Food Safety

Certification
Prepared by: Exclusively for:

1
Rev. 12172010
 Introductions

 Who Who you are? (Name)

 Where What store you work at?
 What What position you have?
 How How long have you
worked at Target?
 When When you were younger,
what did you want to be
when you “grew” up…?

2
 One Day Training Schedule

One Day Seminar

8:00 a.m. Start Time
Mid-Morning 15 Minute Break
12:00 noon 45 Minute Lunch Break
Mid-Afternoon 15 Minute Break
No Later Than 3 p.m. Begin Exam
Class Ends As Students Finish Their Exams

3
 Test Your Knowledge:
Answers
1. C 6. C
2. B 7. C
3. B 8. A
4. D 9. A
5. C 10. B

Don’t worry if you missed a few.

We’ll be discussing all of these during the
program.

4
 Important Notes From Target
You are required to stay for the entire duration of the class. Missing a portion
of the class (ex. for a conference call) is not acceptable and the trainer will not
allow you to sit for the exam.

Cell phone use (including texting and emailing) is not permitted during the
class or exam. Cell phones must be turned off (not just turned to silent).

This program is designed to inform and enhance your knowledge of food

safety as a Target team member.

Trainers are experts in Food Safety practices set forth by the FDA food code.
Target specific (process oriented) questions should be saved and directed
back to your FBP/GML.

While the program will prepare you to successfully take the National Registry
Food Safety Manager Certification exam, there may be some questions on
the exam we will not specifically cover during the classroom instruction.

Remember: most of food safety is common sense. Along with the

information you will learn today, you will do great!!

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 Seminar Objectives
1. To review critical food safety regulations and best
practices, primarily those in the FDA Model Food
Code

2. To pass an exam and become a Certified Food

Manager
 This course is designed to help you pass the National Registry
Exam.
 National Registry Exam Questions are sealed, instructor has
no prior knowledge to test questions you will receive today.
 There may be questions that you get that are not in the training
today; make educated guesses (and stay calm).
 Please remove one of the blank temperature charts from back
of your manual to use throughout the day. See example on
next slide.

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7
 The Risks Are Real -
Foodborne Illnesses In the U.S.

• Over 48 Million foodborne illness cases per year

 Or, 1 in 6 Americans gets a foodborne illness
• Over 128,000 serious cases requiring hospitalization
• 3,000 Deaths from foodborne diseases
• Costs of $152 billion per year in health care & other losses

8 U.S. Centers for Disease Control

Source:
 Why Study Food Safety?

1. To Protect our guests

 Illness, Injury or Death

2. To Protect our team members

 Illness or Injury
 Lost work time

3. To Protect our Brand

 Lawsuits
 Lost Reputation
 Lost Sales

4. Legal Compliance

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 Legal Compliance
 Many States have adopted FDA’s FOOD CODE that
requires each facility to have a person in charge
(PIC)

 The PIC must be able to demonstrate food safety

knowledge and is responsible for food safety in the
facility

 The PIC can demonstrate his/her knowledge by

attending and passing an accredited Food Safety
Certification Training Course -- like this one

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 High Risk Groups
• Elderly • Young Children
• Cancer Patients • Pregnant Women
• Immune-Compromised • Diabetics
• Kidney Dialysis Patients • Ulcer Patients

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 Tracing the Sources of
Foodborne Illness
The source of most foodborne illness is unknown –

Out of those that have been identified:

 61% ate food prepared by foodservice
 32% ate food prepared at home
 7% ate food commercially prepared (packaged potato salad,
chicken salad, deli meats, franks, etc.)

Sources of Sickness Food Service

7% Prepared at
Home
32%
Commerically
Prepared
61%

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 Target Team Members

Team members are Target’s greatest assets

Untrained and unsafe team members are our

greatest liability

Most problems in an unsafe kitchen are

caused by poorly trained or unsupervised
team members

Unawareness is a major contributor

to foodborne illness

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 Summary
Food safety affects everyone because
everybody eats food

During its journey from farm to fork, food

must be protected from contamination

There are policies, practices and procedures

that are used to keep food safe

In the next sessions, we will discuss in more

detail how these can be used to prevent
foodborne illness
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 Section 1
Introduction to Foodborne Hazards
 Part 1 - Bacterial Growth Conditions
How bacteria grow
FATTOM
Potentially Hazardous Foods (TCS)

Part 2 – Hazards
Biological
• Bacteria
• Viruses
• Parasites
• Fungi
Chemical
Physical
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 Definitions
Foodborne illness:
When a person gets sick from eating contaminated food

Foodborne illness outbreak:

When two or more people, not related, become ill
with similar symptoms from eating a common food
and cause is confirmed with laboratory testing

Potentially Hazardous Foods (PHF)

also known as High Risk Foods (HRF):
Food that supports the survival and/or growth of
pathogenic organisms
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 Definitions
Time and Temperature Control for Safety (TCS)
Also know as Time/Temperature Control Foods (TTCF):
Foods that require time and temperature control in order to
keep them food safe

United State Department of Agriculture (USDA):

Regulates poultry, meat processing, and raw foods

Food and Drug Administration (FDA):

Regulates foods (except meat, poultry, and some eggs)

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 Definitions

Model Food Code:

A set of recommended definitions and standards from
the FDA. The purpose of this “code” is to safeguard
public health and to provide to consumers food that is
safe, unadulterated, and honestly presented.

The Food Code is updated every 4 years. The current

version was updated in 2009.

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 Jurisdictional Structure

The Food Code is made law at the State level. Additional regulations
can be added at both the state and local level.

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 Part 1
Biological Growth Conditions

How bacteria grow

FATTOM

Potentially Hazardous Foods (TCS)

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 Microbial Multiplication

Bacteria reproduce by dividing

BILLIONS

20 min. 40 min. 1 hr. 4 hrs. 10-12 hrs.

Cells cannot be Colonies may be

seen with the Enough cells to visible to the naked
naked eye cause foodborne eye after growing
illness for 10-12 hours

Under ideal conditions, bacteria multiply (double)

every 20 minutes.
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 Factors for Microbial Growth

F Food
A Acidity (pH)
T Time
T Temperature
O Oxygen
M Moisture

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 F = Food
Microbes require nutrients, particularly
proteins, to survive and grow in foods

Bacteria like foods that are high in protein

(dairy, meats)

Growth begins to slow down as nutrients are

depleted and waste products build up

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 A = Acidity
The pH Scale

Egg yolks
pH 6.0-6.3
pH 2.0 – 2.1
4.6

1.0 7.0 14.0

Ketchup
Acidic pH 3.9
Neutral Basic
Soda
pH 2.0 – 2.5 Baking Soda
pH 8.1- 9.0

Raw Chicken and

24 Meats pH 5.5-6.4
 A = Acidity
To increase Acidity, lower pH:

 Add vinegar............................ Marinate

(sushi rice)
 Add lemon or lime juice.......... Dressings

 Ferment ................................. Beer, wine

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 T= Temperature
Cook and hold hot foods 135ºF (57ºC)
above 135ºF (57ºC)
Bacteria survive
and grow

Store and hold cold 41ºF (5ºC)

foods below 41ºF (5ºC)

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 T= Time
 Time and temperature work together

 Bacteria can double every 20 minutes with

ideal temperatures

 In four hours there are enough bacteria to

cause illness

 The TOTAL time food is in the TDZ can not be

more than four hours

 If unsure how long food has been in the TDZ,

throw it away!

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 T+T = Time + Temperature
What can you do?
Monitor and control temperatures
• Check food (receiving, cooking)
• Holding units (hot holding, coolers, freezers)

Store food quickly

• Upon receipt, after using

Make sure equipment functioning properly

Keep food out of Temperature Danger Zone
• The TOTAL time food is in the TDZ can not be more than 4
hours

Controlling the time that food is in the Temperature

Danger Zone is critical to food safety
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 O= Oxygen
Different bacteria have different oxygen requirements
for growth:
 Aerobic – must have oxygen to grow
 Anaerobic – can not survive in oxygen
 Danger in vacuum packaged and sealed (canned) foods
 Facultative anaerobe – can grow with or without oxygen
 most foodborne, disease-causing bacteria fall into this category
Controlling oxygen content alone is not an effective
barrier
 Some bacteria will always find conditions right for growth
 Must be used in combination with other factors to be effective

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 M = Moisture
Water Activity (Aw or aw):
The amount of moisture available to bacteria to
support their growth

High Risk Food’s are high in moisture

(Aw > 0.85)
Threshold
Pure Oil Value = 0.85 Pure H2O

0.0 1.0
No growth of pathogens Growth of pathogens

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 M = Moisture
Reduce water activity below threshold
value of 0.85 by:

- Add sugar
- Add salt
- Dehydrate food
- Freeze food

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 Potentially Hazardous Foods (TCS)
 Milk and Milk Products

 Eggs and Egg Products

 Meat and Poultry

 Fish

 Sushi

 Shellfish

 Leafy Greens

 Sliced Tomatoes
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 Potentially Hazardous Foods (TCS)
continued…

 Tofu

 Cooked Rice & Beans

 Baked Potatoes

 Cut Melons

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 Potentially Hazardous Foods (TCS)
Bacterial growth depends on FATTOM
pH
 foods that have all the requirements of FATTOM 1.0 4.6 14
are potentially hazardous foods (TCS)

Non-
Water activity and pH can be used as Hazardous Hazardous

Effective barriers to bacterial growth

 Only need one barrier (either water activity or pH) 0 0.85 1.0
to prevent bacterial growth or make food non- Water Activity (Aw)

hazardous.

Water Activity and pH along with Temperature

and Time play a key role in maintaining the
safety of potentially hazardous foods (TCS)

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 Potentially Hazardous Food (TCS):
Sushi
 Approved Suppliers
 Do not accept from unapproved suppliers

 Verify products being served raw

complies with regulations and Target
policy
 Especially fish – must comply with freezing
requirements
 Acidified rice protects from bacteria – low pH
bacteria don’t survive (FATTOM)

 Target responsibility to ensure

compliance
 Monitor and verify food safety processes
 Follow cleaning and hygiene procedures
 Keep pH log – review weekly
 Acidify rice to pH <4.6

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 Part 2 - Biological Hazards

• Bacteria

• Viruses

• Parasites

• Fungi

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 Typical Symptoms of Microbial
Foodborne Illness
Symptoms:
 Nausea  Chills
 Vomiting  Fever
 Diarrhea  Headache
 Dehydration  Fatigue
 Prostration  Jaundice (Hepatitis)
 Cramps  Hemorrhagic colitis (E. coli)

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 Bacterial Infections
Foodborne illness caused by eating food
containing living pathogenic microorganisms

Campylobacter C
Listeria L
Vibrio V A
Salmonella S
Shigella S

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 Campylobacter

Food Implicated:
 Raw poultry (chicken,
turkey)
 Raw meats
 Raw milk
 Contaminated water
Onset of symptoms: 2-5 days
Duration of illness: 7-10 days

Prevention:
 Thoroughly cook poultry to 165F
 Prevent cross contamination
 Use only pasteurized dairy products
 Wash hand after handling raw foods

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 Listeria
Foods Implicated:
 Ready to Eat Meats (deli
meats, hot dogs)

 Soft cheeses (made from

unpasteurized milk)
Onset symptoms: 2 to 21 days
Duration of illness: depends on age

Prevention:
 Check date code on deli meats
 Cook food to the proper internal temperatures
 Use only cheeses made with pasteurized milk

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 Most vulnerable population
for Listeriosis

 Pregnant women
(causes miscarriages and stillbirth)

 Young children

 Elderly and immune compromised individuals

 Government estimates 2500 people become seriously

ill each year and 500 die from Listeriosis

 Government publishes warning brochures to

pregnant women to help them change their eating
habits while pregnant
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 Vibrio
Foods implicated:
 Seafood
 Fish
 Shellfish

Onset of symptoms: 2 to 48 hours

Duration of illness: 3 days (para) to
fatal (vulnificus)
Prevention:
Use only seafood from approved suppliers
Properly cook seafood
Separate raw and ready-to-eat seafood
Good personal hygiene, wash hands
Clean and sanitize surfaces after working with raw seafood

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 Salmonella
Foods Implicated:
 Poultry, poultry salads
 Eggs
 Dairy products
 Cut cantaloupes
Onset of symptoms: 6 to 48 hours
 Meat, meat products and Duration of illness: 2-3 days
meat salads
Prevention:
 Avoid cross-contamination
 Separate raw from ready-to-eat
 Wash hands after handling raw food
 Always wash fresh fruits and
vegetables
 Use pasteurized eggs
 Cook foods to proper temperatures
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 Shigella
Common Sources:
 Fecal material
 Flies Foods Implicated:
 Rodents  Salads (tuna, potato, macaroni, etc.)
 Sandwiches
 Apple cider
 Contaminated water

Onset of symptoms: 1-7days

Duration of illness: depends on treatment

Prevention:
Wash hands often and minimize bare hand contact with food.

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 Microbial Intoxications

Foodborne illness caused by eating food that

contains toxins produced by microorganisms:
 Bacteria produces toxin in food as it grows
 Toxin is what causes illness
 Some toxin are heat stable

Staphylococcus Aureus S-uper

Clostridium Botulinum B-owl
Bacillus Cereus (both an Intoxication and Toxin Mediated Infection)

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 Staphylococcus aureus
Common Sources:
 Boils
 Infected cuts and sores
 In your nose (sneezing)
 Even found on healthy skin and hair

Foods Implicated:
 Custards & cream-filled pastries
 Dairy products
 Salads – potato, bean, etc
 Hollandaise sauce
Onset of Symptoms: 2-6 hours
Duration of illness: 6-24 hours
Prevention:
 Minimize bare hand contact of
ready-to-eat foods
 Use utensils or wear gloves when
handling ready-to-eat foods
 Keep foods cold
 Cool and reheat foods quickly

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 Clostridium Botulinum
Commonly Found:
 Soil
 Intestinal tract of humans

Food implicated:
Canned foods
Vacuum packed products
Modified atmosphere packages (MAP)
Onset of symptoms: 12 - 36 hours
Duration of illness: depends on treatment

Prevention:
NEVER USE: - Home canned foods or Swollen cans
NEVER: - Taste suspect foods
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 Microbial Toxin-Mediated
Infections

Foodborne illness caused by eating food

containing live microorganisms that produce
toxins in the human gut

Bacillus cereus(both an Intoxication and Toxin Mediated Infection)

Clostridium perfringens
E. coli O157:H7

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 Bacillus Cereus
Foods implicated:
 Rice
 Meat and meat products
 Seasonings, spices
 Spice mixes
 Dry mix foods (sauce mixes,
gravies, dry soups) Onset of symptoms: 1 to 16 hours
Duration of illness: 24 to 48 hours

Common Sources: Prevention:

 Fecal Matter Keep dry foods dry
 Decaying Materials Cool foods rapidly
 Soil Use shallow pans
 Water Use as quickly as possible

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 Clostridium Perfringens
Food implicated:
Onset of Symptoms: 8-22 hours
Gravy, sauces Duration of illness: 12-24 hours
Meats
Leading cause is Temperature Abuse during
thawing, cooking, cooling or hot-holding

Prevention:
Cook foods to proper temperatures
Hold foods at proper temperatures
Serve as soon as possible
Cool and reheat foods rapidly

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 E. coli O157:H7
 E. coli indicator of Fecal
Matter
 Common Sources:
Soil
Water
Intestinal tract of infected
animals at slaughter
 Symptoms:
Bloody diarrhea
Severe abdominal pain Onset of symptoms: 12 -72 hours
Duration of illness: typically 8-10 days
Nausea and Vomiting
Hemolytic Uremic
Syndrome (HUS)

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 E. coli 0157:H7
Foods Implicated:
 ground beef
 sprouts
 spinach
 fresh-pressed apple cider
 water (fecal contamination)

Prevention:
 Proper cooking
 Ground meat to 155°F
 Good sanitation
 Good personal hygiene
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 Viruses
 Much smaller than bacteria but can still cause disease
 Need a living host to multiply
 Survive in food and on surfaces (but do not grow in
food)
 Transferred from dirty hands, utensils, surfaces, water to food
Hand washing is the primary way to prevent spread

• Hepatitis A
• Norovirus
• Rotavirus

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 Hepatitis A
Causes inflammation of the liver
Commonly found in: Symptoms:
Contaminated Water Jaundice
Humans Fever
Fecal Matter Nausea
Contaminated Shellfish Vomiting
Fatigue

Onset: 15-50 days (average 30 days)

People are in their most infectious
condition before they exhibit any
symptoms!

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 Hepatitis A
Foods Implicated:
Shellfish (Oysters)
Salads
Sandwiches
Contaminated water
Prevention:
 Good personal hygiene
 Especially washing hands
 Limit bare hand contact with food
 wear gloves or use utensils
 Exclude infected workers from handling food
 Cook shellfish to proper temperature
 purchase only from approved vendors

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 Norovirus
Also known as: Symptoms:
Norwalk Virus • Nausea
• Vomiting
24-Hour flu • Diarrhea
Stomach flu • Abdominal pain
Onset of symptoms: 12-48 hours
Duration of illness: 1-2 days

Found in the feces and vomit of infected persons.

Major cause of all reported food borne illnesses!!!

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 Norovirus
Foods Implicated:
Ready-to-Eat Cold foods
Salads, sandwiches, baked goods
Liquid foods
Salad dressings, cake icings
Fresh fruits
Raspberries, strawberries

Controlled by:
 Washing hands often!
 virus is present in feces for up to 3
weeks!
 Do not handle food if sick
 Wash & sanitize food contact surfaces
regularly
 Purchase only from approved vendors

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 Parasites
Small organisms that must live on or in a
living host to survive.

 Trichinella spiralis
 Anisakis
 Cyclospora
 Cryptosporidium

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 Trichinella Spiralis
Foods implicated:
•Under cooked meats
Symptoms:
• especially wild game  Nausea, vomiting, diarrhea
• rarely in pork anymore  Swelling around eyes, muscle soreness
Onset of symptoms: 2-28 days
Duration of illness: depends on treatment

Prevention:
Cooking pork or game to 145ºF in oven
Freezing at -31ºF for 15 hours or -4ºF for 7 days
Avoid cross-contamination

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 Anisakis
(Roundworms)
Symptoms:
• Vomiting
Foods Implicated:
• Abdominal pain
 Raw or undercooked
• Coughing seafood

Onset of symptoms: 2 to 30 days

Duration of illness: depends on treatment

Controlled by:
 Cook seafood to 145F
 Freeze
(-31F for 15 hrs or -4F for 7 days)

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 IMPORTANT NOTE:

Freezing can kill parasites

 Low temperatures for long periods of time
(-4F for 7 days or -31F for 15 hours)

Freezing does not kill most bacteria

 it just slows down or inhibits growth

Freezing does not kill viruses in food

61
 Fungi
Molds Yeasts
 Generally found in soil,  Member of the fungi family
air and decaying matter.
 Spoils food – quality concern
 Some molds form
poisons so discard all  Discard food showing yeast
moldy food growth

 Need oxygen and  Sign of poor sanitation

moisture to grow

 Aflatoxin in peanuts

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 Part 3 – Other Hazards

 Chemical Hazards

 Physical Hazards

63
 Chemical Hazards
Two basic types:
Man-made hazards
Food additives (i.e. MSG or sulfites used improperly)
Agricultural chemicals (pesticide residues)
Toxic metals (in contact with acids)
Cleaning chemicals (if used improperly)

Mother Nature’s Hazards

Poisonous animals (i.e. puffer fish)
Poisonous plants
• Toxic mushroom species (Amanita)
• Rhubarb leaves
• Fava beans
• Solanine in potato sprouts
64
 Potential Chemical Hazards

Copper................Piping (Soft drink dispensers)

Lead....................Paint, solder (children < 9 yr)
Mercury...............Thermometers (glass!)
Zinc.....................Galvanized metal (garbage cans,
buckets)

Antibiotics............Personal Medications
Sanitizers.............Quat, Iodine, Chlorine (bleach)
Shellfish Toxins....Ciguatera, Scrombrotoxin
Food Allergens......Peanuts, Egg, Milk, Gluten
Pesticides.............Baits, OTC pesticides
65
 Chemical Hazards – Sanitizers

Sanitizer Maximum
Iodine 25 ppm
Chlorine 100 ppm
Chlorine Spray Bottle 200 ppm
Quat 200 ppm

Never use more than the maximum!

66
 Biological Toxins
Seafood Toxins
Toxin Ciguatera
Source Fish that have eaten algae
containing the toxin
Foods Implicated Predatory tropical fish such
as amberjack, barracuda,
grouper, and snapper
Symptoms (initial) Numbness & tingling of
extremes, nausea, vomiting,
diarrhea
Symptoms (advanced) Headaches, temperature
sensory reversal, prostration
Arrhythmia, reduced blood
pressure
Controls Purchase only from
approved suppliers
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Scrombroid
Histamine produced by
bacteria in fish that have
been time/temp abused
Tuna, bluefish, mackerel,
skipjack, roundfish, and
bonito
Tingling or burning sensation
in mouth, rash on upper
body
Headaches, itching of skin,
nausea, vomiting, diarrhea
Maintain time/temperature
controls and purchase from
approved suppliers
 Chemical Hazards:
Food Allergens
Allergen reaction:
An abnormal response to food triggered by the immune system
Initial symptoms:
 Itching of tongue and lips
 Vomiting
 Cramps
 Diarrhea
In highly allergic individuals:
 Drop in blood pressure
 Asthma
 Shock
 Death

About 200 people

per year die to
allergic reactions to
food.

68
 Allergen Training

69
 Physical Hazards

70
 Section 1 Review
 Foodborne illness vs. Foodborne outbreak

 Bacterial Growth Factors (FATTOM)

 Food
 Acid
 Temperature
 Time
 Oxygen
 Moisture

 Potentially Hazardous Foods (TCS)

 Support rapid growth of pathogenic bacteria

 Keeping Potentially Hazardous Foods (TCS) Safe

 Use the barriers of FATTOM

71
 Section 1 Review (continued)
Biological Hazards
Microbial Infection Other Biological Hazards:
C – Campylobacter Viruses – Hepatitis A, Norovirus
L – Listeria Parasites – Trichinella, Anisakis,
A – Vibrio Cyclospora, Cryptosporidium
S – Salmonella
S – Shigella General symptoms
Similar for most foodborne illnesses:
Microbial Intoxications Nausea, vomiting, diarrhea, cramps
S_uper – Staphylococcus
B_owl – Clostridium Botulinum
Prevention
Wash hands, manage temperatures, prevent
Microbial Toxin-mediated cross contamination
Infections
B. cereus
C. Perfringens
E. coli

72
 Section 1 Review (continued)
Chemical Hazards
 Metals, Antibiotics, Pesticides, C&S chemicals
 Allergens
 Peanuts, Eggs, Dairy, Wheat, Tree Nuts, Soy,
Shellfish, Fish
 Prevention:
• Clean and sanitize surfaces, utensils
• Display labels
• Avoid cross contamination
• Wash hands
Physical Hazards
 Jewelry, hair, fruit pits, stones, wood, metal or plastic
pieces, shells

73
 Question 1
The average time for bacteria to double
under ideal conditions is:

A. 1 minute
B. 10 minutes
C. 20 minutes
D. 30 minutes

74
 Question 2
According to the US FDA Model Food Code, the
Temperature Danger Zone is:

A. 41ºF to 70ºF (5ºC to 21ºC)

B. 70ºF to 140ºF (21ºC to 60ºC)
C. 120ºF to 140ºF (49ºC to 60ºC)
D. 41ºF to 135ºF (5ºC to 57ºC)

75
 Question 3
Bacteria grow well in the following foods:

A. Warm, moist, low acid, protein rich foods

B. Warm, moist, high acid, protein-rich foods
C. Cool, moist, low acid, low protein foods
D. Warm, dry, low acid, protein-rich foods

76
 Question 4
Bacteria will grow in foods when:

A. pH is below 4.6 and Aw is above 0.85

B. pH is above 4.6 and Aw is above 0.85
C. pH is above 4.6 and Aw is below 0.85
D. pH is below 4.6 and Aw is above 0.85

77
 Question 5
Which of the following products needs to
be refrigerated?

A. Canned chicken broth

B. Cut cantaloupe
C. Dried fruits
D. Syrup

78
 Question 6
Staphylococcus aureus bacteria are
commonly found in:

A. Raw meat
B. Infected cuts and sores
C. Dried rice
D. Fresh cantaloupe

79
 Question 7
The most common bacteria found in
rice are:

A. Clostridium perfringens
B. Bacillus cereus
C. Trichonella
D. Staphylococcus aureus

80
 Question 8
Which of these statements about the
virus Hepatitis A is not true:

A. It grows in low acid, high moisture, protein rich

foods
B. It causes jaundice, fatigue and vomiting
C. Found in shellfish from contaminated waters
D. Is most infectious before symptoms appear (first
15-30 days)

81
 Question 9
What bacteria produces a toxin that
causes illness when eaten?

A. Salmonella
B. C. botulinum
C. Shigella
D. Listeria

82
 Question 10
Which organism is the most dangerous
for children and pregnant women?

A. Staphylococcus aureus
B. Salmonella
C. Listeria
D. Bacillus cereus

83
 Section 2

Factors Contributing to Foodborne Illness

Time and Temperature Abuse

Contamination and Cross Contamination

Personal Hygiene and Hand washing

84
 Temperature Abuse
What is “temperature abuse” of food?
Not cooking foods to proper temperatures

Cooling or reheating foods too slowly

Improper storage temperatures

Keep foods in the Temperature Danger Zone too

long

Proper control of food temperature is

critical to food safety!

85
 CDC Top 5 Risk Factors Causing
Foodborne Illness Outbreaks
 

 Improper holding of Potentially Hazardous Foods (TCS)

 Improper cooking temperatures
 Dirty or contaminated utensils or equipment
 Poor employee health & hygiene practices
 Food sold from unsafe sources

86
 Time Temperature Control
Rules of Thumb

Keep Hot Food Hot

Keep Cold Food Cold
Keep Frozen Food Frozen

OR DO NOT KEEP IT!

87
 Bacterial Growth Thermometer
135ºF (57ºC) 140ºF

120ºF (49ºC)
Bacteria reproduce
and grow in the Bacteria reproduce Target
rapidly Temperature
FDA Temperature
Danger Zone Danger Zone
70ºF (21ºC)

41ºF (5ºC) 41ºF

41ºF - 135ºF
88
 Temperature Danger Zone
Food must go through Temperature
Danger Zone at certain times:
• Preparation
• Cooking
• Cooling
• Reheating

Must minimize Time in Temperature

Danger Zone to keep food safe
• Total for food in TDZ is less than 4 hours

89
 Checking Temperatures
Temperature of food is critical
 Maintaining proper temperatures is essential to food
safety
 Must know when and how to measure temperature
 Keep required logs of temperatures

Temperature measuring devices:

 Thermometers
 Dial or bimetallic
 Digital (lollipop)
 Infrared (IR) – not to be used at Target
 Thermocouples
 QuickCheck
 T-Stick
 Disposable; Single Use Temperature Device
 Made for a specific product/specific temperature range

Understanding the use and care of thermometers is an

important part of keeping food safe
90
 Calibrating a Dial Thermometer
Range Oº- 22OºF (-18ºC - +104ºC)
Calibrate in ice at
32º +2ºF

Or boiling water at
sea level 212ºF
(100ºC).

Most thermocouple and

digital thermometers can
not be calibrated – but
accuracy should be verified
and documented daily.
91
 Calibrating a Thermometer

Plenty of ice -
Very little water

92
Checking Thermometers For Accuracy
Calibrate Thermometers…
When it is NEW – before first use

If DROPPED – on floor or other surface

DAILY – at a minimum (Target Standard)

 Food Code only requires Weekly calibration

RE-CALIBRATE – when reading is off by more

than 2F (1C)
If digital or thermocouple, change batteries and test
again
93
 Checking Food Temperatures

1. Clean and sanitize thermometer probe

2. Insert probe into the thickest part of
the food (thermal center)
3. Allow temperature reading to stabilize
4. Read and record temperature of food
5. Remove probe
6. Clean and sanitize before storing or
taking another temperature

94
 Taking Temperatures
Different types of foods and packages require
different techniques:
 Open foods: insert probe directly into food

 Pre-packaged product: wrap around probe or

sandwich between two packages

 Shell eggs: break open egg into container and

measure directly

 Frozen products: sandwich between two packages

or wrap package around probe

95
 Contamination
The presence of harmful substances (glass,
chemicals, etc) or harmful microorganisms in
food.

Cross-Contamination
The transfer of harmful microorganisms
(bacteria, viruses, etc.) from one food to
another by means of either a nonfood surface
such as utensils, equipment, or human hand or
directly from one food to another.

96
 Cross-Contamination Examples
Raw food over cooked
Raw / Cooked on same cutting board
Using raw food in a cooked food
Placing cooked food on surface after raw products
(i.e. chicken strips)
Unclean equipment, food prep tables and utensils
Dirty Team member hands
Dirty cutting boards
Touching garbage then the food
Unclean work clothes
Unsanitary wipe cloths

97
 Barriers to Contamination
 Clean and sanitized between preparing different foods
especially when handling raw and ready-to-eat products

 Eliminate bare hand contact when handling ready-to-eat

foods by the use of additional barriers such as gloves,
tongs, utensils etc.

 Properly store foods to prevent possible contamination

between uses

 Wash hands often

98
 Using Gloves: Precautions
Food handling gloves are single use only. Always wash
hands before putting on gloves.

Gloves and hand sanitizers are considered additional

barriers and are NOT substitutes for hand washing.
Frequent, thorough hand washing is our MOST
effective defense against the spread of disease.

Gloves can provide a false sense of security and safety.

Gloves should be worn for handling ready-to-eat
foods or when the use of some other additional
barriers, such as utensils, tongs, deli paper, etc, are
not practical.
99
 Target Best Practices: Gloves
Gloves should be worn for handling any RTE food:
 Pizza preparation and serving
 Slicing and chopping fresh fruits and vegetables
 Combining ingredients for salad mix and coleslaw
 Portioning salads
 Cutting rotisserie chicken for chicken salad, etc
 Slicing and portioning RTE meats and cheeses

Team members must change gloves:

When beginning a new task
If interrupted from a single task
If gloves are heavily soiled
After four hours of continuous use

Use only non-latex, vinyl gloves for handling foods.

100
 Personal Hygiene
Practicing good personal hygiene is critical to
minimizing the risk of contaminating food
which could cause a foodborne illness

Injuries
Any wound or infected sore must be covered with
clean dry, blue bandage (Staph. aureus)

Single-use vinyl glove must cover any

bandages on hands.

101
 Employee Health
Excluding or Restricting employees from working with food
depends on level of risk in transmitting pathogens through food:
 Type of population being served (HSP vs general)
 Specific pathogens involved
 Symptoms and/or diagnosis of illness
 Time since symptoms resolved

Definitions
Exclude –
prevent from working as an employee in a food establishment or entering a food
establishment as an employee

Restrict –
limit activities so there is no risk of transmitting disease and that the employee does not
work with exposed food, clean equipment, utensils, linens, or unwrapped single service
items

102
 Employee Health

In general, exclude employees In general population, restrict

that have:
Diagnosed with reported diseases
 Hepatitis A virus
 Enterohemorrhagic or Shiga-
toxin E. coli (EHEC)
 Norovirus
 Shigella
 Salmonella
Active gastrointestinal symptoms
(diarrhea, vomiting)
Jaundice
employees that have:
•Infected cuts or wounds
•Diagnosed but asymptomatic with
EHEC, Shigella or Norovirus
•Exposed to one of the listed pathogens
•Sore throat with fever
If highly susceptible persons are being
served, exclude employee for all above
except for infected cuts or wounds

If diagnosed with any of these

diseases, you must be cleared by a
medical provider and provide a
doctor’s note in order to return to
work.
103
 Target Health Policy
Requirements affect both Team Members and Supervisors:
 Health regulations require team members working with
food to notify a supervisor if they have any of the following
health symptoms:
 Diarrhea
 Vomiting
 Jaundice (yellowish eye color)
 Lesions with pus (boils or infected wounds)

 If a Team member has been diagnosed with one of the

following infections, the team member must be excluded
from working within any area of the store:
 E. coli 0157:H7
 Salmonella
 Shigella
 Hepatitis A
 Norovirus

104
 Target Health Policy Form

All team members in

SuperTarget and
PFresh locations are
required to sign this
form.

Team members
working in food areas
in a GM store are
required to sign this
form.

105
 Personal Habits
 No smoking, eating or drinking except in team
member break room

 Keep hands away from mouth, nose and hair when

handling food

 No gum or tobacco chewing

 Proper handling of food contact items

 No personal items may be carried in pockets above

the waist (cosmetics, medications, etc.)

106
 Target Personal Hygiene Standards

 Team members should keep fingernails clean and

trimmed
 Ideally no longer than 1/8” past fingertip

 Hair must be combed, restrained and pulled off

shoulders
 Team members must wear an approved hair restraint (hairnet or
crew cap – or both if you have too much hair to be restrained by
the hat alone).
 Team members with facial hair must wear a beard guard when
required by local health department.

 Dress must be neat and clean

 Change apron when soiled
 Remove apron when leaving food prep area – do not wear into
restroom!
107
 Jewelry
Team Members cannot wear jewelry of any kind
when around food; examples:
Earrings
Watches
Rings
Facial Piercings
Exception:
One plain ring (i.e. wedding band)
Two Target exceptions:
(exceptions are not part of the exam however)
1)Medical Alert Bracelets
2)Starbucks Dress Code & Jewelry Policy

108
Do you wash your hands after using
the restroom?
Survey done by USA Today

Over 90% said “yes”

Men 88%
Women 94%

Actual Study (Atlanta Braves game)

Men 46%
Women 89%

109
 Proper Hand Washing
20 Second Hand washing Process
1. Wet Hands With Warm Water (100°F)
2. Apply Soap
3. Scrub Hands, Arms, and Wrists for 10-15
Seconds
4. Rinse Soap From Hands
5. Thoroughly Dry Hands With Paper Towel
6. Use Paper Towel to Turn Off Faucet
7. Apply Gloves to Washed, Dry Hands

Failure to thoroughly dry hands before putting on

gloves can cause the following symptoms:
 Redness/Rash
 Drying/Cracking of Skin
 Bleeding

110
 Target Hand Washing Job Aid

111
 Hand Washing
Always wash your hands when:

112
 Target Best Practice:
Double Hand Washing
Wash your hands twice after visiting
the restroom:
1. Once in the restroom
and
2. Again at a designated hand sink
before returning to work

113
 Hand Wash Station Requirements
A hand washing station must be equipped with:

Disposable Paper
Towels
Hand Soap
Hot (100°F) and Cold
Running Water

Waste container

114
115 Bilingual Signage
 Section 2 Review – Key Points
Contamination
 harmful substances in food
(biological, chemical or physical)
Time and Temperature are the
primary microbial growth
factors you can control

Cross Contamination
 transfer of harmful substances
Temperature Danger Zone
from one food to another by
 41F to 135F (5C to 57C)
surfaces, people or equipment  Target: 41F to 140F (5C to
60C)
People and surfaces are primary
sources of cross contamination

Personal Hygiene Temperature Measuring

Devices
 Do not handle food if you are ill
 Dial, Digital, Thermocouple
 Cover wounds or open sores – (QuickCheck)
use bandage and gloves  Calibration
 Do not wear jewelry
 Sanitize before and after use

 Keep hair restrained

 Wash hands thoroughly and

often
116
 Question 1
What is the proper way to wash
your hands?
A. Add soap, wet hands, lather, rinse and dry with
paper towel
B. Wet hands, add soap, lather, rinse and dry with
paper towel
C. Wet hands, add soap, rinse and dry with cloth
towel
D. Wet hands, add soap, rinse, turn off faucet, and
dry with paper towel

117
 Question 2
According to the US FDA Model Food
Code, which of the following is an
acceptable personal hygiene practice
when preparing food?

A. Wearing jewelry and false fingernails

B. Smoking a cigarette

C. Eating a sandwich

D. Wearing effective hair restraints

118
 Question 3
Under what circumstances should a Team
member be excluded from handling food or
food contact supplies?

A. They have a headache

B. They have diarrhea

C. Someone in their house has a cold

D. They have a small cut on finger

119
 Question 4
When should the accuracy of a
thermometer be checked?

A. Before each use

B. At the end of the day
C. At least once a week
D. Only when the health inspector is present

120
 Question 5

Which is NOT an example of cross

contamination?

A. Raw, unprepped vegetables stored over

cooked chicken in cooler
B. Cutting fresh fruit on same surface as
raw, unprepped vegetables
C. Thawing raw hamburgers in cooler under
ready-to-eat food
D. Using same knife to cut raw chicken and
then pies
121
 Section 3
The Flow of Food
Purchasing
Receiving
Storage
Preparation
• Thawing
• Cooking
• Holding
• Cooling
• Reheating
• Freezing
Food in Transport
Food for Sale

122
 Purchasing Food

Food safety begins before food reaches store

 Food must be safely managed from producer to processor
through transportation to the store

Vendors are approved prior to purchase

 All suppliers to Target are approved through a stringent
vendor approval process

Archer Farms suppliers are pre-qualified

 Private label suppliers have been approved through the
vendor approval process and meet the strict requirements of
Target

123
 Target Best Practices: Receiving
 Thermometer Calibration
• Calibrate Thermometer Daily
• Stores Should Use Calibration Kit
• Document Calibration on Daily Food Receiving Log

 Check temperature of perishable products on truck

before unloading
 Use Lollipop Thermometer to check of all temperature-sensitive food
 Record temperatures on Daily Food Receiving Log

 Check appearance of product and packaging

 Check remaining shelf life (date code)
 Check quantity of product

124
 Target Best Practices: Receiving
Food used in production (ingredients) must have a
Target Freshness Label
 Only method for labeling shelf life of production ingredients
 Guests should never see a Freshness Label
 Label divided into four sections:

Date product received

Mfg’s Original Expiration Date

Date product opened for use

Opened Use By Date

125
 Target Best Practices: Receiving
Food Deliveries (Target Café, Starbucks, Bakery): Use Freshness
Labels on All Products Upon Receipt
Check product expiration date
if product is out of date follow correct wholesaler delivery refusal or product disposal process
 Label product with date received
 Fill out expiration date – even if date is printed on the case we
still document it on the freshness label
 Rotate stock to ensure usage prior to expiration

126
 Target Best Practices: Receiving

 Food deliveries should be put away in the following

order:
1. Refrigerated Temperature Zone
2. Frozen Temperature Zone
3. Dry Items
 All refrigerated and frozen product must be put away
in the correct spot or staged in a walk-in
cooler/freezer within 30 MINUTES
 Move older product to the front to ensure proper
rotation
 FIFO = No Expired Product
127
 Receiving Modified Atmosphere
Packaged Meats (MAP)
 Place probe thermometer
between packages
Frozen: Solid, hard to the touch, no
evidence of thawing
Fresh: 41ºF (5ºC) or below

 Do not puncture MAP – reject if

package is torn, ripped or
punctured Also referred to as
Reduced Oxygen
 Always allow MAP product to air Packaging (ROP)
out for ½ hour after opening
MAP meat can appear purple in
128 color
 Receiving Fish

 Frozen: Solid, hard to touch,

no evidence of thawing

 Fresh: 41ºF (5ºC)

 Place probe thermometer between packages

 Check frozen fish for signs of thawing and

re-freezing

 Check fresh fish for internal signs of decay and

for parasites
129
 Receiving Shellfish
Edible Mollusks
Oysters, Clams, Mussels, Scallops

Shellfish Tags: Must be kept for 90 days for all shellfish sold

130
 Receiving Dairy Products
 Accept only before “use by”
date
 Reject after “use by” date
 Store below 41ºF (5ºC)
 Grade A quality
 Sealed containers and intact
packaging
 Pasteurized products - kills
most bacteria
 Ultra High Temperature
Pasteurization kills all bacteria
 Refrigerate non-dairy products
after reconstituting with water

131
 Receiving Eggs
 Use only approved
supplier
 Accept only Gov’t
inspected Grade AA, A, or
B eggs with the USDA
shield on the carton
 Temperature at receiving
< 45°F
 Refrigerated storage
 Do not receive eggs more
than 14 days old

132
 Receiving Produce
Know your sources –
only from approved
vendors
Deliveries should be
under refrigeration
Check shipment for
spoiled or damaged
products
Inspect for pest signs
or damage

133
 Receiving Dry Foods
Inspect Items For:
 All cartons dry and undamaged
 Punctures or slashes in package
 No foul odors or discoloration
 Tiny insects or insect eggs
 Out dated items and products that do not
meet minimum shelf life requirements
 Dry foods must be kept dry

Bulk Foods (not stored in original case pack):

 Must be in an approved, food grade ingredient bin with lid
 Utilize a freshness label and put name of product on the bin
 Scoop stored outside bin and kept clean

134
 Receiving Canned Goods

Always Reject Cans if:

Leaks or flawed seals
Dented on seams
Significant Dents on
Surface of Can
Rusty
Swollen
 Swelling of cans is caused by gas NEVER taste a Suspect
produced by bacteria in the can Product.
 Clean and sanitize the can opener
after opening a swollen can and
all other surrounding surfaces
135
 General Storage Requirements
 No raw food over or next to ready-to-eat
foods (RTE)
 Store 6”(15cm) off of the floor and 2-3”
from walls
 Not under unprotected water, sewer or
drain lines or in restrooms
 Food and single service items stored off
the floor
 18” from sprinkler heads
 Temperature and Humidity: ideal 50°F –
70°F, 50%
 Rotate stock – use FIFO
(First In – First Out)

136
 Cooler and Freezer Storage
Requirements
 FDA: Cooler: 41ºF (5ºC) or below
 FDA: Freezer: No set temperature – only that items must
be frozen
 Target Policy for coolers: 38ºF (3ºC) or below
 Target Policy for freezers: 5ºF (-15ºC) or below
 Accurate and visible thermometer inside
Best Practice: place thermometer in warmest area
(usually near the door)
 Products are stored properly to prevent cross-
contamination
 Adequate space to store products safely and provide air
circulation around products

137
 Storage Exercise
Rotisserie Chicken

Raw Chicken Breasts Ground Turkey

Raw Hamburger Raw Celery

Cut Cantaloupe

Raw Salmon Fillet Raw Pork Chops

138
Cut Cantaloupe
Rotisserie Chicken
(RTE)

Cantaloupe &
Celery (raw)

Salmon & Pork

(raw)

Hamburger (raw)

Chicken & Turkey

(raw)
 Food Preparation:
Thawing Practices

In a refrigerator 41ºF (5ºC) or below

 always re-date the product
Under running water
 less than 70ºF (21ºC)
 water must overflow container
As part of cooking process
In a microwave oven
 if cooked immediately

140
 Food Preparation:
Cooking Temperatures
Food Temperature Time
Rare Roast Beef 130F 121 minutes

Vegetables/Fruits 135F 15 seconds

Fish 15 seconds
Shellfish 145F 15 seconds
Eggs 15 seconds
Whole Muscle Meats 15 seconds

Ground Meats (beef, pork…) 155F 15 seconds

Poultry (chicken, turkey, etc.) 15 seconds

Stuffed foods and meats 15 seconds
Casseroles and mixed dishes 165F 15 seconds
Reheating 15 seconds
Microwave 2 minutes (covered)

Take temperatures in the coolest part of the food – the thickest

section of food (thermal center)
141
 Food Preparation:
Microwave Cooking Temperature

Minimum cooking temperature for all

foods heated in a microwave:
165F (74C)

Cover and let stand for 2 minutes

142
 Food Preparation:
Holding Temperatures
Target Standards:
FDA GUIDELINE 135ºF (57ºC) OR ABOVE
 Target Standard is 140F (60C) or above

COLD FOODS AT 41ºF (5ºC) OR BELOW

FROZEN FOODS AT 5ºF (-15ºC) OR

BELOW

143
 Food Preparation:
Cold Holding Using Time Only
Hold Up to 6 Hours If:
 Food was held at 41ºF or below before removing from
refrigeration
 Label with the time it was removed from refrigeration
and the time you must throw it out
 Must be 6 hours from the time removed from
refrigeration to the time it was thrown out
 Assure food does not exceed 70ºF while being
served
 Sell, serve, or throw out food within 6 hours
144
 Food Preparation:
Hot Holding Using Time Only

Hold Up to 4 Hours If:

 Food was held at 135ºF or above before removing
from temperature control
 Label with the time you must throw it out
 Sell, serve, or throw out food within 4 hours

145
 Food Preparation:
Checking Temperatures
QuickCheck:

Programmed temperature
specifications for different
products

Indicates if product is at correct

temperature

Temperatures are downloaded

into spreadsheet for analysis and
documentation storage

Verify calibration of QuickCheck

QuickCheck used in Super Target Deli daily (Target standard).

(Note: Food Code only requires

weekly calibration check)

146
 Food Preparation:
Cooling Hot Foods

FDA Standard:
Cool 135 to 70ºF (57 to 21C) in 2 hrs.
Cool 70 to 41ºF (21 to 5C) in 4 hrs.

147
 Food Preparation:
Cooling Hot Foods
For Faster Cooling:
 Divide into Small Containers or Shallow Pans
 Container depth of 4” max.
 Food depth of 2” max.
 Use an Ice Bath
 Small container inside larger one with ice in-between
 Stir often to insure even cooling
 Place in Blast Chiller
 Not a regular cooler
 Designed with rapid airflow of cold air around food

148
 Food Preparation:
Cooling Hot Foods
Rapid cooling is the key to
keeping food safe.
 Never cool hot foods at room temperature

 Stir or mix food often for even cooling

 Always use a thermometer to check temperatures

 Document cooling times

149
 Food for Preparation:
Handling Ice
 Ice is a food.

 Ice used for cooling, stored foods or food

containers must not also be used for human
consumption

 Wash your hands whenever possible before

handling ice

 Keep your scoops in the holders between

uses. Do not leave the scoops in the ice bins

 Use dedicated clean and sanitized buckets

(or special ice totes) for ice only

150
 Food Preparation:
Storing Cooled Foods
Never tightly cover food when hot

Cover food completely after it is below

41ºF (5ºC)

Always put date and time on food being

prepared

151
 Food Preparation:
Re-heating Foods

Reheat foods to 165ºF (74ºC) in less

than 2 hours
 Pathogens can grow if heated too slowly

Never reheat foods more than ONCE

Use only equipment designed for fast

heating

152
 Food Preparation:
Reheating Foods
Rapidly in: Never reheat:
Oven On a steam table

Steam oven In a hot hold unit (Bain Marie)

Microwave oven In a bun drawer

On top of range Under a heat lamp

In a steam kettle In a residential crock pot

153
 Food Preparation:
Raw Produce
Thoroughly washed in potable water or use
a chemical that complies with FDA
regulations on fruit and vegetable wash to
remove any existing contaminants before
being:
Cut

Combined with other ingredients

Cooked

Served
154
 Food Preparation:
Summary

 Only keep amount of food at room temperature that can

be used in 20 minutes
 Cook food to the proper temperature
 Monitor and record temperatures of cold and hot holding
foods
 Use FIFO to ensure food is used before expiration date
 Practice good personal hygiene- wash hands often!
 Use food only from approved vendors
 Avoid cross contamination; clean & sanitize as you go

155
 Food in Transport

 Food temperatures must be checked prior to transport

 Food temperatures must again be checked upon receipt

at new location

 Cold food should be held at 41°F or below

 Hot food should be held at 140°F or above

156
 Food for Sale:
Keep Serving Utensils Safe!
 Serving utensils in hot or cold display cases should be in
the food with the handle out
 Utensils are stored in the food to minimize cross contamination
 Utensil handle should be the appropriate size for the container so
it never touches the food
 Hot dog tongs should be stored in a container, empty bun
warmer drawer, or on deli paper.
 Never hang on handle that opens the bun warmer or lay tongs on
the counter
 Starbucks Spoons, Ice Cream Scoops or similar items can
be stored in a “dip well” which is under constant running
water

Always avoid bare hand contact when

handling food.

157
 Section 3 Review – Key Points
 Transportation Preparation
 Manage and monitor temperatures
• Cold: 41F or below Cooking
• Hot: 140F or above (Target) follow cooking guidelines discussed
[135F or above (FDA)] earlier
 Keep covered
Holding/Display
 Purchasing
Target Hot Holding: 140F or above
 Approved suppliers only
 Products within shelf-life [FDA: 135F or higher]
 No homemade foods Cold Holding: 41F or below

 Receiving Ware/Utensil Handling

 Check delivery vehicle Don’t touch food ends of utensils
 Check temperature of foods upon receipt Minimize bare hand contact
 Accept only product at proper
temperature, in good physical condition,
within date code
 Storage
 Off floor 6 inches or higher
 Away from contamination sources
 Raw on bottom, RTE on top
 Cold Storage: 41F or below
 Freezer: 5F or below

158
 Section 3 Review (continued)
Time and Temperature are the Practicing Time/Temperature Control
Thawing
primary microbial growth
 Refrigeration, running water, microwave or part
factors you can control! of cooking process
 Cooking

Temperature Danger Zone  thoroughly and completely

 41F to 135F (5C to 57C)  Cooling
 Target: 41F to 140F (5C to 60C)  as rapidly as possible – to less than 70F in 2
hrs. and then from 70F to 41F in 4hrs.

Temperature Measuring Devices  Freezing

 Dial, Digital, IR, thermocouple (Quick  Reheating

Check)  rapidly – to 165F in <2hrs. for all foods
 Calibration  Ready-to-Eat Foods
 Sanitize before and after use  maintain temperature control at all times – take
out only what can be used in 20 min.
 Food Preparation Practices
 minimize bare hand contact, stir foods when
heating or cooling, handles out of food, check
temperatures

159
 Cooking Temperatures Review
Food Temperature Time
Rare Roast Beef 130F 121 minutes

Vegetables/Fruits 135F 15 seconds

Fish 145F 15 seconds

Shellfish 145F 15 seconds
Eggs 145F 15 seconds
Whole Muscle Meats 145F 15 seconds

Ground Meats (beef, pork…) 155F 15 seconds

Poultry (chicken, turkey, etc.) 165F 15 seconds

Stuffed foods and meats 165F 15 seconds
Casseroles and mixed dishes 165F 15 seconds
Reheating 165F 15 seconds
Microwave 165F 2 minutes (covered)

Take temperatures in the coolest part of the food – the thickest

section of food (thermal center).

160
 Question 1
The minimum temperature poultry
needs to be cooked to is:

A. 140ºF (60ºC)
B. 145ºF (63ºC)
C. 155ºF (68ºC)
D. 165 F (74 C)

161
 Question 2

The minimum cooking temperature

for ground beef is:

A. 135ºF (57ºC)
B. 145ºF (63ºC)
C. 155ºF (68Cº)
D. 165ºF (74ºC)

162
 Question 3
When thawing frozen foods, the
safest way is:

A. In a cooler below 41ºF (5ºC)

B. On the counter at room
temperature
C. In a sink of warm water
D. Slowly in an oven at 120ºF (49ºC)

163
 Question 4
The FDA Food Code requires the total
time for hot foods to be cooled from
135ºF (60ºC) to 41ºF (5ºC) is:

A. 2 hours
B. 4 hours
C. 6 hours
D. 8 hours

164
 Question 5
Which of the following foods would
you receive into your store:

A. Frozen fish at 20ºF (-7ºC)

B. Hamburger at 45ºF (6ºC)
C. Frozen chicken at 0F (-18C)
D. Milk cartons at 45ºF (7ºC)

165
 Section 4

 Hazard
 Analysis
HACCP 

Critical
Control
 Point

166
 HACCP

 A proactive food protection program

 Put in place to ensure the safety of foods as they flow

through an establishment and minimize the risk of
having any unsafe foods served to guests or team
members

167
 HACCP
Hazard - A biological, chemical or physical agent
that is reasonably likely to cause illness or injury if
not controlled.
Analysis - The process of collecting and evaluating
information on hazards to determine which are
significant and must be included in a HACCP plan
Critical Control Point - The step in the process at
which you would prevent, eliminate or control the
hazard.

168
 Prerequisites to HACCP
These programs must be in place before implementing
HACCP:
 Sanitation Standard Operating Procedures

 Good Retail Practices

 Chemical Control Program

 Pest Control Program

 Trace and Recall Program

 Guest Complaint Program

 Allergen Control Program

169
 7 Principles of HACCP
1. Perform a hazard analysis
2. Decide on the CCPs
3. Determine the critical limits
4. Monitor CCPs
5. Conduct corrective actions
6. Verification that processes are working
7. Maintain record keeping system
Important: record logs (temperature, food prep)
must be kept for 2 years
170
 HACCP and Food Safety
HACCP focuses directly on the safety of food
Any process, environment or item is evaluated for its
impact on the food
Primary objective is keeping food safe and free from
contamination

Identifies potential hazards that directly effect

food
Less emphasis on cleanliness of facility
Greater emphasis on procedures, process and
materials that directly contact food

171
 HACCP Flow Chart Exercise

172
HACCP Flow Chart Exercise – CCP’s

173
 Section 4 Review
HACCP
 Hazard Analysis Critical Control Point
 Proactive Program to ID and prevent hazards
 Critical Control Point – step at which prevent,
eliminate or control hazard
 7 Steps
 Perform a hazard analysis
 Decide on the CCPs
 Determine the critical limits
 Monitor CCPs
 Conduct corrective actions
 Verification that processes are working
 Maintain records keeping system

174
 Question 1
HACCP is short for:

A. Hazard Application to Critical Control

Point
B. Hazard Analysis Critical Control Point
C. Hazardous Analysis Crucial Control Point
D. Hazard Analysis Critical Control Place

175
 Question 2
A Critical Control Point (CCP) is:

A. Points in the food flow where hazards

exist
B. A point in the food process where a hazard
can be controlled, eliminated or prevented
C. Washing hands after using restroom
D. Any time food is cooked or cooled to
proper temperatures

176
 Question 3
All are examples of a CCP except:

A. Cold-holding of deli meats

B. Cooking rotisserie chicken
C. Freezing of hamburger patties
D. pH of sushi rice

177
 Question 4
The seven steps of HACCP do not include:

A. Verification of HACCP Plan

B. Monitoring of CCPs
C. Controlling pests
D. Identification of hazards

178
 Section 5

Sanitary Facilities
Facility Design and Layout
Materials of Construction

Equipment and Utensils

Food Handling Equipment
Sinks and Dishwashing

179
 Facility Design
 Facility must conform to
local standards and
codes
Zoning
Fire
Building

 Layout of facility is  All surfaces and equipment

important for: must be:
Work flow efficiency Non-Toxic
Personal safety Easy to Clean & Maintain
Sanitation Durable

180
 General Facility Requirements
Lighting
 Light shields required in preparation, storage, display areas
 Clean regularly
• Check for cracks or discoloration

 Keep bright for safety (food, team members, guests)

 Able to easily read labels, see colors
 Minimize or eliminate dark corners
• Food storage, walk-ins, dry storage – 108 lux (10 ft candles)@30 inches
above floor
• Consumer self-service, reach-in coolers, hand washing stations, ware
washing – 215 lux (20 ft candles) @ 30 inches above floor
• Food preparation surfaces, processing equipment – 540 lux (50 ft
candles) @ surface

181
 General Facility Requirements -
Ventilation
 Clean exposed surfaces that may drip condensation
 Check condensation drain lines and evaporator drain lines

 Replace/clean filters regularly

 Clean filters remove more particles and odors
 More efficient operation of units

 Keep in good operating condition

 Have systems maintained regularly

 Properly maintained ventilation systems

 Remove grease, smoke, odors, and fumes
 Keep facility comfortable and clean
 Reduce risk of fires

182
 Large Equipment

ON THE FLOOR Casters

6” legs
Seal to floor

ON THE COUNTER 4” legs

Seal to counter
Weighs less than 30 lbs
.
AGAINST WALLS Seal to wall
6” legs
or suspend it 6” off floor

183
 Food Equipment Material
Requirements
Corrosion resistant

Non-absorbent

Smooth and easily cleaned

Non-toxic

Chemical Resistant

184
 Food Contact Materials
Metal
Stainless steel is metal of choice for most surfaces
Do not use lead, brass, copper, galvanized metal for
food contact surfaces

Plastic
Used for many food contact surfaces
Must be rated as food-grade to be acceptable

Wood
Used only for certain specific surfaces: baker’s
tables, butcher blocks, pizza paddles, candy utensils
Only hard maple is recommended for use due to its
hardness and closed grain
185
 Containers for Food Storage
Use Only:
 “NSF” labeled plastic containers
 Stainless steel
 Glass okay (but not
recommended)
Never Reuse:
 Disposable plastic tubs; (pickle
pails, mayonnaise containers,
cottage cheese containers)
 Oyster, clam, mussel shells
 Single service items
 Sterilite containers

If you can buy it at Target –

you CAN NOT use it for
food!
Must order approved food
storage containers through
TIPP.

186
 Different Sinks – Different Uses
Food Prep Sinks
Target Cafe Produce Deli – Raw Chicken

187
 Different Sinks – Different Uses
3-Comp Sink Hand washing Sink Utility Sink

188
 Section 5 Review
Sanitary Facilities
 General
 Durable, non-toxic materials of
construction
 Layout for efficiency of food
prep, sanitizing and personal
safety
 Good lighting, ventilation,
heating/cooling
Food Handling Equipment
 Clean, sanitize and store
properly to prevent
contamination
 Durable, smooth, easy to clean
 Material requirements
 Resistant to corrosion
 Non-absorbent
 Smooth, easy to clean
 Non-toxic
 Chemical resistant
189
Acceptable Food Contact Materials
 Cooking and Storage
 Stainless steel
 Glass
 Aluminum and Cast iron (cooking
only)
 Cover and Wrapping
 Plastic wrap
 Aluminum foil
 Food grade paper
 Preparation surfaces
 plastic, polypropylene
 Stainless steel
 Wood – hard maple only
• Primarily for baking and single
use items (chopsticks, toothpicks)
Types of Sinks
 Different types for different uses
 Manual ware washing, hand
washing, food prep, utility
 Question 1
Food contact surfaces must be:

A. Smooth, absorbent, non-toxic, easy to

clean
B. Non-toxic, smooth, non-absorbent, non-
cleanable
C. Smooth, non-toxic, easy to clean, non-
absorbent
D. None of the above

190
 Question 2
Food can be prepared on all the following
surfaces except:

A. Stainless Steel
B. Plastic (acrylic or polypropylene)
C. Galvanized steel
D. Hard maple

191
 Question 3
Large equipment that is on the floor
must be:

A. On casters for easy movement

B. Elevated at least six inches above floor
C. Sealed to the floor
D. Any of the above

192
 Question 4
Food prep sinks are used for:

A. Washing food
B. Washing utensils and containers
C. Washing hands
D. All of the above

193
 Section 6

 Principles of Cleaning & Sanitizing

Cleaning Products
Sanitizer Products
Manual Ware washing
Automatic Ware washing
Cleaning Processes and Procedures

194
 Key Terms

Clean – free of visible dirt

Sanitized – disease-causing
organisms reduced to a safe level
Sterile – free from all living
organisms

195
 Cleaning Products
Only used approved products and equipment
Do not use products off the shelf unless approved
Do not mix different chemicals together
Ensure all spray bottles are labeled and chemicals
in bottles are correct
Change solutions in three comp sink every 4
hours (or as needed)
Change Sanitizer in bottles daily
Use Quat test paper to verify sanitizer is at proper
concentration
All Material Safety Data Sheets (MSDS) for
approved chemicals are available if needed through
Alert One. MSDS contain:
First Aid measures
Storage & Handling requirements
196
 OSHA Penalties
If your store is caught using a cleaning
product without an MSDS available, the
OSHA fine can be up to

$7,000
Per Occurrence

ONLY AUTHORIZED CLEANING

PRODUCTS MUST BE USED IN THE STORE

197
 Types of Sanitizers

Chlorine – Liqu-A-Klor for

organics

Quaternary Ammonium (Quats)

– J512

Iodine – not used at Target

Hot water or steam – ware/pan

washers
198
 Sanitizing Summary
Minimum Maximum
 Quat 200 ppm 200 ppm

 Chlorine 25 ppm 100 ppm

(200 ppm when in spray bottle)

 Iodine 12.5 ppm 25 ppm

 Hot Water
Soak: 171ºF (77ºC) for 30 seconds
Spray: 180ºF (82ºC) (to get 160ºF (71ºC) surface temp)

199
 Using Quat Paper
Quat sanitizer solutions must be measured
often to ensure proper concentration
 Quat test paper is an easy way to quickly
measure concentration
 Temperature of the quat solution must be
between 75-85F when using quat papers to
measure concentration

To obtain an accurate measurement using quat

paper, use the following procedure:
1. Solution must be at room temperature (75-85F).
2. Solution must be still (not moving or agitated)
3. Hold test paper in solution for 10 seconds
4. Remove test strip from solution and immediately
compare color of strip with color scale on paper
container
200
 Chlorine and Quat Sanitizers
Liqu-a-Klor (chlorine sanitizer J-512 Sanitizer (quat
sanitizer for 3 comp sink and all
for organic surfaces in Produce) non-organic surfaces
 200 ppm
 50-100 ppm  75°F (24°C)
 75°F (24°C)

Liqu-A-Klor dispenser delivers 100

ppm to allow for loss of chlorine
201
 Three-Compartment Sink Set Up
Can you set up the sink properly?

Label each area to indicate the proper sequence

1. 2. 3. 4. 5.

202
 Three-Compartment Sink Set Up
Can you set up the sink properly?

Label each area to indicate the proper sequence

1. Pre-scrape 2. Wash 3. Rinse 4. Sanitize 5. Air Dry

203
 Sanitizing
Key points:

204
 Mechanical Dishwasher:
High Temperature

Pre-Wash 110-130ºF (43-56ºC)

Wash 150-160ºF (66-71ºC)

Rinse 160-170ºF (71-77ºC)

Final Rinse 180-195ºF (82-88ºC)

Pressure 15-25 psi.

Target only uses High Temperature WW

205
 Mechanical Dishwashing:
Checking Temperature

206
 Mechanical Dishwashers:
Low Temperature
Wash 140-150ºF

Rinse 130-140ºF

Sanitizer (Chlorine) 50 PPM min.

Pressure 15-25 PSI

207
Cleaning & Sanitizing: Equipment &
Display Cases
Remove food
 prevent Time/Temperature and Cross
Contamination problems
Unplug, turn off, disconnect power
Disassemble
Wash. Clean from the top down.
Rinse
Sanitize
Air dry. Do not towel dry.
Reassemble and re-sanitize; replace food
(where applicable, i.e display case)
208
 Cleaning and Sanitizing:
Food Contact Surfaces
Between
 different types of food
 raw and ready-to-eat food,
 uses with raw fruits or vegetables,
 potentially hazardous foods (TCS)
 after four hours of continuous use

After final use for the day

Whenever contamination may have
occurred
 following time delays when equipment may have
been contaminated
209
Spray Cleaning Method (Clean in Place)

1. Unplug, lock out/tag out

2. Remove debris
3. Spray on detergent
4. Agitate with scrub pad
5. Rinse thoroughly
6. Test sanitizer solution
7. Sanitize with J-512
8. Air Dry
9. Reassemble Make sure solutions in tote
10. Spray with J-512 are in their properly
labeled spray bottle.

210
 Non-Food Contact Surfaces
Keep all areas clean, organized, and in
good repair

Clean as needed to keep areas free of

dust, dirt, and food residue
at least daily for most surfaces,
including floors.

Protect food from contamination!!

211
 Drains
The last step in daily cleaning.
(Monday/Wednesday/Friday)
 1. Use rubber gloves and goggles
 2. Clean up large debris
 3. Spray grate, around and into
drain with ElimineX®
 4. Allow to stand for 30 seconds to
one minute
 5. Rinse with gently spray of water
 6. Spray with J-512 to sanitize

212
 Section 6 Review
Cleaning & Sanitizing
 General steps:
 Pre-scrape, Wash, Rinse, Sanitize, Air dry
 Mechanical Ware washing
 High Temperature – uses hot water to
sanitize
 Wash temperature: 150-160F
 Final Rinse (sanitizing): 180-195F
 Rinse pressure: 15-25 psi
Low Temperature – chemical sanitizing of
ware using hypochlorite (bleach)
 Wash temperature: 140-150F
 Rinse temperature: 130-140F
 Chlorine concentration: 50 ppm
 Manual Ware washing
 3 compartment sink set-up:
 Wash tank with detergent – 110-
120F
 Rinse tank – 110-120F
 Sanitizer sink with quat: 75-100F
 Sanitizer Concentration:
 Quat – 200 ppm
 Chlorine: 50 ppm
213  Iodine: 12.5 ppm
 hot water: 171F
Products
 Use only approved products to avoid fines
 Products must be properly labeled – especially
spray bottles!
 Cleaning Supplies
Use only approved supplies and tools
Keep separate from food products
Cleaning Process
Protect food first
Safety is critical – unplug, disconnect, shield
before cleaning
Disassemble if possible, or necessary
Wash with detergent or degreaser
Rinse with potable water
Sanitize
Air dry
Reassemble if needed
Re-sanitize and let air dry
Non-food Contact surfaces
Clean and sanitize floors, wall, ceilings, drains
regularly
 Question 1
What should the temperature of the final
rinse be on a mechanical high
temperature dishwasher?

A. 162ºF (72ºC)
B. 165ºF (74ºC)
C. 170ºF (77ºC)
D. 180ºF (82ºC)

214
 Question 2
What is the proper sequence for washing
dishes in a 3 compartment sink?

A. Prescrape, Wash, Rinse, Sanitize, Air

Dry
B. Rinse. Wash. Sanitize, Air Dry
C. Wash, Sanitize, Rinse, Air Dry
D. Wash, Rinse, Sanitize, Wipe Dry

215
 Question 3
The concentration of quat necessary to
sanitize is:

A. 200ppm
B. 100ppm
C. 50ppm
D. 25ppm

216
 Question 4
In a low temperature dishwashing
machine, the concentration of chlorine
sanitizer must be:

A. 12.5ppm
B. 25ppm
C. 50ppm
D. 100ppm

217
 Section 7

Environmental Sanitation and

Maintenance
Facility Conditions
Water Supply
Trash and Garbage Handling
Pest Control

218
 General Facility

 Food facilities have three distinct areas:

Exterior premises
Guest areas
Food handling areas
 Each plays important part in:
Food safety
Guest experience
Community relations

219
 Facility Exterior - Grounds

Grounds should be kept clean and free of

litter
Keep landscaping/green spaces neat and tidy
Looks good and minimizes pest harborage
Parking lot, walks clean and unobstructed
Concrete, asphalt surfaces are easier to
clean than gravel or dirt
Maintain signage and keep in good repair

220
 Facility Exterior – Building
Exterior of building should be clean and
maintained
Repair cracks, holes in exterior to eliminate pest
entrances
Keep doors, windows clean, maintained and secured
Guest entrances should be clean, bright and free of
obstacles
Receiving docks and doors must be kept clean
• Eliminate food that attracts pests
• Minimizes potential food contamination sources
• Controls odors that may be drawn into the facility

221
 Guest Areas
 Guests expect clean, inviting facilities
 Free from trash, soils, unpleasant odors, sounds
 Adequate lighting to read and see food
 Clean and sanitary surfaces, utensils and restrooms

 Well-maintained guest areas impact food safety

 Clean floors, walls, surfaces minimizes pests and contamination
sources
• Including quick clean-up of spills, soiled utensils and materials
 Regularly maintained restrooms reduces transfer of contamination
by guests to food areas
 Proper design separates food handling, service from soiled items
and clean-up operations
 Proper protection of guest self-service areas minimizes potential
of contamination and cross contamination
• Proper temperature control is critical to prevent microbial growth

222
 Food Handling Areas
 Critical to keep food handling areas clean, sanitary and
properly maintained

 Floors, walls, ceilings should be clean and intact

 Keep floors clean to reduce slip hazards and kept free of water
puddles
 Floor and wall junctures should be sealed and easily cleanable
 Ceilings should be intact, free from dust and condensation

 Hand washing facilities must be available and functional

 Located in food handling areas
 Unobstructed, properly stocked and functional
 Signage to remind Team members to wash hands often

223
 Team Member Areas
 Team member restrooms, locker rooms must be kept
clean, functional and well stocked
 Must have doors or closures that separate from food handling
areas
 Cleaned and sanitized at least daily
 Should be used only for storage of Team member personal items
– not for food or other materials
 Restrooms must be adequately stocked and functional
 Signage to remind team members to wash hands after using
restroom
 Team member breakrooms must be kept clean and
properly maintained
 Must not be used to store food, single use items, chemicals, etc.
 Cleaned and sanitized at least daily

224
 Water Supply
 Use only potable water from a certified source
municipal (public) water supply
approved well (tested annually)
 Provide sufficient flow and volume of water to
service facility
Adequate supply of hot water
 If water supply is disrupted and/or facility does not
have potable water, call Alert One immediately
 If there is a sewer back-up, stop food production
and call Alert One immediately

225
 Avoid cross-connections

A cross-connection is any physical link

between a potable water source and
water of uncertain origin which may
carry contaminants from drains, sewers,
waste pipes, etc.

226
 Cross Connections
Which is okay?

1-800-TARGT

227
 Types of Vacuum Breakers
Air Gap Atmospheric

Diameter
“D”
DRAIN LINE
“2D” 6”

Dipper Well
AIR GAP

Hose Bibb
Water out Water Line
Drain Line

Floor Drain

Water In

228
AIR GAP
Physical separation between
discharge and drain

229
 Trash
Inside the building:
 Use metal or plastic receptacles

 Line with heavy duty plastic bags

 Do not use paper bags or boxes for trash

 Do not have to be covered while in use

 Remove garbage promptly when full

 Do not block walkways, sinks, exits

230
 Garbage Areas
Exterior areas:
 Keep area around compactor/dumpster clean
 Close lid on dumpster and/or garbage cans when not in
use
 Have dumpster emptied routinely and consistently
 Keep areas sanitary where garbage cans are washed
 Dumpster must be sealed completely to prevent
leakage of fluids.
 Locate dumpster on hard, cleanable, impermeable
surface (concrete or asphalt)

231
 Integrated Pest Management
Integrated Pest Management (IPM) is the prevention of pest infestation
through cleaning, sanitation, product rotation and facility maintenance
SuperTarget stores are USDA Certified Organic retailers and must follow
specific pest control procedures to maintain certification
Focus is on prevention:
 Limiting access to facility
 Monitoring for pests before they become a problem
 Following proper procedures for storage, maintenance and cleaning

PCO (Pest Control Operator) is responsible for checking and maintaining

monitoring traps
 they also help identify conditions that may lead to pest problem such as spills,
improperly sealed doors, etc.

Contact LOD if you see a pest problem or signs of pest activity.

232
 Rodents
Mice enter through 0.25” holes
Rats can enter through 0.5”
holes
Excellent climbers
Breed very quickly
Contaminate a lot of food

Flashing

233
 Rodent Signs
Droppings
Gnawing
Tracks/Rub Marks
Holes in Walls
Dead Rodents
Nesting Materials
Visible Sightings
Outside Burrows

234
 Crawling Insects
German cockroach are
predominant pests
Like warm, undisturbed Signs of Infestation
areas
Sightings
Come in with supplies
Eat gum and glue on Egg cases
cardboard boxes
Feces droppings
Cast skins
Oily-like smell

235
 Prevention and Control of
Cockroaches
Eliminate food sources
Keep surfaces and equipment clean
Clean and sanitize under equipment

Eliminate shelter - cracks and crevices

Seal holes and cracks in walls and doors

Examine incoming goods

Cover and store food properly

236
 Flies
Spread Diseases
Feed on Human and Animal Waste
Eat by “Throwing Up”
Breed in Waste and Decaying Matter
Have Many Offspring
Enter Through Open Doors and
Windows

237
 Fly Prevention
Close Doors and Windows
Air Curtains
Screened Openings
Light Box with Glue Boards
Keep Compactor/Garbage
Areas Clean and Dry
Pesticides – ONLY PCO
APPLIES PESTICIDES
238
 Fruit Flies
 Come into store on fruits and vegetables

 Grow and breed on ripened and rotting produce

 Can contaminate and cross contaminate foods

Prevention
 Place product in cooler to kill flies
that may be present
 Place fan nearby to blow on
product on display to disperse flies
 Clean drains and grease traps
often

239
 Indian Meal Moths
• Larvae cause damage by eating
food and spinning webs
• Adult does not cause damage – if see
adults, damage is done

Favorite foods:
 grains, bird seed, dog food,
crackers, powdered milk

Prevention:
 Clean up spills quickly
 Remove torn or open packages
 Rotate stock
 Pheromone monitors for early
detection – two in stockroom;
two on sales floor
240
 Section 7 Review
General Facility  Garbage - Outside
 Exterior:  Have emptied routinely
 Keep grounds clean, safe, in good repair  Keep area around clean
 Maintain building: repair damage, cracks,  Keep lids closed
doors, etc.
 Guest Areas: Integrated Pest Management
 Free from trash, odors, damage  Focus is on prevention
 Clean areas regularly  limiting access
 Food Handling Areas:  cleaning up spills
 Maintain hand wash areas  monitoring for pest activity
 Clean and sanitize surfaces regularly  Types of pests
 Keep Team member areas clean and  Rodents
sanitary  Cockroaches
 Water:  Flies
 Always potable  Moths
 Adequate hot water available  Prevention
 Avoid and prevent cross connections  keep areas clean
 Trash - Inside Clean drains
 Empty when full  seal cracks, holes
 Don’t block doors, walks, sinks  Monitor for signs of pests
 Doesn’t need to be covered when in use
241
 Question 1
A cross connection is:

A. Physical link between two or more potable water

lines
B. Physical link between two or more drain lines
C. Physical link between potable water line and
drain
D. Physical link between potable internal drains and
municipal sewer lines

242
 Question 2
What is the best way to control pests in
your facility?

A. Use flytraps, rodent traps and glue boards

B. Regularly use a commercial-grade pesticide
spray
C. Keep your facility clean and free from debris
D. Call your PCO anytime you see a pest on site

243
 Question 3
The most effective pest control method is:

A. Chemical traps
B. Physical or mechanical traps
C. Eliminating sources of food, water, shelter
D. Combination of chemical and mechanical
traps

244
 Question 4
The most effective method to prevent
backflow is to use:

A. Vacuum breakers
B. Air gap
C. Pressurized water system
D. Hose bibs

245
 Section 8
Accident Prevention and Crisis
Management

Managing Emergencies
Foodborne Illness Incidents and
Outbreaks
Recalls and Emergencies
Complaints
Team member and Guest Safety

246
 Alert One
Target has a defined policy to address emergency
situations: Alert One
Call the Alert One hotline for the following:
 Power failures
 Foodborne illness outbreaks
 Natural disasters (flood, tornado, hurricane, earthquake, etc)
 MSDS information
 Government Inspector On-Site (Health Department,
Weights & Measures, Department of Agriculture)

By using Alert One, Target can:

 Quickly assess the situation
 Implement needed actions
 Minimize risk to Guests and Team Members

All Team Members should be aware of Alert One and what to do in

an emergency.

247
 Foodborne Illness Incident
If Guest reports an illness, treat as a suspected
foodborne illness incident
LOD should talk with guest and gather info
• Be polite and empathetic – but remain neutral
• Do Not Admit Guilt
• Keep records of discussions
• Keep Guest informed of investigation and results
• Complete Guest Incident Form

Call Alert One

• Follow Target policies and contact appropriate persons

Conduct an internal investigation

• Review food handling procedures and food flow
• Determine if other guests have reported similar complaints

248
 Recalls
 All product recall notification will be communicated by
Target corporate headquarters ONLY

 Communication will be sent through Urgent Message

Boards, LOD PDA’s, Email, or FAX
Notification will include:
 Specific DPCI’s of items involved
 Any product codes and/or date codes
 Affected product disposition guidance
 Any other procedural guidance

 Follow all procedures as outlined in notification

 Label and segregate product
 Avoid cross contamination of non-affected product

 Keep Record of actions and quantities of product

249
 Power Outages/Equipment Failures
Read and use company policies – Emergency
Procedures Flip Chart

Safety first –
 Call Alert One
 Protect Guests and Team Members first
 Protect food after people are safe – Access the Target
Food Power Failure Kit
 Keep case and cooler doors closed
 Discard if contaminated or not properly maintained
 Do not risk foodborne illness – the price is too high!

Always be prepared for power outages, natural disasters

and minor injuries
250
 Final Review

Lets review.

The review pages will help highlight

the key points from each session.

251
 Section 1 Review
 Foodborne illness vs. Foodborne outbreak

 Bacterial Growth Factors (FATTOM)

 Food
 Acid
 Temperature
 Time
 Oxygen
 Moisture

 Potentially Hazardous Foods (TCS)

 Support rapid growth of pathogenic bacteria

 Keeping Potentially Hazardous Foods (TCS) Safe

 Use the barriers of FATTOM

252
 Section 1 Review (continued)
Biological Hazards
Microbial Infection Other Biological Hazards:
C – Campylobacter  Viruses – Hepatitis A, Norovirus
L – Listeria
A – Vibrio  Parasites – Trichinella, Anisakis,
S – Salmonella Cyclospora, Cryptosporidium
S – Shigella
General symptoms
 Similar for most foodborne
Microbial Intoxications
S_uper – Staphylococcus
B_owl – Clostridium Botulinum illnesses:
 Nausea, vomiting,
Microbial Toxin-mediated diarrhea, cramps
Prevention
Infections
B. cereus  Wash hands, manage
C. Perfringens temperatures, prevent cross
E. coli contamination

253
 Section 1 Review (continued)
Chemical Hazards
 Metals, Antibiotics, Pesticides, C&S chemicals
 Allergens
 Peanuts, Eggs, Dairy, Gluten, Tree Nuts, Soy, Shellfish, Fish
 Prevention:
• Clean and sanitize surfaces, utensils
• Display labels
• Avoid cross contamination
• Wash hands

Physical Hazards
 Jewelry, hair, fruit pits, stones, wood, metal or plastic pieces, shells

254
 Section 2 Review
Contamination
 harmful substances in food
(biological, chemical or physical)
Time and Temperature are the
primary microbial growth
factors you can control

Cross Contamination
 transfer of harmful substances
Temperature Danger Zone
from one food to another by
 41F to 135F (5C to 57C)
surfaces, people or equipment  Target: 41F to 140F (5C to
60C)
People and surfaces are primary
sources of cross contamination

Personal Hygiene Temperature Measuring

Devices
 Do not handle food if you are ill
 Dial, Digital, Thermocouple
 Cover wounds or open sores – (QuickCheck)
use bandage and gloves  Calibration
 Do not wear jewelry
 Sanitize before and after use

 Keep hair restrained

 Wash hands thoroughly and

often
255
 Section 3 Review
 Transportation Preparation
 Manage and monitor temperatures
• Cold: 41F or below Cooking
• Hot: 140F or above (Target)
follow cooking guidelines discussed
[135F or above (FDA)]
earlier
 Keep covered
 Purchasing Holding/Display
 Approved suppliers only Target Hot Holding: 140F or above
 Products within shelf-life [FDA: 135F or higher]
 No homemade foods Cold Holding: 41F or below
 Receiving
Ware/Utensil Handling
 check delivery vehicle
 Check temperature of foods upon receipt Don’t touch food ends of ware
 Accept only product at proper temperature, Minimize bare hand contact
in good physical condition, within date code
 Storage
 Off floor 6 inches or higher
 Away from contamination sources
 Raw on bottom, RTE on top
 Cold Storage: 41F or below
 Freezer: 5F or below

256
 Section 3 Review (continued)
Time and Temperature are the Practicing Time/Temperature Control
Thawing
primary microbial growth
 Refrigeration, running water, microwave or part
factors you can control! of cooking process
 Cooking

Temperature Danger Zone  thoroughly and completely

 41F to 135F (5C to 57C)  Cooling
 Target: 41F to 140F (5C to 60C)  as rapidly as possible – to less than 70F in 2
hrs. and then from 70F to 41F in 4hrs.

Temperature Measuring Devices  Freezing

 Dial, Digital, IR, thermocouple (Quik  Reheating

Check)  rapidly – to 165F in <2hrs. for all foods
 Calibration  Ready-to-Eat Foods
 Sanitize before and after use  maintain temperature control at all times – take
out only what can be used in 20 min.
 Food Preparation Practices
 minimize bare hand contact, stir foods when
heating or cooling, handles out of food, check
temperatures

257
 Cooking Temperatures Review
Food Temperature Time
Rare Roast Beef 130F 121 minutes

Fish 145F 15 seconds

Shellfish 145F 15 seconds
Eggs 145F 15 seconds
Whole Muscle Meats 145F 15 seconds

Ground Meats 155F 15 seconds

Poultry (chicken, turkey, etc.) 165F 15 seconds

Stuffed foods and meats 165F 15 seconds

Take temperature in the thickest part

of the food – the thermal center.

258
 Section 4 Review
HACCP
 Hazard Analysis Critical Control Point
 Proactive Program to ID and prevent hazards
 Critical Control Point – step at which prevent,
eliminate or control hazard
 7 Steps
 Performa hazard analysis
 Decide on the CCPs
 Determine the critical limits
 Monitor CCPs
 Conduct corrective actions
 Verification that processes are working
 Maintain record keeping system

259
 Section 5 Review
Sanitary Facilities
 General
 Durable, non-toxic
materials of construction
 Layout for efficiency of food
prep, sanitizing and
personal safety
 Good lighting, ventilation,
heating/cooling
Food Handling Equipment
 Clean, sanitize and store
properly to prevent
contamination
 Material requirements
 Resistant to corrosion
 Non-absorbent
 Durable, smooth, easy to
clean
 Non-toxic
 Chemical resistant
260
Acceptable Food Contact Materials
 Cooking and Storage
 Stainless steel
 Glass
 Aluminum and Cast iron (cooking
only)
 Cover and Wrapping
 Plastic wrap
 Aluminum foil
 Food grade paper
 Preparation surfaces
 plastic, polypropylene
 Stainless steel
 Wood – hard maple only
• Primarily for baking and single
use items (chopsticks, toothpicks)
Types of Sinks
 Different types for different uses
 Manual ware washing, hand
washing, food prep, utility
 Section 6 Review
Cleaning & Sanitizing
 General steps:
 Pre-scrape, Wash, Rinse, Sanitize, Air dry
 Mechanical Ware washing
 High Temperature – uses hot water to
sanitize
 Wash temperature: 150-160F
 Final Rinse (sanitizing): 180-195F
 Rinse pressure: 15-25 psi
Low Temperature – chemical sanitizing
using hypochlorite (chlorine/bleach)
 Wash temperature: 140-150F
 Rinse temperature: 130-140F
 Chlorine concentration: 50 ppm
 Manual Ware washing
 3 compartment sink set-up:
 Wash tank with detergent – 110-
120F
 Rinse tank – 110-120F
 Sanitizer sink with quat: 75-100F
 Sanitizer Concentration:
 Quat – 200 ppm
 Chlorine: 50 ppm
261  Iodine: 12.5 ppm
 Hot water: 171F
Products
 Use only approved products to avoid fines
 Products must be properly labeled – especially
spray bottles!
 Cleaning Supplies
Use only approved supplies and tools
Keep separate from food products
Cleaning Process
Protect food first
Safety is critical – unplug, disconnect, shield
before cleaning
Disassemble if possible, or necessary
Wash with detergent or degreaser
Rinse with potable water
Sanitize
Air dry
Reassemble if needed
Re-sanitize and let air dry
Non-food Contact surfaces
Clean and sanitize floors, wall, ceilings, drains
regularly
 Section 7 Review
General Facility  Garbage - Outside
 Exterior:  Have emptied routinely
 Keep grounds clean, safe, in good repair  Keep area around clean
 Maintain building: repair damage, cracks,  Keep lids closed
doors, etc.
Integrated Pest Management
 Guest Areas:
 Free from trash, odors, damage
 Focus is on prevention
 Limiting access
 Clean areas regularly
 Cleaning up spills
 Food Handling Areas:
 Monitoring for pest activity
 Maintain hand wash areas
 Types of pests
 Clean and sanitize surfaces regularly
 Rodents
 Keep Team member areas clean and
sanitary  Cockroaches

 Water:  Flies
 Moths
 Always potable
 Adequate hot available  Prevention
 Avoid and prevent cross connections  Keep areas clean

 Trash - Inside Clean drains

 Seal cracks, holes
 Empty when full
 Monitor for signs of pests
 Don’t block doors, walks, sinks
 Doesn’t need to be covered when in use
262
 Section 8 Review
Managing Crisis
 Follow Target policies
 Alert One
 Know the process
 Train team members
 Review for your store, area
Foodborne illness
 Single case or incident
 Talk to guest and gather info
 Conduct internal investigation
 Outbreak
 more than one person reports
illness
 Follow Alert One procedures
 Target Food Safety Manager
will coordinate situation
263
Recalls
 Initiated only by Target corporate
headquarters
 Follow all procedures
 Record all actions and info
Emergencies
 Follow Alert One
 Safety of people is first concern
Complaints
 LOD should handle all complaints
 Be polite, collect info, remain neutral
 Complete and submit Guest
Incident Report
Team member & Guest Safety
 Prevention is key
 Remove or reduce hazards and
train
 Make sure team members know
emergency procedures
 CONGRATULATIONS!

You have completed the Target

Food Protection Seminar

The information you have gained

will prepare you to safely serve your
guests and protect the Target brand.

The Target recertification standard

is every 3 years.
264
 Questions?
Use mySupport for all
questions on product
quality or food safety.

265