SERVSAFE MANAGER be Ceresnte | EELS RESTAURANT * | ASSOCIATION,Disclaimer ‘<2012Ntonal Restaurant Aazoition Educsons Foundtan. ‘Aeghs reserves. ‘Theiloraton presented inthis pbleaon provided x nlerationa purpoaes cy ands at tended to provide legal adver estblshstandorcs of easenabe ‘ehovar Operator whe deraop oe salty rested aces and rcedires are urged {wlan tw avice nd gulcanee egal counea Aug National Restaurant ‘Associton Soins LLC (MRA Seliton)ardenvosoinclde accursed ue Ieormation compton sources baleed tote elabl. NFA Sluins adits ens aon Restart Asoiton dustin Founda (NRAED) Stuer, naan ake no reprezeiston or warrants afte sure, coer, oF ompllenessol he ntarmation No responsibly assamelor imped bythe NRAEF NRA Sluis. strbuterso agnor ny domageor loss resting fom inacausce or assis or any actions en flake sed onthe content a ths pebliaton No part hs ubeaton maybe epoduced, sovedina ater stem, of ‘ensign ay fr ory any means lection mechanical selocopyie ‘ecard, scoping, cthervse excep 5 permed ude elon 107 an OB {Yel076Unted tts Copyright Actos rar witenpemioncl he pubis et tour repose mater kam th publesonshulte dct te Cony Permissions NatonsiResouat Associaton 175 West achson ulead Suite 1500 (hicag. 160506281 Cl pinnate ‘Seite andthe ServSafe logo are regsteredtradomarks fe National atouratAssocition Edson Foundation, ond wad ude zeae by Naor festoratASsocitionSluns LC, awl owned subsidy othe atonal estore Association. ‘Manapor Book, 5X6 vtheram answer shee) IBN 9784158280299 ‘Manager Book, E5V6(withentneexam vouch) SBN 978:-58280300-5 Manag Boo. 56 (ext nl) 'sBN 978:-56780.298-5 Prandin tha USA 10987654321Introduetion Introduction [AMessage rom the National Restaurant Assocation Staying Connected with the Nation! Resturant Assoclation throushout Your Career Arkonwladgamente ow to Use the SerSafe Monage Boot Chapter 1 Provi Foodborne lnesses Hom Foodbomeilesses Occur esping Food Sate Chapter 2_ Forms of Contamination Biological, Chemical, and Physical Contaminants Deliberate Contamination ol Food Responding toa Foodborne-lIness Outbreak Food allergens Chapter’3 The Safe Food Handler How Food Handlers CanContamioate Food “A Good Personal Hygiene Program ‘Chapter 4 The Flaw of Food: An Introduction Hazodsin the Fw of Food Monitveg Time and Temperature ‘Chapter. The Flow of Food: Purchasing Receiving, and Storage General Purchasing and Receiving Principles Storing Sale Food 2 4 18 22 23 ais aw az aa az 46 52 58‘Chapter 6 The Flow of Food: Preparation Preparation Cooking Food Cooling a Rehestng Food ‘Chapter 7. The Flow of Food: Service olaing Food Servingtood ‘Chapter 8 Food Safety Management Systems Food Safely Management Systems ‘Chapter 9 Sate Faciities and Pest Management Interior Requirements fora Sale Dperation Emergencies That Aflect the Fality Pest Managernent Chapter 10 Cleaning and Sanitizing ‘Cleaning and Santiaing Dishwashing ‘Clesnng and Sanitiing inthe Operation Aprendix ‘Organisms That Cause Foodborne ness Index 6a 6s 635. ta as a2 92 310 om 102 103 rom ALIntroduction iw AMessage from ‘The National Restaurant Association ___ congratulations! By opening this book, you ae jcining millions of foodservice professionals in raking the fist step in a commitment to food safety. ServSafe” training helps you understand all of the fou safety risks faced by your operation. Once ycu're aware of these risks, you can find ways to reduce them. This willhelp you keep your operation, your staff, and your customers safe. Created by Foodservceindusty Leaders Yowean be confident knowing the ServSafe program was created by leaders in the foodservice industry. The topics you will lara inthis bok were determined by those who deal with che same food safety issues you face every day. From the basics of handwashing, to more complex {opie such as foodborne pathogens, your industry peers have provided you with th building blocks to keep focd safe throughout Your operation Pecformed and Renloeeedl by You Rood safety doesnt stop once you've completed your training and certification. Itis now your ‘esponsibility co take the knowledge you learned and share te wich your staff. When you return to your operation, start by answering the following questions to assess you food hander training + Do you have food safety training programs for both new and current staff? + Doyou have assessment tool to identify staffs food safety knowledge? + Doyou keep records documenting that staff have completed training? ‘About ‘Your Ceriicstion To access your ServSafe Food Protection Manager Certification Exam result, register on serysafe.com You will need your class number, which your instructor will provide, Depending on how soon we receive your exem, results willbe available approximately 10 business days after you take the exam. For security purposes, your exam results cannot be provided over the phone or sent through e-mail, ‘Your ServSafe Food Protection Manager Certification i valid for five years from your exam date. Local lws apply. Check with your local regulatory authority or company for specific recertifiation requirements. {f you have any questions about your certification or additional food handler training, please call (800) ServSafe (8007378723), or e-mail us at [email protected].‘Staying Connected with the National Restaurant ‘Association throughout Your Career —_. @ ‘The National Restaurant Association (NRA) has the resources nd toss to suport ou throughout your education andcareerin the eauran and fodservies industry. Through scholeships, ‘ducaonal programs, industry certfeations and member benefits, the NRA your partner now nd ino the future. * Scholarships: The NRA’s philanthropic foundation, the National Rexaurant Associaton Edueatonl Foundation (WRAEP) offers ‘chlrships to calle stents though fs NRAEF Shabship Program. These scholships ean lp pave our way lar higher education and maybe apie oes, Fesourant management or fndbervce-rested programa 2) tected calle or univer We enaurge You tment theopportniies which inchde accesso spec pega sclrship for Brostart stents who crm the Notions Cerfeat of Achievement, ar wl as Manages Progra” stwens You may bearded one NRABFscolrship per Calendar year~make sure you keep applying every yx! ‘TheNRAEF partners with state restaurant exces tofer student scholarships, Check with your tate tose they off aon scholarship opprtnis The NRAEF sso offers profesional development clara for educators e Vienna ripe fr information + Cals action Asyou research and eply colleges and tunes contin our ndsty eatin, ook fr aehols ofiering the NRA Managetist Program Js ie Foundetons of Restaurant Management & Culinary Aris, the ManageFirst Program and curriculum materials were developed with input from the restaurant ni fodsevce indy and academic partners. This management program sxc ou practical sills ede to fae real-world challenges the indus. nloding interpersonal communication, thes, securing sil and more. ‘The program includes the ten topics listed below, plus ServSafe od Safety and Seriafe Aco Controlling Foodservice Cots ooptality and Restaurant Manage ‘Hospitality Human Resources Management and Supervision Customer Service + Pringles of Food and Beverage Management + Purchasing + Hosp Acouating + Barand Beverage Management * Nutrition @ + Hospitality and Restaurant Marketingenous Nels Gis . Cray |,Disclamer {n0rnatoalResaan Asean Ecol Fondation @ nly nds ot intended provid pal ave or sab stance ol reasonable thor Operators who dela od saletyresed pos and proces ae reed {tabla he edvice ad gudece egal couse Although Rational Restaran [Ramadi ours Le (NRA Solitons endenverstoincse accurate and cue, ‘tomato eomoled ror soucesbaeeatobe eat NRA Solutos, nds Tensor toa Resturant tition Educational ourdaton (NRA, sku Sed agers moe orepesetalion or warns a the 2, CUTE, OF mpltenesr of he information No responsibly sured or impli by the NRAEE NRA Solitons, dtr, or ages loan darag or ss eign Necro orasons or ay see ten ol aken based onthe conte of No acto his puleaton mayb reprediced storedinaretevasystem o {reamed ay frm ory any mens elon. mechs photcoeine. recog scone lhe ace as permed unde Sections 107 708 of the t976 Unie aes Copy et ito per wien prison othe bib aquest toe oreoredce meal am his pubeation shoul be rected: onyiaht eins National Restaurant Asotin "5 West ncson Boulevard Sle SOO Chica, 606042814 al permisione@restiwrrorg “uve andthe Serv Sele ago are regiteredradomarts the onl Restart kssocton Een Foundation, enduse under ceseby Nao Restowent Assocation Shins, LIC, whol onned subsidiary fhe Nol Resin Assocation Manager Sook. 5X6 (vitneramanawersheeD SBN 978458280:299-2 Manager 800k E5VS withthe exam voucher) IBN 9784-58280°200-5 anager Beak 86 (text on) san 979-759260298.5, Protea the USA 1099765432)Introduction . ‘You can also earn the ManageFirst Professional” (MFP) credential by passing five required ManageFirst exams and. ‘completing 800 work hours in the industry. Having the [MEP on your resume tells employers that you have the ‘management skills needed to succeed in the industry. To learn tore about ManageFirst or to locate ManageFirst schools, visit manousfret.restaurantors. ‘Covicaton’ In the competitive restaurant fil, industry certifications can help youstand out among acrowd of applicants “The NRAs ServSafe Food Protection Manager Certification {is nationally recognized. Earning your certification tell the industry that you know food safety and the critical importance ofits role—and enables you to share food safety knowledge with every other employee. ‘Through ServSafe Food Safety, you'll master sanitation, the Aw of food through an operation, sanitary facilites, and pest management. ServSafe isthe training that i learned, Femembered, shared, and used, And that makes it the strongest food safety training choice for you. Fer more information on ServSafe vist Serv Salecom, ‘The challenges surrounding aleohol service in restaurants hhave increased dramatieally. To prepare you to address these challenges, the NRA offers ServSafe Alcohol. As you continue to work in the industry, responsible alcohol service isan iscue that will touch your business, your customers, and your community. Armed with your ServSafe Alcohol Certifiate, you can make an immediate impact onan establishment. Through the program, youl learn essential responsible alcohol service information, including slcoho ws and responsibilities, evaluating Intoxication levels, dealing with dificult situations, and checking identifieation, Please visit Se-/Sa'e com soho! tolearnmore bout ServSafe Alcohol National Restaurant Association membership AS you move into the industry, seek out careers restaurants that are members of the NRA and your state restaurant association. Encourage ‘ny operation yous are pat of to jin the national and state organizations, During your student years, the NRA also offers student memberships that give you access to industry research and information that can be an invaluable resource. For more information, or to join asa student member, visit lsu! 4,01+ Mansgoment credentials: After you've exablshed youre in the industry, strive forthe industry's highest management @ certifcation-the NRAS Foodservice Management Professional (FMP), The FMP certification recognizes ‘xcepionl manogersand supervisors who have achieved the highest evel of knowledge experience, and professionalism that is most valued by ourindusty. You become eligible to apply and sitfor the FMP exam after you've worked asa supervisor inthe industry for thre years Passing the FMP exam places ou in selet company: yu wil have ened the rans of leading industry Professionals, The FMP certfcation i also an mpresive Credential to ed to yer tle and resume. For more information ‘on the Foodservice Munagement Professional certifcation, vst snanogofrstrestaurantare- Make the NRA your pater throughout our education and career. “Take advantage ofthe NA scholarship, traning, certification and membership benefis hat wil launch you int your eaeer of cheice. “Together we wll lead thirsty into an even brighter furore.Introduction wi Acknowledgements ‘The development of che ServSafe Manager Book would not have been possible without the expertise of our many advisors and manuscript reviewers. Thank you tothe following people and organizations for their time effort, and dedication to creating this sixth edition ‘Curt Archamboul, Jack n The Box Petra Ball, ARAMARK Kely Blakely, Valero Robert Brown, Whale Foods Nancy Cldarola, Concept Associates Ine ‘bon Cuber, Army and Ai Force Exchange Seve ‘Ana De La Tore, Santa Pauls Oil Corp dba To Go Stores Claudia Diex, University of Minnesota sell Drordowsk Lite Caesars ‘Shannen Flynn Potbelly Sandwich Werks Kendra Kaupp, Univesity of Minnesota Unda Kener, Sohnson 6 Wales University ‘Mahmood Khan, Viginia Tech Geoff Luebkemann lode Restaorant and Lodng Azsociton Dave MeNinch, Washoe County District Health Deparment Mark Miklos, Waffle House Fic Moore, ARAMARK [Michal Pot, Iterated Food Service Consulting Corp. ‘Angela Sanchez, CKE Restaurants Vietorle Scher Martinez, New Mexico Restaurant Association "Mary {Sandor BurgerKing Corporation award Sherwin, Sherwin Food Safety ‘Alison Staley, WESCO, Ine. Alan Tat US. Food and Drug Administration ‘Cemeron Underwood Valero Wanda Vinson, Long Joh Ser’ Justin Walrep,RaceTae ‘ran Wickman, Compas Group North America Bostovich Farm ns Centers for Disease Control and Prevention Le Cordon Bleu College of Culinary Arts Chicagoa How to Use the ServSafe Manager Book ___ “Theplanbelw willelpyou study and remenbershe oodatey = principles in this book, {At the Beginning of Each Chapter ‘Before you start raading each chapter, ou can prepare by reviewing. ‘these sections ‘Advanced Organicer Chapter vontentis divided into sections, Bach section begins wih a graphic organizer at the top ofthe page. The ‘graphic organizer identifies each section within that chapter. The ‘darker blue color indicates where you are in the chapter structure. “The key topics foreach section ae aso displayed. You willalwaye know what to expect within a section. Inthe News Thisresl-world story introduces you to the chapter. 1. _shows you how not practicing food safety can negatively impact an operation. What happens inthe story relates tothe concepts you will learn inthe chapter ‘YouCan Prevent Th’s This section tells you the negative things that happened in the“In the News” story and how the situation could hhave been prevented. Additionally lists what you will earn in the choper-Thes tres are the essential practices orkepng ood in yy ‘your operation sale. ‘Throughout Each Chapter. ‘sete flowing lesrning tools to help you identify and learn key food safety principles as you read each chapter. Dhoioe Photos tve yu visual examples of key pricils in the book They are either nthe margin next pincplor inthe text iself Some of te photos show you what you shold do, while ters show you what you shouldnt do. the photos posive ractc,thas anh ft corner Ihe photo is a negative ractc, thas aXin the let corner, meaning that this practice ould never be done. Choris isrtons, an tbles These vue either present or oganie contents tha tis easier for you to earn In some instances they ae used to reinforce key prnciplsin the book Paiogon ala eore These con point pathogens within the text and the actions thatyou can ket preven» specif pathogen fom making peopl ckIntroduction & Within Each Chapter ‘Apply Your Knowledge activities These actvties allow you to apply the key food sate practices in a chapter. the end of each major top, you can practice what you learned. Answersareat the end teach chapter Something to Think About... Many food safety stories appear in this book Some ofthese rea-wora stories focus on foodborne nese that happened because fod was net handed covrect Thy show he importance of folowing food safety practices. Tey alo alow youto 2pply what you have leaned by asking how the ines coud have been prevented. ther stores show you rea-wora solution to food safety problems tat operations have experienced. Thede solutions canes you Improve the fod safety practices in your own operation. How This Relates to Me Some the food salety practices inthis book may de rm your local laws. To hep you remember tese erences, you can record your local regulatory requrements in these ‘witerin area ofthe Bock.‘At the End of Each Chapter “The end of ach chapter gives you three opportunitestoreview he) ‘ontent you joe earned. Chapter summery Abullted summary atthe end ofeach chapter ‘ohelp remind you ofthe major topics you learned. Chapter tesiew case studies These food safety case studies ask you to identify the errors made by the food handlers in each story, and the practices that the staff should have followed. ‘ludy questions ‘These multiple-choice questions are based on key food safety principles. fyou have trouble answering them, you should review the content again. Answers are at the end of ech chapter.chapter 1 Providing Safe Foodee Ses Repo te ‘You Can Prevent This Ss ‘The customers became sick because the staff atthe café didn’t know ‘hat baked potatoes might contain bacteria. When the staff did't ‘handle the potatoes with care, bacteria on the potatoes grew fo high levels. Preventing foodborne ilinesses ike this is ane f your most ‘important tasks a3 a manager. This chapter wll introduce you tthe following basics for keeping fod safe. ~ Recognizing the importance of food safety * Understanding how food becomes unsafe + Identifying TCS food + Recognizing the risk factors for foodborne iliness * Understanding important prevention messures for keeping food safe2 ‘ServSafe Manager Book ear =f at ik Being a foodservice manager isnt easy. You have responsibilities to {our operation, to your staf, and ro your customers. The best way ‘omectthose responsibilities so keep the food you serve safe, To start, you must learn what foodborne iineses are and the challenges ‘You will face in preventing them. You simply cant afford not to. The oss ofa foodbornesiliness outbreak canbe devastating. Challenges to Food Safety — A foodborne illness a disease transmitted to people ty food. “An illness considered an outbreak whet + Two or more people have the same symptoms aftereating the same food, + minvestigation i conducted by state and local regulatory authorities. + The outbreak is confirmed by lboratory analysis. Each year, millions of people get sick from unsafe food. Foodservice operations work hard to minimize foodborne illnesses. [Asa result of thee efforts, fcodborne illnesses have declined in recent years, However, operations stil face many challenges to food safety Time Pressure 0 work quickly can make it hard to teke the time to follow food safety practices. Language and cuture Your staff may speak a differen lnguage than you do. This ean make ie difficult fo communicate, Cultural * differences can also influence how food handlers view food safety. Literacy and ecication Staff often have different levels of edvcaion. ‘This makes itmere challenging to teach them food saety. Pathoyens Minss-causing microorganisms are more frequently found on types of food that once were considered safe Unapproved supotere Rood that is received from suppliers that are ‘not practicing fond safety ean eause a foodborne-iliness outbreak. Highvisk customers |The number of customers at high risk for _getting a foodborne illness is increasing. An example of this isthe ‘growing elderly population. Siolfturover Training new staffleaves ess time for food safety raining. “The ServSafe program will provide you with the tol you need to ‘overcome the callangee in managing 2 good food eaf-ty program.CChaptert Providing Ste Fond rr ThesostotFodiomelnesses 2 Foor ileescot th ned Ses bios of als {scar Nata eat selon esto oe (dine nes ure cn conan operon osteo ‘ohare eancren nance Costs ofa Foodborne illness to an Operation = Negative media z, Lowered stat = es wae wey pres )/ gs Lawsuits and Sal ling lelees Finl Increesce - ‘Staff retraining premiums ‘Most important are the human costs, Vetims of foodborne illnesses ‘may experience the following. Lost work * Medical costs and long-term disability @ * Death14 ‘ServSafe Manager Book ory oom “Unsafe food is usualy the result of contamination, which isthe presence of harmful substances in food. To prevent foodborne Hineies, you must recognize the contaminants that can make food tnsle These ean come from pathogens, chemicals, or physical objects, "They mightalso come from cerealn unsafe practices i your operation Contaminants ‘Contaminants sre divided into three eategories. Diclogica! Pathogens are the greatest threat to food safety. They include certain viruses, parasites fungi, and bacters, as shown in the photo at left. Some plants, sushrooms, and seafood thet carry hharmful toxins (poisons) are also included in this group. chemics! Fooiservice chemicals can contaminate fod ifthey fare used incorrectly. The photo at left shows one example of how chemicals may contaminate food. Chemieal contarsinants ean include cleeners, sanitizers, and polishes Physical Foreign objects such as metal shavings, saples, and bandages ean gst into food. Socan glass, drt, and even bag ties. The ‘photo at lft shows this typeof physial contaminant, Naturally ‘curring objects, such as Bish Bones in fillets, are another example Each ofthe contaminants listed above i a danger to food safety. But biological contaminants are responsible for most foodborne illness. How Food Becomes Unsafe __ - 1f food handlers do not handle food correety, it ean become unsafe "These arethe five most common foos-handling mistakes, or risk {factors that can cause a foodborne illness, ‘© Purchasing food from unsafe sources ‘© Failingto cook food correctly © Holding food at incorrect temperatures (© Using contaminated equipment ‘© Practicing poor personal hygiene Except for purchasing food from unsafe sources, each mistake listed above i elated to four main factors. These include time-temperature sta crs contamination por personal pes nd poor cleaning“Chapter 1 Proving Sate Food as Timesiempereture abuse Food has been time-temperature abused \when i has stayed too long at temperatures that are goo for the sgrewt of pathogens. foodborne illness can result if food is time- terperature abused, This can happen in many ways * Food isnot held or stored ar the correct temperature, as shown in the photo at lft * Food is not cooked or reheated enough to kill pathogens, + Food isnot cooled correctly. ross-contaminstion Pathogens can be transterr from one ‘suriaceor food to another. This called cross-contamination. Tecan ‘cause a Foodborne ilines in many ways, * Contaminated ingredients are added to food thet receives no farther cooking. + Ready-to-ea food touches contaminated surfaces. * Contaminated food touches or drips fuids onto ccoked or ‘ready-to-eat food, a shown in the photo at lef. * food handler touches contaminated Food and then touches ready-to-eat food, * Contaminated cleaning cloths touch food-contaet surfaces, Poor personal helene Food handlers can cause a foodborne illness ifehey doany ofthe following actions. * Fal to wash their hands correctly after using the restroom. + Cough or sneeze on food. * Touch or seratch wounds and then touch food, as shown in the photo a eft + Work while sick, Poot cleaning and sanitsing Pathogens can be sprea¢ to food if equipment has not been cleaned and sanitized correcly between uses This can happen inthe following ways. * Equipment and utensils are not washed, rinsed, end sanitized between uses, * Feod-contact surfaces are wiped clean rather thanbbeing washed, insed, and sanitized, * Wiping clothes are not stored in a sanitizer solution between uses, asshown in the photo at let + Sanitizing solutions are not at the req levels to sanitize objects,1 ‘ServSafe Monaser Book sndiamb “Toh. orother soy protein ‘Synteticingredients suchas textured oy protein iamaat aitenatves + iced melons + Cuttomatoes [ + Cotleaty greens | Food Most Likely to Become Unsafe: TCS Food ___— Pathogens grow well inthe food pictured belo. It needs time and temperature contralto imie this growth, or this reason, tis fod is {alled TCS food food requiring time and temperature control for safety. Mik and airy produ Shell egas except those ieeatedt ebnate Saimanee sop) teat bee potk, = = rauy y ‘heli and crustaceans ame | Baked pata + Heat treated plant food, { suchas cooked ree, C2 ‘yeas, and vegetables aces nae ) + Untretedgaricand-ol mntues Like TCS food, ready-to-eat food also needs careful handlis prevent contamination, Ready-to-eat food is exaetly what it sounds Tike: food that can be eaten without Further preparation, was cooking. Ready-to-et food includes cooked food, washed fruit and ‘vegetables whole and cu) and deli meat. Bakery items and sugar, spices, and seasonings are also included.‘Chapter Providing Safe Feod v Populations at High Risk or Foodborne Minesses @ Cerin groups people hve sigher ns of etnga foodborne ines Biri poate People's immune systems weaken with age. heme system the bodys Gefense agaist ness Fresthoolage chicren Very yourgchiren havent bul up strong immune systems, People with compromised immune * People wih cancer aron chemethaeoy + People with HIV/AIDS + Transplant recipients * People taling certain medications ‘Apply Your Knowledge What's the Cause? Vite an Xnext tothe S mest common causes of oodbome ess, Purchasing food arn uneste sources © Using contaminated eauipment Allowing pests to enter the operation © Welding food atincorect temperatures Failing to cook food coretty ©) Practicing poo erzonaysene Faliog orotate food during storage q fating to store dry food correctly Which si ‘Wite an X next tothe food that needs time and temperature control tokeept sae, Chopped etace Flow Sleed watermelon Cooked cacts Cheese18 ‘ServSafe Manager Book ry Man eae es paren rer) Ser) ‘Now that you know how food can become unsafe, you ean use this knowledge to keep food safe. Focus on these measures, + Controlling time and temperature + Preventing eross-contamination = Pract 1g personal hygiene + Purchasing rom approved, reputable suppliers + Cleaning and sanitizing Set up standard operating procedures that focus on these areas. The ‘ServSafe program will show you how to design these procedures in lacer chapters. ‘Training and Monitoring. — Serr A acetone QS Ft alan de pacturtues tw ne pot Rare een ake they ft ied anf onan ons Hees apes ooleatey knowlege, thet ca meas tak peared ote Rr a stance recy owe tl Fare ee sings acs oko wo spect mic grcedrng Saoceta be etsned infod sy reply When fod handler completes this training, document it. Once staf are trainad, ‘ionitor them to make sure they are following procedures. Government Agencies Responsible for the Prevention of Foodborne Illness. Several government agencies take leading roles in the prevention of foodborne illness in the Unite States. The Food and Drug ‘Administration (FDA) and the US. Department of Agriculture (USDA) inspect food and perform other critical duties. State and local regulatory authorities create regulations and inspect operations. [Agencies such asthe Centers for Disease Control and Prevention (€DC) and the U.S. Public Health Service (PHS) help as well‘Chapter Providing Safe Feod ” The Role of the FDA The FDA inspects all food except mest, poultry, and eggs. The agency also regulates food transported across state ine, In addition, ‘the FDA issues a Model Food Code, This sience-based code provides ‘recommendations for food safety regulations. The Mode Food Cade was created for city, county, state, and tibul aencies These agencies regulate foodservice forthe following groups. * Restaurants and retail food stores + Vending operations + Schools and day care centers © Hospi sand nursing homes Although the FDA recommends that states adopt the Model Food Code, itcannot require it. The FDA also provides technical support and ‘raining. This is availble for industry and regulatory agencies, Other Agencies Several other agencies have an important role in food safety andthe prevention of foodborne illness, USDA. ‘The US. Department of Agriculture regulates and inspects ‘eat, poultry, and eggs, The USDA also regulates food that crosses, state boundaries or involves more than one state. CDC anc PHS These agencies assist the FDA, USDA, and state and local health departments. They conduct research into the causes offocdborneiliness outbreaks. They also assistin investigating outbreaks, Sivte cndlocal regulatory authontes. Regulatory authorities write ‘or adopt code that regulates retail and foodservice operations. Codes ‘may cffer from the FDA Model Food Code, because these agencies are not required to adopt it, Regulatory authorities have many responsibilities. Here are some of the responsibilities related to fod safer. + Inspecting operations * Enforcing regulations + Investigating complaints and ilinesses + Issuing licenses and permite + Approving construction «Reviewing and approving HACCP plans‘Apply Your Knowledge ‘Who Does What? Waite the letter ofthe government agency inthe space provided. Some lettersmay be used more than once. © Fon © USDA coc and Pas © State and local eath departments ‘Far ansmers lease tue to aae 1.2. Writes the codes that raul etall and foodservice operations © Conducts research nt the caves of oodbome-ines outbreaks ©) tnspeets meat, pouty. end exes Wits tne Model Feod Code Inspects retail and oodservie operations * Asa foodservice manager, you have responsibilities to your ‘operation, staff, and customers. The best way to meet those responsibilities isto keep the food you serve safe. + A foodborne illness i a disease transmitted to people by food. An illness is considered an outbreak when two ar more people have the same symptoms after eating the same foe. + Three types of contaminants threaten food safety. They are: biological, chemical, and physical. Of these, biological Contaminants, sich as pathogens, pose the greatest danger. ‘Food handlers who do not follow the correct procedures can ‘also threaten the safety of food. They can dothis when they fail 1 cook food enough and when they hold i at incorrect temperatures, Food handlers ean also cause an illness when they use contaminated equipment and when they practice poor personal hygiene. + Food has been time-temperature abused when it has stayed too Jong at temperatures that are good forthe growth of pathogens Pathogens ean be transferred from one surface or food to another ‘This is called erose-contamination. Pathogens can also be spread to food ifequipment has not been cleaned and sanitized correcily between uses. «Pathogens grow well in TCS food. To prevent this growth, this food needs time and temperature control. + Some groups areata higher risk of getting sick from unsafe foot ‘They include preschool-age children; the elderiy; people with ‘cancer or on chemotherapy; people with HIV/AIDS; transplant recipients; and people on certain medications. «Important prevention measures for keeping food safe are: Controllingtime and tompersturs; preventing erosscanta mination: ‘practicing good personal hygiene; purchasing from approved, Feputable suppliers; and cleaning and sanitizing items correctly.Chapter Proving Safe Fond m Se ‘ood safety is important to every foodservice operation, and the costs ‘ofa foodborne-iliness outbreak can be high, Hewever, you can avoid ‘outbreaks by recognizing the importance offoed safety, recognizing how food can become unsafe; identifying the rss associated with high-risk populations training and monitoringstaff and following ‘the Keys t food safer. "Now, take what you have learned in this chapter and apply ito the following case study. Jerry was not happy because he was working himself His ovorker had called in sick and they were expecting their regular ‘Wednesday night group of softball players. Jerry was not feeling too ‘wall himself, and ontop of ths, the large groupcanceled at the lst ‘minute, Unfortunatly, Jerry had already started cooking a dozen burgers on che grill Jetty finished cooking the hamburger patties uatil they were well-done, and then he put them in a pan on the counter. “Maybe soneone will order a burger later,” he thought. Because there were no customers yet, he made a quiekrun tothe restroom, When he finished, he wiped his hands on his apron, combed his hair, and heeded Back to the kitchen. ‘Twenty minutes later, Jerry got his first customers ofthe evening. ‘They were an elderly man and his four-year-old granddaughter. Jerry was happy when they ordered a burger toshare. "Cook it ‘medium,’ the man said, Ielooked lke the premade burgers would ‘on the counter fora while. Jerry went back tothe kitchen and put afresh patty on the grill ‘Then he wiped off he cutting board he had used earlier for prepping raw chicken, He sliced the tomatoes and onion. When the burger jst pasted medium-rare, he plated it up. ‘When Jerry delivered the food, the little gel ashe fora glass of ater. Jerry grabbed a glass and used it to scoop some ice. Bu, the lass broke, Jerry carefully picked the broken glas out ofthe ice ‘machine. Then he got the girl afresh glass forthe ce water. (Wiha i Jerry do wrong? or answers, please tun topoge 112.Xa ‘Circle the best answer to each question. 1 Why are preschook-age chilren at higher risk for fodbore illnesses? 1 They have not bul upstong immune systems. 5 They are move al co spend ten heya © They are mo aly to suffer allergiereacton, Their appetites have increased since bith 2 Whichisa TCS food? A Bread 2 Flour © Soros Stawbertos > the 5 commonmistalas that on ada foodborne nese flag {Deooh ood ott ling ood tna taeraties ns ‘Smominatedcuipmen practicing poo personal yee, and A abe lever ae 5 Seringesdrtoveat ood ning sng drole poves © purchasing fod Hom uel oes. eo «: Whatisan important measure for preventing foodborne iness? | Seevinglocaly grown food © Using new equipment Measuring pathogens © Controling ime and temperature © Raw chickenbreasts ae elt outa rooms temperature ona prep table, ‘Whatis the isk that could causes foodbornelless? 1 Cros-containation © Poor leaning and sain Poor personal hygiene (0 Timestemperature abuse GA server clean a dining table with 2 wiping cloth and then puts the cloth nam apron pocket. Whats the risk that could cause foodborne ness? ‘s Cross-contarintion © Poor cleaning and sain Poor persona hygiene Timertemperature abuse e or answers please turn to poge 1.13.‘Chapter Proving Ste Food es ‘1 What's the Cause? 1.3.5.6, and 7 shoul te marke, 17 Which i 12.5,and6 should be marked. 10 Who Does What? ec oe AM Chapter Review Case Study » Here is what ery ai wrong. + He came into work sick, * Hele cooted burgers siting aut at oom temperatire ‘This is tie temperature abuse * He wore his apron nt te restroom, He also did't wash his ‘hands eter using the restroom and wiped his hands ons apron. ‘This is poor personal hyena, * He sliced tomatoes on acting beard that had been used for hickan This is cross-contamination, * Hescooped ice witha glass. The broken glassin thee machine ‘Saphyscal hazard * While scooring the ice, erry'shand could have touched the ic, leading to cross-contamnation ofthe ie, ere is what ery shoul have done. * He should have calledin ick Jerey was featingil theres 2 chance he could have made his customers sick, * When e realized ne hadmade too many hamburger patties, he shoul have either stored the burgers in ot hol. theown therm ot * He should have washed his hands after using the bathroom and after touching his ha He should have removed his apron Beto sing the restroom, * When sling the tomatoes, Jerry should have fst washed, rinsed, and sanized the cutting board Also, he cold hove used separate cutting board, + He should have used the correct soop forthe. Wz Study Questions DA @D © 20 98chapter 2 Forms of Contamination