Ebook Professional Food Manager Certification Training
In order to appreciate the value of food sanitation and food safety, one needs to understand what can happen when food becomes unsafe. When basic principles of food sanitation are ignored and unsafe food is served to the customer, the potential for illness exists. A food borne illness is any infection or illness that is transferred to people by the food they eat.
Recent estimates indicate that food borne illness is responsible for approximately 76 million illnesses and 5,000 deaths per year in the United States. Roughly 325,000 Americans will require hospitalization this year because of something they ate. It is difficult to accurately determine the total cost of food borne illness in terms of medical costs, reduced productivity, lost wages, and human suffering. However, most experts agree that the annual cost of food borne illness in the United States is somewhere between 10 and 83 billion dollars.
While the total impact of food borne illness on the economy is difficult to measure, the cost to an individual food establishment is usually much more apparent. An establishment that is implicated in a food borne illness investigation can expect a significant loss of customers and sales, increased insurance premiums, reduced employee morale, loss of reputation within the community, legal fees if lawsuits are filed, and in some cases, closure ordered by the local health department. In the event that an establishment is proven to have been the source of a food borne disease outbreak, the cost to the establishment will be substantially greater.
The 2005 FDA Model Food Code defines a foodborne disease outbreak as “the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.” It can be very difficult to determine when a foodborne outbreak has occurred. There are several reasons for this. It is estimated that many foodborne illnesses are not reported. Despite the fact that foodborne illnesses can sometimes be life-threatening, individuals who have milder symptoms may shrug off the illness as a “stomach flu” or “24-hour bug.” These people are less likely to seek medical treatment or report the condition to their doctor or local health department. Second, many of the microorganisms that cause foodborne illnesses may also be transmitted through drinking water or by person-to-person contact, making it difficult to determine if an illness is actually foodborne.
Contents
Chapter 1 – Introduction to Food Safety
1.1 Introduction to Foodborne Illness
- 1.1.1 People at Risk
1.1.2 Potentially Hazardous Foods (Time Temperaature Control for Safety Food)
1.1.3 Five Risk Factors for Foodborne Illness
1.1.4 How to Ensure Food Safety
1.2 Rights and Responsibilities
1.2.1 Consumer Rights
1.2.2 Management Responsibilities
1.2.3 Person in Charge
Chapter 2 – Hazards and Sources of Contamination
2.1 Food Safety Hazards
2.2 Physical Hazards
2.3 Chemical Hazards
- 2.3.1 Food Allergies
2.4 Biological Hazards
- 2.4.1 Intoxication vs. Infection
2.4.2 Bacteria and FAT TOM
2.4.3 Viruses
2.4.4 Parasites
2.4.5 Fungi, Molds and Yeasts
2.4.6 Biological Toxins
Chapter 3 – Employee Health and Personal Hygiene
- 3.1 Employee Health and Hygiene
3.2 Diseases Not Spread Through Food
3.3 Proper Handwashing Technique
3.4 Gloves
3.5 Clothing, Hair Restraints, Jewelry
Chapter 4 – Safe Food Handling
4.1 Receiving, Storage and FIFO
4.2 Minimum Cooking Temperatures
4.3 Thermometer Calibration
4.4 Holding Temperatures
- 4.4.1 Hot Holding
4.4.2 Cold Holding
4.4.3 Using Time as a Public Health Control for Food Safety
4.5 Cooling Foods
4.6 Thawing Foods
4.7 Freezing to Control Parasites in Fish
4.8 Date Marking Requirements for Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food)
4.9 Cross Contamination
4.10 Checking Product Temperatures
4.11 Returned Food and Re-Service of Food
Chapter 5 – Equipment
5.1 Food Equipment, Cleaning and Sanitizing
5.2 Cleaning
5.3 Sanitizing
5.4 In-Place Cleaning and Sanitizing
5.5 Chemical Usage and Safety .
5.6 Types of Equipment
- 5.6.1 Refrigeration Equipment
5.6.2 Cooking Equipment
5.6.3 Manual Warewashing
5.6.4 Warewashing Machines
5.7 Storage of Clean Utensils and Equipment
5.8 Cleaning and Maintenance Schedules
Chapter 6 – Facilities
6.1 Facility Layout, Design and Construction
- 6.1.1 Floors, Walls, and Ceilings
6.1.2 Lighting
6.2 Handwashing Sinks
6.3 Chemicals and Storage
6.4 Waste Management Practices
6.5 Pests and Pest Control
- 6.5.1 Flies
6.5.2 Cockroaches
6.5.3 Rodents
6.5.4 Integrated Pest Management
6.6 Potable and Non-potable Water
6.7 Cross Connection Control and Backflow Prevention
6.8 Imminent Health Hazards
Chapter 7 - Hazard Analysis Critical Control Points (HACCP)
7.1 What is HACCP
7.2 Food Safety Hazards
7.3 The Seven Principles of HACCP
- 7.3.1 Conduct a Hazard Analysis
7.3.2 Identify Critical Control Points
7.3.3 Establish Critical Limits
7.3.4 Monitor Critical Control Points
7.3.5 Establish Corrective Actions
7.3.6 Validation and Verification
7.3.7 Recordkeeping
Appendix A – Bacteria, Viruses and Parasites Tables
Appendix B – Training Your Employees
Appendix C – Response to Foodborne Disease Outbreaks
Glossary of Terms
References
Web Sites and Publications on Food Safety
Recognized Exam Providers
Chapter Quiz Answers
FDA Forms (Inspection, Health Screening, HACCP)
Posters (Cooking Temperatures and Handwashing)
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