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TABLE OF CONTENTS

Introduction 1

Introduction to Food Safety 2

Receiving Foods 4

Storage of Food 8

Hazards to Our Health 11

Food Allergies 12

Microbiology of Foods 13

Common Foodborne Illnesses 18

Personal Hygiene 22

Food Preparation 24

Cooking, Hot Holding,

Cooling & Reheating 25

Cleaning and Sanitizing 31

HACCP Food Protection System 35

Pest Control 38

Plumbing 48

Operating a Temporary Food

Service Establishment 51

Required Postings 53

Reduced Oxygen Packaging 55

Local Laws 56

NYC Health Code Extracts 58

Food Defense Strategies 60

Trans Fat 62

Workplace Safety and Health 66

Form 198E Food Establishment

Inspection Report 69

Quizzes 75

Numbers to Remember 79

Work Sheets 83

foDEPARTMENT OF HEALTH & MENTALdHYGIENE

P R O T E C T I O N

T R A I N I N G

M A N U A L

R E V I S E D E D I T I O N , 2 0 1 3

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N E W Y O R K C I T Y D E P A R T M E N T O F H E A L T H & M E N T A L H Y G I E N E

INTRODUCTION

INTRODUCTION

The New York City Department of Health and Mental Hygiene has the jurisdiction to regulate all matters affecting health in the city and to perform all those

functions and operations that relate to the health of the people of the city.

this certification may be needed at an establishment to have coverage dur- ing all shifts, vacations or illnesses.

The Food Protection Manual has been designed to assist participants of the course to better understand the principles of safe food handling. It serves as a reference for food ser- vice operators and it includes the necessary information to pass the final examination.

On-Line Food Protection Course

The Health Code

These are regulations that were formulated to allow the Department to effectively protect the health of the population. Among the rules embodied in the Health Code is Article 81 which regulates the oper- ations of food establishments for the purpose of preventing public health hazards.

Environmental Health Division

The Division of Environmental Health is the Commission within the Health Department that is concerned with public health and works to eliminate the incidence of injury and illness caused by environmental factors.

There are several Offices and Bureaus within this division. One of these is the Bureau of Food Safety and Community Sanitation that has the responsibility for con- ducting inspections of food service and food processing establishments. These inspections are performed by Public Health Sanitarians.

Anti-corruption Warning

All Sanitarians have Department of Health and Mental Hygiene badges and identification cards which they must display whenever it is requested of them.

It is illegal to offer a Sanitarian any bribe, gratuity or reward for official misconduct; this is a crime

that can result in fines, and /or imprisonment, and the revocation of permits. Also, Sanitarians are not authorized to conduct any monetary transactions on behalf of the Department.

Inspector General

This is an office that exists within the Health Department with the responsibility of investigating any incidence of alleged corrupt activity. Investigations may be conducted as a result of complaints by employees of the Department or members of the public.

Health Academy

The Health Academy is an office within the Division of Environmental Health. One of its responsibilities is to provide training and certification courses for individuals from the public as mandated by the Health Code.

The Food Protection Course is one of the courses taught here. The Food Protection Course is required by the Health Code for supervisors of food service establishments and non-retail food processing establishments. These individuals must take the course and pass an examination before a certifi- cate is issued to them. A person holding such a certificate must be on the premises and supervise all food preparation activities during all hours of operation. Several supervisors with

The Food Protection Course in English, Spanish and Chinese is now also available on-line. This course is designed for individuals with busy schedules to study at their con- venience. After the completion of the course, a final examination is scheduled at the Health Academy. Registration is done on-line. The link is: nyc.gov/foodprotectioncourse

Register for Health Academy Classes On-Line

You may now register and pay online for courses offered at the Department of Health and Mental Hygiene’s Health Academy, includ- ing the Food Protection Course for restaurants. This new service allows you to avoid going to the Citywide Licensing Center to register for a course. You may also use the on-line service to pay for and request an appointment to replace your Food Protection Certificate.

How does it work?

Go to the registration web page, nyc.gov/healthacademy, select a course and date, pay the appropriate fee and receive confirmation.

You will be asked to provide some personal information before regis- tering. In most cases, you will be able to select from a list of course dates. If you don’t see a date that is convenient, check back as new course dates are added frequently.

INTRODUCTION TO FOOD SAFETY

What are Potentially Hazardous

Foods (PHF)?

The United States has one of the safest food safety systems in the world, yet millions of Americans still get sick each year from eating contami- nated foods; hundreds of thousands are hospitalized; and several thou- sand die. This means that there is still tremendous room for improve- ment in food safety standards.

Most food-borne illnesses are caused by improper handling of food. The statistics from the Centers for Disease Control (CDC) show that some of the most common causes of foodborne illness are:

Sick food worker

Poor personal Hygiene/Bare hand contact

Improper holding temperatures

Improper cooling

Inadequate cooking and reheating

Cross contamination

Use of food from unknown source

What is Food-Borne Illness?

Any illness that is caused by food is called food-borne illness. A food- borne illness outbreak is defined as any incident involving two or more persons becoming ill with similar symptoms from the same source. Typically these illnesses are a direct result of contamination of food by harmful microorganisms, (commonly called germs) such as bacteria,

Ice-Point Method

RECEIVING FOODS

How to use a Thermometer

The following describes the proper method of using thermometers:

The first opportunity one has to ensure that food is safe is at the point of receiving. At this point care

must be taken to ensure that all products come from approved sources and/or reliable and rep- utable suppliers. Incoming supplies must be received at a time when it is convenient to inspect them and place them into storage promptly. There are various qualities and con- ditions one should look for in dif- ferent food items.

Beef

Incoming supplies of beef can be received either fresh or frozen. Fresh beef should be at 41°F or below while frozen beef should be at 0°F or below. Beef should be bright to dark red in color with no objection- able odor. To ensure that the supply is from an approved source, look for the United States Department of Agriculture inspection stamp. This can be found on the sides of the beef carcass or on the box when receiving portions of the carcass. This inspection is mandatory and the stamp indicates that the meat is sanitary, wholesome and fit for human consumption. Also found may be a grade stamp which attests to the quality of the meat and will certainly have an impact on its price. The inspection stamp is the more important of the two stamps.

Lamb

Lamb, like beef, may have an inspection stamp as well as a grade stamp. When fresh, it is light red in color and has no objectionable odor and the flesh is firm and elastic. Fresh lamb is received at 41°F and frozen at or below 0°F. (See stamps below)

Pork

Pork is also subject to USDA inspection. The flesh is light colored while the fat is white. A good way to check for spoilage is to insert a knife into the flesh all the way to the bone and check the blade for any off odors. (See stamps below)

Chicken and Poultry

Chicken and poultry are subject to USDA inspection which must be verified by the inspection stamp. (See stamps below) These must be received either fresh at 41°F and below or frozen at 0°F or less, as they are naturally contaminated with the micro-organism Salmonella which must be kept under control.

Fresh fish

There is no inspection for fresh fish other than what can be done by sight and touch and one’s sense of smell. This makes it more impor- tant to purchase supplies from rep- utable and reliable suppliers. Fresh fish must be received cold and on ice, 41°F or less, with no objection- able odor. The eyes must be clear and bulging, the gills bright red and the flesh firm and elastic. Fish that is spoiling will have a fishy odor; the eyes cloudy, red rimmed and sunken; the gills grey or greenish; the flesh will pit on pressure and can easily be pulled away from the bones; the scales are loose.

Smoked fish

Smoked fish provide ideal condi- tions for the growth of Clostridium botulinum spores if left at room temperature. Therefore, upon receipt, all smoked fish must be stored at 38°F or below.

It is important to adhere to the temperature requirements stated on the label.

Shellfish

Shellfish is the term used to describe clams, mussels, and oysters. These belong to the family of mol- lusks. They are filter feeders, that is, they absorb water from their envi- ronment, filter out whatever nutri- ents are there and then expel the water. Feeding in this manner causes them to absorb and accumulate harmful microorganisms from pollut- ed waters. Since the whole shellfish is eaten either raw or partially cooked, it is critical to ensure that they are harvested from safe waters. It is important to buy shellfish from reputable suppliers who can provide the shipper’s tags which identify the source of the shellfish. These tags supply the following information:

The name of the product

The name of the original shipper

The address of the original shipper

The interstate certificate number of the original shipper

The location of the shellfish har- vesting area.

When purchasing small amounts from a retailer, a tag must be pro- vided. This is a split-lot tag which

has all the information that is on the original tag.

The shellfish tag is required to be kept together with the product, then whenever the product is used up, it must be kept for 90 days in order of delivery. The virus Hepatitis A is associated with shellfish.

Check if the shellfish is alive. An opened shell may be an indication of dead shellfish. Gently tap on the shell, if the shell closes then it is alive otherwise it’s dead and should be discarded. Both alive as well as shucked shellfish (shellfish that has been removed from its shell) must only be accepted if delivered at a temperature of 41°F or below. Following conditions would auto- matically be grounds for rejection:

Slimy, sticky or dry texture

Strong fishy odor

Broken shells

Other Shellfish

Lobsters, crabs and shrimps belong to the family of crustaceans. Fresh lobsters and crabs must be alive at the time of delivery. As with other seafood, a strong fishy odor is an indication of spoilage. The shell of the shrimp must be intact and firm- ly attached. All processed crustacean must be delivered at 41°F or below.

It is strongly recommended that the invoices be kept with the tags to aid in tracing the lot’s history.

Eggs

Eggs produced outside of New York State are inspected by the U.S. Department of Agriculture while those produced within the State are inspected by the New York State Department of Agriculture and Markets. In either case, inspected eggs will be identified by a stamp on the carton. Eggs have long been

associated with the micro-organism Salmonella enteritidis. This bacteri- um has been found on the inside of the egg, so external washing does not make eggs safe.

Eggs should be bought from sup- pliers who deliver them in refriger- ated trucks and upon receipt, these eggs must be kept refrigerated at an ambient temperature of 45°F until they are used.

pasteurized milk and milk products must not exceed 45 days from date of ultra pasteurization.

Upon receipt, these products must be checked to ensure that they are well within the expiration period and that they are at 41°F or below. This temperature must be main- tained until the product is used up.

watermelons, cantaloupes, honey dews and all varieties of melons, oranges, etc. Only potable running water should be used to thoroughly wash these produce, and the use of produce scrubbing brushes is strongly recommended.

Egg Cartons Stamps

Pasteurized Eggs

Pasteurization is a method of heating foods to destroy harmful microorganisms. Pasteurized eggs come in many forms: intact shell eggs, liquid eggs, frozen eggs, or in pow- dered form. Even though these have been pasteurized, they still require refrigeration to slow down growth of spoilage microorganisms to extend the shelf life. Only the powdered pasteurized eggs may be held at room temperature.

Milk and Milk Products

Only accept Grade A pasteurized milk and milk products. Harmful pathogens such as Listeria monocy- togenes, E.coli 0157:H7 and Salmonella spp. are commonly asso- ciated with un-pasteurized milk.

The expiration date on pasteur- ized milk and milk products must not exceed nine calendar days from date of pasteurization, while ultra

Modified Atmosphere

Packaged Foods

Various food items are packaged under special conditions to prolong their shelf life. These conditions include the following:

Food is placed in a package and all the air is withdrawn: vacuum packaging.

Food is placed in a package, all the air is withdrawn and gases are added to preserve the contents – modified atmosphere packaging.

Food is placed in a package, all the air is withdrawn and the food

is cooked in the package: sous vide packaging.

Because of the absence of air, foods packaged in this manner provide ideal conditions for the growth of the clostridium botulinum micro-organism, unless they are refrigerated at tem- peratures recommended by the manufacturer.

These products must be provided by approved sources and care taken to preserve the packaging during handling and when taking the tem- perature.

Food establishments interested in making “modified atmosphere pack- aged foods” must first obtain per- mission from NYC DOHMH.

For more information , please see Page 54.

Dry Foods

Dry foods such as grains, peas,

beans, flour and sugar are to be dry at the time of receiving. Moisture will cause growth of molds and the deterioration of these products. Broken and defective packages will indicate contamination; as will the evidence of rodent teeth marks.

Whenever these products are removed from their original con- tainers, they must be stored in tightly covered, rodent-proof containers with proper labels.

Refrigerated and Frozen

Processed Foods

For convenience as well as cutting down on costs, there has been a greater shift towards using prepared pre- packaged refrigerated or frozen foods. These routinely include deli and luncheon meats, refrigerated or frozen entrees, etc. Care should be taken when receiving these products to ensure quality as well as safety. Following are some guidelines:

Ensure that refrigerated foods are delivered at 41°F or below. (Except, as noted previously, smoked fish must be received at 38° F or lower.)

Ensure that frozen foods are delivered at 0°F or lower.

All packaging must be intact.

Any frozen food packaging that shows signs of thawing and refreezing should be rejected. Signs include liquid or frozen liquids on the outside packaging, formation of ice crystals on the packaging or on the product, and water stains.

QUICK REVIEW

1.The term "potentially hazardous food" refers to foods which do not support rapid growth of microorganisms. TRUE FALSE

2.Home canned food products are allowed in commercial food establishments. TRUE FALSE

3.The Temperature Danger Zone is between 41°F and 140°F.

TRUE FALSE

4.Within the Temperature Danger Zone, most harmful microorganisms reproduce rapidly. TRUE FALSE

5.Shellfish tags must be filed in order of delivery date and kept for a period of _______ days.

6.Fresh shell eggs must be refrigerated at an ambient temperature of: ______°F.

7.Foods in Modified Atmosphere Packages provide ideal conditions for the growth of: _______

8.The recommended range of bi-metallic stem thermometer is: _______

9.Meat inspected by the U.S. Dept. of Agriculture must have a/an:

____________ stamp.

10.Chicken and other poultry are most likely to be contaminated with: _______

11.Smoked fish provide ideal conditions for the growth of Botulinum spores. Therefore, this product must be stored at: ______°F

12.Safe temperatures for holding potentially hazardous foods are: ______°F or below and ______°F or above

13.What are the four types of defective canned products that must be removed from circulation? ______, ______, _____, _____

14.Which of the following is an indication that fish is not fresh?:

clear eyes fishy odor firm flesh

STORAGE OF FOOD

hazardous cold foods. By keeping cold foods cold, the microorganisms that are found naturally on these foods are kept to a minimum. Cold

temperature does not kill microor- ganisms, however, it slows down their growth.

Pre-packaged cold foods must be stored at temperatures recommended by the manufacturer. This is especially important when dealing with vacuum packed foods, modified atmosphere packages and sous vide foods. Smoked fish is required by the Health Code to be stored at 38°F or below.

Fresh meat, poultry and other potentially hazardous foods must be stored at 41°F or below, while frozen foods must be stored at 0°F or below. For foods to be maintained at these temperatures, refrigerators and freezers must be operating at tem- peratures lower than 41°F and 0°F., respectively. Thermometers placed in the warmest part of a refrigerated unit are necessary to monitor the temperature of each unit.

The rule of storage, First In First Out (FIFO) ensures that older deliveries are used up before newer ones. In practicing FIFO, the very first step would be to date all prod- ucts as they are received. The next step is to store the newer products behind the older ones.

The following rules are important in making sure that foods are safe during refrigerated storage:

Store cooked foods above raw foods to avoid cross-contamina- tion.

Keep cooked food items covered unless they are in the process of cooling, in which case they must be covered after being cooled to 41°F.

Avoid placing large pots of hot foods in a refrigerator. This will cause the temperature of the refrigerator to rise and other foods will be out of temperature.