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Keep the food you serve sa fe!

www.publichealth.columbus.gov

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C o l u m b u s H e a l t h D e p a r t m e n t sP e r s o n I n C h a r g e W o r k s h o p

Table of ContentsOhio Uniform Food Safety Code2

Person In Charge.2

Why Practice Food Safety?....................................................................................................3

What is Foodborne Illness?....................................................................................................3Types of Hazards4

Examples of How Bacteria Cause Illness ...4

Foodborne Illness is a Big Deal..5

Common Factors Causing Food Safety..6

Food Safety In Emergency Events..6

The World of Microbes and Fun Facts...7

12 Most Unwanted Bacteria Poster.8

Pathogen Information Table9

What Bacteria Needs to Grow10

Food...10-11

Acidity11

Temperature...12Time...12

Oxygen ..13

Moisture.13

Time/Temperature Abuse...13

Your Health Can Affect Others..14

Reporting to the Person In Charge.14

Exclusion vs Restriction .15

Reporting to the Health Department...15

What is My Best Defense?.....................................................................................................16

Clean...Practice Good Personal Hygiene..16

Hand Sinks Are Important17

Wash Your Hands.17Clean Your Tools.18

3 Sinks to Wash Utensils..18

Dishwashers..19

Clean Wiping Cloths.19

CleanKeep things Clean...20

SeparateDont Cross-Contaminate20

Separate in the Refrigerator...Food to Food.....21

SeparateEquipment to Food.22

SeparatePeople to Food ..22

CookMinimum Safe Internal Cooking Temperatures.......23

CookMeasuring Temperatures.23

Calibrate Your Thermometer...24ChillRefrigerate Foods Right Away..24

ChillUse Proper Cooling Methods...25

ChillThaw Frozen Foods the Right Way..25

Keep the Food You Serve SAFE 26

Its Your Responsibility to Fight BAC!.................................................................................26

Appendix27

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Co lumbus Hea lth Department240 Parsons Ave, Columbus, OH 43215


2

Ohio Uniform Food Safety Code

The Ohio Uniform Food Safety Coderequires that all food facilities have aperson in charge (PIC) working at alltimes and they should understand allrelated food safety procedures.

Find the full text of the Ohio UniformFood Safety Code at:

Person In Charge

The Ohio Uniform Food Safety Code requires that the Person In Chargeshould be knowledgeable about:

Food microbiology Time/temperature relationships Prevention of foodborne diseases Personal hygiene and sanitation

practiceso Handwashing

Correct sanitation procedureso Cleaning and sanitizingo Preventing cross-

contamination

Person In ChargeDemonstrates knowledge during an inspection through

Dialogue/Questions & Answers Actual Food Operation:

o Compliance with the Code A Certified Food Protection Manager

o Through accredited programsuch as ServSafe

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3

Why Practice Food Safety?

Its the law! The health of everyone eating a meal depends on the food employees

actions. When we prepare food, we have peoples lives in our hands. Sloppy food preparation can result in FOOD POISONING

What is Foodborne Illness?

Any illness you get from eating food. A disease that is carried or transmitted to humans by food that contains

harmful substances. Most are caused by pathogens, which are tiny forms of life that are so

small you cant see, taste or smell them.

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4

Types of Hazards

3 different categories:o Biological Hazards

Bacteria, viruses, parasites and fungi

o Chemical Hazards Pesticides, food additives & preservatives,

cleaning supplies & toxic metals (fromcookware and equipment)

o Physical Hazards Foreign objects such as hair, dirt, broken

glass, crockery & other objects

What are some foreign objects you have found in yourfood?

Examples of How Bacteria Cause Illness are

Salmonellosis, which is caused byingesting Salmonella bacteria Known as a food infection Can kill it by proper cooking

temperatures Have to eat it to get sick Foods involved with salmonella

are:o Poultry, eggs, milk, sliced

melon and shrimp

Botulism, which is caused byingesting the toxin produced by thebacteria Clostridium Known as a food intoxification Cooking will not kill the toxin Toxins are produced when there

is time/temperature abuse inoxygen free (anaerobic)environments

Foods involved with botulism are:o Canned foods, garlic in oil

mixtures, sauted onions,baked potatoes and stews

Shiga toxin-producing E. coli,iscaused by ingesting the pathogenwhich then forms a toxin in the body Known as a toxin mediated

infection Foods involved with E. coli are:

o Ground beef, cheese, andmilk

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5

Foodborne Illness Is a Big Deal

Over 250 known organisms &agents

76 million cases in the US peryear

~5,000 deaths in US per year

8th leading cause of deathworldwide per year

67% of cases are caused byan unknown agent

3rd most common illnesscomplaint

Impact on the US economy isover $10 billion per year

This is estimated because most people Do not report their illness

Do not visit a doctor

Do not get a diagnosis

In the news

In November of 2003, three people died and over 500 were infected with hepatitis A due to afoodborne illness outbreak. This outbreak was caused by contaminated green onions that werebeing used in a variety of dishes at a Chi Chis restaurant in Pennsylvania. Immunization wasprovided to approximately 9,000 individuals who had eaten at the restaurant in question. It wasdetermined that these green onions were grown in Mexico and then delivered to the restaurant inPennsylvania. Initially, employees of the restaurant contracted hepatitis A but continued to workwhile shedding the organism, which caused this large outbreak. The restaurant which caused theoutbreak was immediately closed, and eventually Chi Chis restaurants were closed across thenation.

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6

Common Factors Causing Foodborne Illness

Think about what can typically go wrong to cause foodborne illness.

When you develop a plan for food safety in your establishment, what are specificprocedures you should pay close attention to?

Below is a list of the ones you are going to pay more attention to because theyare going to cause you the most trouble...

Most Common Factors Causing Foodborne Illness:

Infected employees who practice poor personal hygiene at home andat work (leading cause of foodborne illness)

Failure to properly cool food

Failure to heat or cook food to the proper temperature Allowing foods to stay at temperatures favoring bacterial growth too

long (aka The Danger Zone) Failure to reheat cooked foods to proper temperatures Cross-contamination of ready to eat foods by raw food, improperly

cleaned equipment or employees who mishandle food

A common example of cross contamination at home, is cookingchicken on the outdoor grill.

1. What did you carry the raw chicken to the grill on?

____________________________________________

2. Did you use the same plate to carry the cooked chickenback into the house?

____________________________________________

Food Safety in Emergency Events

Natural disasters and emergency situations may put your food at risk. Such situations include:

-Power outages -Fire-Water interruption -Tornado-Hurricane -Flood

See the Appendix for food safety guidelines to useduring emergencies such as these.

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7

The World of Microbes

Viruseso Pretend that we enlarge the

average virus to the size of a softball

Bacteriao Then the average bacteriawould be the size of the pitchers mound

A Human Cello And ONE human cell(of the millions in our body)would be the size of the whole ballpark

Fun Facts

How many microbes do you think are on you right now?o Trillions (1,000,000,000,000)

Run your tongue over your teethYoure licking thousands of microbesthat normally live on your teeth.

Millions live on your tongue too1,000,000 In fact, a large part of you is actually something else, including bacteria,

viruses and fungi. Isnt that a weird thought? Microbes live just about everywhere...

o In the soil, water and airo In animals, plants, rocks and even us!

In fact, one teaspoon of dirt contains over:o 1,000,000,000 bacteriao 120,000 fungio 25,000 algae

So, are all microbes bad?...No, we could not live without some microbes. Here are some good things that microbes do

o You can thank fungi for the cheese on your cheeseburger and

yeast for your buno Turn milk into yogurto Makes antibiotics (penicillin and tetracycline)o Help crops get nutrients from soilo Natural pest killer in gardens and on agricultural fieldso Makes insulin for diabetics

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Campylobact er jejuni Clostri dium botulinum Clostri dium perfringens E. coli 0157:H7

List eria monocyt ogenes Salm onella Ent eriti dis Salm onella Typhimurium Shigell a

Staphylococc us aureus Vibreo cholerae Vibri o vulnific us Yersinia ent erocolit ic a

NoroViruses Toxoplasma gondii Cryptosporidium

Shiga tox in-producing E. col i

The 12

Bac te r ia

Viruses

Parasi tes

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Pathogen Symptom s Foods Involved Sources Inc ubat i on

Period/ Durat ion

CampylobacterJejuni

Diarrhea (watery or bloody),fever, nausea, abdominalpain, headache, muscle pain

Unpasteurized milk anddairy products, poultry, pork,beef, lamb, non-chlorinatedwater

Domestic and wildanimals (intestinaltract)

2-5 days of inclubation7-10 days of duration(relapses common)

ClostridiumBotulinum

Lassitude, weakness,vertigo, double vision,difficulty speaking andswallowing, constipation

Improperly processedcanned foods, garlic-in-oilproducts, sauteed onions inbutter, left-over bakedpotatoes, stews,meat/poultry loaves

Soil, water 8-36 hours of incubatio(can vary from 4 hrs to8 days); Duration ofseveral days to a year

ClostridiumPerfringens

Abdominal pain,dehydration, diarrhea

Cooked meat, meatproducts, poultry, slowlycooled beans

Human intestinaltract, animals, soil

8-22 hours ofincubation; 24 hours induration

Shiga toxin-producing E. coli

Dairrhea (watery or bloody),severe abdominal crampsand pain, vomiting, possiblelow-grade fever

Raw/undercooked groundbeef, imported cheese,unpasteurized milk, roastbeef, dry salami, apple cider

Animals (particularlycattle) and humans(intestinal tract)

2-9 days of incubation;Duration of 8 days

ListeriaMonocytogenes

Nausea, vomiting, diarrhea,headache, fever, chills,backache, meningitis; maycause miscarriage

Unpasteurized milk andcheese, ice cream, rawvegetables,poultry/meats/seafood, pre-pared, chilled, ready-to-eat

foods

Soil, water, mud,humans, domesticand wild animals,fowl, dampenvironments

A few days-three weekof incubation; Durationis indefinite dependingon treatment (highfatality rates in immuno

compromised)SalmonellaEnteritidis (andTyphimurium)

Nausea, vomiting,abdominal cramps,headache, fever (severefever if tyhphimurium),diarrhea

Raw poultry and poultrysalads, eggs, meat/meatproducts, fish/shrimp, slicedmelons, sliced tomatoes,milk

Domestic and wildanimals, humans ascarriers (intestinaltract)

6-48 hours ofincubation; Duration of1-2 days (may lastlonger)

Shigella Diarrhea (sometimesbloody), abdominal pain,fever, vomiting, chills,dehydration

Salads (potato, tuna, shrimp,chicken, macaroni), lettuce,raw vegetables, milk/dairy,poultry, moist foods

Human intestinaltrack, flies

12-50 hours ofincubation; Duration isindefinite depending ontreatment

StaphylococcusAureus

Nausea, vomiting,abdominal cramps; In severcases headache, musclecramp, pulse and BPchanges

Ham and other meats,poultry, warmed over foods,egg products, milk/dairy,custards, potato salads,cream-filled pastries

Humans (skin, hair,nose, throat, infectedsores), animals

Rapid incubation periodDuration of 2-3 days

Vibrio Cholerae Profuse watery diarrhea,nausea, vomiting, abdominalcramps, dehydration, shock

Contaminated water, raw orundercooked shellfish

Humans (intestinaltract)

24-72 hours ofincubation; Duration of7 days

Vibrio Vulnificus Fever, chills, nausea,hypertension, skin lesionsmay develop

Raw or partially cookedoysters

Raw oysters, clams,crabs

1-7 days of incubation;Duration of 2-3 days

YersiniaEnterocolitica

Diarrhea is common,symptoms vary by age, maymimic appendicitis

Raw or contaminatedunpasteurized milk,nonchlori-nated water, meat,oysters, fish

Domestic animals,soil, water

24-48 hours ofincubation

Noro-virus(Norwalk Virus)

Nausea, vomiting, diarrhea,abdominal pain, headache,low-grade fever

Raw shellfish, rawvegetables, salads, watercontaminated from humanfeces

Humans (intestinaltract)

24-48 hours ofincubation; Duration of24-60 hours

ToxoplasmaGondii

Often no symptoms, butcould include enlargedlymph nodes, headache,muscle pain, rash, can affectfetuses

Contaminated water, raw orundercooked meat (esp.pork lamb, wild game andpoultry)

Animal feces(especially felines),mammals

In infants at time ofbirth; Duration of a fewweeks

Cryptosporidium Mild to severe nausea,abdomical cramping, waterydiarrhea

Water, salads, rawvegetables, milk,unpasteurized apple cider,ready-to-eat-foods

Contaminatedwater,human andanimal intestinal tract

7 days (avg. of 2-28days) incubation;Duration of 7-14 days

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What Bacteria Needs to Grow

Food

Acidity

Time

Temperature

Oxygen

Moisture

FATTOM is the key to controlling the growth of pathogens in food

Food

To grow, foodborne pathogens need nutrients, specifically proteins and

carbohydrates. These proteins are commonly found in potentially

hazardous food items, such as meat, poultry, dairy products, and eggs.

These carbohydrates are frequently found in food items, such as,

cooked rice, beans, and baked or boiled potatoes.

Due to the complex ingredients in some recipes, it is required that the

ingredients be listed along with the quantity and/or weight of a

packaged product. Please see the Labeling Requirements handout

in the Appendix for more detailed information on this.

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Co lumb us Hea lth Depa rtme nt240 Pa rsons Ave, C olum bus, OH 43215


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Food Potentially Hazardous Foods Include:

Milk and milk products Poultry Fish Baked or boiled potatoes Sliced melon Sprouts and raw seeds Shell eggs

Cooked rice, beans, or otherheat-treated plant foods

Tofu or other Soy Protein

foods Beef, pork, and lamb Garlic-and-oil mixtures Shellfish and crustacea

Acidity

The pH of a substance tells how acidic or alkaline it is. The pH scale

ranges from 0 to14. Food with a pH between 0 and 6.0 is acidic, while

food with a pH between 8.0 and 14 is alkaline. A pH of 7.0 is neutral.

Foodborne pathogens typically do not grow in highly acidic or highly

alkaline food.

Pathogenic bacteria grow best in food with a pH between 4.6 and 7.5

(slightly acidic to neutral), which includes most of the food we eat.

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Co lumbus Hea lth Department240 Parsons Ave , Co lumb us, OH 43215


12

Temperature Most foodborne pathogens grow well between the temperatures of 41F and

135F. This range is known as the temperature Danger Zone.

Exposing pathogens to temperatures outside the danger zone does notnecessarily kill them. Refrigeration temperatures, for example, may only slow

down the growth. Food must be handled very carefully when it is thawed,

cooked, cooled, and reheated since it can be exposed to the temperature

Danger Zone during these times.

Time

Foodborne pathogens need sufficient time to grow. Bacteria can double their

population every twenty minutes.

If contaminated food remains in the temperature Danger Zone for four hours

or more, pathogens can grow to levels high enough to make someone sick.

Image taken fromhttp://www.metrokc.gov/health/foodsfty/foodtemps.htm

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13

Oxygen

Some pathogens require oxygen to grow, and are called aerobic, while

others grow without oxygen, and are called anaerobic. The growth of

these anaerobic bacteria has been known to occur in thick, heat-treated

plant foods, such as: untreated garlic-in-oil mixtures and foil-wrapped

baked potatoes that have been temperature abused. Bacteria causing

foodborne illness that grow with or without oxygen is called facultative.

Moisture

Because most bacteria require water to grow, they grow well in moist

foods. The amount of moisture available in a food for pathogens to grow

is called water activity. It is measured on a scale from 0 to 1.0, with

water having a water activity of 1.0. Potentially hazardous food typically

have a water activity above 0.85.

Time/Temperature Abuse Food can only stay in the Danger Zone a total of 4 hours

41F 135

Question: What happens to pathogens at 41F and below? Are they

killed, stopped or slowed down?

Answer: It slows down the growth but does not stop or kill themQuestion: What happens to pathogens at 135F and above?

Answer: Most are killed, except for spore forming pathogens

TThhee DDaannggeerr ZZoonnee

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Your Health Can Affect Others!

Many organisms come frompeople, therefore, do NOT

prepare food if:

You have been diagnosedwith a foodborne illness

You are vomiting

You have diarrhea

You have a fever

You have a sore throatand fever

You are jaundiced

These symptoms should be recorded by the person in charge. The person incharge should also record and report specific illness to the local healthdepartment. An example of an employee illness reporting and recording logisincluded in the Appendix of this workbook.

Reporting to the Person In Charge

Before beginning their shift, employees must report to the Person In Charge if:

They are diagnosed with a foodborne illness

Are experiencing symptoms as listed above

Has a lesion containing pus

Meets one of the following High Risk Conditions:

o Suspected of causing or being exposed to a foodborne illnesseso Lives with one that is diagnosed with a foodborne illnesseso Lives with one that works with confirmed cases of foodborne

illnesses

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Exclusion vs. Restriction

Exclusion

Definition: To prevent a personfrom working as a food employeeor entering a food establishmentexcept for those areas open to thegeneral public.

Restriction

Definition: To limit the activitiesof a food employee so that there isno risk of transmitting a disease thatis transmittable through food and thefood employee does not work withexposed food, clean equipment,utensils, linens, and unwrappedsingle-service or single-use articles.

Which to Use Exclusion or Restriction?

Exclude when employee is: Diagnosed with a Foodborne

illness Jaundiced, if onset occurred

in last 7 days Highly Susceptible Population

o Symptomso Shedding Organism*o Past-diagnosed illness

Restrict when employee is: Suffering from symptoms

(fever, diarrhea, sorethroat with fever, vomiting,

jaundiced) Shedding organism* Sneezing, coughing, runny

nose, discharge frommouth, eyes or nose

*Shedding organism means that a person has a positive stool culture for apathogen but is symptom free.

Reporting to the Health Department

The Person-In-Charge shall notify the Health Department that a foodemployee is diagnosed with a listed foodborne illness, which include:

o Salmonellao Shigellao Shiga toxin-producing

E.colio Hepatitis Ao Entamoeba hystolictica

o Campylobactero Vibrio choleraeo Cryptospiridiumo Cyclosporao Giardiao Yersinia

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What is My Best Defense?

Why is it that we dont get sick everyday from food?

Be proactive Practice the 4 actions to food

safetyo Clean

Wash hands andsurfaces often

o Separate Dont cross-

contaminateo Cook

Cook foods toproper temperature

o Chill Refrigerate promptly

See FightBACs website at www.fightbac.com for more information

Clean

Practice good personal hygiene

Shower or bath daily

Trim and clean your fingernails, and notwear nail polish or artificial nails

Remove jewelry, including watches,bracelets and rings

Wear clean clothes

Wash hands before you start work

Employees must also:

o Wash utensils often by using a 3-sink method

o Wash all food contact surfaces

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Hand Sinks Are Important!

Wheredo your employees wash their hands?Answer: At a dedicated hand washing sink

Before any food is set out for preparation, hand sinks should alreadybe set up.

Hand sinks should be conveniently located and should alwaysinclude the following:

Warm running water (100F) Soap Single use hand drying method

Hand sinks must not be used to prepare food Nothing can be stored in front of, in or on the hand sink at any time

Wash Your Hands!

Whendo you need to wash your hands?

Before: Handling food Putting on clean gloves

After: Using the toilet Handling raw foods Taking a break or smoking Coughing, sneezing, eating or

drinking Cleaning or taking out trash As often as necessary to

remove soil andcontamination

Howdo you wash your hands? Apply soap, warm water and wash for 20 seconds! Sanitizer is just an addition to handwashing NOT a substitution!

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Clean Your Tools!

Wash, rinse and sanitize all utensils and food contact surfaces often. Everything that comes in contact with food must be washed, rinsed and

sanitized.

Examples include cutting boards, counters, knives and slicers.

Question: How often should you wash your tools?Answer: When in use constantly, every four hours. If not in useconstantly, wash in between uses.

3 Sinks to Wash Utensils

As a Person In Charge, you probably arent setting up the sinks, but you need toknow how to train someone how to use them. Fill in the appropriate words on thenumbered lines with the words from the box below.

3 Sink Set Up: Wash

Using detergentand 120 F water.

RinseIn clear warm water

SanitizeUsing 50 ppmchlorine or anequivalent chemical

*Use test strips to measure concentration of sanitizer, and record thesemeasurements in a daily log similar to one that can be found in the Appendix.

Air Dry Sanitize Wash Soak & ScrapeClear Water Soapy Water Rinse Sanitizer

Ac t ions

Contents

of Sink

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Dishwashers

Washo Using detergent and hot water 140-165F

Rinseo Clear hot water

Sanitizeo Chemical sanitizer-50 ppm chlorine or an equivalent chemicalo Use test strips to measure concentrationo OR use hot water sanitization (180F) in place of a chemical sanitizer

Things to remember

Temperature of water should not go over 195F because above it, theliquid turns into a gas, evaporates away, and doesnt effectively sanitize.

This is probably the most expensive piece of equipment in your kitchen

although the dishwasher is probably the least trained!

Clean Wiping Cloths

Store wiping cloths in sanitizer solution betweenuses.

Sanitizer should be 100 ppm chlorine or an equivalentchemical.

Clean area before you use the sanitizer cloths. The best practice is to change sanitizer every hour or

if it becomes cloudy before the hour is over. Use test strips to measure concentration.

In the News

On July 18, 2001, the New York City Department of Health and Mental Hygiene received acomplaint of illness from a person who ate at a wedding celebration on July 14. By early August,a distinct strain of Salmonella Uganda had been isolated from 11 New York City residents withillness onsets occurring June 24August. All 11 case-patients were of Hispanic ethnicity, and 6 of10 interviewed reported having eaten roast pork from a New York City restaurant in the 3 days

before illness onset. Additionally, roast pork from that restaurant had been served at the weddingnamed in the initial consumer complaint. A sample of leftover roast pork from the wedding waspositive for the same strain of Salmonella Uganda as the one isolated from patients.At the time of a sanitary inspection initiated by the consumer complaint, raw pork was held atinadequate temperatures at the restaurant, and thermometers were inadequately used duringcooking and hot-holding. Potential sources were cross-contamination, surfaces and wiping clothsthat were not properly sanitized.

Source:

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Clean Keep things clean!

Cleanliness discourages mice and insects that carry harmful germs.

Remove unnecessary articles from the premises.

Separate Dont Cross-Contaminate!

Cross-Contamination is the scientific term for the transfer of bacteria from rawfoods to ready-to-eat foods.

3 Types

Food to food

Equipment to food

People to food

Meats, seafood and ready to eat items should be wrapped before storing them.

Examples of poor cross-contamination include:

Using same knife to cut raw meat and ready-to-eat food

Storing raw meat, fish, poultry and eggs above ready-to-eat foods.

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Separate In Refrigerator Food to Food

Question: Why do we put poultry on the bottom shelf?Answer: It is cooked at highest internal temperature.

Level 4Poul t ryBOTTOM

Level 1Ready-to-eat-foodsPre-cooked foods

ABOVE

Level 2EggsFish

Who le Beef Whole PorkWhole Lamb

ABOVE

Level 3Ground Meats

ABOVE

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Separate Equipment to Food

Do NOT use the same cutting board or utensils to prepare raw meats andcooked or ready-to-eat foods UNLESS

cutting boards, utensils or other equipment and hands have been washed,rinsed and sanitized between each use!

Separate People to Food

Do NOT touch foods that areready-to-eat with your barehands!

o Use: Gloves Tongs Deli tissue Other utensils

To prevent the spread of viruses on food, do not touch ready-to-eat foods withyour bare hands.

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23

Cook Minimum Safe Internal Cooking Temperatures

Cooking foods to thewrong temperature maycause foodborne illness!

Must have consumeradvisory at point of orderif you offer undercooked orcooked to order foods

o See the ConsumerAdvisory handoutin the Appendix

Never keep food at roomtemperature!

Keep a record of cookingtemperatures in a log.See the Appendix for anexample.

Cook Measuring Temperatures

Thermometers should bewashed, rinsed, sanitized, and airdried before and after each use to

prevent cross-contamination Use a clean, sanitized and calibrated

food thermometer to check theinternal temperature of foods beingcooked.

Use temperature logs to entertemperatures during every shift.

Common thermometers:1. Bimetallic stemmed (most common and most versatile)2. Thermocouples3. Thermistors

4. Infrared thermometers (surface only)

How do you know your thermometers are accurate?________________________________________________________

When was the last time you calibrated your thermometer?________________________________________________________

Poultry 165F

Ground B eef and Pork 155F

In shell eggsFish & ShellfishWhol e BeefWhole PorkWhole Lamb

Vegetables & pre-cooked foods 140F

After foo d is cooked it must b e held hot at 140F

}145F

135F

135F

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Calibrate Your ThermometerMake sure your temperatures are accurate!

You should be using thermometers everyday, so you should calibrate them

everyday by using the ice water method:

1. Fill a glass with ice and add cold water (this will make it 32F)2. Place the thermometer in ice water and adjust to 32F

Chill Refrigerate foods right away!

Cold foods must be held at 41F or below.

Date mark all ready-to-eat foods afteropening or preparation.

Discard after 7 days!

Use temperature log sheets to entertemperatures during every shift. Anexample of a cooling temperature logsheet can be found in the Appendix.

Adjust

Hold 30 secondsRecheck

Ice water method

HeadHex Adjusting Nut

Stem

Ice Water

2 Minimum

Wait 30 seconds

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Chill Use proper cooling methods All organisms arent killed during the cooking process Cool things before you put them away DO NOT cool food in 5-gallon containers or large pots Cool all hot foods from 135F to 70F in 2 hours or less and from 70F to

41F or lower in an additional four hours Finish cooling to 41F, so total cooling time is not more than 6 hours Use any of the following safe methods for cooling:

1) Ice bath

2) Ice wand

3) Shallow pans(no deeper than 2 inches)

4) Blast chiller

Chill Thaw frozen foods the right way!

Proper methods of thawing frozen food include:

1. In the refrigerator

2. Under running cold (70F) water

3. In the microwave

4. During cooking

*NEVER thaw frozen foods at room temperature

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Keep the Food You Serve SAFE

CLEAN

SEPARATE

COOK

CHILL

Its your responsibility to Fight BAC!

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Appendix

Kitchen Log Templates

o Employee Illness Logo Daily Sanitizer Concentration Logo Cooking Temperatures Logo Cooling Temperatures Log

Food Safety in Emergency Events Informationo Power Outageo Hurricane & Floodo Fireo Boil Advisory or Water Interruptiono Tornadoo Biological Attack

Labeling Requirements Information Consumer Advisory Information

Documents

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