Food safety Regulations for

Mycotoxins and Pesticides

Residues

Presented By
Sreeraj M.
Sreeraj P. Mani
 What are mycotoxins?
Mycotoxins are secondary metabolites of fungal 
origin that are toxic to animals and humans.
 Primary metabolites are essential compounds
that aid basic growth and reproduction
 Secondary metabolites are compounds
produced that are not required for primary
metabolic processes (e.g. response to  stress)
 Why Mycotoxins are
concerns?
 Health Risk- food safety hazard.

 Mycotoxins can cause severe loss in crop

and livestock production

 Mycotoxins have been called the ‘hidden

killers’.
 Who are Mycotoxin
Producers ?
 Food related mycotoxins are
mainly produced by species of
Aspergillus, Fusarium, Penicillium

Fusarium Aspergillus Penicillium

 When are mycotoxins
produced?
1. Pre-harvest growth
2. Harvest
3. Storage
4. Transportation and distribution
5. After food preparation
Where are mycotoxins in
the food chain?
 Why are Mycotoxins great
risks?
 Large number of mycotoxin producing fungal
species
 Wide range of pH tolerance
 Low water activity (0.080 aw)
 Temperature range -7ºC to 35 ºC
 Mycotoxins heat resistant – can not be
inactivated by cooking and pasteurization
 Safety vs Risk

 Our food is safe because of regulations,

inspections and new scientific
discoveries and innovative technologies
for production, processing and storage.

 Not due to there are no risks.

Control strategies- cultivars

 A fundamental or ideal solution to the

problems of mycotoxin.contamination is
to completely eliminate toxin production
through a truly effective disease
management system, including the use
of resistant crop varieties, chemical and
biological controls
Control strategies –
Preharvest management
 Cultivation practices
 Chemical control - applications of
pesticides
 Biological control – applications of
biocontrol agents
 The control should be effective in both
reduction of diseases and suppression of
mycotoxin production
 Control Physically remove mycotoxins
by washing, sieving,
dehulling, flotation, extraction …
- can not completely remove, losses of
nutrients
ategies – postharvest removal and
inactivation
Pesticides residues
 Plant
metabolism
Analytical Animal
methods metabolism
Occurrence of studies

residues
Plant
y
in
growth Phytopatholog food
Feeding
studies
and
development

Succeeding
crops
Field trials Processing
studies
13
 Conclusion
 Mycotoxin is a very important food safety
hazard and unavoidable under current
agricultural practices
 Mycotoxins may contaminate our food directly
and indirectly, thus feed safety is not only a
production issue
 Innovative technologies are urgently needed to
reduce the risks of Mycotoxin in food / feed
chains
• Mycotoxin is a very important food safety
hazard and unavoidable under current
agricultural practices

• Mycotoxins may contaminate our food directly

and indirectly, thus feed safety is not only a
production issue

• Innovative technologies are urgently needed to

reduce the risks of mycotoxin in food / feed
chains
Thank You
Purpose and uses
 This presentation help meet the new
employee orientation requirement.
 Portions can also be used to meet
continuing education requirements for
food employees.
 POC is Thomas McNeil, DEHE,
USACHPPM, 410-436-5458, DSH 584
 Thomas.mcneil@us.army.mil
Importance of
Food Safety
Food Safety Hazards
 Only a small percentage of actual foodborne illness
cases ever get reported.
 CDC estimates 76 million illnesses annually
 result in approximately 325,000 hospitalizations and 5,000
deaths
 estimated 14 million illnesses and 1,800 deaths are caused by
known pathogens:
 Salmonella
 Listeria
 Toxoplasma
 Unknown agents account for the remaining 62 million
illnesses
Food service personnel must
practice sanitation/safety to:
 Protect the health of soldiers
 Good personal hygiene is a critical measure against
foodborne illness
 establish a systematic approach to training and
supervising workers
 Protect food service workers
 obligated to protect customers and workers from
individuals who have health problems or personal habits
that can affect food safety
 a healthy worker with poor personal habits is very likely
to cause food contamination
Food service personnel must
practice sanitation/safety to:
 Legal Obligation - Federal, State, and local
governmental agencies set regulations and
standards to protect the public from foodborne
illness
 The U.S. Food and Drug Administration has a
model ordnance, the Food Code
 The Army uses a similar system, TB MED 530,
which provides standards for protection and is
enforced by the installation medical authority.
Food Sanitation and Safety
Terms
 Clean - free of visible soil
 Sanitize - reduce the number of microorganisms
to a safe level using heat or chemicals
  Sterilize - to make free of microorganisms
 In food service we do not sterilize food contact
surfaces.
  Contamination - the presence of harmful
substance in food
Food Sanitation and Safety
Terms
 Spoilage. Damage to the edible quality of a food.
Meat that is unsafe to eat will not always smell or
taste spoiled.
 Potentially Hazardous Foods (PHF’s). Foods
that allow the rapid growth of bacteria. There are
several physical and environmental characteristics
that will make a food potentially hazardous. We
will discuss these characteristics later in this
lesson.
Food Sanitation and Safety
Terms
 Temperature Danger Zone. Temperature range
where bacteria can grow and reproduce rapidly
(between 40 and 140 degrees F, or between 5 and
60 degrees C.) Potentially hazardous foods should
be kept at temperatures below 40 oF or above 140
oF.

 Foodborne Illness. Illness transmitted to humans

due to the ingestion of food that contains harmful
pathogens or their byproducts (toxins).
Food Sanitation and Safety
Terms
 Foodborne Illness Outbreaks (FBIOs).
Generally, we think of a foodborne illness
outbreak as involving 20, 50, or even
hundreds of individuals. In reality, an
outbreak is defined as the laboratory
confirmed incidence of clinical illness
involving two or more people that ate a
common food
Food Sanitation and Safety
Terms
 Cross-contamination - the transfer of a harmful
substance from one food to another by direct or indirect
contact
 Direct cross-contamination involves the transfer of a harmful
agent from raw foods to cooked or ready-to-eat foods
 example of direct contact: blood from thawing ground beef dripping
onto fresh produce stored on a shelf below
 Indirect cross-contamination involves the transfer of a
harmful agent to foods by hands, utensils, or equipment.
 example of indirect contact: raw chicken prepared with a knife and
cutting board and knife and cutting board are not cleaned and
sanitized after use
Factors That Contribute to
Foodborne Disease
 Eight leading causes of Foodborne Illness
identified by CDC were:
  1) Cross-contamination between raw and cooked
and/or ready-to-eat foods. It generally results
from poor personal hygiene (worker’s hands), or
from using unsanitized equipment
  2) Inadequate re-heating of potentially hazardous
foods. All leftovers intended to be served hot
must be re-heated to 165 oF within a 2-hour period
Factors That Contribute to
Foodborne Disease
  3) Foods left in the temperature danger
zone (TDZ) too long. Time in the TDZ is
cumulative. After 4 hours the potentially
hazardous foods must be discarded
  4) Raw, contaminated ingredients used
without further cooking. Examples of this
are sliced melons, salad vegetables, and raw
eggs used in sauces and salad dressings
Factors That Contribute to
Foodborne Disease
 5) Foods prepared too far in advance. This is
generally coupled with holding food in the TDZ
too long
  6) Infected food handlers and poor work habits.
Between September 1998 and May 2000, there
were two confirmed foodborne illness outbreaks
in Army dining facilities attributed to cross-
contamination of food by infected employees;
over 200 soldiers were hospitalized
Factors That Contribute to
Foodborne Disease
 7) Failure to properly heat or cook food
  8)   Failure to properly cool food is the
number one cause of FBIOs in the United
States. Poor cooling practices result in
potentially hazardous foods being held in
the TDZ for long periods of time
Highly Susceptible Populations
 Other factors that contribute to the onset of foodborne
illness
 individuals’ susceptibility
 age, weight, current state of health, stress, and fatigue. Infants, young
children, pregnant women and elderly people are more susceptible
 Medications, antibiotics, antacids, and immuno-suppressive
drugs, reduce ability to fight off new infections
 Soldiers highly susceptible when deployed in extended
ftx’s
 Physical/emotional stress and fatigue weakens immune system
 exotic diseases or extreme conditions 
Food Safety Responsibilities
 TB MED 530 - outlines responsibilities and duties
of leaders and support elements, as well as food
service mangers and workers
 Installation Commander
 maintains the sanitary control of all food and beverages served
or dispensed on the installation
 Commanders
 ensures that construction, alteration, or modification of facilities
have been reviewed and approved by the installation medical
authority
 ensures that all food service personnel are adequately trained
and have been medically cleared to handle and serve food
Food Safety Responsibilities
 Preventive Medicine Service
 advises the commander on the food sanitation and food
safety implications of military operations
 conducts official food safety inspections
 provides medical examination of food service personnel
 provides technical guidance and assistance for training of
non-supervisory personnel
 establishes a formal training program for certification of
supervisory food service personnel
 integrated pest management programs
 conducts epidemiological investigations
Food Safety Responsibilities
 Veterinary Activity
 conducts sanitation inspections IAW AR 40-
657 for food procurement, processing, storage,
shipment, receipt, and distribution
 Veterinary personnel investigate reports of food
infested, adulterated, or damaged by pests
Food Safety Responsibilities
 Installation Food Advisor (IFA)
 ensures that food service contracts include requirements for
foodservice personnel to receive required sanitation training
 assists Contract Officer Representative (COR) in developing
food sanitation/safety standards and evaluating contractor
performance
 The food service facility manager
 is responsible for providing safe food under clean and sanitary
conditions
 must be able to demonstrate their knowledge of foodborne
disease prevention
 must ensure all food service personnel are trained
Food Safety Responsibilities
 person-in-charge
 may be a shift leader or intermediate supervisor subordinate to
the dining facility manager
 required to be knowledgeable in foodborne diseases and their
prevention
 supervises all food service workers to observe hygiene, food
handling, and sanitation practices
 Department of Public Works (DPW)
 responsible for pesticide application when non-chemical
measures have failed.
 responsible for executing work orders for structural
deficiencies
Recognizing the Threat
 There are three categories of hazards that
are responsible for causing foodborne
illnesses and/or injuries:
  Biological
 Chemical

 Physical 
Recognizing the Threat
 1) Biological Hazards.
 Of the three categories, biological hazards
present the most significant threat, accounting
for at least two thirds of foodborne illnesses.
 Biological hazards are discussed in greater
detail in Chapter’s 8 and 9
Recognizing the Threat
 2) Chemical Hazards.
 intoxication due to chemical contamination of food
 residues on food or food contact surfaces
 pesticides and metal residues
 cleaning compounds, camouflage paint
 Metal residues
 can produce toxic effect in minute quantities
 galvanized containers w/ acidic foods causes zinc to leach out
 Lead-based flatware and crystal can present similar problems
 Residues from detergents, cleaning solutions, or
concentrated sanitizers
Recognizing the Threat
 Misuse of pesticides either on farm or in
facility
 bug spray in food preparation areas
 Food service workers are prohibited by TB
MED 530 to apply pesticides in food
storage, preparation, or service areas
 purchase food only from approved sources
and wash all fresh fruits and vegetables
Recognizing the Threat
 Physical Hazards
 involve injuries caused by chewing or ingesting
foreign objects in food
 not as significant as biological hazards because
threat impacts fewer people
 Examples: metal shavings packing staples,
tacks, and pins, glass, hair, fingernails, wood,
stones, toothpicks
Allergens
 FDA classifies food additives as allergens
 cause some people to become ill
 MSG, nitrates, and sulfating agents, are
used as flavor enhancers or food
preservatives
 Peanuts
Layers of Protection
 prevent foodborne illness by enforcing “Layers of
Protection.”
 leading causes of foodborne illness in the Army
come from violations in the food safety layers of
protection associated with the following:
 (1) Personal hygiene and work habits
 (2) Time and temperature discipline
 (3) Proper cleaning and sanitizing
Personal Hygiene and Identifying
Unhealthy Personnel
 Supervisors
 must identify unsanitary and unhealthy personnel
 Observations are the only effective means of
identifying health risks
 look for cuts/burns on fingers, hands, and arms; oozing
sores, pimples, or boils; and significant coughing or
sneezing
 Workers obligated to disclose conditions if they are
experiencing fever, vomiting, or diarrhea 
Health Requirements
 TB MED 530 lists diseases that must be disclosed
 Acute gastrointestinal illnesses, jaundice, diarrhea,
sore throat w/ fever, Hepatitis A and Shigella are a
few of reportable diseases/symptoms
 workers sick or w/diarrhea must be cleared by IMA
 SOP outlining criteria
 for sick call
 prohibiting personnel from working in food areas
 return to food service duties
 approved by the IMA
Uniform Standards
 Uniforms must be clean
 Cook whites generally worn in garrison
 outer smock or apron is optional in
garrison, but must be kept clean if worn
 BDUs are worn in field feeding operations
Uniform Standards
 hair restraints, such as a hat or hair net must be
utilized by all food handlers
 workers with no hair, a hat must be worn to catch
perspiration
 Personnel with beard must wear a beard restraint
 authorized jewelry to be worn by food handlers is a
plain, smooth wedding band or medical alert bracelet
or necklace ONLY
 supervisors not actively engaged in food preparation
may wear a watch.
Hygiene Standards
 Fingernails
 must not extend beyond the fleshy tip of the finger and
 must be neatly trimmed and smooth.
 False fingernails, fingernail adornments, and fingernail
polish are not authorized
 Eating and drinking is prohibited in all food
preparation areas
 only exception to this policy is during routine recipe
sampling as long as an appropriate method is used
 workers may drink water as long as it is in a completely
enclosed container
Handwashing
 most common source of contamination leading to illness is the
fecal-oral-route
 contaminated after using the latrine
 bacteria and viral contamination transferred via contaminated
food or utensils
 single use gloves must be used when handling ready-to-eat
foods
 hands must be washed between glove changes
 must wash hands after a break, smoking, using latrine, applying
make-up, between food handling tasks, before dawning gloves,
between glove changes, and hands potentially contaminated
Handwashing Standards
 designated sink in the food preparation area for
handwashing
 Pot/pan sink and janitor’s sink not authorized for
handwashing
 Hot and cold running water
 hot water must have a minimum temperature of 110 oF
 Liquid soap is preferred
 trash receptacle must be present
 Only disposable paper towels or air dryer are
authorized for drying hands
Handwashing Standards
 Handwashing procedures
 lathering all exposed skin up to mid-
forearm for a minimum of 20 seconds
 nailbrush should be used to scrub around
the nail bed
 after 20 seconds of scrubbing, rinse and
dry
Time & Temperature
Discipline
 second layer of protection
 time and temperature controls throughout
the flow of food
 must assume all potentially hazardous foods
are contaminated  
 Thermometers. A bi-metallic, stem-type
thermometer used to measure the internal
temperature
Time & Temperature
Discipline
 Equipment Thermometers
 Each piece of equipment used for hot or cold food storage
and holding, or for cooking should have an indicating
thermometer
 should be placed closest to the door of each unit so as to
indicate the warmest reading for cold storage and the
coolest reading for hot holding
 Unauthorized thermometers include mercury, glass, and
zone type
  Time-Temperature Indicators (TTI)
 used to monitor temperatures during transport or storage
Calibrating Thermometers
 ice-water
 fill insulated container with ice
 add water to the rim
 cover top with plastic wrap
 Press through the plastic until the entire stem is
submerged
 Wait until the temperature reading stabilizes
 should yield a reading of 32 +2oF
 boiling method
Thawing
 Potentially hazardous foods held in cold storage
must have an internal product temperature of 40 oF
(4.4°C) or less to significantly retard or reduce
bacterial growth.
 Frozen potentially hazardous foods must be
tempered using a process that will either keep the
internal product temperature from exceeding 40 oF
or will ultimately raise the temperature to
adequately kill existing pathogens.
Thawing
 only three approved methods  
 (1) In a refrigeration unit set at an ambient temperature
of 38 oF.
 most preferred method and requires proper menu planning  
 (2) Thawing as part of the conventional cooking
process generally involves products that need little or
no preparation
 thaw as they cook
 items thawed in a microwave must be immediately
transferred to a conventional cooking process; no time delay
between steps 
Thawing
 (3) least preferred method is placing the item under
potable running water that is set at 70 oF or less.
requirements when used:
  PHF should be kept in its original wrapper if possible 
 placed in a pan or pot, which is then placed into the sink
  water at a pressure strong enough to agitate loose particles 
 constant turnover of water during this process 
 Regardless of method caution should be taken to avoid
cross contamination and time in the TDZ minimized
Preparation & Cooking
 Time and temperature controls are critical
 most likely stage that bacteria will have an opportunity
to grow or survive
 Time in the danger zone is cumulative from the
time of receipt to the time of cooking
 TB MED 530 allows a maximum of 4 hours in the
TDZ before it must be discarded
 batch preparation and progressive cooking will
reduce the potential hazard of violating time and
temperature standards
Preparation & Cooking
 All products containing poultry; stuffed foods, such
as stuffed noodle shells and bell peppers; and all
leftovers to be eaten hot: 165 oF for a minimum of
15 seconds
 Pork roasts/chops; ground beef; and eggs prepared
in bulk: 155 oF for 15 seconds
 Whole muscle meats (beef and lamb); fish and
seafood; and made-to-order eggs: 145 oF for 15
seconds
 Cooking standards in TB MED 530, paragraph 3-42
Holding & Serving
 Protecting products from contamination
 tubing on bulk milk dispensers must be cut
 no more than one inch protrudes from the dispenser
 cut diagonally (45-degree angle) to allow excess milk
to drip free from the tube between use.
 too long or not cut properly will allow milk to become
trapped in the tube and will subsequently result in
bacterial growth since it is not refrigerated.
 condiments dispensed using individual packages
or approved dispensing units
Holding & Serving
 salad dressing, mustard, ketchup, and other bulk
containers wiped down between meals
 Ice dispensed by food service workers or using an
automatic ice dispensing unit
 Serving lines and self serve hot or cold bars have sneeze
guards
 Self-service items, however, cannot be retained as a
leftover unless it is individually wrapped
 Everything is contaminated when it arrives
 time and temperature discipline will help to prevent growth of
bacteria already on PHF’s
Holding & Serving
 spot check the internal temperature of PHFs of both
hot and cold holding with thermometers
 Verify equipment temperature settings and
calibration
 hot holding or serving line items that fall below 140
oF should be re-heated to 165 oF or discarded if 4

hours in the TDZ has occurred

 Items that have been re-heated to 165 oF are
considered leftovers and cannot be retained for an
additional 24 hours
Leftovers
 any unserved food remaining at the end of a meal
period
 must be labeled with item name, date/time
 only items that were held at safe temperatures,
protected from contamination, and served by food
service workers may be retained as leftovers
 may be retained for up to 24 hours if cooled properly
and held at 40 oF or below
 Hot leftovers may be retained for up to 5 hours if
held at 140 oF or above
Leftovers
 Rapid cooling
 reduce bulk products and increase the surface area of a product
 Use 2-inch shallow pans, ice baths, slicing, stirring, blast
chillers, or a combination
 hot items must be cooled from temperatures that are
above 140 oF to 70 oF in 2 hours, then from 70 oF to 40 oF
or below within 4 hours
 document time and temperature at the beginning of cooling,
when 70 oF or below was attained, and when 40 oF was achieved
 fail to reach 70 oF within 2 hours, rapidly reheat to 165 oF and
try cooling again, or discard the item
Sandwiches
 made-to-order sandwich is prepared on a consumer’s
request
 mass feeding operations, made-to-order sandwiches may
be batch prepared no more than 1 hour prior to service
 must be disposed of 3 hours after preparation
 Pre-Prepared Sandwiches are sandwiches that are being
prepared for intended service beyond the current meal
period
 No leftovers may be used when preparing these
sandwiches
Sandwiches
 Hot sandwiches may be held to 5 hours at 140 oF
 Frozen sandwiches prepared by a food manufacturer
retained IAW the expiration date on label
 Sandwiches pre-prepared then frozen in the dining
facility must be consumed or discarded within 7 days
of removal from freezer
 Refrigerated pre-prepared sandwiches purchased
from a manufacturer must be consumed IAW label
 Sandwiches pre-prepared in designated sandwich
preparation area retain for 60 hours if held at 40 oF
Pre-Prepared Potentially
Hazardous Foods
 Pre-prepared PHF’s are prepared in advance for future
service beyond a specific meal
 Cooked/prepared and immediately cooled to 40 oF
 labeled as “pre-prepared” with date and time
 The expiration of pre-prepared PHF’s are as follows:
 frozen in DF, consumed within 24 hours from date of thaw  
 Manufacturer-processed frozen foods consumed within 7
days (non-frozen period)
 Refrigerated RTE PHF’s packaged by a food processing
plant from a bulk open container within 48 hours of
container opening
Cleaning & Sanitizing
 All non-food contact surfaces in DF must be cleaned after
each meal
 Food contact surfaces, (food service equipment and
utensils) must be properly cleaned and sanitized
 three-compartment sink
 Dishwasher
 Clean-in-place method
 Sponges, steel wool, wooden handled brushes, and
common dishtowels prohibited
 Reusable wiping cloths may be used only if stored in
sanitizing solution
Manual Cleaning & Sanitizing
 3-compartment sink: clean prior to use
 Wash sink: hot, soapy water at 110oF
 do not use machine dishwashing compound(s) for manual
warewashing
 Rinse sink: hot water that is at least 120 oF
 water becomes soapy or grease film develops, refill
 Sanitizing sink: heat or chemical
 heat method: 30 seconds @ 171 oF
 Chlorine Bleach: 100 ppm @ 75 oF for 15 seconds
 Iodine Solution: 12.5 - 25 ppm @ 75 - 120 oF for 30 seconds
 Quats: 200 ppm @ 75oF for 30 seconds
Sanitizing In-Place Equipment
and Food Contact Surfaces
 sanitizing food contact surfaces of clean-in-place
equipment, double sanitizing concentration
 chlorine however, a 100-ppm solution is adequate
 For all others a second clear water rinse may be necessary
 Sanitizers must be used at the proper concentration to
effectively kill pathogenic organisms
 Spot-check water temperature and pH
 Equipment and utensils cleaned and sanitized allowed
to air dry
Cleaning Schedules
 Reasons for organized cleaning program:
 identifies facility sanitation resource requirements

 distributes workload
 Reduces duplication of effort
 Pinpoints responsibility
 Establishes basis for inspection
 Provides training aid by identifying hard to clean
areas/equipment and incorporate them into the training
program
 Ensures tasks will not be overlooked
Steps in a Cleaning Program
 Developing a cleaning program SOP:
  1. Survey your cleaning needs
 Evaluate all areas of the facility
 2. Obtain cleaning materials suitable for each surface being
cleaned
 approved by the EPA
 3. Devise cleaning schedule:
 Who, What, When, and How
 4. Introduce cleaning program and HAZCOM procedures to
all food service workers
 5. Supervise all processes 
CHAPTER 4
Keeping Food Safe
Food Preservation and
Protection
 six basic methods: dehydration, heating, freezing,
fermentation, chemical preservation, or irradiation.
 Dehydration (drying)
 prevents rotting of meat
 Inhibits germination/sprouting of stored grains/vegetables
 inhibits the growth of microorganisms
 Heating
 destroys bacteria causing disease/spoilage
 Examples: canning, pasteurization, and cooking
 heated to a specific temperature for a specific time
Food Preservation and
Protection
 Freezing
 basically stops bacterial growth and enzymatic activity
 Fermentation
 gradual chemical change caused by the enzymes of bacteria,
molds, and yeasts
 cheeses with a long shelf life are produced by lactic-acid
fermentation
 Pickling-by treating foods with vinegar or some other acid
 Food additives have been
 used for thousands of years
 effective preservatives
Food Preservation and
Protection
 Irradiation
 Exposing food to radiation source, most often Co60 or
Ce137
 beginning to be accepted in the food industry
 kill pathogenic bacteria and spoilage microorganisms
on everyday type foods
 used on spices and other foods for over 50 years
 processing methods
 employed to utilize technologies to reduce/eliminate
microbial loads on foods
Food Preservation and
Protection
 Clean
 Separate
 Chill
 Cook
Clean: Wash Hands and
Surfaces Often
 Bacteria can spread throughout the kitchen and get
on to cutting boards, knives, sponges and counter
tops.
 prevent food contamination from outside sources:
 Wash hands in hot soapy water before preparing food
and after using the bathroom, changing diapers and
handling pets
 use warm water to moisten their hands and then apply
soap and rub their hands together for 20 seconds before
rinsing thoroughly
Clean: Wash Hands and
Surfaces Often
 Wash cutting boards, knives, utensils and counter
tops in hot soapy water after each food item
 Use plastic or other non-porous cutting boards
 Cutting boards should be run through the
dishwasher or washed in hot soapy water
 Consider using paper towels to clean up kitchen
surfaces
 cloth towels - wash them often in hot water
Separate: Don’t Cross-
Contaminate
 Principles to preventing cross contamination are:
 Keep raw meat, poultry and seafood separate from each
other and other food
 Store raw meat, poultry and seafood on the bottom shelf
 use one cutting board for raw meat products and another
for salads and other foods that are ready to be eaten
 wash cutting boards and utensils with hot soapy water after
contact with raw meat, poultry and seafood
 Never place cooked food on a plate that previously held
raw meat, poultry or seafood
Chill: Refrigerate Promptly
 cold temperatures keep most harmful bacteria from
growing and multiplying
 maintain a temperature of 40°F or lower
 freezer units maintain below 0°F
 Never defrost food at room temperature. Use the
refrigerator, cold running water or the microwave.
 Divide large amounts of leftovers into shallow
containers for quick cooling in the refrigerator
 With stuffed meats, remove the stuffing and
refrigerate it in a separate container
Cook: Cook to Proper
Temperatures
 Use a meat thermometer to verify thorough cooking
 Cook roasts and steaks to at least 145°F. Whole
poultry, cook to 180°F for doneness
 Cook ground meat to at least 160°F
 Cook eggs until the yolk and white are firm, not
runny
 Cook fish until it is opaque and flakes easily
 Make sure there are no cold spots in food
 Heat other leftovers thoroughly to 165°F
 CHAPTER 5
Requirements of TB MED
530
Food Sources
 obtained from approved sources that comply with AR
40-657
 Food in hermetically sealed containers shall be
obtained from regulated food processing plants
 Food prepared in a private home may not be used or
offered for human consumption in a food
establishment
 does not apply to private/social functions (such as chapel
suppers, family childcare homes, neighborhood cookouts,
unit bake sales, or similar functions) provided the food is
identified as home-prepared food on a sign or label
Food Sources
 Packaged food shall be labeled as specified by law
 Fish, other than shellfish, that are intended for
consumption in raw form have special requirements
 Wild mushroom species picked in the wild have
special requirements (highly discouraged)
 Meats shall be obtained from establishments listed in
USDA’s Meat and Poultry Inspection Directory
 Game animals received for shall be commercially
raised for food
Temperature
 Refrigerated potentially hazardous foods shall be at a
temperature of 40°F (4.4°C) or below when received
 Exception: if a temperature other than 40 °F (4.4 °C) is
specified in law (milk, molluscan shellfish, and shell eggs)

 These foods shall be cooled to 40 °F (4.4 °C) within 4

hours of receiving
 cooked foods received at 140 °F (60 °C) or above
 food shipped frozen shall be received frozen
 free of evidence of temperature abuse
Additives
 Food may not contain unapproved food
additives or additives that exceed specified
amounts
 21 CFR 170 through 21 CFR 180 relate to
food additives (GRAS)
 pesticide residues in 40 CFR 185
Package Integrity
 Food packages shall be in good condition
and protect the integrity of the contents so
that the food is not exposed to adulteration
or potential contaminants. Food package
defects are classified in 7 CFR 42
Shellfish/Shellstock
Requirements
 Raw, shucked shellfish shall be obtained in
nonreturnable packages bearing a legible
label that identifies the name, address, and
certification number of the shucker-packer
or repacker of the molluscan shellfish and a
"Sell by" date for packages with a capacity
of less than 1/2 gallon or the date shucked
for packages with a capacity of 1/2 gallon
or more
Shellfish/Shellstock
Requirements
 filter feeders concentrate microorganisms from ocean
water
 result in an overload of microbes to an individual consumer
by ingesting just one
 traceability is very important for investigation of foodborne
illness
 Shellstock shall be obtained in containers bearing
legible source identification tags or labels as specified
in the FDA’s National Shellfish Sanitation Program
Manual of Operations, Part II Sanitation of the
Harvesting, Processing, and Distribution of Shellfish
Shellfish/Shellstock
Requirements
 The harvester's tag/label shall list in the following
order:
 (a) harvester's ID number
 assigned by the shellfish control authority.
 (b) date of harvesting
 (c) most precise identification of harvest location
 (d) The type and quantity of shellfish.
 (e) "THIS TAG IS REQUIRED TO BE ATTACHED
UNTIL CONTAINER IS EMPTY OR RETAGGED AND
THEREAFTER KEPT ON FILE FOR 90 DAYS. "
Shellfish/Shellstock
Requirements
 Each tag or label shall list the dealer's name and address,
and the certification number assigned by the shellfish
control authority, the original shipper's certification number

 will be reasonably free of mud, dead shellfish, and shellfish

with broken shells. Shellstock tags shall remain attached to
the container in which they are received until the container
is empty
 maintained by retaining shellstock tags or labels for 90 calendar
days from the date the container is emptied
 using an approved system
 not commingled with another container
Hands
 Food employees must properly wash their hands
whenever there may have been a chance they may have
become contaminated in any way
 Except when washing fruits and vegetables food
employees may not contact exposed, ready-to-eat food
with their bare hands and must use suitable utensils
(such as deli tissue, spatulas, tongs, single-use gloves,
or dispensing equipment)
 Food employees shall minimize bare hand and arm
contact with exposed food that is not in a ready-to-eat
form
Tasting
 A food employee may not use a utensil more than
once to taste food
 A two- utensil method for recipe tasting is
appropriate
 use one utensil to remove the food from the container
and to place the food in a clean, sanitary bowl or plate.
Use a second utensil to taste the food
 discard any unused portion of food that was removed,
and clean and sanitize the utensil and bowl or plate 
Preventing Contamination of
Packaged & Unpackaged Food
 Food shall be protected from cross contamination by
separating raw animal foods, during storage,
preparation, holding, and display, from raw ready-to-
eat food, and cooked ready-to-eat food
 Use separate equipment for each
 Arrange raw PHF’s by cooking temperature
 lower cooking temperatures-top
 higher cooking temperatures-bottom
 (3) Arranging food in equipment so cross
contamination is prevented
 prepare each type at different times or in separate areas
Preventing Contamination of
Packaged & Unpackaged Food
 (4) Storing ready-to-eat food and cooked foods
separately or above raw PHF’s
 (5) Clean and sanitize equipment and utensils
properly
 (6) Store food in packages, covered containers, or
wrappings
 (7) Clean hermetically sealed containers before
opening
 (8) Protect food containers that are received
packaged together in a case
Preventing Contamination of
Packaged & Unpackaged Food
 (9) Store damaged, spoiled, or recalled food
in designated areas that are separate from
food, equipment, utensils, linen, and single-
service and single-use articles
 (10) Separate fruits and vegetables from
ready-to-eat food, before they are washed
Food Storage Containers &
Identification
 Working containers holding
food/ingredients removed from original
packages (such as cooking oils, flour, herbs,
potato flakes, salt, spices, and sugar) shall
be identified by common name
 except containers holding food
unmistakably recognized such as pasta need
not be identified
Pasteurized Eggs &
Substituting for Raw Shell
Eggs
 Pasteurized eggs or egg products shall be
substituted for raw shell eggs in the
preparation of foods that are not cooked to a
high enough temperature for the proper
length of time (such as Caesar salad,
hollandaise or béarnaise sauce, mayonnaise,
eggnog, ice cream, egg-fortified beverages)
Pasteurized Dry Milk &
Substituting for Fresh Milk
 Pasteurized dry milk or reconstituted
pasteurized milk products may be used as a
substitute for fresh pasteurized milk in
instant desserts, milk shakes, and whipped
products, or for cooking and baking
purposes
Protection from Unapproved
Additives
 Food shall be protected from contamination that
may result from the addition of unsafe or
unapproved food or color additives, or unsafe or
unapproved levels of approved food and color
additives
 food employees may not apply sulfiting agents to
FF&V intended for raw consumption or to a food
considered to be a good source of vitamin B1
Ice
 Ice may not be used as food after use as a medium
for cooling the exterior surfaces of food, packaged
foods, or cooling coils and tubes of equipment
 Packaged food may not be stored in direct contact
with ice or water if subject to the entry of water
 Generally, unpackaged food may not be stored in
direct contact with undrained ice
 Whole, raw fruits or vegetables; cut, raw vegetables
(such as celery or carrot sticks or cut potatoes); and
tofu may be immersed in ice or water 
Ice
 Raw chicken and raw fish that are received
immersed in ice in shipping containers may remain
in that condition while in storage awaiting
preparation, display, service, or sale
 Ice intended shall be dispensed from self-service,
automatic ice dispensing machines or placed in
cleaned and sanitized self-draining container
 Use clean and sanitized scoops, tongs, or other ice-
dispensing utensils
 Glassware is prohibited for scooping ice
Equipment & Utensils
 Food may not contact surfaces of equipment and
utensils that are not cleaned and sanitized
 pauses in food preparation or dispensing
 Store food preparation and dispensing utensils in the food
with handles above the top of the food and container
 in non-potentially hazardous food, store utensils with handles
above the top of the food within containers or equipment that
can be closed, such as bins of sugar, flour, or cinnamon
 may also store on a clean portion of the food preparation
table or cooking equipment,
 shall be cleaned and sanitized at proper frequencies
Gloves
 single-use gloves shall:
 be used for only one task such as working with ready-to-eat food or
with raw animal food
 used for no other purpose
 discarded when damaged or soiled or when interruptions occur in the
operation
 Slash-resistant gloves
 direct contact only with food, such as frozen food or a primal cut of
meat, that will be subsequently cooked
 may be used with ready-to-eat food that shall not be subsequently
cooked if gloves have a smooth, durable, and nonabsorbent outer
surface or are covered with a smooth, durable, nonabsorbent glove or
single-use glove
Gloves
 Cloth gloves may not be used in direct
contact with food, such as frozen food or a
primal cut of meat, unless the food is
subsequently cooked
 Cloth gloves shall be washed and sanitized
at least daily and shall be changed when
there is an interruption in the operation or
when they become damaged or soiled
Using Clean Tableware for
Second Portions and Refills
 Do not use tableware soiled by the consumer to
provide second portions or refills
 However, self-service consumers may reuse cups
and glasses if refilling is a contamination-free
process
 Sign similar to the one shown shall be posted  
 
Please obtain clean tableware before
obtaining additional food
Food Storage
 protected from contamination by storing the food in a
clean, dry location where it is not exposed to splash,
dust, or other contamination
 stored at least 6 in above the floor
 Food in packages and working containers may be stored
less than 6 in (15 cm) above the floor on certain
occasions.
 Pressurized beverage containers, cased food in
waterproof containers (bottles or cans); and milk
containers in plastic crates may be stored on a floor (not
recommended) 
Prohibited Food Storage Areas
 locker rooms, toilet rooms, dressing rooms, or
mechanical rooms
 not in rooms used to hold garbage, under sewer lines that
are not shielded, under leaking water lines, under open
stairwells or under any other sources of contamination
 PHF’s dispensed by a vending machine shall be in the
package it was placed at the food establishment or food
processing plant
 During preparation, unpackaged food shall be protected
sources of contamination
Food Display
 Except for nuts in the shell and whole, raw
FF&V that are intended for hulling, peeling,
or washing by the consumer before
consumption, food on display shall be
protected from contamination
Condiment Protection
 protected from contamination by being kept in
 either dispensers that are designed to provide protection
 protected food displays s
 original containers designed for dispensing
 individual packages or portions.
 may be made available from condiment self-service
dispensing equipment at those locations having an
on-duty attendant
 Use of relish bowls and other similar non-self-
closing condiment containers is prohibited
Consumer Self-Service
Operations
 Raw, unpackaged animal food may not be offered for
consumer self-service
 does not apply to consumer self-service of ready-to-eat foods
at buffets or salad bars
 shall be provided with suitable utensils
 employees shall monitor self-service operations
 customers prohibited from taking PHF’s home from
self-service operations. Exceptions:
 carry-out or ala carte operations
 PHF not placed on serving lines and maintained as leftovers
 provide appropriate food handling safety directions
Returned Food for Reservice
or Sale
 After being in the possession of a
consumer, food that is unused or returned
by the consumer may not be offered as food
for human consumption
 Food that is not potentially hazardous, such
as crackers and condiments, in an unopened
original package and maintained in sound
condition may be re-served or resold
Dispensing Milk, Cream, and
Nondairy Products
 Milk and milk products for drinking purposes shall be
provided
 in an unopened, commercially filled package not exceeding 1
pint or 16 fl oz in capacity
 or drawn for immediate consumption from a commercially
filled container stored in a mechanically refrigerated bulk milk
dispenser
 An exception is granted for child development services
 Milk or milk products may be transferred into a small, cleaned
and sanitized serving pitcher
 milk remaining in the serving pitchers after the meal or snack
shall be discarded
Dispensing of Cereal and
Breads
 Breakfast cereals dispensed in individual serving packages,
in 12- to 16-ounce packages, or in protected bulk cereal
bowls
 Proper utensils shall be provided
 Any remaining bulk cereal after serving period shall be discarded
 Bread and bread rolls dispensed in individual serving
packages, bulk dispensers, or in pans or bowls protected by
use of food guards, display cases, or other effective means
 Proper utensils shall be provided
 Any remaining after serving period shall be discarded
DESTRUCTION OF
ORGANISMS OF
PUBLIC HEALTH
CONCERN
Cooking Raw Foods
Raw animal foods shall be cooked to heat
all parts to minimum requirements for
temperature and time
 145 °F (63 °C) or above for 15 sec
 raw shell eggs for immediate service
 Fish & seafood
 Beef, veal, lamb, mutton
 select commercially raised game animals
Cooking Raw Foods
 155 °F (68 °C) for 15 seconds or the temperature
specified
 pork and certain exotic game animals
 comminuted fish/meats/game animals, injected meats,
eggs not for immediate service
 165 °F (74 °C) or above for 15 sec
 Poultry & certain wild game animals
 stuffed fish/meat/pasta or stuffing w/ fish/meat/poultry
 Stuffing/dressing cooked separately
Cooking Raw Foods
 beef and corned beef roasts shall be cooked to specified
temperature
 may vary from requirements only if the food is a raw
animal food (raw egg, raw fish, raw-marinated fish, raw
molluscan shellfish, steak tartare) or a partially cooked
food (lightly cooked fish, rare meat, soft cooked eggs)
offered RTE, and the consumer informed
 Exception: regulatory authority grants variance based on
approved HACCP plan
 Fruits and vegetables cooked for hot holding shall be
cooked to 140 °F  
Microwave Cooking
 Raw animal foods cooked in a microwave shall be
rotated/stirred during cooking to compensate for
uneven distribution of heat
 must also be covered to retain surface moisture
 all raw animal foods cooked exclusively in a
microwave shall be heated to a temperature of 165
°F (74 °C) in all parts of the food
 Upon completion, will be allowed to stand covered
for 2 minutes after cooking to obtain temperature
equilibrium
Reheating for Hot Holding
 PHF’s cooked, cooled, and reheated for hot holding
shall be reheated to 165°F for 15 seconds
 PHF’s reheated in a microwave oven for hot holding
shall be reheated so that all parts of the food reach a
temperature of at least 165 °F (74 °C) and the food
shall be rotated or stirred, covered, and allowed to
stand covered for 2 minutes after reheating
 RTE food taken from commercially processed,
hermetically sealed container to 140°F for hot
holding
Reheating for Hot Holding
 Reheating for hot holding shall be done
rapidly, and the time the food is between
the temperatures of 40°F and 165°F may
not exceed 2 hours
 Remaining unsliced roast beef properly
cooked may be reheated for hot holding if
oven parameters are met
Frozen Food & Thawing
 Stored frozen foods shall be maintained frozen
 Frozen PHF’s shall be thawed:
 a. refrigeration maintaining food at 40°F or less
 b. As part of a cooking process
 c. Completely submerged in running water at
70°F or below, with sufficient water velocity
 d. Using any procedure if a portion of RTE food
is thawed and prepared immediately 
Cooling
 Cooked PHF’s:
 cooled within 2 hours, from 140°F to 70°F and
within 4 hours from 70°F to 40°F (6 hours total
time)
 PHF’s cooled within 4 hours to 40°F if
prepared from ingredients at room temperature
 PHF’s received allowing a temperature
above 40°F cooled within 4 hours to 40°F
Cooling Methods
 Cooling shall be IAW established time and
temperature requirements by:
 placing the food in shallow pans
 separating the food into smaller or thinner portions
 using equipment designed for rapid cooling
 stirring the food in a container placed in an ice water
bath
 using containers that facilitate heat transfer
 adding ice as an ingredient
Cooling Methods
 food containers in which food is being cooled
shall be arranged in the equipment to provide
maximum heat transfer through the container
walls
 food may be loosely covered or uncovered if
protected from overhead contamination
 A cooling log or chart shall be maintained to
record the time and temperature of food being
cooled
PHF: Hot & Cold Holding or
Display
 Sufficient holding facilities shall be available to
assure the maintenance of PHF’s at required
temperature during hot or cold holding
 Except during preparation, cooking, cooling, or
when time is used as the public health control, all
potentially hazardous foods shall be maintained at
140°F or above, or at 40°F or below
 except roasts cooked at approved alternate temperatures
and times
Marking Sandwiches
 Sandwiches are made-to-order or pre-prepared
 Made-to-order sandwiches are prepared for
immediate service in response to a consumer’s order
 may be batch prepared no more than 1 hour prior to
service provided that sandwiches are individually
wrapped or protected from contamination
 marked with the date and time of preparation
 not consumed within 3 hours from the point of
preparation shall be discarded
 not be retained as leftovers
Marking Sandwiches
 Pre-prepared sandwiches are for service beyond a
specific meal.
 individually wrapped
 marked with date/time of preparation
 Pre-prepared sandwiches include hot, refrigerated and
frozen sandwiches
 hot sandwiches shall be cooked to proper temp
and held at 140°F
 Maximum shelf life for these sandwiches is 5 hours
Marking Sandwiches
 Frozen sandwiches produced at a food processing
plant shall be consumed by the manufacturer’s
stated shelf life
 The IMA shall establish the shelf life for frozen
sandwiches prepared at a military food
establishment
 Thawed sandwiches shall not be refrozen
 The IMA shall establish a shelf life of at least 60
hrs for refrigerated sandwiches prepared in
designated sandwich preparation area
Marking Sandwiches
 sandwiches prepared at food establishments without
designated area shall be consumed within 5 hours of
preparation
 Meat, chicken, tuna fish, eggs, and other similar high-
protein salad fillings used in pre-prepared sandwiches
shall be commercially acidified to a pH of 4.5 or below
 The sandwich or ingredient food processing plant shall
provide written laboratory results or certificate of
conformance stating that ingredients comply with
acidification requirements
Leftover Disposition
 Leftovers may be retained for reservice or
consumption
 Leftovers shall be labeled with DA Label
178 or other IMA approved
LEFTOVERS – USE WITHIN 24 HOURS
Removed from Service
TB MED 530; OTSG

DATE TIME
Leftover Disposition
 may be retained 5 hours if maintained at 140°F after initial
cooking
 may be kept 24 hours at 40 °F if properly cooled
 can be served for up to 4 hours if refrigerated leftovers are
properly reheated
 may be offered for service once then discarded
 Food creamed or receive extensive preparation (hashes,
gravies, stuffings, creamed meats), raw or partially cooked
PHF’s shall not be retained
 Leftovers shall not be frozen or mixed with fresh
ingredients
Time as a Public Health
Control
 Time only, rather than time in conjunction with
temperature
 requirements:
 a. Food shall be identified to indicate the time 4 hours from
removal from temperature control
 b. food shall be cooked and served within 4 hours from the
point in time when the food is removed from temperature
control
 c. food in unmarked containers or packages or exceed a 4-hour
limit shall be discarded
 d. Written procedures ensuring compliance available to the
regulatory authority upon request 
Person-in-Charge (PIC)
 food establishment manager shall be the person-
in-charge or shall designate a person-in-charge
 In the absence of the person in charge, there will
be an identified alternate person-in-charge present
at the food establishment during all hours of
operation
 The overall person-in-charge is responsible to
ensure that all food handlers receive medical
clearances required by the IMA
EMPLOYEE HEALTH
 The PIC shall:
 require food employees and applicants offered
employment to report information about their health and
activities related to diseases transmissible through food
 require a food employee or applicant shall report the
information, including symptom and the date of onset of
jaundice or certain illnesses
 require employees with a lesion containing pus, that is
open or draining and on the hands or wrists, on exposed
portions of the arms, or on other parts of the body to be
excluded from food preparation facilities unless covered
EMPLOYEE HEALTH
 Employees diagnosed with Salmonella typhi
(S. typhi), Shigella spp., E. coli O157:H7,
or Hepatitis A virus - exclude completely
 other diseases such as amebiasis,
camplyobacteriosis, cholera, norwalk virus,
giardiasis, staphylococcal or streptococcal
infections, yersiniosis, or had a recent illness
should also be excluded
EMPLOYEE HEALTH
 Employees suspected of causing or has been
exposed to a disease outbreak, or a person who
lives in the same household as a person diagnosed
with certain diseases should be excluded
 Persons who traveled OCONUS with identified
epidemic or endemic gastrointestinal diseases, or
work OCONUS and traveled to areas with
identified epidemic or endemic gastrointestinal
diseases should be excluded until an acceptable
time has passed indicating they are free of disease
Employee Exclusions and
Restrictions
 The PIC shall exclude an employee from a food
establishment if diagnosed with an agent capable of
being transmitted through food
 shall also be restricted from working with exposed food,
clean equipment, utensils, and linens; and unwrapped
single-service and single-use articles
 Specific timetables are provided in TB MED 530 for
each disease
 An excluded food employee shall be cleared by the IMA
or representative prior to returning to food operations 
Removal of Exclusions &
Restrictions
 The PIC may allow an exception for certain
illnesses with IMA approval
 person shall provide written medical documentation
(licensed medical physician or the IMA or
designated representative) specifying that the
person may work in an unrestricted capacity in a
food establishment and is free of infectious agents
 Tables 2-1 and 2-2 in TB MED 530 for
exclusion/restriction requirements and clearance
requirements
PERSONAL CLEANLINESS
Hands & Exposed Arms
 Food Employees shall vigorously wash hands and
exposed portions of arms with soap and warm
water for at least 20 seconds followed by a
thorough rinsing with clean water at designated
handwashing facility
 Employees should wash before engaging in food
preparation, after touching bare human body parts
other than clean hands and clean, exposed portions
of arms and always after using the toilet  
Hands & Exposed Arms
 wash hands
 after coughing, sneezing, using a handkerchief or tissue
 using tobacco, eating, or drinking, after handling soiled
equipment or utensils, during food preparation, to
remove soil and contamination and to prevent cross
contamination when changing tasks
 when switching between working with raw food and
working with ready-to-eat food, or after engaging in
other activities that contaminate the hands
Hands & Exposed Arms
 Food employees shall wash hands in handwashing
lavatory
 may not clean their hands in a sink used for food
preparation or in a service sink or a curbed cleaning
facility used for the disposal of mop water and similar
liquid waste
 A hand sanitizer and a chemical hand sanitizing solution
used as a hand dip shall contain active antimicrobial
ingredients
 sanitizer shall be applied only to hands that are
thoroughly cleaned
Hands & Exposed Arms
 Food employees shall keep fingernails trimmed,
filed, and maintained so edges and surfaces are
cleanable, not rough, and do not extend beyond
the fleshy portion of the fingertip
 prohibited from wearing artificial nails; nail
jewelry, or other nail products such as nail polish
or sparkles, during food preparation or while
serving food
Hands & Exposed Arms
 With the exception of a plain ring, such as a wedding
band, or medical bracelet, employees may not wear
jewelry, which may be touched, when preparing or
serving food
 Prohibited jewelry includes nose, tongue, and lip
rings; other exposed body jewelry; and watches
 Employees who handle only closed food containers,
such as stop and shop operations, are exempt
 Food employees shall also wear clean outer clothing
HYGIENIC PRACTICES
 Employees shall eat, drink, or use any form of
tobacco only in designated areas where the
contamination of exposed food; clean equipment,
utensils, and linens; unwrapped single-service and
single-use articles; or other items needing protection
cannot result. A food employee may drink from a
closed beverage container with a protected drinking
mechanism (sports bottle) if the container is handled
in a manner that prevents contamination of the
employee’s hands and exposed food or contact
surfaces.
HYGIENIC PRACTICES
 Food employees experiencing persistent
sneezing, coughing, or a runny nose that
causes discharges from the eyes, nose, or
mouth may not work with exposed food;
clean equipment, utensils, and linens; or
unwrapped single-service or single-use
articles.
HYGIENIC PRACTICES
 Food employees shall wear authorized hair restraints
(such as clean hats, hair coverings or nets, beard
restraints, and clothing that covers body hair) that are
designed and worn to effectively keep their hair from
contacting exposed food; clean equipment, utensils,
and linens; and unwrapped single-service and single-
use articles. Certain employees, such as counter staff
who only serve wrapped or packaged beverages and
foods; hostesses; and wait staff (waiters and
waitresses) if they present a minimal risk are exempt
from the hair restraint requirement
HYGIENIC PRACTICES
 Food employees may not care for or handle
animals that may be present, such as patrol dogs,
support animals, or pets. Food employees with
support animals may handle or care for their
support animals and food employees may handle
or care for fish in aquariums or molluscan
shellfish or crustacean in display tanks, if they
wash their hands properly and change outer
clothing before returning to food preparation
tasks 
TRAINING
Supervisor or PIC Training
 The PIC, the COR, the Quality Assurance Evaluator
responsible for contract quality assurance functions on
food service contracts, and food service supervisor are
required to attend a certified training program in food
sanitation
 must be renewed every 4 years or complete 12 hours of
continuing education
 shall include the following topics: food, HACCP,
facilities, food handlers, and management
 records maintained at the establishment where
employees work  
Food Employee’s Training
 All food employees and KP supervisors shall
receive a minimum of 8 hours introductory food
sanitation training
 New food employees shall receive this 8-hour
introductory training within 30 days of beginning
food service duties
 All food employees shall receive a minimum 4-
hour annual food sanitation refresher training that
may be accumulated over the 1-year time period
after the initial or subsequent refresher training
Food Employee’s Training
 Temporary food employees, assigned for 30
days or less, bartenders, waiters, and
waitresses that do not prepare food only
require 4 hours of initial training and are
exempt from the 8 hour training
requirement
 Training records shall be maintained at
establishment where employees work
Field Feeding
Insulated Food Containers
 IFC inserts not properly sanitized or stored, foods
become contaminated
 The IFC can also become an incubator for bacteria
when the internal product temperature of
contaminated food drops into the temperature
danger zone
 IFC inserts should be cleaned and sanitized
immediately prior to use to ensure no residual
contamination is present
Insulated Food Containers
 When packing the IFC for remote-site feeding,
supervisors must ensure that hot foods are at 140o F or
above and chilled foods are at 40o F or below before
they are placed in the inserts
 IFC inserts must be pre-heated or pre-chilled regardless
of the type of IFC used (Cambro or Mermite)
 Failure to pre-heat or pre-chill IFCs has resulted in an
increased cooling rate of food products during transport
increasing the potential of bacterial growth and
foodborne illness
Insulated Food Containers
 Filled IFC must contain label indicating item
name, internal temperature when filled, number of
servings, and date/time placed in the inserts
 When serving, hot foods should still be at or
above 140o F
 designed to keep foods hot for 3 to 5 hours and
cold for 3 to 4 hours if managed properly
 PHFs can only be held 4 hours in IFC and then
discarded
Insulated Food Containers
 All foods, including tray packs and canned items,
must be removed from their original containers
and placed directly in the IFC inserts prior to
distributing for remote-site feeding
 Items packed in IFC are better protected from
residual dust/dirt that may contaminate the
lids/covers of tray packs and cans
 Exceptions to this are individually packaged items
served in its packaged form (i.e., pastries, cookies)