Professional Food Manager Certification Training Coursebook

Transcription

1 Professional Food Manager Certification Training Corsebook Version 6.0 The NSF HealthGard Professional Food Manager Certification Training Corsebook is designed to prepare food managers for any of the nationally recognized food manager certification examinations based on the 2013 FDA Food Code. Optimm reslts are achieved when sed with the NSF HealthGard Professional Food Manager Trainer CD-ROM. This corse is designed for food managers in the Foodservice, Hospitality, Grocery, Retail, School, Hospital, Instittional, Correctional Facility, Food Spplier and Food Distribtor indstries where food safety is a critical responsibility. NSF Training and Edcation HealthGard Training Programs 789 N. Dixboro Road, Ann Arbor, Michigan 48105, USA NSF-MARK, ext [email protected] THIS COURSEBOOK BELONGS TO:

2 v Table of Contents Chapter 1 Introdction to Food Safety Introdction to Foodborne Illness Highly Ssceptible Poplation Time/Temperatre Control for Food Safety (TCS) Five Risk Factors for Foodborne Illness How to Ensre Food Safety Rights and Responsibilities Consmer Rights Management Responsibilities (Active Managerial Control) Person in Charge (Active Managerial Control) Chapter 2 Hazards and Sorces of Contamination Food Safety Hazards Physical Hazards Chemical Hazards Food Allergies Biological Hazards Intoxication vs. Infection Bacteria and FAT TOM Virses Parasites Fngi, Molds and Yeasts Biological Toxins Chapter 3 Employee Health and Personal Hygiene Employee Health and Hygiene Diseases Not Spread Throgh Food Proper Handwashing Techniqe Gloves Clothing, Hair Restraints, Jewelry NSF International

3 vi Contents Chapter 4 Safe Food Handling Receiving, Storage and FIFO Minimm Cooking Temperatres Thermometer Calibration Holding Temperatres Hot Holding Cold Holding Using Time as a Pblic Health Control for Food Safety Cooling Foods Thawing Foods Freezing to Control Parasites in Fish Date Marking Reqirements for Ready-To-Eat Potentially Hazardos Food (Time/Temperatre Control for Safety Food) Cross Contamination Checking Prodct Temperatres Retrned Food and Re-Service of Food Chapter 5 Eqipment Food Eqipment, Cleaning and Sanitizing Cleaning Sanitizing In-Place Cleaning and Sanitizing Chemical Usage and Safety Types of Eqipment Refrigeration Eqipment Cooking Eqipment Manal Warewashing Warewashing Machines Storage of Clean Utensils and Eqipment Cleaning and Maintenance Schedles Chapter 6 Facilities Facility Layot, Design and Constrction 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 Working with Reglatory Athority Chapter 7 - Introdction to HACCP What is HACCP Food Safety Hazards The Seven Principles of HACCP Principle 1: Condct a Hazard Analysis Principle 2: Identify Critical Control Points Principle 3: Establish Critical Limits Principle 4: Monitor Critical Control Points Principle 5: Establish Corrective Actions Principle 6: Validation and Verification Principle 7: Recordkeeping Appendix A Bacteria, Virses and Parasites Tables Appendix B Training Yor Employees Appendix C Response to Foodborne Disease Otbreaks Glossary of Terms References Web Sites and Pblications on Food Safety Accredited Exam Providers Chapter Qiz Answers FDA Forms (Inspection, Health Screening, HACCP) Posters (Cooking Temperatres and Handwashing) NSF International

5 xi Abot This Book This corse is designed for best presentation when delivered in conjnction with the NSF HealthGard Training CD-ROM available from NSF for NSF recognized trainers. NSF encorages trainers who want to se this corse to apply to be an NSF recognized trainer by completing the trainer application form at This corse can be taght in 8 16 hors, depending pon the local training reqirements. The training can be delivered as fll day sessions or divided into blocks that fit into work schedles. This corse will prepare food managers for any of the CFP recognized food manager exams inclding Thompson Prometric, LLC and the National Registry of Food Safety Professionals exams. Exam ordering information can be fond at the back of this book. NSF International can cstomize the contents or presentation of this book to meet yor organization s specific training needs. Additional training materials and formats, inclding self-paced CD-ROM training materials and NSF HealthGard online training are available from NSF. This book reflects the 2013 Food Code. Please verify that yor local athority has adopted the latest Food Code. 13 Changes made to this book based on the 2013 Food Code will be highlighted by this symbol NSF International

6 1 Introdction to Food Safety Core Objectives 4 Understand the dangers associated with foodborne illness. 4 Identify the five major risk factors that contribte to foodborne disease otbreaks. 4 Identify which people are at greatest risk for getting a foodborne illness. 4 Describe the characteristics of Time/Temperatre Control for Food Safety (TCS). 4 Understand the legal rights of a cstomer and the responsibility of the food service manager. 4 Understand 17 key elements that the U.S. Food and Drg Administration says the food service manager or person in charge mst know.

7 3 Employee Health and Personal Hygiene Core Objectives 4 Understand personal hygiene and its importance to safe food. 4 Know the steps involved in proper handwashing. 4 Understand when food employees mst wash their hands. 4 Describe how food employees mst manage cts, boils, or open sores. 4 Understand the se and limitations of gloves in a food facility. 4 Know when a food manager mst report employee illness and restrict or exclde ill employees. 4 Understand how jewelry and clothing items can contaminate food.

8 Chapter 3 Employee Health & Hygiene Diseases Not Spread Throgh Food In addition to knowing abot foodborne illnesses, food managers shold be aware of diseases that cannot be spread throgh food. For example, there are no known cases of AIDS or the HIV virs being transmitted throgh food to consmers. AIDS is not considered a foodborne illness. A food worker who tests positive for the HIV virs is not a threat to food safety becase of HIV stats and shold not be restricted from food handling activities. The Americans with Disabilities Act (ADA) protects workers from discrimination and does not allow food managers to terminate or transfer employees based on their HIV stats. Americans with Disabilities Act (ADA): a federal law that prevents discrimination against individals with disabilities. 3.3 Proper Handwashing Techniqe Washing hands is something most people learn at a very early age. It is simple and easy to do. So simple that many people take it for granted. The FDA Food Code specifies how yo shold wash yor hands if yo are working in a food establishment. According to the Food Code, effective handwashing takes at least 20 seconds. This incldes: Wetting hands with warm rnning water; Applying soap; Rbbing hands together for 15 seconds, making sre to get soap to all exposed srfaces inclding in between fingers, nder fingernails, and p the forearms; Rinsing off soap; and Drying hands sing single-se paper towels or a warm-air hand dryer. Trn off water facet handles with paper towels NSF International

9 52 NSF HealthGard Professional Food Manager Certification Smmary The health and hygienic practices of food employees have a direct impact on the qality and safety of the food they prepare. Poor personal hygiene increases the risk of food becoming contaminated. Food employees can contaminate food if they are sffering from a foodborne or gastrointestinal illness, if they have a lesion or ct, if they are living with someone who is ill, or if they do not properly wash their hands. A carrier is someone who carries pathogens and transmits them to others withot ever becoming ill himself. A food employee mst notify the person in charge if he is experiencing diarrhea, fever, vomiting, jandice, or a sore throat with fever. If a food employee is ill de to Norovirs, Salmonella Typhi, Shigella spp., Enterohemorrhagic or shiga toxin-prodcing Escherichia Coli, or Hepatitis A or Nontyphoidal Salmonella, he may not work in a food establishment. (Also known as big six. ) The person in charge is reqired to maintain the confidentiality of any employee with an illness. The Americans with Disabilities Act (ADA) protects workers from discrimination and does not allow food managers to terminate or transfer employees who have a disease or illness that cannot be spread throgh food. Effective handwashing takes at least 20 seconds. Handwashing sinks may only be sed for handwashing and mst be accessible at all times. Hand antiseptics are not a replacement for effective handwashing. Gloves can become contaminated jst as easily as hands and are not a replacement for effective handwashing and good personal hygiene. Clothing mst be clean. Aprons mst be changed as often as necessary to keep them clean. Food employee s hair mst be kept from contacting food, clean eqipment, tensils, linens, and nwrapped single-se items. The only jewelry item allowed on a food employee is a plain wedding band. Bare hand contact of ready-to-eat foods is prohibited in food establishments.

10 Chapter 3 Employee Health & Hygiene 53 Employee Health and Personal Hygiene Activity #1 Each of the following statements is either tre or false. Mark a T for tre or an F for false in the space provided. If the statement is false, be able to explain why. 1. Wearing gloves when handling RTE food is preferred over handwashing. 2. Hand antiseptics mst never be sed in place of proper hand washing. 3. Individals who are HIV-positive or have Hepatitis B shold not be allowed to handle food. 4. Food employees are not allowed to work with food if they are experiencing a sore throat with fever, jandice, diarrhea, vomiting, or a lesion containing ps. 5. A food employee sffering from a foodborne illness is not allowed to work in a food establishment. 6. A food manager is not reqired to report employee cases of Shigella or Salmonella Typhi if the employee is already nder the treatment of a physician. 7. Food employees mst not eat food, drink beverages, chew gm, smoke or chew tobacco while working in a food preparation area. 8. Vaccinations and effective handwashing techniqes are ways to redce the risk of a Hepatitis A otbreak. 9. Becase their job dties often do not involve direct contact with food, food managers do not need to wash their hands as freqently as other food employees. 10. Conditional food employees may be reqired to disclose if they have ever had certain foodborne illnesses (sch as Hepatitis A) when they apply for a food handling job. 11. The 2013 FDA Food Code describes the approved methods and steps involved in effective handwashing. 12. The only jewelry allowed on a food worker s hands are plain rings sch as wedding bands. Medical alert jewelry is permitted as a necklace NSF International

11 54 NSF HealthGard Professional Food Manager Certification Hazards and Sorces of Contamination Activity #2 1. A person s general state of health, his hygienic practices and the cleanliness of his person and clothing. (2 words) 2. A wond or injry sch as a ct, scratch boil, or open sore that contains pathogenic microorganisms. (2 words) 3. An illness that affects the digestive system (stomach and/or intestine). (2 words) 4. One who has a pathogenic microorganism in his system or on his person, bt does not show signs of the disease. 5. A disease that cases inflammation of the liver and jandice. (2 words) 6. A common symptom of liver diseases where the skin and eyes appear yellow. 7. A federal law that prevents discrimination against individals with disabilities. (initials) 8. A liqid, lotion or gel that contains antimicrobial agents that kill microorganisms on the srface of the skin. (2 words) 9. A hat, cap, net, clip or other device sed to cover or contain hair. (2 words)

12 Chapter 3 Employee Health & Hygiene 55 Let s Discss George was the cook at a local restarant. Dring the week, George was sally the only person working in the kitchen despite the fact that there was a large lnch rsh on weekdays. From 11:00 A.M. ntil 2:00 P.M., George was very bsy working the grill and fryers. The owner and two wait staff were also there dring the week, bt they did not work in the kitchen. George had asked the owner several times to hire part-time help for the lnch rsh, bt the owner did not want to hire another cook. He told George, Making money is hard work, and that they needed to keep expenses low to compete with the other restarants in the area. When things were really bsy, George fond that he cold not get away from the grill at all. He took several steps to make working the lnch rsh a little easier. He tried to schedle his first break at 10:45 A.M. so he cold grab a qick smoke and se the rest room before it got too bsy. Since the closest handsink was at the rear of the kitchen, George started keeping a roll of paper towels near the grill so he cold wipe the grease off his hands as he made sandwiches and fried onion rings. He also fond working over the grill for long periods of time was easier if he kept a glass of water nearby. One day a sanitarian from the local health department told the owner that there had been a nmber of cases of foodborne illness reported. In each case the individal ate at the restarant three days earlier. George had not been feeling well either bt had not told the owner becase he needed the money and there was nobody else available to work in his place. The sanitarian collected food samples, closed the restarant, and sggested that George see a doctor immediately NSF International

13 56 NSF HealthGard Professional Food Manager Certification 1) What do yo think cased the foodborne otbreak? 2) Who was responsible for the foodborne otbreak? 3) What cold the owner have done to prevent the otbreak? 4) What did George do wrong? The restarant was closed for six days while the health department completed the otbreak investigation. George cold not retrn to work when the restarant reopened. He was being treated by his doctor for a Shigellosis infection. The health department confirmed 15 cases of Shigellosis from the otbreak. Fortnately for the owner, most of those who became ill were long-time cstomers who chose not to take legal action. However, bsiness at the restarant dropped abot 75%. Three weeks after reopening, the restarant went ot of bsiness permanently. 5) What were the costs of this foodborne otbreak?