Preventing

Preventing 3
Foodborne
Foodborne
Illness
Illness

RBP. Pg. 75 – 107

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 1
RSG. Pg. 62 - 89
 Factors That Affect
Foodborne Illness
Points to Ponder
 What is the temperature danger zone,
and how does it affect food safety?
 How can time and temperature abuse be
prevented?
 How do you properly measure the
temperature of foods?
 What are some good personal hygiene
practices for food employees?
 What practices can be used to prevent
cross contamination of foods?
RBP. Pg. 76
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 2
RSG. Pg. 63
How Does
Foodborne Illness Occur?
Causative Factors of
Foodborne Illness 1993-1997
(by % outbreak)
11%

19% 37%

6%
16% 11%

Improper Holding Temperatures Inadequate Cooking

Contaminated Equipment Food From Unsafe Source

Poor Personal Hygiene Other

(Source: Centers for Disease Control and Prevention,
MMWR, 2000) RBP. Pg. 76 – 77
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 3
RSG. Pg. 65
 Centers for Disease Control
and Prevention (CDC)

The Centers for Disease Control

and Prevention (CDC) reports the
majority of foodborne illnesses
are related to:
 Time and temperature abuse
 Poor personal hygiene practices
 Contaminated equipment
 Inadequate cooking of foods.
RBP. Pg. 76 – 77
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 4
RSG. Pg. 65
Time and Temperature Abuse
Hot-holding
Hot-holding
Rule of thumb:
 Keep hot food hot
[(above 135oF (57oC)]

 Keep cold food cold

[(below 41oF (5oC)]

 Or don’t keep it at all.

Cold-holding
Cold-holding

RBP. Pg. 78 – 79
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 5
RSG. Pg. 65
Temperature Danger Zone
41ooF (5ooC) to 135ooF (57ooC)
Keeping foods above
135oF (57oC) will
 Prevent growth of
disease-causing
microbes
 Destroy microbes.
Keeping foods below
41oF (5oC) will
 Prevent or slow the
growth of microbes.

RBP. Pg. 78 – 79
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 6
RSG. Pg. 65 - 66
Temperature Danger Zone
Awareness

Pass foods through the temperature

danger zone quickly and as few times
as possible!

RBP. Pg. 79 – 80
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 7
RSG. Pg. 66
 3 .1
p !
S to
et y
a f
S
RBP. Pg. 76 – 80
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 8
RSG. Pg. 64 - 66
Food Temperature-measuring
Food Temperature-measuring Devices:
Devices:
Dial Face, Metal Stem
Thermometer

Insert the probe

of the dial face
thermometer at
least 2 inches
into the core of
the food
product.

Dial face metal stem thermometer

RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 9
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Digital Thermometer

Insert the probe

of the digital
thermometer
at least 1 inch
into the core of
the food
product.
Digital thermometer

RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 10
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Thermocouple

The thermocouple
has a variety of
interchangeable
probes for a
variety of uses.

Thermocouple

RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 11
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Infrared

The infrared
thermometer does
not measure the
internal
temperature of
food products,
only the surface
temperature.

Infrared

RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 12
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Melt Devices

Color-changing melt
devices are used to
monitor product
temperatures and
sanitizing
temperatures in
warewashing
machines. Color-changing melt device

RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 13
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Built-In and Maximum
Registering
Maximum
registering
thermometers
are used for
measuring water
temperatures for
cleaning and Built-in

sanitizing.

Maximum registering

RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 14
RSG. Pg. 67 - 69
Calibration of
Temperature-measuring
Devices
Calibrate dial face
thermometers
Before first use
On a regular basis
If dropped
If used in extreme
temperatures
When its accuracy is
Proper calibration in question.

RBP. Pg. 83 - 84
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 15
RSG. Pg. 70
Accurate Temperature
Measuring

Only measure
temperatures
with an
approved
temperature-
measuring
device.
Measure temperatures accurately.

RBP. Pg. 80, 84 – 85

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 16
RSG. Pg. 72
Measuring
Unpackaged Food
Temperatures

Always wait
until the
temperatu
re reading
stabilizes.

RBP. Pg. 84 – 85
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 17
RSG. Pg. 70 - 71
Measuring
Packaged Food Temperatures

Ensure the
probe of the
thermometer
is making
good contact
with the
package(s).

RBP. Pg. 85 - 86
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 18
RSG. Pg. 70 - 71
 3 .2
p !
S to
et y
a f
S
RBP. Pg. 80 – 86
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 19
RSG. Pg. 66 - 71
Preventing Temperature Abuse
Receiving

 Frozen foods
 Shall be solidly
frozen.

 Receive refrigerated
foods
 At or below
41oF (5oC).
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 20
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Cooking
 The range of
safe cooking
temperatures
can vary from:

 145oF (63oC)
To
 165oF (74oC).

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 21
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Cooling
 FDA Food Code
states foods should
be cooled:
 From 135oF (57oC)
to 70oF (21oC)
within
two hours, and
 From 135oF (57oC)
to 41oF (5oC) or
below within six
hours.
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 22
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Reheating
 All reheated foods must
be reheated to:
 165oF (74oC) or
above within two
hours
 135oF (57oC) for
ready-to-eat food that
has been commercially
processed and is in an
intact package.

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 23
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Hot-holding

Holding foods
above 135oF
(57oC) prevents
the growth of
harmful bacteria.

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 24
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Cold-holding
Holding foods
below 41oF
(5oC) prevents
or slows the
growth of
harmful
microorganism
s.

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 25
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Thawing
 Preferred method for
thawing is:

 In a refrigerator
at 41oF (5oC) or
below within 2-3
days.

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 26
RSG. Pg. 73 - 77
 Preventing Temperature
Abuse
Food Preparation

During food preparation

food can only be in the
temperature danger
zone for a maximum of
four hours.

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 27
RSG. Pg. 73 - 77
Keep it Hot,
Keep it Cold, or Don’t Keep It!!!

Ensure foods are

cooked and
held at the
right
temperatures!

RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 28
RSG. Pg. 73 - 77
 3 .3
p !
S to
et y
a f
S
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 29
RSG. Pg. 73 - 77
Personal Hygiene

Good
personal
hygiene is
essential
for all food
employees!

RBP. Pg. 91
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 30
RSG. Pg. 77
 When Should You Wash
Your Hands?

RBP. Pg. 91 – 92
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 31
RSG. Pg. 79
Proper Handwashing
Procedures

Follow these
steps to be
sure you have
reduced the
number of
harmful
microbes to a
safe level!

RBP. Pg. 92 – 94
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 32
RSG. Pg. 73
Disposable Gloves

Gloves are like

skin. . .

Change your
gloves
whenever you
would wash
your hands!!

RBP. Pg. 95 – 96
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 33
RSG. Pg. 80 - 81
Personal Habits and Clothing
Keep your uniform clean:
 Do not wipe your
hands or utensils on
your uniform or apron
 Change your apron
after working with raw
food items
 Wear hats, hair
coverings, and beard
restraints to keep hair
from falling in food.

RBP. Pg. 96 – 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 34
RSG. Pg. 81 - 82
Personal Hygiene

Personal hygiene
means keeping good
health habits such as:

 Bathing
 Showering daily
 Wearing clean clothing
 Frequent hand washing.

RBP. Pg. 97 – 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 35
RSG. Pg. 81 - 82
Work Habits

Food employee’s habits while

working affect food safety:
 Smoke in designated areas only
 Do not eat, chew gum or use tobacco
in food prep areas
 FDA Food Code permits drinking out of
a covered container
 Do not wear jewelry, including medical
alert jewelry, in food production and
warewashing areas.
RBP. Pg. 97 – 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 36
RSG. Pg. 82
Personal Health
Reportable Illnesses

Because these are easily

transferable to food, the FDA Food
Code requires employees report to
the person in charge a diagnosis of:
 Salmonella Typhi
 Shigella spp.
 Shiga toxin-producing Escherichia coli
 Hepatitis A virus.

RBP. Pg. 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 37
RSG. Pg. 82
Personal Health

Employee
health is
extremely
important
in keeping
food safe!

RBP. Pg. 99 – 100

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 38
RSG. Pg. 83
 3 .4
p !
S to
et y
a f
S
RBP. Pg. 91 – 100
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 39
RSG. Pg. 77 - 83
Cross Contamination

Germs can be
transferred from
one food to
another by
 Food employees

 Equipment

 Utensils

 Other foods.
RBP. Pg. 100 – 101
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 40
RSG. Pg. 83 - 84
 Avoiding Cross
Contamination
To avoid cross
contamination it is
important to:
 Store cooked and ready-to-eat
foods over raw foods
 Keep raw and ready-to-eat foods
separate during storage
 Practice good personal hygiene
 Wash hands frequently
 Keep all food-contact surfaces
clean and sanitary.

RBP. Pg. 101 – 102

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 41
RSG. Pg. 83 - 84
 Avoiding Cross
Contamination
Other preventive measures
include:
 Use separate equipment for
raw and ready-to-eat foods
 Use clean, sanitized
equipment and utensils for
food production.

Color-coded cutting
Color-coded cutting boards
boards
and knives
and knives
RBP. Pg. 101 – 102
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 42
RSG. Pg. 84
 Avoiding Cross
Contamination
Other preventive
measures include:
 Prepare ready-to-eat
foods prior to raw
foods
 Prepare raw and
ready-to-eat foods in
Keep raw
Keep raw foods
eat foods
eat
foods and
and ready-to-
foods separate!
separate!
ready-to-
separate areas of the
establishment.
RBP. Pg. 101 – 102
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 43
RSG. Pg. 83 - 84
Other Sources of
Contamination

Contaminants can
come from:
 Chemicals
 Utensils
 Food
employees
 Rodents and
pests.

RBP. Pg. 102 – 103

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 44
RSG. Pg. 85 - 86
 Cleaning and Sanitizing

Cleaning is
 The removal of
visible
soil.

Sanitizing is
 Reducing the
number
of harmful microbes
to a safe level.

RBP. Pg. 104

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 45
RSG. Pg. 86
 3 .5
p !
S to
et y
a f
S
RBP. Pg. 100 – 104
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 46
RSG. Pg. 83 - 86
 Session 3
Concepts to
Keep

 Common factors that lead to

foodborne illness are:
 Time and temperature abuse
 Poor personal hygiene
 Cross contamination.
 Keep food out of the temperature
danger zone.
 Measure food temperatures often.

RBP. Pg. 75 – 107

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 47
RSG. Pg. 62 - 89
 Session 3
More Concepts to
Keep

 When measuring food temperatures:

 Use an approved measuring device
 Calibrate the thermometer
 Clean and sanitize the thermometer
 Measure the core of the food.
 Practice good personal hygiene habits.
 Avoid cross contamination.

RBP. Pg. 75 – 107

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 48
RSG. Pg. 62 - 89
 “Take This Back
To your Team!”
Importance of:
 Temperature-measuring devices.
 Calibrating thermometers.
 Accurate measuring of temperatures.
 Handwashing procedures.
 Proper disposable glove usage.
 Personal health and proper hygiene.
 How to prevent cross contamination.
RBP. Pg. 75 – 107
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 49
RSG. Pg. 62 - 89