups, single-use gloves) in original General Preparation Practices
packaging When prepping food:
• Store food in containers intended for food • Make sure workstations, cutting utensils are
• Use containers that are durable, leak proof, and clean and sanitized
able to be sealed or covered • Only remove as much food from the cooler as
• NEVER use empty food containers to store you can prep in a short period of time
chemicals; NEVER put food in empty chemical o This limits time-temperature abuse
containers • Return prepped food to the cooler or cook it as
• Keep all storage areas clean and dry quickly as possible
• Clean up spills and leaks immediately Food and color additives:
• Clean dollies, carts, transporters, and trays • Only use additives approved by your local
often regulatory authority
• Store food in containers that have been cleaned • NEVER use more additives than are allowed by
and sanitized law
• Store dirty linens in clean, nonabsorbent • NEVER use additives to alter the appearance of
containers or washable laundry bags food
• Wrap or cover food • Do NOT sell produce treated with sulfites
• Store raw meat, poultry, and seafood separately before it was received in the operation
from ready-to-eat food • Do NOT add sulfites to produce that will be
eaten raw

13
Present food honestly: • Remove only as much product as can be
• Do NOT use the following to misrepresent the prepped at one time
appearance of food • Return raw product to the cooler as quickly as
o Food additives or color additives possible after prepping it
o Colored overwraps When prepping salads containing TCS food:
o Lights • Prep the food in small batches
• Food not presented honestly must be thrown • Make sure leftover TCS ingredients (ie., pasta,
out chicken, potatoes) have been handled safely by
Corrective actions: ensuring that they were
• Food must be thrown out in the following o Cooked, held, and cooled correctly
situations o Stored for less than seven days at 41°F (5°C)
o When it is handled by staff who have been or lower
restricted or excluded from the operation • Consider chilling ingredients and utensils before
due to illness use
o When it is contaminated by hands or bodily • Leave food in the cooler until all ingredients will
fluids from the nose or mouth be mixed
o When it has exceeded the time and When prepping eggs and egg mixtures:
temperature requirements designed to • Handle pooled eggs (if allowed) with care
keep food safe o Cook promptly after mixing or store at 41°F
(5°C) or lower
Thawing o Wash and sanitize containers between
Four methods for thawing food: batches
1. Thaw food in a cooler, keeping its temperature at • Consider using pasteurized shell eggs or egg
41°F (5°C) or lower products when prepping dishes that need little
2. Submerge food under running drinkable water at or no cooking
70°F (21°C) or lower • Promptly clean and sanitize equipment used to
o Never let the temperature of the food go prep eggs
above 41°F (5°C) or lower for longer than When prepping eggs for high-risk populations:
four hours • Use pasteurized eggs or egg products when
3. Thaw food in a microwave, only if cooked serving raw or undercooked dishes
immediately after thawing o Unpasteurized shell eggs can be used if the
4. Thaw as part of the cooking process dish will be cooked all the way through (i.e.,
omelets, cakes)
Thawing ROP Fish • Use pasteurized shell eggs if eggs will be pooled
• Frozen fish received in ROP packaging must be When prepping breaded or battered food:
thawed carefully. • Prep batter in small batches
• If the label states that the product must remain • Store unused batter as quickly as possible
frozen until use, then remove fish from • Throw out unused batter or breading after a set
packaging: amount of time
o Before thawing under refrigeration.
• Do not overload fryer baskets; make sure items
o Before or immediately after thawing under
are cooked all of the way through
running water.
To package fresh juice for later sale:
• The juice must be treated (e.g., pasteurized)
Prepping Specific Food
according to an approved HACCP plan
When prepping meat, seafood, poultry:
• As an alternative, the juice must be labeled as
• Use clean and sanitized work areas, cutting
specified by federal regulation
boards, knives, and utensils
• Prep these items separately or at different
times from produce
14
Produce: Minimum Internal Cooking Temperatures
• Make sure produce does not touch surfaces Minimum internal cooking temperature:
exposed to raw meat, seafood, or poultry 165°F (74°C) for 15 seconds
• Wash it thoroughly under running water before • Poultry-whole or ground chicken, turkey, or
o Cutting duck
o Cooking • Stuffing made with fish, meat, or poultry
o Combining with other ingredients • Stuffed meat, seafood, poultry, or pasta
• Produce can be washed in water containing • Dishes that include previously cooked, TCS
ozone to sanitize it ingredients
o Check with your local regulatory authority 155°F (68°C) for 15 seconds
• When soaking or storing produce in standing • Ground meat-beef, pork, and other meat
water or an ice-water slurry, do NOT mix • Injected meat-including brined ham and flavor-
o Different items injected roasts
o Multiple batches of the same item • Mechanically tenderized meat
• Refrigerate and hold sliced melons, cut • Ratites including ostrich and emu
tomatoes, and cut leafy greens at 41°F (5°C) or • Ground seafood-including chopped or minced
lower seafood
• Do NOT serve raw seed sprouts if primarily • Shell eggs that will be hot-held for service
serving a high-risk population 145°F (63°C) for 15 seconds
Ice: • Seafood-including fish, shellfish, and
• NEVER use ice as an ingredient if it was used to crustaceans
keep food cold • Steaks/chops of pork, beef, veal, and lamb
• Transfer ice using clean and sanitized containers • Commercially raised game
and scoops • Shell eggs that will be served immediately
• NEVER transfer ice in containers that held 145°F (63°C) for four minutes
chemicals or raw meat, seafood, or poultry • Roasts of pork, beef, veal, and lamb
• Store ice scoops outside ice machines in a clean, • Alternate cooking times/temperatures 130°F
protected location (54°C) 112 minutes
• NEVER use a glass to scoop ice or touch ice with o 131°F (55°C) 89 minutes
hands o 133°F (56°C) 56 minutes
o 135°F (57°C) 36 minutes
Preparation Practices That Have Special Requirements o 136°F (58°C) 28 minutes
You need a variance if prepping food in these ways: o 138°F (59°C) 18 minutes
• Packaging fresh juice on-site for sale at a later o 140°F (60°C) 12 minutes
time, unless the juice has a warning label o 142°F (61°C) 8 minutes
• Smoking food to preserve it but not to enhance o 144°F (62°C) 5 minutes
flavor 135°F (57°C)
• Using food additives or components to preserve • Fruit, vegetables, grains (rice, pasta), and
or alter food so it no longer needs time and legumes (beans, refried beans) that will be hot-
temperature control for safety held for service
• Curing food
• Packaging food using a reduced-oxygen Cooking TCS Food in the Microwave Oven
packaging (ROP) method Minimum internal cooking temperature:
• Sprouting seeds or beans 165°F (74°C)
• Offering live shellfish from a display tank • Meat
• Custom-processing animals for personal use (ie, • Seafood
dressing a deer) • Poultry
• Eggs
15
135°F (57°C) • Cool the food if it will not be served
• Fruit, vegetables, grains (rice, pasta), and immediately or held for service
legumes (beans, refried beans) that will be hot-
held for service Temperature Requirements for Cooling Food
165°F (74°C) Cooling requirements:
• Meat
• Seafood
• Poultry
• Eggs
Guidelines for microwave cooking:
• Cover food to prevent the surface from drying
out
• Rotate or stir it halfway through cooking so heat
reaches the food more evenly If you cool food from 135°F to 70°F (57°C to 21°C) in less
• Let it stand for at least two minutes after than two hours:
cooking to let the food temperature even out • Use the remaining time to cool it to 41°F (5°C)
• Check the temperature in at least two places to or lower
make sure the food is cooked through • The total cooling time cannot be longer than six
hours
Consumer Advisories Example:
If your menu includes raw or undercooked TCS items,
• If you cool food from 135°F to 70°F (57°C to
you must:
21°C) in one hour
• Note it on the menu next to the items
• Then you have five hours to get the food to 41°F
o Asterisk the item
(5°C) or lower
o Place a footnote at the menu bottom
indicating the item is raw, undercooked, or
Methods for Cooling Food
contains raw or undercooked ingredients
Before cooling food, start by reducing its size:
• Advise customers who order this food of the
• Cut larger items into smaller pieces
increased risk of foodborne illness
• Divide large containers of food into smaller
o Post a notice in the menu
containers or shallow pans
o Provide this information using brochures,
Methods for cooling food safely and quickly:
table tents, or signs
• Place food in an ice-water bath
The FDA advises against offering these items on a
• Stir it with an ice paddle
children's menu if they are raw or undercooked:
• Place it in a blast chiller or tumble chiller
• Meat
• Use ice or cold water as an ingredient
• Poultry
• Seafood
Storing Food for Further Cooling
• Eggs
When storing food for further cooling:
• Loosely cover food containers before storing
Partial Cooking During Prepping
them
If partially cooking meat, seafood, poultry, or eggs or
• Food can be left uncovered if protected from
dishes containing these items:
contamination
• NEVER cook the food longer than 60 minutes
o Storing uncovered containers above other
during initial cooking
food, especially raw seafood, meat, and
• Cool the food immediately after initial cooking
poultry, will help prevent cross-
• Freeze or refrigerate the food after cooling it
contamination
• Heat the food to its required minimum internal
temperature before selling or serving it

16
Reheating Food • It was held at 135˚F (57˚C) or higher before
Food reheated for immediate service: removing it from temperature control
• Can be reheated to any temperature if it was • It has a label specifying when the item must be
cooked and cooled correctly thrown out
Food reheated for hot-holding: • It is sold, served, or thrown out within four
• Must be reheated to an internal temperature of hours
165°F (74°C) for 15 seconds within two hours
• Reheat commercially processed and packaged Kitchen Staff Guidelines
ready-to-eat food to an internal temperature of Prevent contamination when serving food:
at least 135°F (57°C) • Wear single-use gloves whenever handling
ready-to-eat food
o As and alternative use spatulas, tongs, deli
CHAPTER 7 sheets, or other utensils
The Flow of Food : Service • Use clean and sanitized utensils for serving
Guidelines for Holding Food o Use separate utensils for each food
Food covers and sneeze guards: o Clean and sanitize utensils after each task
• Cover food and install sneeze guards to protect o At minimum, clean and sanitize them at
food from contaminants least once every four hours
o Covers protect food from contamination
and help maintain food temperatures Kitchen Staff Guidelines for Serving Food
Temperature: Prevent contamination when serving food:
• Hold TCS food at the correct temperature • Store serving utensils correctly between uses
o Hot food: 135˚F (57˚C) or higher o On a clean and sanitized food-contact
o Cold food: 41˚F (5˚C) or lower surface
• Check temperatures at least every four hours o In the food with the handle extended above
o Throw out food not at 41˚F (5˚C) or lower the container rim
o Check temperatures every two hours to
leave time for corrective action Service Staff Guidelines for Serving Food
• NEVER use hot-holding equipment to reheat Handling dishes and glassware:
food unless it’s designed for it
o Reheat food correctly, and then move it
into a holding unit

Holding Food Without Temperature Control

Cold food can be held without temperature control for
up to six hours if:
• It was held at 41˚F (5˚C) or lower before
removing it from refrigeration Preset Tableware
• It does not exceed 70˚F (21˚C) during service If you preset tableware:
o Throw out food that exceeds this • Prevent it from being contaminated
temperature o Wrap or cover the items
• It has a label specifying: Table settings do not need to be wrapped or covered if
o Time it was removed from refrigeration extra settings:
o Time it must be thrown out • Are removed when guests are seated
• It is sold, served, or thrown out within six hours • Are cleaned and sanitized after guests have left
Hot food can be held without temperature control for
up to four hours if:

17
Refilling Returnable Take-Home Containers for Food • Do NOT let customers refill dirty plates or use
• Some jurisdictions allow the refilling of take- dirty utensils at self-service areas
home food containers. • Stock food displays with the correct utensils for
• Take-home food containers must be: dispensing food
o Designed to be reused • Do NOT use ice as an ingredient if it was used to
o Provided to the customer by the operation keep food or beverages cold
o Cleaned and sanitized correctly
Refilling Returnable Take-Home Containers for Labeling Bulk Food in Self-Service Areas
Beverages When labeling bulk food in self-service areas:
• Some jurisdictions allow the refilling of take- • Make sure the label is in plain view of the
home beverage containers. customer
• These can be refilled for the same customer • Include the manufacturer or processor label
with non-TCS food. provided with the food
The container must be: o As an alternative, provide the information
o Able to be effectively cleaned at home and using a card, sign, or other labeling method
at the operation A label is not needed for bulk unpackaged food, such as
o Rinsed with fresh, pressurized hot water bakery products, if:
before refilling • The product makes no claim regarding health or
o Refilled using a process that prevents nutrient content
contamination • No laws requiring labeling exist
• The food is manufactured or prepared on the
Re-serving Food premises
NEVER re-serve • The food is manufactured or prepared at
• Food returned by one customer to another another regulated food operation or processing
customer plant owned by the same person
• Uncovered condiments
• Uneaten bread Off-Site Service
• Plate garnishes When delivering food off-site:
Generally, only unopened, prepackaged food in good • Use insulated, food-grade containers designed
condition can be re-served: to stop food from mixing, leaking, or spilling
• Condiment packets • Clean the inside of delivery vehicles regularly
• Wrapped crackers or breadsticks • Check internal food temperatures
• Label food with a use-by date and time, and
Self-Service Areas reheating and service instructions
Prevent time-temperature abuse and contamination: • Make sure the service site has the correct
• Use sneeze guards utilities
o Must be located 14" (36cm) above the o Safe water for cooking, dishwashing, and
counter handwashing
o Must extend 7" (18cm) beyond the food o Garbage containers stored away from food-
• Identify all food items prep, storage, and serving areas
o Label food • Store raw meat, poultry, and seafood, and
o Place salad dressing names on ladle handles ready-to-eat items separately
Prevent time-temperature abuse and contamination
• Keep hot food at 135˚F (57˚C) or higher Vending Machines
• Keep cold food at 41˚F (5˚C) or lower To keep vended food safe:
• Keep raw meat, fish, and poultry separate from • Check product shelf life daily
ready-to-eat food o Refrigerated food prepped on-site and not
sold in seven days must be thrown out

18
 • Keep TCS food at the correct temperature • Verifying that the actions taken control the risks
• Dispense TCS food in its original container factors
• Wash and wrap fresh fruit with edible peels The FDA provides recommendations for controlling the
before putting it in the machine common risk factors for foodborne illness:
• Demonstration of knowledge
CHAPTER 8 • Staff health controls
Food Safety Management System • Controlling hands as a vehicle of contamination
Food Safety Management Systems • Time and temperature parameters for
Food safety management system: controlling pathogens
• Group of practices and procedures intended to • Consumer advisories
prevent foodborne illness
• Actively controls risks and hazards throughout HACCP
the flow of food The HACCP approach:
• HACCP is based on identifying significant
Food Safety Programs biological, chemical, or physical hazards at
These are the foundation of a food safety management specific points within a product’s flow through
system: an operation
1. Personal hygiene program • Once identified, hazards can be prevented,
2. Food safety training program eliminated, or reduced to safe levels
3. Supplier selection and specification program To be effective, a HACCP system must be based on a
4. Quality control and assurance program written plan:
5. Cleaning and sanitation program • It must be specific to each facility’s menu,
6. Standard operating procedures (SOPs) customers, equipment, processes, and
7. Facility design and equipment maintenance operations
program • A plan that works for one operation may not
8. Pest control program work for another

Active Managerial Control The 7 HACCP Principles

Focuses on controlling the five most common risk The seven HACCP principles:
factors for foodborne illness: 1. Conduct a hazard analysis
1. Purchasing food from unsafe sources 2. Determine critical control points (CCPs)
2. Failing to cook food adequately 3. Establish critical limits
3. Holding food at incorrect temperatures 4. Establish monitoring procedures
4. Using contaminated equipment 5. Identify corrective actions
5. Practicing poor personal hygiene 6. Verify that the system works
There are many ways to achieve active managerial 7. Establish procedures for record keeping and
control in the operation: documentation
• Training programs Principle 1: Conduct a hazard analysis
• Manager supervision • Identify potential hazards in the food served by
• Incorporation of standard operating procedures looking at how it is processed
(SOPs) • Identify TCS food items and determine where
• HACCP hazards are likely to occur for each one; look for
These are critical to the success of active managerial biological, chemical, and physical contaminants
control: Principle 2: Determine critical control points (CCPs)
• Monitoring critical activities in the operation • Find points in the process where identified
• Taking the necessary corrective action when hazards can be prevented, eliminated, or
required reduced to safe levels—these are the CCPs

19
 • Depending on the process, there may be more o MAP
than one CCP o Vacuum-packed
Principle 3: Establish critical limits o Sous vide
• For each CCP, establish minimum or maximum • Treating (e.g. pasteurizing) juice on-site and
limits packaging it for later sale
• These limits must be met to • Sprouting seeds or beans
o Prevent or eliminate the hazard
o Reduce it to a safe level
Principle 4: Establish monitoring procedures CHAPTER 9
• Determine the best way to check critical limits Safe Facilities and Safe Management
o Make sure they are consistently met Interior Requirements for a Safe Operation
• Identify who will monitor them and how often Floors, walls, and ceilings:
Principle 5: Identify corrective actions • Materials must be smooth and durable for
• Identify steps that must be taken when a critical easier cleaning
limit is not met • Must be regularly maintained
• Determine these steps in advance
Principle 6: Verify that the system works Equipment Selection
• Determine if the plan is working as intended Foodservice equipment must meet these
• Evaluate the plan on a regular basis using standards if it will come in contact with food:
o Monitoring charts • Nonabsorbent, smooth, and corrosion resistant
o Records • Easy to clean
o Hazard analysis • Durable
• Determine if your plan prevents, reduces, or • Resistant to damage
eliminates identified hazards
Principle 7: Establish procedures for record keeping and Installing and Maintaining Equipment
documentation Floor-mounted equipment must be either:
Keep records for these actions: • Mounted on legs at least six inches (15
• Monitoring activities centimeters) high
• Corrective actions • Sealed to a masonry base
• Validating equipment (checking for good Tabletop equipment should be either:
working condition) • Mounted on legs at least four inches (10
• Working with suppliers (invoices, specifications, centimeters) high
etc.) • Sealed to the countertop
Once equipment has been installed:
These specialized processing methods require a • It must be maintained regularly
variance and may require a HACCP plan: • Only qualified people should maintain it
• Smoking food as a method to preserve it (but • Set up a maintenance schedule with your
not to enhance flavor) supplier or manufacturer
• Using food additives or components such as • Check equipment regularly to make sure it is
vinegar to preserve or alter food so it no longer working correctly
requires time and temperature control for
safety Dishwashing Machines
• Curing food Dishwashers must be installed:
• Custom-processing animals • So they are reachable and conveniently located
• In a way that keeps utensils, equipment, and
These specialized processing methods require a other food-contact services from becoming
variance and may require a HACCP plan: contaminated
• Packaging food using ROP methods including • Following manufacturer’s instructions
20
When selecting dishwashers make sure: o A running hose in a mop bucket can lead to
• The detergents and sanitizers used are backsiphonage
approved by the local regulatory authority Backflow prevention methods:
• They have the ability to measure water 1. Vacuum breaker
temperature, water pressure, and cleaning and 2. Air gap
sanitizing chemical concentration
• Information about the correct settings is posted Lighting
on the machine Consider the following when installing and maintaining
lighting:
Three-Compartment Sinks • Different areas of the facility have different
Purchase sinks large enough to accommodate large lighting intensity requirements
equipment and utensils. • Local jurisdictions usually require prep areas to
be brighter than other areas
Handwashing Stations • All lights should have shatter-resistant
Handwashing stations must be conveniently located and lightbulbs or protective covers
are required in: • Replace burned out bulbs with correct size
• Restrooms or directly next to them bulbs
• Food-prep areas
• Service area Ventilation
• Dishwashing areas Ventilation systems:
Handwashing sinks must be used only for handwashing. • Must be cleaned and maintained to prevent
Handwashing stations must have: grease and condensation from building up on
Hot and cold running water walls and ceilings
Soap o Follow manufacturer’s recommendations
A way to dry hands o Meet local regulatory requirements
Garbage container
Signage Garbage
Garbage:
Water and Plumbing • Remove from prep areas as quickly as possible
Acceptable sources of drinkable water: o Be careful not to contaminate food and
• Approved public water mains food-contact surfaces
• Regularly tested and maintained private sources • Clean the inside and outside of containers
• Closed, portable water containers frequently
• Water transport vehicles o Clean them away from food-prep and
Cross-connection: storage areas
• Physical link between safe water and dirty Indoor containers must be:
water from • Leak proof, waterproof, and pest proof
o Drains • Easy to clean
o Sewers • Covered when not in use
o Other wastewater sources Designated storage areas:
Backflow: • Store waste and recyclables separately from
• Reverse flow of contaminants through a cross- food and food-contact surfaces
connection into the drinkable water supply • Storage must not create a nuisance or a public
Backsiphonage: health hazard
• A vacuum created in the plumbing system that
sucks contaminants back into the water supply Outdoor containers must:
o Can occur when high water use in one area • Be placed on a smooth, durable nonabsorbent
of the operation creates a vacuum surface

21
 o Asphalt or concrete • Keep outdoor containers tightly covered
• Have tight-fitting lids • Clean up spills around containers immediately
• Be covered at all times • Store recyclables correctly
• Have their drain plugs in place o Keep recyclables in clean, pest-proof
containers
Emergencies That Affect the Facility o Keep containers as far away from the
Imminent health hazard: building as regulations allow
• A significant threat or danger to health • Store food and supplies quickly and correctly
• Requires immediate correction or closure to o Keep them away from walls and at least six
prevent injury inches (15 cm) off the floor
Possible imminent health hazards: o Rotate products (FIFO) so pests cannot
• Electrical power outages settle and breed
• Fire • Clean the operation thoroughly
• Flood o Clean up food and beverage spills
• Sewage backups immediately
How to respond to a crisis affecting the facility: o Clean break rooms after use
• Determine if there is a significant risk to the o Keep cleaning tools and supplies clean and
safety or security of your food dry
• If the risk is significant Contact your PCO immediately if you see these or any
o Stop service other pest-related problems:
o Notify the local regulatory authority • Feces
• Decide how to correct the problem • Nests
o Establish time-temperature control • Damage on products, packaging, and the facility
o Clean and sanitize surfaces itself
o Verify water is drinkable
o Reestablish physical security of the facility
CHAPTER 10
Pest Management Cleaning and Sanitizing
Three rules of pest prevention: Cleaners
1. Deny pests access to the operation Cleaners must be:
2. Deny pests food, water, and shelter • Stable and noncorrosive
3. Work with a licensed Pest Control Operator • Safe to use
(PCO) When using them:
To keep pests from entering with deliveries: • Follow manufacturers’ instructions
• Check deliveries before they enter the • Do NOT use one type of detergent in place of
operation another unless the intended use is the same
o Refuse shipments if pests or signs of pests
(egg cases, body parts) are found Sanitizing
Make sure all of the points where pests can access the Surfaces can be sanitized using:
building are secure: • Heat
• Screen windows and vents o The water must be at least 171˚F (77˚C)
• Seal cracks in floors and walls, and around pipes o Immerse the item for 30 seconds
• Install air curtains (also called air doors or fly • Chemicals
fans) above or alongside doors o Chlorine
o Iodine
Deny pests shelter: o Quats
• Throw out garbage quickly and correctly Chemical sanitizing:
• Keep containers clean and in good condition • Food-contact surfaces can be sanitized by either

22
 o Soaking them in a sanitizing solution
o Rinsing, swabbing, or spraying them with a
sanitizing solution
• In some cases a detergent-sanitizer blend can
be used
o Use it once to clean
o Use it a second time to sanitize

Sanitizer Effectiveness
Concentration: How and When to Clean and Sanitize
• Sanitizers should be mixed with water to the How to clean and sanitize:
correct concentration 1. Scrape or remove food bits from the surface
o Not enough sanitizer may make the solution 2. Wash the surface
weak and useless 3. Rinse the surface
o Too much sanitizer may make the solution 4. Sanitize the surface
too strong, unsafe, and corrode metal 5. Allow the surface to air-dry
• Check concentration with a test kit Food-contact surfaces must be cleaned and sanitized:
• After they are used
o Make sure it is designed for the sanitizer • Before working with a different type of food
used • Any time a task was interrupted and the items
o Check the concentration often may have been contaminated
• Change the solution when • After four hours if the items are in constant use
o It’s dirty Cleaning and sanitizing stationary equipment:
o The concentration is too low • Unplug the equipment
Temperature: • Take the removable parts off the equipment
• Follow manufacturer’s recommendations for o Wash, rinse, and sanitize them by hand or
the correct temperature run the parts through a dishwasher if
Contact time: allowed
• The sanitizer must make contact with the object • Scrape or remove food from the equipment
for a specific amount of time surfaces
• Minimum times differ for each sanitizer • Wash the equipment surfaces
Water hardness and pH: • Rinse the equipment surfaces with clean water
• Find out what your water hardness and pH is • Sanitize the equipment surfaces
from your municipality o Make sure the sanitizer comes in contact
• Work with your supplier to identify the correct with each surface
amount of sanitizer to use • Allow all surfaces to air-dry
• Put the unit back together
Guidelines for the Effective Use of Sanitizers
How and When to Clean and Sanitize
Clean-in-place equipment:
• Equipment holding and dispensing TCS food
must be cleaned and sanitized every day unless
otherwise indicated by the manufacturer
• Check local regulatory requirements

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Machine Dishwashing 5. Air-dry items on a clean and sanitized surface
High-temperature machines:
• Final sanitizing rinse must be at least 180˚F Storing Tableware and Equipment
(82˚C) When storing clean and sanitized tableware and
o 165˚F (74˚C) for stationary rack, single- equipment:
temperature machines • Store them at least six inches (15 cm) off the
Chemical-sanitizing machines: floor
• Clean and sanitize at much lower temperatures • Clean and sanitize drawers and shelves before
• Follow the temperature guidelines provided by items are stored
the manufacturer • Store glasses and cups upside down on a clean
and sanitized shelf or rack
Dishwasher Operation • Store flatware and utensils with handles up
Guidelines: • Cover the food-contact surfaces of stationary
• Clean the machine as often as needed equipment until ready for use
• Scrape, rinse, or soak items before washing • Clean and sanitize trays and carts used to carry
• Use the correct dish racks clean tableware and utensils
• NEVER overload dish racks
• Air-dry all items Cleaning and Sanitizing in the Operation
• Check the machine’s water temperature and When cleaning the premises:
pressure • Clean nonfood-contact surfaces regularly
o Includes floors, ceilings, walls, equipment
Monitoring High Temperature Dishwashing Machines exteriors, etc.
When using high-temperature dishwashing machines, o Prevents dust, dirt, food residue and other
provide staff with tools to check the temperature of the debris from building up
items being sanitized. Cleaning up after people who get sick:
Options include: • Diarrhea and vomit in the operation must be
• Maximum registering thermometers cleaned up correctly
• Temperature sensitive tape o It can carry Norovirus, which is highly
contagious
Manual Dishwashing • Correct cleanup can prevent food from
Setting up a three-compartment sink: becoming contaminated and keep others from
• Clean and sanitize each sink and drain board getting sick
• Fill the first sink with detergent and water at • Check with your local regulatory authority
least 110˚F (43˚C) regarding requirements for cleaning up vomit
• Fill the second sink with clean water and diarrhea. A written cleanup plan may be
• Fill the third sink with water and sanitizer to the required.
correct concentration Consider the following when developing a plan for
• Provide a clock with a second hand to let food cleaning up vomit and diarrhea:
handlers know how long items have been in the • How you will contain liquid and airborne
sanitizer substances, and remove them from the
operation
Three-Compartment Sinks • How you will clean, sanitize, and disinfect
Steps for cleaning and sanitizing: surfaces
1. Rinse, scrape, or soak items before washing • When to throw away food that may have been
them contaminated
2. Wash items in the first sink • What equipment is needed to clean up these
3. Rinse items in the second sink substances, and how it will be cleaned and
4. Sanitize items in the third sink disinfected after use

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 • When a food handler must wear personal To create a master cleaning schedule, identify:
protective equipment • What should be cleaned
Develop a plan for cleaning up vomit and diarrhea: • Who should clean it
• How staff will be notified of the correct • When it should be cleaned
procedures for containing, cleaning, and • How it should be cleaned
disinfecting these substances Monitoring the cleaning program:
• How to segregate contaminated areas from • Supervise daily cleaning routines
other areas • Check cleaning tasks against the master
• When staff must be restricted from working schedule every day
with or around food or excluded from working • Change the master schedule as needed
in the operation • Ask staff for input on the program
• How sick customers will be quickly removed
from the operation
• How the cleaning plan will be implemented
Storing cleaning tools and chemicals:
Place in a separate area away from food and prep areas
The storage area should have:
• Good lighting so chemicals can be easily seen
• Utility sink for filling buckets and washing
cleaning tools
• Floor drain for dumping dirty water
• Hooks for hanging cleaning tools
NEVER:
• Dump mop water or other liquid waste into
toilets or urinals
• Clean tools in sinks used for
o Handwashing
o Food prep
o Dishwashing

Using Foodservice Chemicals

Chemicals:
• Only purchase those approved for use in
foodservice operations
• Store them in their original containers away
from food and food-prep areas
• If transferring them to a new container, label it
with the common name of the chemical
• Keep MSDS for each chemical
• When throwing chemicals out, follow
o Instructions on the label
o Local regulatory requirements

Developing a Cleaning Program

To develop an effective cleaning program:
• Create a master cleaning schedule
• Train your staff to follow it
• Monitor the program to make sure it works

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