Safe Food Preparation

Preparing food safely is just as important as purchasing and storing it correctly. During preparation, cross-contamination and time-temperature abuse are the main risks that can lead to foodborne illnesses. This section covers essential practices for safely thawing, cooking, and cooling food, as well as handling food with special requirements. Following these guidelines will help you minimize the risk of foodborne illness in your kitchen.

Preventing Cross-Contamination and Time-Temperature Abuse

Cross-contamination and time-temperature abuse can happen easily during food preparation. Follow these guidelines to reduce the risks:

• Clean and Sanitize: Always clean and sanitize workstations, cutting boards, and utensils before and after handling food.
• Limit Quantities: Only remove as much food from the cooler as you can prepare in a short time to prevent food from sitting out too long.
• Return Prepped Food to Cooler: Quickly refrigerate prepped food or cook it immediately to prevent it from entering the danger zone.

Thawing Food Safely

Thawing food improperly can allow bacteria to grow. Always thaw frozen food using one of these methods:

1. Refrigeration: Thaw food in a cooler at 4°C which is 40°F or lower.
2. Running Water: Submerge food under running water at 70°F or lower, ensuring it doesn’t rise above 4°C which is 40°F for more than four hours.
3. Microwave: Thaw food in a microwave only if it will be cooked immediately afterward.
4. Cooking: Thaw food as part of the cooking process, such as putting frozen vegetables directly into boiling water.

Cooking Food to Safe Temperatures

Cooking food to the correct internal temperature is the only way to reduce pathogens to safe levels. Always use a thermometer to check that food has reached its minimum internal temperature:

• Poultry: 165°F for 15 seconds
• Ground meat: 155°F for 15 seconds
• Seafood and steaks: 145°F for 15 seconds
• Roasts: 145°F for 4 minutes

Microwave cooking requires food to reach 165°F, followed by standing for two minutes to ensure even heat distribution.

Cooling and Reheating Food

To keep food safe after cooking, it must be cooled quickly and reheated properly when needed. Follow these steps:

• Cooling: Cool risky food from 135°F to 70°F within two hours, then to 4°C which is 40°F or lower within the next four hours. The total cooling process should not exceed 6 hours.
• Reheating: When reheating TCS food for hot holding, heat it to 165°F for 15 seconds within two hours.

Use methods such as ice-water baths, blast chillers, or dividing large portions into smaller containers to cool food quickly.

Food preparation involves careful attention to time and temperature controls, as well as preventing cross-contamination. By following the proper procedures for thawing, cooking, cooling, and reheating food, you can significantly reduce the risk of foodborne illnesses and protect your customers.

Food Chain Safety

Ensuring food safety starts with purchasing, receiving, and proper storage practices. From the moment food enters your establishment, it’s crucial to handle it properly to prevent contamination and spoilage. This section discusses the steps you need to follow when purchasing from trusted suppliers, inspecting deliveries, and storing items correctly to maintain quality and safety. Following these guidelines will help prevent time-temperature abuse, cross-contamination, and other risks that can lead to foodborne illness.

Purchasing from Approved, Reputable Suppliers

To ensure the food you serve is safe, it’s essential to purchase from suppliers that have been inspected and meet local, state, and federal laws. Approved suppliers must follow Good Manufacturing Practices (GMP) or Good Agricultural Practices (GAP). Before purchasing, review suppliers’ inspection reports, which should cover:

• Receiving and storage
• Processing and shipping methods
• Cleaning and sanitizing procedures
• Staff hygiene and training
• Recall programs
• Hazard Analysis Critical Control Point (HACCP) systems or other food safety systems

Establish relationships with your suppliers to ensure they maintain high standards and deliver safe, high-quality products.

Receiving and Inspecting Deliveries

To ensure food safety during delivery, follow these steps:

1. Designated Staff: Assign trained staff to receive and inspect deliveries. They should have the necessary tools, such as purchase orders, thermometers, and scales.
2. Inspect Delivery Trucks: Visually inspect trucks for cleanliness and signs of contamination.
3. Check Temperatures: Use thermometers to verify that food arrives at the correct temperature (e.g., cold TCS food at 4°C which is 40°F or below).
4. Store Promptly: Once deliveries are inspected, store items in the proper locations immediately, especially refrigerated or frozen items.

Reception Control and Prevention of Pest Infestations

In many countries, health protocols regarding packaging materials such as cartons and crates may not be as strict as necessary to prevent contamination and pest infestations. One of the most common risks associated with food deliveries is the transport of pests, such as cockroaches, into kitchen environments through packaging materials like egg cartons. 

Key Control Measures for Reception to Prevent Pest Infestations

1. Inspect Packaging Materials Carefully
   • Upon receiving deliveries, especially those packaged in cartons or crates (e.g., egg cartons, produce boxes), inspect the packaging for any signs of pests such as cockroach eggs, droppings, or live insects. Egg cartons are particularly prone to harboring cockroaches.
   • Reject any deliveries with damaged or compromised packaging, as these could provide entry points for pests.
   • Maintain cleanliness in delivery reception areas, as pests are attracted to food debris and moisture. Cockroaches can easily hide in cracks or behind appliances in poorly maintained spaces.
2. Preventive Measures for Pest Control
   • Limit Use of Cardboard: Whenever possible, request deliveries in non-cardboard containers
   • Unpack Immediately: Transfer items from cartons to clean storage containers as soon as possible.
   • Pest Monitoring: Install traps or glue boards in delivery areas to monitor for the presence of cockroaches or other pests.
   • Dispose of Packaging: Remove and dispose of cardboard boxes and packaging materials outside the kitchen immediately after receiving deliveries.

Rejecting Deliveries

If any part of a delivery fails to meet safety standards, it must be rejected. To do this:

• Set the rejected items aside from accepted items.
• Inform the delivery person of the problem and get a signed adjustment or credit slip.
• Log the issue on the invoice or receiving document.

In some cases, you may be able to clean or recondition certain items, such as contaminated but undamaged cans, and use them safely.

Handling Recalls

If a product is recalled, follow these steps:

• Identify: Match the recalled product information with the items in your inventory (e.g., manufacturer ID, use-by date).
• Isolate: Remove the recalled items from inventory and store them separately to prevent use.
• Label: Mark the recalled items clearly to prevent staff from using them.
• Follow Instructions: Refer to the recall notice for guidance on what to do with the items (e.g., return or discard).

Maintaining food safety begins with proper purchasing, receiving, and storage practices. By working with approved suppliers, thoroughly inspecting deliveries, rejecting unsafe items, and storing food according to strict guidelines, you can prevent foodborne illnesses and protect your customers.

Personal hygiene is one of the most critical aspects of food safety. When working in foodservice, it is essential for all staff members to maintain strict personal hygiene standards to prevent contamination and foodborne illness. This chapter explains the key practices food handlers must follow to ensure they do not compromise the safety of the food they prepare or serve.

Why Personal Hygiene is Important

Food handlers can unintentionally introduce harmful pathogens to food in many ways. Contamination can occur during every stage of food preparation, from receiving ingredients to serving meals. Some of the most common ways food handlers contaminate food include:

• Working While Sick: Illnesses such as the flu, gastroenteritis, and foodborne illnesses like Hepatitis A or Norovirus can easily spread from sick food handlers to the food they prepare.
• Not Washing Hands: Hands can pick up bacteria and viruses from many sources, including restrooms, dirty equipment, and handling raw food.
• Improper Glove Use: Not changing gloves between tasks or using them as a substitute for handwashing can lead to contamination.
• Touching Contaminated Surfaces: Touching unclean surfaces, such as counters or equipment, and then handling food can spread pathogens.
• Handling Food with Unclean Body or Clothes: Poor personal cleanliness, including dirty uniforms or unkempt grooming, can introduce contaminants to food.

Even food handlers who seem healthy may carry pathogens without showing symptoms, making it crucial to follow hygiene procedures at all times.

Personal Behaviors to Avoid in the Workplace

Certain habits can introduce contaminants into food and should always be avoided while working in a food service environment. These include:

• Scratching your skin, face, or scalp.
• Running fingers through hair
• Wiping or touching the face, nose, or mouth
• Rubbing or touching an open wound or pimple
• Wearing a dirty uniform or apron
• Coughing or sneezing into hands
• Spitting or using tobacco in food preparation areas

Personal Hygiene Program

A solid personal hygiene program is essential to maintaining food safety in any foodservice operation. This program should address several key areas:

• Hand Hygiene: Proper handwashing techniques, when and how to wash hands, and the correct use of gloves.
• Personal Cleanliness: Ensuring that staff arrive to work clean and well-groomed.
• Work Attire: Establishing guidelines for clean uniforms, proper use of aprons, and restrictions on jewelry.
• Illness Reporting: Encouraging staff to report illnesses and preventing sick employees from working with or around food.

Managers play a critical role in implementing and maintaining these hygiene programs. They must create clear policies, train employees regularly, and lead by example.

Eating, Drinking, Smoking, and Chewing Gum

Food handlers must avoid eating, drinking, smoking, vaping, and chewing gum or tobacco in food preparation and service areas. Saliva can contain harmful pathogens that may be transferred to food. These activities should only take place in designated staff areas.

The Importance of Handwashing

Handwashing is one of the most effective ways to prevent the spread of foodborne illnesses. Hands are constantly in contact with various surfaces that may carry pathogens, and without proper handwashing, these germs can be transferred to food.

When to Wash Hands

Food handlers must wash their hands before starting work and after the following activities:

• Using the restroom
• Handling raw meat, poultry, or seafood
• Touching the face, hair, or body
• Sneezing, coughing, or using a tissue
• Eating, drinking, smoking, or chewing gum
• Handling chemicals
• Taking out the trash or cleaning tables
• Handling money
• Touching dirty equipment or surfaces

How to Wash Hands Properly

The WHO established a standard 11-step protocol for handwashing. It is important, especially after the pandemic, everyone follows these protocols. This process should last between 40 and 60 seconds:

1. Wet your hands with water.

2. Place enough soap in the palm of your hand to cover the surface of your hands.

3. Rub the palms of your hands together.

4. Rub the palm of your right hand against the back of your left hand, interlacing your fingers and vice versa.

5. Rub the palms of your hands together, with your fingers interlaced.

6. Rub the back of the fingers of one hand with the palm of the opposite hand, holding your fingers.

7. Rub your left thumb in a rotating motion, trapping it with the palm of your right hand and vice versa.

8. Rub the tips of the fingers of your right hand against your left hand, making a rotating motion and vice versa.

9. Wash your wrists.

10. Rinse your hands with water.

11. Dry your hands with a disposable towel.

Your hands are clean, use the towel to turn off the faucet so they stay clean.

Hand Antiseptics

Hand sanitizers, or antiseptics, can be used in addition to handwashing but never as a substitute. They must meet FDA standards and should only be used after hands are properly washed. Always allow hand antiseptics to dry before touching food or equipment.

Hand Care and Fingernails

To avoid contaminating food, food handlers must take proper care of their hands:

• Fingernails: Keep nails short, clean, and well-trimmed. Long or artificial nails and nail polish should not be worn unless gloves are used, as they can harbor bacteria or break off into food.
• Wounds: Cover any cuts, wounds, or boils with a clean, waterproof bandage. If the wound is on the hand, wear gloves over the bandage to ensure it stays covered.

Proper Use of Gloves

Gloves are a vital barrier that helps prevent bare-hand contact with food, especially when handling ready-to-eat foods. However, gloves must be used correctly to be effective.

When to Use Gloves

Gloves should be worn when:

• Handling ready-to-eat food
• Working with ingredients that will not be cooked to a safe internal temperature

How to Use Gloves Properly

• Wash hands before putting on gloves.
• Select the correct glove size.
• Hold gloves by the edge when putting them on to avoid touching the glove surface.
• Inspect gloves for tears or damage before using.
• Change gloves between tasks, after handling raw meat, and whenever they become dirty or torn.

Avoiding Bare-Hand Contact with Ready-to-Eat Food

Whenever possible, food handlers should avoid touching ready-to-eat foods with their bare hands. This is particularly important in establishments that serve high-risk populations, such as the elderly, young children, or people with compromised immune systems. If bare-hand contact is allowed, specific hygiene policies and handwashing training must be enforced.

Personal Cleanliness and Work Attire

Maintaining personal cleanliness is essential for food safety. Food handlers should arrive at work freshly bathed, with clean hair and clothes. Personal grooming standards should be strictly followed to reduce the risk of contaminating food.

Work Attire Guidelines

• Hair Restraints: All food handlers should wear a clean hat or hair restraint to prevent hair from falling into food. Those with facial hair should also wear beard restraints.
• Clean Uniforms: Wear clean clothing and change into work attire at the establishment, if possible. Dirty uniforms should be kept away from food prep areas.
• Jewelry: Rings (except plain bands), bracelets, watches, and other jewelry should not be worn while handling food, as these items can harbor bacteria and become physical contaminants.

Managing Cuts and Wounds

Cover any cuts or wounds on the hands with waterproof bandages before donning gloves. This practice is crucial in preventing pathogens from infecting food. Employees must take immediate action upon sustaining any cut or abrasion:

• Cover all cuts, wounds, or abrasions with a waterproof, durable bandage or dressing. This barrier prevents bacteria from the wound from contaminating food.
• After applying a bandage, wear gloves as an additional layer of protection. Ensure gloves are changed regularly and anytime a new wound is attended to.
• Fresh tattoos that have not yet healed are essentially open wounds and require careful management. cover them with a waterproof barrier, especially if they are on arms or hands, to prevent any leakage of fluids that could contaminate food or work surfaces.
• Regularly inspect wound coverings to ensure they remain intact during work hours. If a covering becomes compromised, it should be replaced immediately.

Proper Storage of Personal Items

Proper storage of personal items by foodservice employees is crucial to maintain a hygienic work environment and prevent contamination of food and food contact surfaces. Mobile phones, Bags and Purses, Outerwear such as jackets, and Jewelry should be stored in a safe place away from food.

Reporting Illnesses

Illnesses can easily spread through a foodservice establishment if not properly managed. Employees must report any symptoms of illness to their manager before working with food. This includes common symptoms like vomiting, diarrhea, or jaundice. Food handlers diagnosed with a serious foodborne illness, such as Norovirus, Salmonella, or Hepatitis A, must stay home until cleared by a medical professional.

Best Practices for Cough and Sneeze Etiquette

• Use a tissue to cover your mouth and nose when coughing or sneezing. If a tissue is not available, cough or sneeze into your elbow or upper sleeve, not your hands. This method reduces the risk of contaminating hands that come into contact with food and surfaces.
• Avoid touching your face, especially your mouth, nose, and eyes, with unwashed hands to prevent the transfer of pathogens from surfaces to your respiratory system.
• Wear a mask or face covering if experiencing coughing or sneezing, especially during outbreaks of respiratory illnesses. Masks can help contain respiratory droplets and prevent the spread of illness.

Handling Sick Employees

If you are sick, you should not work with food. Foodservice workers and managers are responsible for ensuring that sick employees do not work with food. Staff who show signs of illness should be restricted from food preparation areas or excluded from work altogether, depending on the severity of the illness. Common conditions that require exclusion include:

• Vomiting or diarrhea
• Jaundice (yellowing of the skin or eyes)
• Diagnosed foodborne illnesses

Employees can return to work once they have been symptom-free for at least 24 hours or have received medical clearance.

Conclusion

Maintaining personal hygiene is critical for food safety in any foodservice operation. By following proper handwashing techniques, wearing appropriate attire, avoiding unsafe personal behaviors, and reporting illnesses, food handlers can play a key role in preventing contamination and ensuring that the food they prepare is safe for consumption.

Preventing food contamination is a critical responsibility for foodservice workers. Understanding how biological, chemical, and physical contaminants affect food safety is essential in reducing the risk of foodborne illnesses. This section covers the different types of contaminants, how they spread, and the practical steps food handlers can take to prevent them. Additionally, it explains how to manage common food allergens and outlines the proper response to a foodborne illness outbreak, ensuring food safety is maintained at every level of operation.

Avoiding Food Contamination

Sickness from bad food can be prevented if everyone understands how food can become contaminated, and is careful to prevent it. In this section, you will learn about:

• Biological, chemical, and physical contaminants, and how to prevent them
• Protecting food from intentional contamination
• How to respond if a foodborne illness occurs
• Common food allergens and how to prevent allergic reactions

Understanding Contaminants

One of the main responsibilities of a food service manager is making sure food doesn’t get contaminated. Contaminants are substances that can harm food, leading to illness or injury. These harmful substances are typically categorized as biological, chemical, or physical.

How Contamination Occurs

Contaminants come from many different places. Some can naturally be found in animals used for food, while others come from the environment, like water, air, or dirt. In many cases, contamination happens because of the way food is handled. For example, if food workers don’t wash their hands after using the bathroom, they can spread harmful bacteria from their hands to the food they touch. This is often called the “fecal-oral route” of contamination.

Food can also become contaminated by sneezing or vomiting near food or food-contact surfaces, touching dirty surfaces and then handling food, or through improper storage and handling, such as letting raw meat touch ready-to-eat foods. In addition, pests in foodservice areas can easily spread contaminants.

Biological Contamination

Biological contaminants include microorganisms such as bacteria, viruses, parasites, and fungi. While many microorganisms are harmless, others can make you very sick. Some produce toxins (poisons) that cause illness. Understanding these biological hazards is important to stop foodborne illnesses before they start.

Common Symptoms of Foodborne Illness

The symptoms caused by foodborne illnesses can vary, but the most common ones are diarrhea, vomiting, fever, nausea, stomach cramps, and jaundice (yellowing of the skin or eyes). The time it takes for symptoms to show up after eating contaminated food, known as the onset time, can range from 30 minutes to as long as six weeks.

Bacteria

Bacteria that cause foodborne illnesses have some common traits:

• Where They Are Found: Bacteria exist nearly everywhere, including on and inside our bodies. While some bacteria are helpful, others are harmful.
• How They’re Detected: You can’t see, smell, or taste bacteria.
• Growth: Bacteria grow quickly when conditions are right.
• Prevention: The best way to stop bacteria from causing illness is to control time and temperature.

How Bacteria Grow: FAT TOM

Six conditions are needed for bacteria to thrive, remembered using the acronym FAT TOM:

1. Food: Bacteria grow best in certain foods, especially those that need time and temperature control.
2. Acidity: Bacteria prefer foods that are neutral or slightly acidic.
3. Temperature: Bacteria grow fastest between 4°C which is 40°F and 60°C which is 140°F. This is known as the “temperature danger zone.”
4. Time: The more time food spends in the danger zone, the more bacteria can grow.
5. Oxygen: Some bacteria need oxygen to grow, while others can grow without it.
6. Moisture: Bacteria multiply rapidly in foods with high moisture content.

Foodservice workers can help stop bacteria by controlling time and temperature—two key factors within their control.

Key Bacteria That Cause Foodborne Illness

Several bacteria are highly contagious and can cause serious illness. These include:

• Salmonella Typhi: Found in humans and spread through contaminated food and beverages.
• Shigella spp.: Spread through contaminated food, water, or by flies.
• E. coli (Shiga toxin-producing): Found in the intestines of cattle and spread through undercooked meat and contaminated produce.

Food handlers diagnosed with illnesses caused by these bacteria must not work while sick.

Viruses

Viruses are passed from humans and animals and need a living host to grow. While viruses can’t grow in food, they can be transferred to it and remain infectious.

• Sources: Viruses can come from contaminated food, water, or surfaces. Norovirus, a leading cause of foodborne illness, is often spread through airborne vomit particles.
• Prevention: Since viruses aren’t killed by normal cooking temperatures, good hygiene is the best defense. Quickly cleaning up vomit and practicing proper handwashing are also essential.

The two most common viruses that can cause serious illness are Hepatitis A and Norovirus. If food handlers are diagnosed with these illnesses, they must stay away from the workplace.

Parasites

Parasites need a host, such as an animal or person, to live and reproduce. They are often found in seafood, wild game, and foods processed with contaminated water. To prevent parasitic contamination, food must be sourced from reliable suppliers and cooked to the correct internal temperatures.

Fungi

Fungi, including molds and yeasts, can also lead to foodborne illness. Some molds and mushrooms produce toxins, making it critical to only buy from reputable suppliers. Moldy foods should be discarded unless mold is a natural part of the product.

Biological Toxins

Certain toxins, like those found in plants, mushrooms, and seafood, can make people sick. Some toxins are naturally produced, while others, like histamine, form in fish when they are stored improperly. Cooking or freezing food doesn’t remove toxins, so it’s important to source seafood, mushrooms, and plants from reputable suppliers.

Chemical Contaminants

Chemicals such as cleaners, sanitizers, and even certain types of kitchenware can contaminate food if they aren’t handled properly. To avoid this:

• Only use approved chemicals for foodservice and follow all instructions.
• Store chemicals away from food and prep areas.
• Always use kitchenware that is safe for food.

Physical Contaminants

Food can be contaminated when physical objects like metal shavings, glass, or bones accidentally get into it. This can lead to injuries such as choking or cuts. Food should be inspected closely, and proper hygiene practices must be followed to avoid physical contamination.

Deliberate Contamination of Food

Sometimes, food can be intentionally tampered with. This may be done by disgruntled employees, competitors, or activists. To protect food, it’s important to implement a food defense program. The FDA suggests using the A.L.E.R.T. tool to secure food at every stage of preparation and delivery:

• Assure: Make sure products come from safe sources.
• Look: Keep an eye on food security throughout your facility.
• Employees: Know who is in your establishment and limit access to food storage and prep areas.
• Reports: Maintain records on food defense measures.
• Threat: Have a plan in place in case of suspicious activity or contamination.

Responding to a Foodborne Illness Outbreak

If a foodborne illness occurs, follow these steps:

• Collect Information: Get details from the person reporting the illness, including what they ate and when symptoms began.
• Contact Authorities: Notify the local health department if necessary.
• Isolate Suspected Food: Label any suspected food as “Do Not Use” and set it aside.
• Document: Record details about the suspected product, such as lot numbers and production dates.
• Identify Staff: Make a list of food handlers working during the time of the incident.
• Cooperate: Work with the health department and provide necessary records.
• Review Procedures: Evaluate your food handling processes to see what may have gone wrong.

Food Allergens

Food allergens are naturally occurring proteins in food that cause allergic reactions in some people. The most common allergens are:

• Milk
• Eggs
• Fish
• Shellfish (e.g., shrimp, lobster)
• Wheat
• Soy
• Peanuts
• Tree nuts (e.g., almonds, walnuts)

Preventing Allergic Reactions

Both kitchen and service staff must play a role in preventing allergic reactions:

• Service Staff: Must be able to inform customers about menu items that contain allergens.
• Kitchen Staff: Must prevent cross-contact by ensuring allergens don’t accidentally get into other foods, such as by using separate utensils and cooking surfaces.

By following these guidelines, foodservice workers can significantly reduce the risk of foodborne illnesses and allergic reactions, ensuring the safety of their customers.