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Preventing 3
Foodborne
Foodborne
Illness
Illness
19% 37%
6%
16% 11%
RBP. Pg. 78 – 79
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 5
RSG. Pg. 65
Temperature Danger Zone
41ooF (5ooC) to 135ooF (57ooC)
Keeping foods above
135oF (57oC) will
Prevent growth of
disease-causing
microbes
Destroy microbes.
Keeping foods below
41oF (5oC) will
Prevent or slow the
growth of microbes.
RBP. Pg. 78 – 79
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 6
RSG. Pg. 65 - 66
Temperature Danger Zone
Awareness
RBP. Pg. 79 – 80
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 7
RSG. Pg. 66
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RBP. Pg. 76 – 80
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 8
RSG. Pg. 64 - 66
Food Temperature-measuring
Food Temperature-measuring Devices:
Devices:
Dial Face, Metal Stem
Thermometer
RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 9
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Digital Thermometer
RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 10
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Thermocouple
The thermocouple
has a variety of
interchangeable
probes for a
variety of uses.
Thermocouple
RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 11
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Infrared
The infrared
thermometer does
not measure the
internal
temperature of
food products,
only the surface
temperature.
Infrared
RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 12
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Melt Devices
Color-changing melt
devices are used to
monitor product
temperatures and
sanitizing
temperatures in
warewashing
machines. Color-changing melt device
RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 13
RSG. Pg. 67 - 69
Temperature-measuring Devices:
Built-In and Maximum
Registering
Maximum
registering
thermometers
are used for
measuring water
temperatures for
cleaning and Built-in
sanitizing.
Maximum registering
RBP. Pg. 81 - 83
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 14
RSG. Pg. 67 - 69
Calibration of
Temperature-measuring
Devices
Calibrate dial face
thermometers
Before first use
On a regular basis
If dropped
If used in extreme
temperatures
When its accuracy is
Proper calibration in question.
RBP. Pg. 83 - 84
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 15
RSG. Pg. 70
Accurate Temperature
Measuring
Only measure
temperatures
with an
approved
temperature-
measuring
device.
Measure temperatures accurately.
Always wait
until the
temperatu
re reading
stabilizes.
RBP. Pg. 84 – 85
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 17
RSG. Pg. 70 - 71
Measuring
Packaged Food Temperatures
Ensure the
probe of the
thermometer
is making
good contact
with the
package(s).
RBP. Pg. 85 - 86
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 18
RSG. Pg. 70 - 71
3 .2
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RBP. Pg. 80 – 86
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 19
RSG. Pg. 66 - 71
Preventing Temperature Abuse
Receiving
Frozen foods
Shall be solidly
frozen.
Receive refrigerated
foods
At or below
41oF (5oC).
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 20
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Cooking
The range of
safe cooking
temperatures
can vary from:
145oF (63oC)
To
165oF (74oC).
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 21
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Cooling
FDA Food Code
states foods should
be cooled:
From 135oF (57oC)
to 70oF (21oC)
within
two hours, and
From 135oF (57oC)
to 41oF (5oC) or
below within six
hours.
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 22
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Reheating
All reheated foods must
be reheated to:
165oF (74oC) or
above within two
hours
135oF (57oC) for
ready-to-eat food that
has been commercially
processed and is in an
intact package.
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 23
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Hot-holding
Holding foods
above 135oF
(57oC) prevents
the growth of
harmful bacteria.
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 24
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Cold-holding
Holding foods
below 41oF
(5oC) prevents
or slows the
growth of
harmful
microorganism
s.
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 25
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Thawing
Preferred method for
thawing is:
In a refrigerator
at 41oF (5oC) or
below within 2-3
days.
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 26
RSG. Pg. 73 - 77
Preventing Temperature
Abuse
Food Preparation
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 27
RSG. Pg. 73 - 77
Keep it Hot,
Keep it Cold, or Don’t Keep It!!!
RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 28
RSG. Pg. 73 - 77
3 .3
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RBP. Pg. 87 – 90
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 29
RSG. Pg. 73 - 77
Personal Hygiene
Good
personal
hygiene is
essential
for all food
employees!
RBP. Pg. 91
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 30
RSG. Pg. 77
When Should You Wash
Your Hands?
RBP. Pg. 91 – 92
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 31
RSG. Pg. 79
Proper Handwashing
Procedures
Follow these
steps to be
sure you have
reduced the
number of
harmful
microbes to a
safe level!
RBP. Pg. 92 – 94
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 32
RSG. Pg. 73
Disposable Gloves
Change your
gloves
whenever you
would wash
your hands!!
RBP. Pg. 95 – 96
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 33
RSG. Pg. 80 - 81
Personal Habits and Clothing
Keep your uniform clean:
Do not wipe your
hands or utensils on
your uniform or apron
Change your apron
after working with raw
food items
Wear hats, hair
coverings, and beard
restraints to keep hair
from falling in food.
RBP. Pg. 96 – 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 34
RSG. Pg. 81 - 82
Personal Hygiene
Personal hygiene
means keeping good
health habits such as:
Bathing
Showering daily
Wearing clean clothing
Frequent hand washing.
RBP. Pg. 97 – 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 35
RSG. Pg. 81 - 82
Work Habits
RBP. Pg. 98
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 37
RSG. Pg. 82
Personal Health
Employee
health is
extremely
important
in keeping
food safe!
Germs can be
transferred from
one food to
another by
Food employees
Equipment
Utensils
Other foods.
RBP. Pg. 100 – 101
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 40
RSG. Pg. 83 - 84
Avoiding Cross
Contamination
To avoid cross
contamination it is
important to:
Store cooked and ready-to-eat
foods over raw foods
Keep raw and ready-to-eat foods
separate during storage
Practice good personal hygiene
Wash hands frequently
Keep all food-contact surfaces
clean and sanitary.
Color-coded cutting
Color-coded cutting boards
boards
and knives
and knives
RBP. Pg. 101 – 102
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 42
RSG. Pg. 84
Avoiding Cross
Contamination
Other preventive
measures include:
Prepare ready-to-eat
foods prior to raw
foods
Prepare raw and
ready-to-eat foods in
Keep raw
Keep raw foods
eat foods
eat
foods and
and ready-to-
foods separate!
separate!
ready-to-
separate areas of the
establishment.
RBP. Pg. 101 – 102
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 43
RSG. Pg. 83 - 84
Other Sources of
Contamination
Contaminants can
come from:
Chemicals
Utensils
Food
employees
Rodents and
pests.
Cleaning is
The removal of
visible
soil.
Sanitizing is
Reducing the
number
of harmful microbes
to a safe level.