Aug 08, 2009

Food Protection Course

Lesson 1:
• Article 81 that regulates the operations of food establishments for the purpose of
preventing public health hazards.
• The Division of Environmental Health is the Commission within the Department
of Health and Mental Hygiene that oversees public health and works to eliminate
the incidence of injury and illness caused by environmental factors.
• Bureau of Food Safety and Community Sanitation which is responsible for
conducting inspections of food service and food processing establishments. These
inspections are performed by Public Health Sanitarians.
What is Assessed during Inspections
During food establishment inspections, public health sanitarians pay particular attention
to the critical violations of the New York City Health Code. These include but are not
limited to:
• Improper time and temperature controls
• Improper cooling
• Poor personal hygiene
• Employee illness
• Bare hand contact with ready-to-eat foods
• Rodent and other vermin activity
• Inadequate equipment and facilities

Inspections are unannounced except for pre-permit inspections, which are conducted
prior to the opening of the food establishment and issuing of the permit. Routine cyclical
inspections are designed to observe, evaluate and, ultimately, educate food establishment
operators in various points of food handling, such as:
• Receiving
• Storage
• Preparation
• Cooking
• Hot-holding
• Cooling
• Reheating
• Service

A food establishment gets a failing grade when it accumulates 28 points in violations,

and may be closed for:
• Three consecutive failures
• Failure to correct public health hazards
• Operating without a permit
• Unsanitary conditions
 • Obstructing/interfering with a health inspection.

Any food service establishment can be closed by the Commissioner of Health when it is
deemed necessary to protect public health, such as in cases of:
• An inability or unwillingness to correct an imminent public health hazard (e.g.,
sewage in food areas, vermin infestation, inadequate facilities to maintain proper
food temperatures, etc.)
• No permit or an expired permit
• Repeat violations of the Health Code (failing three consecutive inspections)
• Obstruction of , or interference with, the duties of a Health Inspector

LESSON 2. INTRODUCTION TO FOOD SAFETY

What is "potentially hazardous" food?

• Foods that are high in protein and provide suitable conditions for the growth of
micro-organisms are considered to be potentially hazardous. Examples include
foods that contain milk or milk products, eggs, meat, fish, poultry, tofu, bean
sprouts, garlic-in-oil and shellfish (both mollusks and crustaceans.) It also
includes foods that uncooked may not be potentially hazardous but become so
once they are cooked such as cooked rice, cooked pasta and cooked potatoes.
Foods which are dry, however, and have a water activity value of .85 or less, or
those that are acidic with a pH of 4.6 or below, are not considered potentially
hazardous.

Temperature Danger Zone

Potentially hazardous foods must be kept appropriately cooled (at or below 41°F) or
heated (higher than 140°F ) to prevent micro-organisms from growing. Temperatures
between 41°F and 140°F are known as the Temperature Danger Zone; it is within this
range that micro-organisms grow rapidly. Temperatures of 41°F and below are cold
enough to retard or slow down the growth of micro-organisms and at temperatures above
140°F, most micro-organisms that cause food-borne illness begin to die.

Meats
All meats received must have a United States Department of Agriculture (USDA)
inspection stamp to show that they're from an approved source. This stamp is typically
located on the sides of the carcass or on the packages of meats. This inspection stamp
must not be confused with the USDA grade stamp that merely attests to the quality of
meats. Fresh meats must be received at 41°F or below, outside of the Temperature
Danger Zone.

Fresh Fish
There is no inspection for fresh fish except what can be done by sight and one's sense of
smell. This is why it is important to purchase supplies from reputable and reliable
suppliers. Fresh fish must be received cold and on ice at 41°F or less. There should be no
objectionable odor. The eyes must be clear and bulging, the gills bright red, and the flesh
firm and elastic. Fish that is going bad will have a fishy odor; eyes that are cloudy, red-
rimmed and sunken; and gills that are grey or greenish. The flesh will pit under pressure
and be easily pulled away from the bones; and the scales may be loose.

Smoked Fish

Smoked fish provides ideal conditions 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.

Shell Fish
Since the whole shellfish is eaten either raw or only 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 harvesting area

The virus hepatitis A is associated with shellfish.

Modified Atmosphere Packaged Foods

Various food items are packaged under special conditions to prolong their shelf life.
Food packing includes:
• Vacuum packaging, in which food is placed in a package and all the air is
withdrawn.
• Modified atmosphere packaging, in which food is placed in a package, all
the air is withdrawn and gases are added to preserve the contents.
• Sous-vide packaging, in which food is placed in a package, all the air is
withdrawn and the food is cooked in the package.

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 temperatures recommended by the manufacturer.
These products must be purchased from approved sources and care taken to preserve the
packaging during handling and when checking the temperature.
*Food establishments interested in manufacturing vacuum packed foods, "modified
atmosphere packaged foods", and sous-vide food preparation must first obtain
permission from NYC DOHMH
Dry Foods

Dry foods such as grains, peas, beans, flour and sugar should be dry when received.
Moisture will cause growth of molds and deterioration. Broken and defective packages
may indicate contamination; look also for rodent teeth marks and the presence of insects.

Whenever these products are removed from their original containers, they must be stored
in tightly covered, rodent-proof containers made of stainless steel or food-grade plastic
with proper labels