Chapter 3 Food Safety

Foodservice Management:
Principles and Practices, 12th

ed.
Chapter 3
Food Safety
Key Concepts
Foodborne illness is a serious threat

to public health
The foodservice manager plays a
leadership role in the prevention of
foodborne illness
Pathological hazards are inherent to
some foods and can cause disease
if allowed to grow
Foodservice Management: Principles and

Practices, 12e
2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.
Key Concepts
Physical and chemical hazards, including

allergens, pose threats to food safety
Failures in operations and food handling
practices contribute to outbreaks of
foodborne illness
A matrix of food laws, regulations,
codes, and standards provide the legal
framework for food safety programming

Practices, 12e

Key Concepts
Well-designed and quantifiable

prerequisite programs serve as the
foundation of an integrated food
safety program
The single most important
prerequisite program for an
effective food safety program is
personal hygiene

Practices, 12e

Key Concepts
Prerequisite programs that establish

standard operating procedures for
purchasing, production, and service
maximize safety as food flows through a
foodservice operation
Hazard analysis and critical control
point (HACCP) is a systematic approach
to controlling identified hazards specific
to foods or processes

Practices, 12e

Introduction
Foodborne illness continues to be an

important and preventable cause of
illness, distress, and death in the United
States.
Knowledge of safe food handling
practices and a commitment by the
foodservice manager practicing them
are critical to the prevention of
foodborne illness.

Practices, 12e

Foodborne Illness
Foodborne illness: a disease carried or

transmitted to people via food.
Incidence of foodborne illness
Outbreak: An incidence of foodborne illness
that involves two or more people who ate a
common food, which has been confirmed
through laboratory analysis as the source of
the outbreak.
The CDC estimates that 48 million Americans
suffer from foodborne illness each year.

Practices, 12e

Foodborne Illness
Costs Associated with Outbreaks of

Foodborne Illness
Medical care, lost business, lawsuits,
loss of income for victims and infected
food handlers
The Economic Research Service of the
USDA estimates that $6.9 billion is
lost each year due to diseases caused
by five bacterial pathogens alone.

Practices, 12e

Basic Food Microbiology
Any food can be a vehicle for foodborne illness.

Potentially hazardous foods: foods that are more
likely than others to cause foodborne illness.
A carrier is a person who, without symptoms of
a communicable disease, harbors and gives off
a bacteria.
Communicable disease: an illness that is
transmitted from one person to another
through direct or indirect means.
Pathogen: a disease-causing microorganism.

Practices, 12e

Microorganisms causing foodborne infections

Foodborne infection: illness that results from
ingesting foods containing live
microorganisms
Salmonellae
Campylobactor jejuni
Esherichia coli
Listeria monocytogenes

Practices, 12e
10

Microorganisms causing foodborne intoxication

Foodborne intoxication: illness that results
from ingesting toxins produced by
organisms
Stapylococcus aureas
Clostridium botulinum
Clostridium perfringens
Emerging pathogens: a pathogen that is
increasingly recognized as causing
foodborne illness

Practices, 12e
11

Chemical causes of foodborne illness

Cleaning and sanitizing compounds
Excessive use of additives and preservatives
Contamination of food with toxic metals
Minimum precautions include proper
labeling and storage, and training of
employees

Practices, 12e
12

Physical causes of foodborne illness

Material or foreign contaminants that are
accidentally introduced into foods
Allergens: a growing concern
An estimated 30,000 people visit
emergency rooms each year due to food
allergies.
Ninety percent of food allergies are caused
by milk, eggs, fish, wheat, tree nuts,
peanuts, soybeans, and crustaceans.

Practices, 12e
13

The Role of the Food Manager
Design, implement, and maintain an effective

food safety program
Train, motivate, and supervise employees
Stay current with government regulations and
codes
Commit to lifelong learning about sciencebased food safety

Practices, 12e
14

Food Safety:
An Integrated
Program of HACCP and Prerequisite
Programs
Prerequisite programs
Define the practices that the
foodservice operation should be
following regardless of the food item
passing through.
Prerequisite programs and standard
operating procedures
Documented standard procedures are
used for each aspect of the foodservice
program.

Practices, 12e
15

Food Safety:
An Integrated
Program of HACCP and Prerequisite
Programs
Managing an integrated food safety
program
The existence and effectiveness of

prerequisite programs should be
assessed prior to initiating a HACCP
plan.
Prerequisite programs and HACCP
programs are separate components of
an integrated food safety program and
need to be managed as such.

Practices, 12e
16

The Food Code
Developed in 1993 by the FDA in

cooperation with the USDA as a
guide to setting standards for food
safety.
The code is neither law nor regulation,

but is provided for consideration of
adoption by jurisdictions.
It provides a framework for designing a
food safety program.

Practices, 12e
17

Employee Health and Personal

Hygiene
To minimize the risk of food contamination, a

manager should screen the health of
employees and provide food safety training.
Policies should be designed, which cover
proper attire, hygiene habits, and employee
illness.
Infection control procedures: procedures to
prevent the entrance of pathogens into the
body.

Practices, 12e
18


Hygiene
Proper attire
Clean, washable clothing

Effective hair restraints
Jewelry is discouraged
Personal hygiene habits
Proper handwashing is the single

most important practice in preventing
the spread of foodborne illness.

Practices, 12e
19


Hygiene
Other personal hygiene habits

Keep fingernails clean and trimmed.
Hands should be kept away from face, hair,
and mouth.
Disposable gloves should be encouraged to
prevent cross-contamination.
Smoking should be allowed in designated
areas away from food.
Only authorized personnel allowed in
production areas.

Practices, 12e
20


Hygiene
Cuts, abrasions, and employee illness
All cuts and abrasions covered with a

water-proof bandage, and disposable
gloves if cut is on hand.
Employees with symptoms of illness
should not work as a food handler.
Any employee suspected of having a
communicable disease should be cleared
by a physician before returning to work.

Practices, 12e
21

Flow of Food Through the

Foodservice Operation
A well designed food safety program

will address how food moves
through the operation
Flow of food: the route or path food

follows through a foodservice operation.
The functions include receiving,
storage, preparation, holding, service,
cooling leftovers, and reheating.

Practices, 12e
22

Flow of Food for Conventional

Foodservice System
Figure 3.4 Flow of food for a

conventional foodservice operation.

Practices, 12e
23

Flow of Food for Ready-Prepared

Foodservice System

readyprepared foodservice operation.

Practices, 12e
24

Flow of Food for Commissary

Foodservice System

commissary foodservice operation.

Practices, 12e
25

Flow of Food for

Assembly/Service System
Figure 3.7 Flow of food for an assembly/serve

foodservice operation.

Practices, 12e
26

Proper Food Handling
Precautions for safe food production

Legal safeguards for food handling are provided
by federal, state, and local regulatory agencies.
The National Sanitation Foundation
International lists the following as frequently
cited factors in outbreaks of foodborne illness:
Failure to cool food properly
Failure to heat or cook food
Infected employees practicing poor personal

hygiene

Practices, 12e
27

Frequently cited factors cont.

Foods prepared a day or more before being
served
Raw, contaminated ingredients
Food held at bacteria-growing temperatures
Cross-contamination of cooked and raw food
Time-temperature relationships
The temperature danger zone is the range
between 41F and 135F in which most
bacteria grow and multiply.
The food should only be in the danger zone
for up to 4 hours.

Practices, 12e
28

Temperatures and Bacterial

Growth
Figure 3.8 Temperatures and bacterial

growth. Source: Adapted from Applied
Foodservice Sanitation, 4th ed.Copyright
1992 by the Educational Foundation of the
National Restaurant Association.

Practices, 12e
29

Temperature measuring devices
Thermometers should be used for

checking incoming deliveries and
during all phases of storage,
production, holding, and service.
Thermometers should be calibrated
regularly and cleaned and sanitized
after each use.

Practices, 12e
30

Potential Hazards in Food

Production
Foods that are particularly

hazardous include meat, poultry,
fish, eggs, and fresh produce.
The practice of cooking, chilling, and

reheating is especially hazardous.
Stringent guidelines must be
implemented to handle eggs safely.

Practices, 12e
31

Food Safety Regulations and

Standards
There are two systems of guidance and

control to protect the public from unsafe
food.
The first system is government laws,

regulations, codes, and standards
specifically designed for the food industry.
The second system is made up of controls
that the industry unofficially imposes on
itself, like those from trade and professional
organizations.

Practices, 12e
32

Food Safety Regulations and

Standards
Definitions
Regulation: a written government

control that has the power or force of
law.
Code: a collection of regulations,
usually pertinent to a specific type of
organization.

Practices, 12e
33

Hazard Analysis and Critical

Control Point
HACCP is a preventative food

safety program.
It originated over 40 years ago when

the Pillsbury Company worked to
create food for NASA.
Seven principles which provide
guidance on the development of a
HACCP plan and, unique to HACCP,
the principles must be documented.

Practices, 12e
34

Hazard Analysis and Critical

Control Point
The Seven Principles of HACCP
Identify hazards and assess their severity and risks
Identify the critical control points (CCPs), or points

where loss of control could result in a health risk
Establish critical limits such as time and end-point
cooking temperatures
Establish procedures to monitor CCPs
Establish corrective action to be taken
Establish effective record-keeping systems
Establish procedures to verify the system is

working

Practices, 12e
35

Summary
Millions of people become ill each year

as a result of consuming a food that
was contaminated.
It is the responsibility of the food
manager to have the necessary
knowledge base and an understanding
of food handling principles to design
an effective food safety program.

Practices, 12e
36


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Foodservice Management:

Principles and Practices, 12th

Foodborne illness is a serious threat

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Physical and chemical hazards, including

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Well-designed and quantifiable

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Prerequisite programs that establish

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Foodborne illness continues to be an

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Foodborne illness: a disease carried or

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Costs Associated with Outbreaks of

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Basic Food Microbiology

Any food can be a vehicle for foodborne illness.

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Basic Food Microbiology

Microorganisms causing foodborne infections

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Basic Food Microbiology

Microorganisms causing foodborne intoxication

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Basic Food Microbiology

Chemical causes of foodborne illness

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Basic Food Microbiology

Physical causes of foodborne illness

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

The Role of the Food Manager

Design, implement, and maintain an effective

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

The existence and effectiveness of

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

The Food Code

Developed in 1993 by the FDA in

The code is neither law nor regulation,

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Employee Health and Personal

To minimize the risk of food contamination, a

Foodservice Management: Principles and

2012, 2009, 2005 Pearson Education, Upper Saddle River, NJ

Employee Health and Personal

Clean, washable clothing

Personal hygiene habits