Pic Master

Keep the food you serve safe!
www.publichealth.columbus.gov
C o l u m b u s H e a l t h D e p a r t m e n t ’ s
P e r s o n I n C h a r g e W o r k s h o p
Table of Contents
Ohio Uniform Food Safety Code……………………………………………………………2
Person In Charge…………………………………………………………………………….2
Why Practice Food Safety?....................................................................................................3
What is Foodborne Illness?....................................................................................................3
Types of Hazards……………………………………………………………………………4
Examples of How Bacteria Cause Illness…………………………………………………...4
Foodborne Illness is a Big Deal……………………………………………………………..5
Common Factors Causing Food Safety……………………………………………………..6
Food Safety In Emergency Events…………………………………………………………..6
The World of Microbes and Fun Facts……………………………………………………...7
12 Most Unwanted Bacteria Poster………………………………………………………….8
Pathogen Information Table…………………………………………………………………9
What Bacteria Needs to Grow………………………………………………………………10
Food………………………………………………………………………………...10-11
Acidity………………………………………………………………………………11
Temperature………………………………………………………………………...12
Time………………………………………………………………………………...12
Oxygen ……………………………………………………………………………..13
Moisture…………………………………………………………………………….13
Time/Temperature Abuse…………………………………………………………………...13
Your Health Can Affect Others……………………………………………………………..14
Reporting to the Person In Charge………………………………………………………….14
Exclusion vs Restriction …………………………………………………………………….15
Reporting to the Health Department………………………………………………………...15
What is My Best Defense?.....................................................................................................16
Clean...Practice Good Personal Hygiene…………………………………………..16
Hand Sinks Are Important…………………………………………………17
Wash Your Hands………………………………………………………….17
Clean Your Tools………………………………………………………….18
3 Sinks to Wash Utensils…………………………………………………..18
Dishwashers………………………………………………………………..19
Clean Wiping Cloths……………………………………………………….19
Clean…Keep things Clean………………………………………………...20
Separate…Don’t Cross-Contaminate………………………………………………20
Separate in the Refrigerator...Food to Food…...…………………………..21
Separate…Equipment to Food………………………….…………………22
Separate…People to Food …………………………………………..22
Cook…Minimum Safe Internal Cooking Temperatures……………………....…...23
Cook…Measuring Temperatures………………………………………….23
Calibrate Your Thermometer……………………………………………...24
Chill…Refrigerate Foods Right Away……………………………………………..24
Chill…Use Proper Cooling Methods……………………………………...25
Chill…Thaw Frozen Foods the Right Way………………………………..25
Keep the Food You Serve SAFE……………………………………………………………26
It’s Your Responsibility to Fight BAC!.................................................................................26
Appendix……………………………………………………………………………………27
Ohio Uniform Food Safety Code

• The Ohio Uniform Food Safety Code
requires that all food facilities have a
person in charge (PIC) working at all
times and they should understand all
related food safety procedures.
• Find the full text of the Ohio Uniform
Food Safety Code at:
<http://www.ohioagriculture.gov/pubs/divs/food
/curr/regulations/food-3717-
ohiouniformfoodsafetycode.pdf>
Person In Charge
• The Ohio Uniform Food Safety Code requires that the Person In Charge
should be knowledgeable about:
• Food microbiology
• Time/temperature relationships
• Prevention of foodborne diseases
• Personal hygiene and sanitation
practices
o Handwashing
• Correct sanitation procedures
o Cleaning and sanitizing
o Preventing cross-
contamination
Person In Charge
Demonstrates knowledge during an inspection through…
• Dialogue/Questions & Answers
• Actual Food Operation:
o Compliance with the Code
• A Certified Food Protection Manager
o Through accredited program
such as ServSafe
Columbus Health Department 2

240 Parsons Ave, Columbus, OH 43215
Why Practice Food Safety?

• It’s the law!
• The health of everyone eating a meal depends on the food employee’s
actions.
• When we prepare food, we have peoples’ lives in our hands.
• Sloppy food preparation can result in FOOD POISONING
What is Foodborne Illness?

• Any illness you get from eating food.
• A disease that is carried or transmitted to humans by food that contains
harmful substances.
• Most are caused by pathogens, which are tiny forms of life that are so
small you can’t see, taste or smell them.

Types of Hazards
• 3 different categories:
o Biological Hazards
Bacteria, viruses, parasites and fungi
o Chemical Hazards
Pesticides, food additives & preservatives,
cleaning supplies & toxic metals (from
cookware and equipment)
o Physical Hazards
Foreign objects such as hair, dirt, broken
glass, crockery & other objects
What are some foreign objects you have found in your

food?
Examples of How Bacteria Cause Illness are…

Salmonellosis, which is caused by Botulism, which is caused by
ingesting Salmonella bacteria ingesting the toxin produced by the
• Known as a food infection bacteria Clostridium
• Can kill it by proper cooking • Known as a food intoxification
temperatures • Cooking will not kill the toxin
• Have to eat it to get sick • Toxins are produced when there
• Foods involved with salmonella is time/temperature abuse in
are: oxygen free (anaerobic)
o Poultry, eggs, milk, sliced environments
melon and shrimp • Foods involved with botulism are:
o Canned foods, garlic in oil
mixtures, sautéed onions,
baked potatoes and stews
Shiga toxin-producing E. coli, is

caused by ingesting the pathogen
which then forms a toxin in the body
• Known as a toxin mediated
infection
• Foods involved with E. coli are:
o Ground beef, cheese, and
milk

Foodborne Illness Is a Big Deal…

• Over 250 known organisms & • 67% of cases are caused by
agents an unknown agent
• 76 million cases in the US per • 3rd most common illness

year complaint
• ~5,000 deaths in US per year • Impact on the US economy is

over $10 billion per year
• 8th leading cause of death
worldwide per year
This is estimated because most people…

• Do not report their illness
• Do not visit a doctor
• Do not get a diagnosis
In the news…
In November of 2003, three people died and over 500 were infected with hepatitis A due to a
foodborne illness outbreak. This outbreak was caused by contaminated green onions that were
being used in a variety of dishes at a Chi Chi’s restaurant in Pennsylvania. Immunization was
provided to approximately 9,000 individuals who had eaten at the restaurant in question. It was
determined that these green onions were grown in Mexico and then delivered to the restaurant in
Pennsylvania. Initially, employees of the restaurant contracted hepatitis A but continued to work
while shedding the organism, which caused this large outbreak. The restaurant which caused the
outbreak was immediately closed, and eventually Chi Chi’s restaurants were closed across the
nation.

Common Factors Causing Foodborne Illness

Think about what can typically go wrong to cause foodborne illness.
When you develop a plan for food safety in your establishment, what are specific
procedures you should pay close attention to?
Below is a list of the ones you are going to pay more attention to because they
are going to cause you the most trouble...
Most Common Factors Causing Foodborne Illness:
• Infected employees who practice poor personal hygiene at home and

at work (leading cause of foodborne illness)
• Failure to properly cool food
• Failure to heat or cook food to the proper temperature
• Allowing foods to stay at temperatures favoring bacterial growth too
long (aka “The Danger Zone”)
• Failure to reheat cooked foods to proper temperatures
• Cross-contamination of ready to eat foods by raw food, improperly
cleaned equipment or employees who mishandle food
A common example of cross contamination at home, is cooking

chicken on the outdoor grill.
1. What did you carry the raw chicken to the grill on?
____________________________________________
2. Did you use the same plate to carry the cooked chicken
back into the house?
____________________________________________
Food Safety in Emergency Events

• Natural disasters and emergency situations may put your food at risk.
• Such situations include:
-Power outages -Fire
-Water interruption -Tornado
-Hurricane -Flood
• See the Appendix for food safety guidelines to use
during emergencies such as these.

The World of Microbes

• Viruses
o Pretend that we enlarge the
average virus to the size of a softball
• Bacteria
o Then the average bacteria
would be the size of the pitcher’s mound
• A Human Cell
o And ONE human cell
(of the millions in our body)
would be the size of the whole ballpark
Fun Facts
• How many microbes do you think are on you right now?
o Trillions (1,000,000,000,000)
• Run your tongue over your teeth…You’re licking thousands of microbes
that normally live on your teeth.
• Millions live on your tongue too…1,000,000
• In fact, a large part of “you” is actually something else, including bacteria,
viruses and fungi. Isn’t that a weird thought?
• Microbes live just about everywhere...
o In the soil, water and air
o In animals, plants, rocks and even us!
• In fact, one teaspoon of dirt contains over:
o 1,000,000,000 bacteria
o 120,000 fungi
o 25,000 algae
• So, are all microbes bad?...No, we could not live without some microbes.
• Here are some good things that microbes do…
o You can thank fungi for the cheese on your cheeseburger and
yeast for your bun
o Turn milk into yogurt
o Makes antibiotics (penicillin and tetracycline)
o Help crops get nutrients from soil
o Natural pest killer in gardens and on agricultural fields
o Makes insulin for diabetics

The 12
Bacteria
Campylobacter jejuni Clostridium botulinum Clostridium perfringens E. coli 0157:H7 E. coli

Shiga toxin-producing
Listeria monocytogenes Salmonella Enteritidis Salmonella Typhimurium Shigella
Staphylococcus aureus Vibreo cholerae Vibrio vulnificus Yersinia enterocolitica
Viruses
Parasites
Noro—Viruses Toxoplasma gondii Cryptosporidium

PathogenC o l u Symptoms
m b u s H e a l t hInvolved
Foods D e p a rSources
t m e n t ’ sIncubation
P e r s o n I n C h a r g e W o r k s h o p Period/ Duration
Campylobacter Diarrhea (watery or bloody), Unpasteurized milk and Domestic and wild 2-5 days of inclubation;
Jejuni fever, nausea, abdominal dairy products, poultry, pork, animals (intestinal 7-10 days of duration
pain, headache, muscle pain beef, lamb, non-chlorinated tract) (relapses common)
water
Clostridium Lassitude, weakness, Improperly processed Soil, water 8-36 hours of incubation
Botulinum vertigo, double vision, canned foods, garlic-in-oil (can vary from 4 hrs to
difficulty speaking and products, sauteed onions in 8 days); Duration of
swallowing, constipation butter, left-over baked several days to a year
potatoes, stews,
meat/poultry loaves
Clostridium Abdominal pain, Cooked meat, meat Human intestinal 8-22 hours of
Perfringens dehydration, diarrhea products, poultry, slowly tract, animals, soil incubation; 24 hours in
cooled beans duration
Shiga toxin- Dairrhea (watery or bloody), Raw/undercooked ground Animals (particularly 2-9 days of incubation;
producing E. coli severe abdominal cramps beef, imported cheese, cattle) and humans Duration of 8 days
and pain, vomiting, possible unpasteurized milk, roast (intestinal tract)
low-grade fever beef, dry salami, apple cider
Listeria Nausea, vomiting, diarrhea, Unpasteurized milk and Soil, water, mud, A few days-three weeks
Monocytogenes headache, fever, chills, cheese, ice cream, raw humans, domestic of incubation; Duration
backache, meningitis; may vegetables, and wild animals, is indefinite depending
cause miscarriage poultry/meats/seafood, pre- fowl, damp on treatment (high
pared, chilled, ready-to-eat environments fatality rates in immuno-
foods compromised)
Salmonella Nausea, vomiting, Raw poultry and poultry Domestic and wild 6-48 hours of
Enteritidis (and abdominal cramps, salads, eggs, meat/meat animals, humans as incubation; Duration of
Typhimurium) headache, fever (severe products, fish/shrimp, sliced carriers (intestinal 1-2 days (may last
fever if tyhphimurium), melons, sliced tomatoes, tract) longer)
diarrhea milk
Shigella Diarrhea (sometimes Salads (potato, tuna, shrimp, Human intestinal 12-50 hours of
bloody), abdominal pain, chicken, macaroni), lettuce, track, flies incubation; Duration is
fever, vomiting, chills, raw vegetables, milk/dairy, indefinite depending on
dehydration poultry, moist foods treatment
Staphylococcus Nausea, vomiting, Ham and other meats, Humans (skin, hair, Rapid incubation period;
Aureus abdominal cramps; In sever poultry, warmed over foods, nose, throat, infected Duration of 2-3 days
cases headache, muscle egg products, milk/dairy, sores), animals
cramp, pulse and BP custards, potato salads,
changes cream-filled pastries
Vibrio Cholerae Profuse watery diarrhea, Contaminated water, raw or Humans (intestinal 24-72 hours of
nausea, vomiting, abdominal undercooked shellfish tract) incubation; Duration of
cramps, dehydration, shock 7 days
Vibrio Vulnificus Fever, chills, nausea, Raw or partially cooked Raw oysters, clams, 1-7 days of incubation;
hypertension, skin lesions oysters crabs Duration of 2-3 days
may develop
Yersinia Diarrhea is common, Raw or contaminated Domestic animals, 24-48 hours of
Enterocolitica symptoms vary by age, may unpasteurized milk, soil, water incubation
mimic appendicitis nonchlori-nated water, meat,
oysters, fish
Noro-virus Nausea, vomiting, diarrhea, Raw shellfish, raw Humans (intestinal 24-48 hours of
(Norwalk Virus) abdominal pain, headache, vegetables, salads, water tract) incubation; Duration of
low-grade fever contaminated from human 24-60 hours
feces
Toxoplasma Often no symptoms, but Contaminated water, raw or Animal feces In infants at time of
Gondii could include enlarged undercooked meat (esp. (especially felines), birth; Duration of a few
lymph nodes, headache, pork lamb, wild game and mammals weeks
muscle pain, rash, can affect poultry)
fetuses
Cryptosporidium Mild to severe nausea, Water, salads, raw Contaminated 7 days (avg. of 2-28
abdomical cramping, watery vegetables, milk, water,human and days) incubation;
diarrhea unpasteurized apple cider, animal intestinal tract Duration of 7-14 days
ready-to-eat-foods

What Bacteria Needs to Grow
Food
Acidity
Time
Temperature
Oxygen
Moisture
FATTOM is the key to controlling the growth of pathogens in food
Food
• To grow, foodborne pathogens need nutrients, specifically proteins and
carbohydrates. These proteins are commonly found in potentially
hazardous food items, such as meat, poultry, dairy products, and eggs.
These carbohydrates are frequently found in food items, such as,
cooked rice, beans, and baked or boiled potatoes.
• Due to the complex ingredients in some recipes, it is required that the
ingredients be listed along with the quantity and/or weight of a
packaged product. Please see the “Labeling Requirements” handout
in the Appendix for more detailed information on this.

Food … Potentially Hazardous Foods Include:
• Milk and milk products • Cooked rice, beans, or other
• Poultry heat-treated plant foods
• Fish • Tofu or other Soy Protein
• Baked or boiled potatoes foods
• Sliced melon • Beef, pork, and lamb
• Sprouts and raw seeds • Garlic-and-oil mixtures
• Shell eggs • Shellfish and crustacea
Acidity
• The pH of a substance tells how acidic or alkaline it is. The pH scale
ranges from 0 to14. Food with a pH between 0 and 6.0 is acidic, while
food with a pH between 8.0 and 14 is alkaline. A pH of 7.0 is neutral.
• Foodborne pathogens typically do not grow in highly acidic or highly
alkaline food.
• Pathogenic bacteria grow best in food with a pH between 4.6 and 7.5
(slightly acidic to neutral), which includes most of the food we eat.

Temperature
• Most foodborne pathogens grow well between the temperatures of 41°F and
135°F. This range is known as the temperature “Danger Zone.”
• Exposing pathogens to temperatures outside the danger zone does not
necessarily kill them. Refrigeration temperatures, for example, may only slow
down the growth. Food must be handled very carefully when it is thawed,
cooked, cooled, and reheated since it can be exposed to the temperature
“Danger Zone” during these times.
Image taken from

http://www.metrokc.gov/health/foodsfty/foodtemps.htm
Time
• Foodborne pathogens need sufficient time to grow. Bacteria can double their
population every twenty minutes.
• If contaminated food remains in the temperature “Danger Zone” for four hours
or more, pathogens can grow to levels high enough to make someone sick.

Oxygen
• Some pathogens require oxygen to grow, and are called aerobic, while
others grow without oxygen, and are called anaerobic. The growth of
these anaerobic bacteria has been known to occur in thick, heat-treated
plant foods, such as: untreated garlic-in-oil mixtures and foil-wrapped
baked potatoes that have been temperature abused. Bacteria causing
foodborne illness that grow with or without oxygen is called facultative.
Moisture
• Because most bacteria require water to grow, they grow well in moist
foods. The amount of moisture available in a food for pathogens to grow
is called water activity. It is measured on a scale from 0 to 1.0, with
water having a water activity of 1.0. Potentially hazardous food typically
have a water activity above 0.85.
Time/Temperature Abuse
• Food can only stay in the “Danger Zone” a total of 4 hours
41°F The Danger Zone 135°
Question: What happens to pathogens at 41°F and below? Are they

killed, stopped or slowed down?
Answer: It slows down the growth but does not stop or kill them
Question: What happens to pathogens at 135°F and above?
Answer: Most are killed, except for spore forming pathogens

Your Health Can Affect Others!

Many organisms come from
people, therefore, do NOT
prepare food if:
• You have been diagnosed

with a foodborne illness
• You are vomiting
• You have diarrhea
• You have a fever
• You have a sore throat

and fever
• You are jaundiced
These symptoms should be recorded by the person in charge. The person in

charge should also record and report specific illness to the local health
department. An example of an employee illness reporting and recording log is
included in the Appendix of this workbook.
Reporting to the Person In Charge

Before beginning their shift, employees must report to the Person In Charge if:
• They are diagnosed with a foodborne illness
• Are experiencing symptoms as listed above
• Has a lesion containing pus
• Meets one of the following High Risk Conditions:
o Suspected of causing or being exposed to a foodborne illnesses

o Lives with one that is diagnosed with a foodborne illnesses
o Lives with one that works with confirmed cases of foodborne
illnesses

Exclusion vs. Restriction

Exclusion Restriction
Definition: To prevent a person Definition: To limit the activities

from working as a food employee of a food employee so that there is
or entering a food establishment no risk of transmitting a disease that
except for those areas open to the is transmittable through food and the
general public. food employee does not work with
exposed food, clean equipment,
utensils, linens, and unwrapped
single-service or single-use articles.
Which to Use … Exclusion or Restriction?

Exclude when employee is: Restrict when employee is:
• Diagnosed with a Foodborne • Suffering from symptoms
illness (fever, diarrhea, sore
• Jaundiced, if onset occurred throat with fever, vomiting,
in last 7 days jaundiced)
• Highly Susceptible Population • Shedding organism*
o Symptoms • Sneezing, coughing, runny
o Shedding Organism* nose, discharge from
o Past-diagnosed illness mouth, eyes or nose
*Shedding organism means that a person has a positive stool culture for a
pathogen but is symptom free.
Reporting to the Health Department

• The Person-In-Charge shall notify the Health Department that a food
employee is diagnosed with a listed foodborne illness, which include:
o Salmonella o Campylobacter
o Shigella o Vibrio cholerae
o Shiga toxin-producing o Cryptospiridium
E.coli o Cyclospora
o Hepatitis A o Giardia
o Entamoeba hystolictica o Yersinia

What is My Best Defense?

Why is it that we don’t get sick everyday from food?
• Be proactive
• Practice the 4 actions to food
safety
o Clean
Wash hands and
surfaces often
o Separate
Don’t cross-
contaminate
o Cook
Cook foods to
proper temperature
o Chill
Refrigerate promptly
See FightBAC’s website at www.fightbac.com for more information
Clean
Practice good personal hygiene…
• Shower or bath daily
• Trim and clean your fingernails, and not

wear nail polish or artificial nails
• Remove jewelry, including watches,

bracelets and rings
• Wear clean clothes
• Wash hands before you start work
Employees must also:
o Wash utensils often by using a 3-sink method
o Wash all food contact surfaces

Hand Sinks Are Important!

Where do your employees wash their hands?
Answer: At a dedicated hand washing sink
• Before any food is set out for preparation, hand sinks should already
be set up.
• Hand sinks should be conveniently located and should always
include the following:
• Warm running water (100°F)
• Soap
• Single use hand drying method
• Hand sinks must not be used to prepare food
• Nothing can be stored in front of, in or on the hand sink at any time
Wash Your Hands!

When do you need to wash your hands?
Before: After:
• Handling food • Using the toilet
• Putting on clean gloves • Handling raw foods
• Taking a break or smoking
• Coughing, sneezing, eating or
drinking
• Cleaning or taking out trash
• As often as necessary to
remove soil and
contamination
How do you wash your hands?

• Apply soap, warm water and wash for 20 seconds!
• Sanitizer is just an addition to handwashing NOT a substitution!

Clean Your Tools!

• Wash, rinse and sanitize all utensils and food contact surfaces often.
• Everything that comes in contact with food must be washed, rinsed and
sanitized.
Examples include cutting boards, counters, knives and slicers.
Question: How often should you wash your tools?

Answer: When in use constantly, every four hours. If not in use
constantly, wash in between uses.
3 Sinks to Wash Utensils

As a Person In Charge, you probably aren’t setting up the sinks, but you need to
know how to train someone how to use them. Fill in the appropriate words on the
numbered lines with the words from the box below.
Air Dry Sanitize Wash Soak & Scrape

Clear Water Soapy Water Rinse Sanitizer
3 Sink Set Up:

• Wash
Using detergent
and 120° F water.
Contents • Rinse
of Sink In clear warm water
• Sanitize
Using 50 ppm
Actions chlorine or an
equivalent chemical
*Use test strips to measure concentration of sanitizer, and record these

measurements in a daily log similar to one that can be found in the Appendix.

Dishwashers
• Wash
o Using detergent and hot water 140°-165°F
• Rinse
o Clear hot water
• Sanitize
o Chemical sanitizer-50 ppm chlorine or an equivalent chemical
o Use test strips to measure concentration
o OR use hot water sanitization (180°F) in place of a chemical sanitizer
Things to remember
• Temperature of water should not go over 195°F because above it, the
liquid turns into a gas, evaporates away, and doesn’t effectively sanitize.
• This is probably the most expensive piece of equipment in your kitchen
although the dishwasher is probably the least trained!
Clean Wiping Cloths

• Store wiping cloths in sanitizer solution between
uses.
• Sanitizer should be 100 ppm chlorine or an equivalent
chemical.
• Clean area before you use the sanitizer cloths.
• The best practice is to change sanitizer every hour or
if it becomes cloudy before the hour is over.
• Use test strips to measure concentration.
In the News…
On July 18, 2001, the New York City Department of Health and Mental Hygiene received a
complaint of illness from a person who ate at a wedding celebration on July 14. By early August,
a distinct strain of Salmonella Uganda had been isolated from 11 New York City residents with
illness onsets occurring June 24–August. All 11 case-patients were of Hispanic ethnicity, and 6 of
10 interviewed reported having eaten roast pork from a New York City restaurant in the 3 days
before illness onset. Additionally, roast pork from that restaurant had been served at the wedding
named in the initial consumer complaint. A sample of leftover roast pork from the wedding was
positive for the same strain of Salmonella Uganda as the one isolated from patients.
At the time of a sanitary inspection initiated by the consumer complaint, raw pork was held at
inadequate temperatures at the restaurant, and thermometers were inadequately used during
cooking and hot-holding. Potential sources were cross-contamination, surfaces and wiping cloths
that were not properly sanitized.
Source: <http://www.cdc.gov/ncidod/EID/vol10no9/03-0713.htm>

Clean … Keep things clean!

• Cleanliness discourages mice and insects that carry harmful germs.
• Remove unnecessary articles from the premises.
Separate … Don’t Cross-Contaminate!

Cross-Contamination is the scientific term for the transfer of bacteria from raw
foods to ready-to-eat foods.
3 Types
• Food to food
• Equipment to food
• People to food
Meats, seafood and ready to eat items should be wrapped before storing them.
Examples of poor cross-contamination include:
• Using same knife to cut raw meat and ready-to-eat food
• Storing raw meat, fish, poultry and eggs above ready-to-eat foods.

Separate In Refrigerator … Food to Food
Level 1
Ready-to-eat-foods
Pre-cooked foods
ABOVE
Level 2
Eggs
Fish
Whole Beef
Whole Pork
Whole Lamb
ABOVE
Level 3
Ground Meats
ABOVE
Level 4
Poultry
BOTTOM
Question: Why do we put poultry on the bottom shelf?

Answer: It is cooked at highest internal temperature.

Separate … Equipment to Food

Do NOT use the same cutting board or utensils to prepare raw meats and
cooked or ready-to-eat foods UNLESS…
…cutting boards, utensils or other equipment and hands have been washed,
rinsed and sanitized between each use!
Separate … People to Food
Do NOT touch foods that are

ready-to-eat with your bare
hands!
o Use:
• Gloves
• Tongs
• Deli tissue
• Other utensils
To prevent the spread of viruses on food, do not touch ready-to-eat foods with
your bare hands.

Cook … Minimum Safe Internal Cooking Temperatures

• Cooking foods to the
Poultry 165°F
wrong temperature may
cause foodborne illness!
Ground Beef and Pork 155°F
• Must have “consumer
advisory” at point of order
if you offer undercooked or
In shell eggs cooked to order foods
Fish & Shellfish
Whole Beef
Whole Pork
Whole Lamb
} 145°F
o See the “Consumer
Advisory” handout
in the Appendix
• Never keep food at room
temperature!
• Keep a record of cooking
Vegetables & pre-cooked foods 140°F
135°F temperatures in a log.
See the Appendix for an
135°F
After food is cooked it must be held hot at 140°F
example.
Cook … Measuring Temperatures
• Thermometers should be
washed, rinsed, sanitized, and air
dried before and after each use to
prevent cross-contamination
• Use a clean, sanitized and calibrated
food thermometer to check the
internal temperature of foods being
cooked.
• Use temperature logs to enter
temperatures during every shift.
Common thermometers:
1. Bimetallic stemmed (most common and most versatile)
2. Thermocouples
3. Thermistors
4. Infrared thermometers (surface only)
• How do you know your thermometers are accurate?

________________________________________________________
• When was the last time you calibrated your thermometer?
________________________________________________________

Calibrate Your Thermometer…

Make sure your temperatures are accurate!
• You should be using thermometers everyday, so you should calibrate them

everyday by using the ice water method:
1. Fill a glass with ice and add cold water (this will make it 32°F)
2. Place the thermometer in ice water and adjust to 32°F
Ice water method

Head
Hex Adjusting Nut Adjust
Stem
Ice Water
Hold 30 seconds
Recheck
2” Minimum
Wait 30 seconds
Chill …
Refrigerate foods right away!
• Cold foods must be held at 41°F or below.
• Date mark all ready-to-eat foods after

opening or preparation.
• Discard after 7 days!
• Use temperature log sheets to enter

temperatures during every shift. An
example of a cooling temperature log
sheet can be found in the Appendix.

Chill … Use proper cooling methods

• All organisms aren’t killed during the cooking process
• Cool things before you put them away
• DO NOT cool food in 5-gallon containers or large pots
• Cool all hot foods from 135°F to 70°F in 2 hours or less and from 70°F to
41°F or lower in an additional four hours
• Finish cooling to 41°F, so total cooling time is not more than 6 hours
• Use any of the following safe methods for cooling:
1) Ice bath 3) Shallow pans

(no deeper than 2 inches)
2) Ice wand 4) Blast chiller
Chill … Thaw frozen foods the right way!

Proper methods of thawing frozen food include:
1. In the refrigerator
2. Under running cold (70°F) water
3. In the microwave
4. During cooking
*NEVER thaw frozen foods at room temperature

Keep the Food You Serve SAFE
CLEAN
SEPARATE
COOK
CHILL
It’s your responsibility to Fight BAC!

Appendix
• Kitchen Log Templates
o Employee Illness Log
o Daily Sanitizer Concentration Log
o Cooking Temperatures Log
o Cooling Temperatures Log
• Food Safety in Emergency Events Information
o Power Outage
o Hurricane & Flood
o Fire
o Boil Advisory or Water Interruption
o Tornado
o Biological Attack
• Labeling Requirements Information
• Consumer Advisory Information


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Keep the food you serve safe!

Ohio Uniform Food Safety Code

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Why Practice Food Safety?

What is Foodborne Illness?

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What are some foreign objects you have found in your

Examples of How Bacteria Cause Illness are…

Shiga toxin-producing E. coli, is

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Foodborne Illness Is a Big Deal…

• 76 million cases in the US per • 3rd most common illness

• ~5,000 deaths in US per year • Impact on the US economy is

This is estimated because most people…

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Common Factors Causing Foodborne Illness

Most Common Factors Causing Foodborne Illness:

• Infected employees who practice poor personal hygiene at home and

A common example of cross contamination at home, is cooking

Food Safety in Emergency Events

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The World of Microbes

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Campylobacter jejuni Clostridium botulinum Clostridium perfringens E. coli 0157:H7 E. coli

Listeria monocytogenes Salmonella Enteritidis Salmonella Typhimurium Shigella

Staphylococcus aureus Vibreo cholerae Vibrio vulnificus Yersinia enterocolitica

Noro—Viruses Toxoplasma gondii Cryptosporidium

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What Bacteria Needs to Grow

FATTOM is the key to controlling the growth of pathogens in food

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Image taken from

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41°F The Danger Zone 135°

Question: What happens to pathogens at 41°F and below? Are they

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Your Health Can Affect Others!

• You have been diagnosed

• You are vomiting

• You have diarrhea

• You have a fever

• You have a sore throat

• You are jaundiced

These symptoms should be recorded by the person in charge. The person in

Reporting to the Person In Charge

• They are diagnosed with a foodborne illness

• Are experiencing symptoms as listed above

• Has a lesion containing pus

• Meets one of the following High Risk Conditions:

o Suspected of causing or being exposed to a foodborne illnesses

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Exclusion vs. Restriction

Definition: To prevent a person Definition: To limit the activities

Which to Use … Exclusion or Restriction?

Reporting to the Health Department

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What is My Best Defense?

See FightBAC’s website at www.fightbac.com for more information

• Shower or bath daily

• Trim and clean your fingernails, and not

• Remove jewelry, including watches,