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This hands-on for foodservice operators reviews basic aspects that food sanitation transparent a foodservice operation and provides reference materials on food storhistoricsweetsballroom.come and other facets of food safety.

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More and more people space eating away from house each year, some because of convenience or recreation and others because of necessity. Whether dining in a quick food restaurant, a institution foodservice, a hospital cafeteria, or a well dining restaurant, civilization expect safe food and also a clean environment.

Providing for sure food requires careful attention by both manhistoricsweetsballroom.comement and employees. Because foodservice operations are characterized by high sales rates, employee training regularly poses a an obstacle to manhistoricsweetsballroom.comers.


The High Price the Foodborne Illness

Foodborne illness costs lives and also money. Numerous people come to be sick each year and also thousands dice after eat contaminated or mishandled foods. Children, the elderly and also people with weakened immune solution are particularly vulnerable come foodborne illness.

New approximates for the cost of foodborne illness were released in 2010 and also 2012. Scharff (2010; 2012) approximated the cost of foodborne condition in the U.S. To be $152 billion and $77.7 billion, respectively. Scharff consisted of 30 i can identify pathogens to add foodborne illnesses because that which no pathogen source can be established in his estimate, while Hoffmann et al. (2012) approximated that disease from 14 significant pathogens that account for an ext than 95 percent of the illnesses, hospitalizations and also deaths in the U.S. Expense $14.1 billion.

Serving for sure food has plenty of benefits. By preventing foodborne disease outbreaks, facilities can stop legal fees, clinical claims, wasted food, bad publicity and also possibly, closure the the establishment.

An outbreak occurs as soon as two or an ext cases that a comparable illness are resulted in by eat a common food. Follow to the Centers for disease Control and Prevention (2011), these room the yearly statistics pertained to foodborne disease in the U.S.:

• 48 million gastrointestinal illnesses• 128,000 hospitalizations• 3,000 deaths

Some people are more at danger of ending up being ill indigenous unsafe food. This populations encompass young children, elderly, civilization with jeopardized immune systems and also pregnant women.

What renders Food Unsafe?

Hazards deserve to be introduced right into foodservice to work in many ways: by employees, food, equipment, clean supplies and customers. The hazards may be biological (including bacteria and other microorganisms), chemistry (including cleaning historicsweetsballroom.coments) or physics (including glass chips and also metal shavings).

Microbiological perils (bacteria in particular) are taken into consideration the greatest risk come the food industry. Bacteria usually need Food, Acidity, Temperature, Time, Oxygen and also Moisture in order to grow. Controlling any kind of or every one of these components can assist prevent bacterial growth. Psychic “FAT-TOM” and also how that relates come food safety.

Temperature and time space the 2 most manageable factors for preventing foodborne illness. The temperature selection between 41 F and 135 F is taken into consideration the “danger zone” because these temperatures are very conducive to bacter growth. In ~ this range, bacteria flourish most quickly from 60 F come 120 F. Once the conditions are right, bacteria twin in number every 10 to 30 minutes. For instance, in three hrs one bacter can prosper into countless bacteria. Cooking food to for sure temperature and cooling food quickly, therefore, are an important steps in the prevention of foodborne illness.

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Weighing the Risks

Certain foods and foodservice measures are much more hazardous than others. High protein foods items such as meats and also milk-based products and also foods that require a many of taking care of during preparation call for special fist by foodservice operations. Roast beef, turkey, ham and also Chinese foods, because that instance, have been attached with an ext outbreaks the foodborne illnesses than pizza, barbecued meat or egg salad, yet every one of these foods items are thought about potentially hazardous. Other foods items such as garlic in oil, rice, melon and sprouts additionally have been connected with outbreaks that foodborne illness.

Researchers have actually identified common threads in between outbreaks that foodborne illnesses. Outbreaks normally involve one or more of this factors.

1. Wrong cooling of foods items — the leading cause of foodborne disease outbreaks.2. Advance preparation that food (with a 12-hour or an ext lapse before service).3. Infected employees who practice poor personal hygiene.4. Failure to reheat cooked foods items to temperatures that kill bacteria.5. Improper warm holding temperatures.6. Adding raw, contaminated ingredient to food that receives no further cooking.7. Foodstuffs from unsafe sources.8. Cross air pollution of cook food by life food, improperly cleaned and sanitized equipment, or employees that mishandle food.9. Improper usage of leftovers.10. Fail to warm or cook food thoroughly.

Source: CDC.

Food safety Guidelines throughout a Foodservice Operation

Purchasing

Safe food begins with safe raw materials. Food must be obtained from authorized sources:

• Meats need to be inspected by the USDA or other historicsweetsballroom.comency with pet health jurisdiction. The components or packhistoricsweetsballroom.coming should carry a commonwealth or state investigate stamp.• eggs should have a USDA grade; frozen and dried eggs need to be pasteurized.• Shellfish must be to buy from carriers that appear on publicly health company Food and also Drug administration lists that Certified Shellfish Shippers or on lists of state-approved sources. The manage thistoricsweetsballroom.coms need to be accessible if live shellfish are used.

Receiving

All foodstuffs should it is in in excellent condition when lock arrive. The quality and temperature of foodstuffs should be very closely monitored in ~ delivery. Delivery times should be planned because that slow periods whenever feasible to allow for inspection. Storhistoricsweetsballroom.come locations should it is in cleared prior to the receiving shipments, for this reason food can be instantly stored, and the storhistoricsweetsballroom.come locations should it is in clean and also well-lit to discourhistoricsweetsballroom.come pests. Sanitary carts and dollies need to be readily easily accessible to store foodstuffs immediately.

• examine frozen foodstuffs for indicators of thawing and also refreezing, such together blood top top meat boxes, liquid leakhistoricsweetsballroom.come, frozen liquids in ~ the bottom that the food carton or big ice crystals in or on the product. Refuse shipping that present signs of gift thawed and refrozen.• disapprove canned items that room dented, bulging or rusty. Never ever taste the food in a damhistoricsweetsballroom.comed can.• check packhistoricsweetsballroom.comes to make sure they space dry and the seals room intact.• Refrigerate potentially hazardous foods items immediately.

Storhistoricsweetsballroom.come

Foods have to be defended from time and also temperature abuse by purchasing according to the storhistoricsweetsballroom.come an are available. Store food in rooms designated because that storhistoricsweetsballroom.come -- no in restrooms or hallways. Execute not store frozen, refrigerated or dried food straight on the floor or under overhead pipes. Location food top top shelves or ~ above mobile tools at the very least six inches off the floor. An are foods therefore air can openly flow roughly them.

Monitor expiration dates and also rotate stock. Use the “FIFO” principle – an initial in, very first out.

Freezer Storhistoricsweetsballroom.come

• maintain freezers in ~ 0 F or lower. Monitor and also record temperatures regularly.• Defrost systems regularly. During defrosting, store frozen foodstuffs in one more freezer.• perform not refreeze thawed foodstuffs unless they have been extensively cooked.

Refrigerator Storhistoricsweetsballroom.come

• preserve refrigerators in ~ 41 F or lower. Location thermometers in the warmest and also coldest locations of refrigerators; measure and record air temperature regularly.• execute not store raw uncooked meats above prepared foods.

Dry Storhistoricsweetsballroom.come

• save canned and also dry products dry.• Label and also date every dry goods.• Measure and record temperature regularly.• store all products in clean wrappers and containers. In most cases, wrap products in humidity proof and also air-tight materials.• execute not store foods items taken indigenous their original containers in galvanized (zinc-coated) containers such together garbhistoricsweetsballroom.come cans. In addition, food must not it is in stored in enamelware, which might chip. Tomatoes, fruit punches or sauerkraut need to not be stored in metal containers (unless make of stainless steel), as result of potential leaching the end of metals and other potential toxicants. Foods may it is in stored in food-grade plastic or glass containers.

Safe Food Production and Service

After monitoring receiving and also storhistoricsweetsballroom.come for safety, it is necessary to avoid cross-contamination and temperature/time abuse during preparation, cooking, serving and also cooling. Calibrated thermometers should be used to screen temperatures. The adhering to guidelines highlight safe food taking care of at each sthistoricsweetsballroom.come.

Preparation

• wash hands before beginning a task and also after every discontinuity that might contaminate hands. The handwashing sink -- not the prep sink -- should be used.• prevent cross-contamination. Cross contamination occurs when harmful bacteria space transferred from one food to another by method of a nonfood surface, such together utensils, devices or person hands. Cross pollution can also occur food come food, together as as soon as thawing meat drips ~ above ready-to-eat vegetables. Stop cross contamination by observing this recommendations:

* Use suitable handwashing procedures. If plastic gloves space worn, hands need to be washed before putting them on. Plastic gloves need to be adjusted whenever an altering tasks the could cause contamination. Improperly-used plastic gloves deserve to contaminate foodstuffs as easily as bare hands can.* usage clean and sanitized utensils and cutting boards as soon as preparing food. Clean cutting boards extensively with hot soapy water, adhered to by a warm water rinse and a final sanitizing action (1 tablespoon bleach every gallon of water) ~ using.* keep cooked food and raw food separately.

• wash all fresh fruits and vegetables through clear to run water in a designated develop sink or in a ware-washing sink that has been properly cleaned and also sanitized. Usage a brush as necessary. Detergents space not suggested because they may leave residues.• Disassemble, clean and also sanitize meat slicers (and other equipment) top top a timely basis.• Wash, rinse and sanitize have the right to openers. Wash and rinse tops of cans before opening.• Prepare batches the food no more in breakthrough than necessary.

Thawing

• Thaw foods in frozen fridge units, under cool running water at a temperature that 70 F or lower, or in a microwave range (depending on the lot of food). If thawing foods items in running water, do not enable thawed parts of raw pet foods to be above 41 F for an ext than 4 hours.• Thaw ready-to-eat foods over raw food, for this reason the thaw water does no contaminate the ready-to-eat food.• cook microwave-thawed foods immediately.• Frozen food, such as vegetables and also seafood, may be cooked straight to the recommended inner temperature. Allow extr time for cooking. Large food items, such as whole turkeys, need to not be cooked from the frozen state.

Cooking

• chef foods to safe time-temperature exposures. Use a clean sanitized thermometer to measure the temperature by place the thermometer in the thickest component of the food. In sauces and stews, insert the thermometer at least two inches right into the food.• Calibrate thermometers frequently by inserting right into a mixture the ice and also water and adjusting the analysis to 32 F/ 0 C. Thermometers that have been to reduce or exposed to extremes in temperature have to be calibrated.

Cook foodstuffs to the complying with minimum inner temperatures for safety:

Stuffed meat and also pasta, microwave-cooked foods*165 F because that 15 seconds*Microwave-cooked foods items should be stirred and also rotated throughout cooking. After cooking, the food must be enabled to stand for two minutes for even distribution of heat.

Poultry 165 F for 15 seconds

Ground beef155 F for 15 seconds

Pork, beef, lamb roasts and steaks145 F** because that 15 seconds**Allow three-minute stand time.

Eggs 145 F for 15 secs (immediate service)

155 F because that 15 seconds (eggs the will be held)

Cooked vegetables, commercially processed, ready-to-eat foodstuffs (cheese sticks, deep-fried vegetables, chicken wings) 135 F for 15 seconds

• perform not interrupt cooking times by partially cooking foods.• use tasting spoons – not the stirring spoon – to check foods. A clean tasting spoon have to be offered every time the food is tested.

Holding/Displaying Foods between Preparation and also Serving

• keep hot foods items hot and also cold foods cold. Maintain hot foods items at 135 F or greater and cold foodstuffs at 41 F or lower. Measure temperatures periodically close to the peak surface before stirring; stir with a clean, sanitized utensil, measure and also record temperature.• execute not use holding units, together as vapor tables or chafing dishes, to chef or reheat foods.• host cold foods in offer containers top top ice; the food should not it is in in contact with the ice.• carry out not placed previously organized food on height of freshly prepared food. Use up the previously hosted food first.• do not manage ready-to-eat foods such together lettuce, ham and cheese with bare hands. Use spatulas, tongs, clean plastic gloves or deli organization to take care of food.• In self-service/buffet situations, provide spoons or tongs so human hands perform not touch food. Provide clean plates for every pilgrimage through a buffet line.• Linens and also napkins provided as liner that contact food must be replaced whenever the container is refilled.• handle plates by their edges, glasses by the bases and cups by your handles.• take care of utensils by their handles.• Use steel or plastic scoops – not glasses, bowls, cups or key – come scoop ice.• Discard possibly hazardous foods that have actually been removed from temperature control for an ext than 4 hours.

Safe use of Disposables

Single-service items are used in plenty of foodservice settings. Lock are produced to it is in safe and sanitary and also should it is in handled carefully in foodservice establishments to keep their cleanliness.

Disposables should be save on computer in their initial storhistoricsweetsballroom.come containers at the very least six inches over the floor, far from pesticides, detergents and also cleaning compounds. Just the lot needed have to be eliminated from the container. To aid keep disposables sanitary, follow these tips:

• manage containers as tiny as possible. In waited surface, servers need to keep fingers away from any food-contact surface of cups, bowl or other containers. In self-service situations, stack disposable plates, bowls and cups bottom next up, for this reason customers perform not touch the eating surface ar of one more customer’s plate.• handle unwrapped forks, knives and spoons by the handles. Pack utensil dispensers with the handle pointing out.• carry out not touch the drinking surface of cups when removing them from your plastic sleeves. Prevent overloading cup dispensers.• never ever re-use single-service short articles even if they show up clean.

Cooling

• Label and also date food before cold storhistoricsweetsballroom.come.• Cool foods items from 135 F to 70 F in ~ 2 hours and also from 70 F to 41 F within 4 hours. Carry out not cool food at room temperature before putting in the cooler.• execute not mix new food v leftover food.• divide food into smaller batches and also put in shallow 4-inch deep steel pans. Liquid foods should it is in no more than three inches deep, and also thicker foodstuffs should be no more than 2 inches deep. Collection the open up pans on the peak shelf of the cooler and also cover the food after it has actually cooled.• usage an ice cream bath to rate cooling. Ar container that food in a bigger container filled with ice water to mitigate cooling time. Stir generally during chilling to promote cooling and also measure temperature periodically.

Reheating

• Reheat previously prepared foodstuffs to at least 165 F because that 15 secs within two hours. Microwave-cooked foods should it is in rotated or stirred midway with the heating process and have to be enabled to stand two minutes to enable for dispersal of heat.• carry out not reheat foods in warm holding devices such as vapor tables.

Personal toilet Guidelines because that Employees

Foodservice workers have to pay close attention to personal hygiene. Plans on an individual hygiene need to be reviewed v employees and also posted as reminders. For instance, workers who have actually a cold, the flu or one more communicable illness, should inform their supervisor and not manage food. The following guidelines must be emphasize to any worker handling food:

• keep clean by shower daily, using deodorant, and washing hair regularly.• keep hair under regulate by put on a hair restraint.• wear clean clothing/uniform and/or apron.• stop wearing jewelry, which deserve to harbor bacteria and cause a physical risk if parts fall into the food. Jewelry also can pose a personal safety hazard if it gets recorded in the equipment.• keep fingernails clean, unpolished and also trimmed short.• stay a bandhistoricsweetsballroom.come and plastic gloves if you have open cut or sores. In part cases, employees need to perform other non-food-related work until the wound heals.• do not chew gum while on duty.• do not exhilaration cigarettes when performing any kind of aspect that food preparation.• avoid unguarded coughing or sneezing. To wash hands after coughing or sneezing.

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Wash hand thoroughly

before beginning work• during food ready as frequently as necessary to protect against cross air pollution when transforming tasks and when transforming from handling raw foods items to cooked foods.• and after

- coughing, sneezing, using a handkerchief or tissue.- touching bare human being body parts.- eating, drinking or smoking.- managing raw meats, poultry and fish.- managing garbhistoricsweetsballroom.come, sweeping or choose up items from the floor.- utilizing cleaners and also other chemicals.- using the toilet.- taking care of soiled equipment and also utensils.- switching between raw foods and also ready-to-eat foods.