Professional Food Manager Certification Training Version 4.0

Transcription

1 Professional Food Manager Certification Training Version 4.0 Food Safety Center for Public Health Education Developed by the NSF Center for Public Health Education

2 v Table of Contents Chapter 1 Introduction to Food Safety Introduction to Foodborne Illness People at Risk Potentially Hazardous Foods (Time Temperaature Control for Safety Food) Five Risk Factors for Foodborne Illness How to Ensure Food Safety Rights and Responsibilities Consumer Rights Management Responsibilities Person in Charge Chapter 2 Hazards and Sources of Contamination Food Safety Hazards Physical Hazards Chemical Hazards Food Allergies Biological Hazards Intoxication vs. Infection Bacteria and FAT TOM Viruses Parasites Fungi, Molds and Yeasts Biological Toxins Chapter 3 Employee Health and Personal Hygiene Employee Health and Hygiene Diseases Not Spread Through Food Proper Handwashing Technique Gloves Clothing, Hair Restraints, Jewelry Chapter 4 Safe Food Handling

3 vi Contents 4.1 Receiving, Storage and FIFO Minimum Cooking Temperatures Thermometer Calibration Holding Temperatures Hot Holding Cold Holding Using Time as a Public Health Control for Food Safety Cooling Foods Thawing Foods Freezing to Control Parasites in Fish Date Marking Requirements for Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) Cross Contamination Checking Product Temperatures Returned Food and Re-Service of Food Chapter 5 Equipment Food Equipment, Cleaning and Sanitizing Cleaning Sanitizing In-Place Cleaning and Sanitizing Chemical Usage and Safety Types of Equipment Refrigeration Equipment Cooking Equipment Manual Warewashing Warewashing Machines Storage of Clean Utensils and Equipment Cleaning and Maintenance Schedules Chapter 6 Facilities Facility Layout, Design and Construction Floors, Walls, and Ceilings Lighting

4 Contents vii 6.2 Handwashing Sinks Chemicals and Storage Waste Management Practices Pests and Pest Control Flies Cockroaches Rodents Integrated Pest Management Potable and Non-potable Water Cross Connection Control and Backflow Prevention Imminent Health Hazards Chapter 7 - Hazard Analysis Critical Control Points (HACCP) What is HACCP Food Safety Hazards The Seven Principles of HACCP Conduct a Hazard Analysis Identify Critical Control Points Establish Critical Limits Monitor Critical Control Points Establish Corrective Actions Validation and Verification Recordkeeping Appendix A Bacteria, Viruses and Parasites Tables Appendix B Training Your Employees Appendix C Response to Foodborne Disease Outbreaks Glossary of Terms References Web Sites and Publications on Food Safety Recognized Exam Providers Chapter Quiz Answers FDA Forms (Inspection, Health Screening, HACCP) Posters (Cooking Temperatures and Handwashing)

5 xiii About This Book This course is designed for best presentation when delivered in conjunction with the NSF HealthGuard Training CD-Rom available from NSF for NSF recognized trainers. NSF encourages trainers who want to use this course to apply to be an NSF recognized trainer by completing the trainer application form at This course can be taught in 8 16 hours, depending upon the local training requirements. The training can be delivered as full day sessions or divided into blocks that fit into work schedules. This course will prepare food managers for any of the CFP recognized food manager exams including Thompson Prometric, and the National Registry of Food Safety Professionals exams. Exam ordering information can be found at the back of this book. NSF International can customize the contents or presentation of this book to meet your organization s specific training needs. Additional training materials and formats, including self-paced CD-ROM training materials and NSF HealthGuard online training are available from NSF. This book reflects the 2005 Food Code. A summary of changes can be found at The major changes of interest are: Updated to reflect the new form for potentially hazardous food (potentially hazardous food (time) temperature control for safer food) Revised to identify non-potentially hazardous (TCS) New section on returned food and re-service of food New section on using time as a public health control for food safety New section on date marking New section on freezing to control parasites in fish Addition of Norovirus to list of diagnosed diseases from which the employee must disclose to the person-in-charge of the establishment Reflects the new term hand antiseptic to replace hand sanitizer Adds option on shellstock identification Please verify that your local authority has adopted the latest Food Code.

6 2 NSF HealthGuard Professional Food Manager Certification Foodborne Illness: any infection or illness that is transferred to people by the food they eat. FDA: an agency of the U.S. government that regulates the safety of food and drugs and is responsible for developing the Model Food Code. Model Food Code: a set of rules and requirements developed by the FDA to ensure food safety. Foodborne Disease Outbreak: the occurrence of two or more cases of similar illness resulting from the ingestions of a common food. 1.1 Introduction to Foodborne Illness In order to appreciate the value of food sanitation and food safety, one needs to understand what can happen when food becomes unsafe. When basic principles of food sanitation are ignored and unsafe food is served to the customer, the potential for illness exists. A foodborne illness is any infection or illness that is transferred to people by the food they eat. Recent estimates indicate that foodborne illness is responsible for approximately 76 million illnesses and 5,000 deaths per year in the United States. Roughly 325,000 Americans will require hospitalization this year because of something they ate. It is difficult to accurately determine the total cost of foodborne illness in terms of medical costs, reduced productivity, lost wages, and human suffering. However, most experts agree that the annual cost of foodborne illness in the United States is somewhere between 10 and 83 billion dollars. While the total impact of foodborne illness on the economy is difficult to measure, the cost to an individual food establishment is usually much more apparent. An establishment that is implicated in a foodborne illness investigation can expect a significant loss of customers and sales, increased insurance premiums, reduced employee morale, loss of reputation within the community, legal fees if lawsuits are filed, and in some cases, closure ordered by the local health department. In the event that an establishment is proven to have been the source of a foodborne disease outbreak, the cost to the establishment will be substantially greater. The 2005 FDA Model Food Code defines a foodborne disease outbreak as the occurrence of two or more cases of a similar illness resulting from the

7 Chapter 1 Introduction to Food Safety 3 ingestion of a common food. It can be very difficult to determine when a foodborne outbreak has occurred. There are several reasons for this. It is estimated that many foodborne illnesses are not reported. Despite the fact that foodborne illnesses can sometimes be life-threatening, individuals who have milder symptoms may shrug off the illness as a stomach flu or 24-hour bug. These people are less likely to seek medical treatment or report the condition to their doctor or local health department. Second, many of the microorganisms that cause foodborne illnesses may also be transmitted through drinking water or by person-to-person contact, making it difficult to determine if an illness is actually foodborne. Microorganism: tiny organisms too small to be seen with the naked eye People at Risk It is possible that several people eating a meal together may consume the same foodborne pathogen, but only some of them develop an illness. This is because some people are at a higher risk of contracting foodborne illness than others. Adults are less likely to get a foodborne illness if they are healthy and in good physical condition. People with a higher risk for contracting foodborne illness include young children, the elderly, pregnant women, individuals taking certain medications, and those with weakened immune systems. Infants and young children are more susceptible because their immune systems are not as fully developed as an adult. Elderly people have a higher risk because the immune system begins to weaken with age. For individuals in higher risk categories, the length and severity of a foodborne illness can be much greater. Pathogen: microorganisms that can cause disease. Immune System: the part of the body that helps to fight off disease and resist infection.

8 Chapter 1 Introduction to Food Safety 11 Summary Foodborne illnesses are responsible for approximately 76 million illnesses and 5,000 deaths in the United States annually. Foodborne illness is preventable. Young children, the elderly, individuals with weakened immune systems, pregnant women, and individuals taking certain medications (such as immunosuppressants and antibiotics) are at higher risk for contracting foodborne illness. Some types of food are more likely to cause a foodborne illness. These foods are commonly referred to as potentially hazardous foods. A ready-to-eat food is one that receives no further washing or cooking prior to being eaten. Because these foods receive no further washing or cooking, contamination of these foods will likely be passed directly to the consumer. The five key risk factors that can result in, or contribute to, foodborne illness are: Food held at improper temperature. Inadequately cooked or undercooked food. Contaminated food equipment (cross contamination). Food from an unsafe source. Poor personal hygiene practices. It is the right of the consumer, when purchasing food, to receive a safe product that will not cause harm or illness. The primary responsibility of any food establishment is to ensure food safety. The FDA Model Food Code recommends that the person in charge be responsible for ensuring compliance with the Food Code, and being a certified food protection manager or demonstrating knowledge of food safety.

9 12 NSF HealthGuard Professional Food Manager Certification Introduction to Food Safety Activity #1 A potentially hazardous food (PHF) is defined as: one that supports growth of microorganisms or has been involved in foodborne disease outbreaks. Which of the following are considered potentially hazardous foods? Cooked Beans Fish Banana Flour Shellfish Garlic in Oil Mixtures Milk Raw Sprouts Peanuts Hot Fudge Shell Eggs Candy Bar Beef Dry Pasta Pork Baked Potato Cooked Rice Peanut Butter Tofu Sliced Melon Poultry Commercial Mayonnaise Boxed Cereal Pretzels Yogurt Fresh Broccoli Mustard Lobster

10 Chapter 1 Introduction to Food Safety 13 Introduction to Food Safety Activity #2

11 14 NSF HealthGuard Professional Food Manager Certification Let s Discuss The local health department received a complaint from a person who believed he contracted food poisoning from eating at a local restaurant a few days earlier. The customer ate dinner at the restaurant on Monday and had a chicken caesar salad, a diet soft drink, and did not order dessert. The following afternoon, he began experiencing stomach cramps, headache, nausea, fever, and diarrhea. Upon inspection of the restaurant, the health inspector noted that the commercial caesar salad dressing was being stored in a small refrigerator near the wait station. The temperature of the dressing was 38 F (3 C). The inspector found that the chicken used in the salad was stored in a large container in the front of the walk-in cooler. The manager explained to the inspector that the chicken is grilled in large batches each morning, cut up, and then placed in a covered container at the front of the walk-in. Because the chicken is also used in the chicken alfredo and the chicken teriyaki, they usually needed to prepare more after the lunch rush. The manager explained that whenever new batches were made, they were placed in a clean, separate container and the empty container was taken to the dishwasher. At the time of the inspection, the cook happened to be preparing another batch of chicken. The inspector checked the temperature of the chicken in the walk-in refrigerator that was apparently made earlier in the day and found it to be at 58 F (14 C). He then took a sample of the chicken and placed it in a sterile plastic bag in a cooler to take back to the lab. A few minutes later he noticed the cook dumping a new batch of chicken into the same container on top of the chicken left over from

12 Chapter 1 Introduction to Food Safety 15 lunch. This new batch of chicken was at 105 F (40 C). The inspector noted that the cook never checked the temperature of the chicken. The inspector informed the manager that he believed the chicken was not being cooled properly and that the new batch of chicken just placed in the walk-in may have been contaminated by the old batch to which it was added. The inspector asked the manager to throw away the chicken. 1) Is it possible that this customer got sick from eating the chicken caesar salad? 2) Is it appropriate for the inspector to have the suspect chicken thrown out? 3) Has the warranty of sale been violated? Why or why not? At the lab, analysis of the cooked chicken sample revealed high levels of salmonella bacteria. Over the next few days, 14 new cases of foodborne illness were reported by people who ate at the restaurant on either Monday or Tuesday. Of the 14 new cases, nine ate the chicken caesar salad, three ate the chicken Alfredo, and two ate the chicken teriyaki. Two of the people who became ill were sick enough to require hospitalization. One was a woman in her early 70s, and the other was a two-year-old boy who ate pieces of chicken from his mother s plate. Both people who received medical attention tested positive for the same strain of salmonella that was found on the chicken. 4) Is there enough proof that the chicken caused harm? If so, who is responsible? 5) Why do you suppose more people became ill after eating the chicken caesar salad?