Providing Safe Food
Summary
TLDRChef Pesci's lecture on 'SurfSafe Chapter One' delves into food safety, defining foodborne illness outbreaks and their impact on the industry. It highlights challenges faced by food service operations, such as time pressure, language barriers, and varying staff education levels. The lecture emphasizes the importance of training, proper food handling, and purchasing from approved sources to prevent outbreaks, which can be costly and deadly. It also underscores the need for managers to be certified food protection managers, ensuring ongoing staff training and adherence to food safety practices.
Takeaways
- π½οΈ Foodborne illness outbreaks are defined by two or more people having the same symptoms after consuming the same food, confirmed by laboratory analysis.
- π The impact of foodborne illnesses is significant, with high-profile cases like Chipotle and COVID-19 affecting hundreds to hundreds of thousands of people.
- β° Time pressure can compromise food safety practices, especially in environments with tight schedules, such as 48-minute classes.
- π£οΈ Communication challenges arise from language barriers and cultural differences in the understanding of food safety.
- π Staff education levels vary, complicating the teaching of food safety, with some working directly with food and others not.
- π The source of food is crucial; purchasing from approved suppliers reduces the risk of foodborne illnesses.
- πΆ High-risk populations, such as the elderly and young children, are more susceptible to foodborne illnesses due to weaker immune systems.
- π‘ Unsafe food often results from contamination by pathogens, chemicals, or physical objects, highlighting the importance of recognizing these risks.
- π§Ό Personal hygiene is paramount in food service; improper hand washing and cross-contamination can lead to illness.
- π Food prepared in private homes is considered unsafe and should be avoided in food service operations.
- π Documentation and ongoing training are essential for staff to ensure they follow food safety procedures correctly.
Q & A
What is the primary focus of Chef Pesci's lecture?
-Chef Pesci's lecture primarily focuses on the 'surfsafe' chapters, which are essential for understanding food safety and handling in the industry.
What is a foodborne illness outbreak defined as?
-A foodborne illness outbreak is defined as an incident where two or more people have the same symptoms after eating the same food, which is then confirmed through laboratory analysis.
How did Chipotle's foodborne illness incident affect the number of people involved?
-Chipotle's foodborne illness incident affected an estimated 600 to 800 people, highlighting the severity of such outbreaks.
What is the significance of the number of COVID-19 cases mentioned in the lecture?
-The number of COVID-19 cases mentioned, 4,000, is used as a comparison to illustrate the scale of potential foodborne illness outbreaks, emphasizing the importance of food safety.
What challenges do food service operations face in maintaining food safety?
-Challenges include time constraints, language barriers, cultural differences, varying levels of education among staff, and the need to purchase from approved sources to prevent foodborne illness.
Why is it important for food service operations to minimize foodborne illnesses?
-Minimizing foodborne illnesses is crucial as they can lead to significant financial losses, business closure, and severe health consequences for consumers.
What are the three main ways food becomes contaminated?
-Food becomes contaminated through pathogens, chemicals, and physical objects, which can all pose health risks if not properly managed.
Why is it not advisable to use food prepared in a private home for a food service operation?
-Food prepared in a private home is considered from an unsafe source because it may not adhere to the necessary food safety standards, inspections, and regulations required for commercial food service.
What are the four main practices that can lead to foodborne illness?
-The four main practices leading to foodborne illness are time-temperature abuse, improper cooking temperatures, cross-contamination, and poor personal hygiene.
Which populations are at a higher risk of getting foodborne illnesses?
-Elderly people, preschool-aged children, and people with compromised immune systems are at a higher risk of getting foodborne illnesses.
What are the five key bulletins for keeping food safe?
-The five key bulletins for keeping food safe are controlling time and temperature, preventing cross-contamination, proper cleaning and sanitizing, proper storage of food, and practicing good personal hygiene.
What is the role of a manager in ensuring food safety?
-A manager's role in ensuring food safety includes understanding and creating necessary procedures, training staff, documenting training, monitoring staff adherence to procedures, and taking corrective actions when necessary.
Why is it necessary for food handlers to complete food safety training?
-Food handlers must complete food safety training to ensure they have the necessary knowledge to prevent foodborne illnesses, and to comply with regulatory requirements for food service operations.
What is the significance of documenting food safety training for staff?
-Documenting food safety training is important for record-keeping, to demonstrate compliance with regulations, and to provide evidence of staff training in case of audits or investigations.
What is the role of the FDA in food safety?
-The FDA (Food and Drug Administration) is responsible for overseeing the safety of food, enforcing regulations, and ensuring that food service operations meet the necessary safety standards.
What does it mean to be a certified food protection manager?
-Being a certified food protection manager means that an individual has passed a test from an accredited program, demonstrating their knowledge and ability to manage food safety in a food service operation.
Outlines
π½οΈ Introduction to Food Safety and Outbreaks
The script begins with an introduction to Chef Pesci's lecture on the 'SurfSafe Chapter One', emphasizing the importance of food safety in the industry. It covers the definition of a foodborne illness outbreak, which involves two or more people experiencing the same symptoms after consuming the same food, confirmed by laboratory analysis. The script mentions the impact of such outbreaks on businesses like Chipotle and the challenges faced, such as time constraints, language barriers, and varying levels of education among staff. The importance of purchasing food from approved sources to prevent foodborne illness is also highlighted.
π Challenges and Costs of Foodborne Illnesses
This paragraph delves into the challenges faced by food service operations in ensuring food safety, including the pressure to work quickly, language barriers, cultural differences, and varying education levels of staff. It also discusses the increasing number of high-risk customers for foodborne illnesses, such as the elderly. The economic impact of foodborne illnesses on the United States is highlighted, with billions of dollars lost annually due to outbreaks, which can lead to hospitalization and even death. The human and financial costs associated with foodborne illnesses are underscored, emphasizing the severity of the issue.
π‘οΈ Understanding Contamination and Food Safety Practices
The script explains the three main ways food can become contaminated: through pathogens, chemicals, and physical objects. It stresses the importance of recognizing these contamination sources to prevent foodborne illnesses. The role of proper food handling practices is discussed, including the avoidance of time and temperature abuse, cross-contamination, and the importance of personal hygiene. The script also touches on the requirement to purchase food from approved sources and the risks associated with using food prepared in private homes.
π¨βπ³ Personal Hygiene and Cleaning Standards in Food Service
This paragraph focuses on the importance of personal hygiene and proper cleaning and sanitizing practices in food service operations. It discusses the invisibility of bacteria and the dangers it poses, emphasizing the need for correct handwashing and the avoidance of using hand sanitizers as a substitute. The script also covers the correct procedures for cleaning and sanitizing surfaces and equipment, including the use of designated buckets and towels, and the importance of maintaining proper sanitizer levels to prevent chemical hazards.
π Cooking Temperatures and Cross-Contamination Prevention
The script addresses the critical role of proper cooking temperatures in ensuring food safety, using the example of chicken that must reach 165 degrees Fahrenheit for 15 seconds to kill pathogens. It also discusses the concept of cross-contamination, illustrating it with examples such as storing raw meat above ready-to-eat lettuce, which can lead to contamination. The importance of training staff to recognize and prevent such hazards is emphasized, along with the responsibility of managers to understand and enforce food safety practices.
π’ Staff Training and Certification in Food Safety Management
This paragraph emphasizes the necessity of regular food safety training for food handlers and the documentation of such training. It discusses the importance of ongoing monitoring and corrective actions when procedures are not followed correctly. The script also highlights the requirement for managers to be certified as food protection managers, as mandated by the FDA Food Code, and the benefits of obtaining this certification during culinary school, including the financial support provided by the institution.
π Regulatory Authorities and Food Safety Responsibilities
The final paragraph outlines the roles of state and local regulatory authorities in food safety, including the adoption of codes, regulation of food service operations, and investigation of foodborne illness outbreaks. It also mentions the importance of licensing and permits, which are likely to be covered in food safety exams. The script concludes by summarizing the key points of Chapter One, including the responsibilities of various health organizations such as the CDC, FDA, USDA, and local health departments in food safety management.
Mindmap
Keywords
π‘Foodborne Illness Outbreak
π‘National Registry
π‘SurfSafe
π‘Laboratory Analysis
π‘Regulatory Authorities
π‘Food Safety Challenges
π‘High-Risk Populations
π‘Cross-Contamination
π‘Personal Hygiene
π‘Food Safety Training
π‘Certified Food Protection Manager
Highlights
Introduction to Chef Pesci's lecture on SurfSafe, emphasizing its importance in the food industry.
Explanation of foodborne illness outbreak, its definition, and the process of laboratory confirmation.
The impact of Chipotle's foodborne illness outbreak affecting hundreds of people.
The comparison of foodborne illness to COVID-19 in terms of outbreak scale and public health impact.
Challenges faced by food service operations including time pressure, language barriers, and varying staff education levels.
The importance of purchasing food from approved sources to prevent foodborne illness outbreaks.
The increasing number of high-risk customers for foodborne illnesses, particularly the elderly.
The high costs of foodborne illnesses to the United States and the potential for business closure.
The three main ways food becomes contaminated: pathogens, chemicals, and physical objects.
The necessity of recognizing contamination sources to prevent foodborne illness.
The risks associated with improper cleaning and sanitizing of equipment and utensils.
The dangers of using food prepared in a private home due to the lack of regulation and inspection.
The five key practices for keeping food safe, including controlling time and temperature and preventing cross-contamination.
The importance of training staff in food safety and the role of managers in ensuring adherence to food safety procedures.
The requirement for food handlers to complete food safety training and the importance of documentation and ongoing monitoring.
The role of certified food protection managers in overseeing food safety and the need for their presence during food service operations.
The significance of understanding the roles of various health organizations such as the CDC, FDA, USDA, and local health departments in food safety.
Transcripts
so welcome to chef pesci's uh
lecture
uh today we're gonna cover
the uh surfsafe chapter one
but throughout this
week we're gonna cover all the chapters
of surfsafe they are
it's relatively going to be the same
information that you're going to need
for national registry national registry
is just a completely different
organization
with a completely different format to
the test surfsafe is the premiere it's
most recognized out in the industry
um but whether you have surfsafe or
national registry or
the two
you will be golden
so let's talk about what a foodborne
illness outbreak is okay
it's three different things
a
two or more people have the same
symptoms after eating the same food
they get sick
they go to the hospital
and it's confirmed through laboratory
analysis
whether they do a stool sample
or blood results or the both
it's confirmed through laboratory
analysis
that there is something going on at the
restaurant so they contact the
regulatory authorities the health
department comes out they do an
inspection
and they investigate to see what's going
on
the problem with
foodborne illness
and when there's two or more people
if you look back when chipotle
was in the news
they had infected like
now this is an estimate
between six to eight hundred people
by the time they caught it
that's how many people had gotten sick
okay
um same with covey when covid first
broke
right i was in south florida and
i remember exactly seeing on the news
that there were 4 000 confirmed cases
if it only takes two or more people to
get sick after eating the same food
imagine
and they find out that there are
over
hundreds of people that got sick
imagine what 4 000
would have looked like right
today covet has infected
hundreds of thousands if not more
of people
okay
so the answer is all the above an
illness is considered an outbreak when
two or more people have the same
symptoms after eating the same food
an investigation is conducted by the
state and local regulatory authorities
which is your health department in the
outbreak the outbreak the outbreak has
been confirmed by laboratory analysis
what are the challenges that um
that companies face right time is money
so food service operations
work hard to minimize food-borne
illnesses as a result of these efforts
food-borne illnesses have declined in
recent years
however operations still face many
challenges to food safety
pressure to work quickly can make it
hard to take the time to follow food
safety practices
we know that here at seminole because
we're on
non-block schedule so we're on 48 minute
classes
and
yeah we're playing that time clock
so
we feel pressured we can't practice food
safety like we should be practicing it
because
time is of the essence
your staff may speak different language
than you do which can make it difficult
to communicate cultural differences can
also influence how food handlers view
food safety
staff often have difficult levels of
education
making it more challenging to teach them
food safety everyone's on a different
level
some people work front of the house some
people work back at the house some
people work
around food some don't work around the
food
okay
illness-causing microorganisms are more
frequently found on food
that once was considered safe
food that is received from suppliers
that are not practicing food safety can
cause foodborne illness outbreaks
that's why we have to purchase
from approved sources
not unapproved sources
the number of customers at high risks
for getting a foodborne illness is
increasing
right high high-risk populations elderly
we're going to talk about that coming up
in the next couple slides
but high-risk populations have a high
risk chance of getting sick
versus having a normal person who eats
the same food
right because their immune system is
working against them
an example of high-risk population would
be elderly population we learned that
with kovid what did covet kill most of
killed off the elderly
so some challenges that
companies will face
is training new staff
okay constantly having to retrain
and the hospitality industry has the
highest turnover rate when it comes to
job stability
so the constantly having to retrain
but the serp state program will provide
the tools needed to overcome the
challenges in managing
a good food safety program and that's
what we're going to discuss
through these chapters
foodborne illness costs the united
states billions of dollars each year
national restaurant association figures
show that one foodborne illness outbreak
can cost an operation thousands of
dollars
it can even result in closure
some of the business costs were
highlighted in the video
if we showed you the video well then
you'll be able to take away what those
costs are
there are also human costs which are
identified on this slide
okay
so
on average about 128 000 people are
hospitalized every single year due to a
foodborne illness and about three to
four thousand of them
die
that's how serious this is now you may
be sitting here saying things like well
chef that's really like less than one
percent of the population
but imagine what they were saying
if they're saying it and you were saying
it
you could get sick
you could have long-term disability
because of it or you could die
and
with the
growing um
amounts of medical costs and how
expensive it is to be in a hospital
if you don't have insurance you're stuck
with a bill all because you went out to
eat and got sick
okay
so unsafe food is usually the result of
a contamination the presence of harmful
substances in food there's three ways
food becomes contaminated
before we talk about those three ways
to prevent foodborne illness you must
recognize the contaminations
that can make food unsafe
these come from
pathogens chemicals
or physical objects
pathogens being biological
they might also come from certain unsafe
practices in your operation
okay we're going to discuss this a
little bit more in depth in chapter two
but biological not washing your hands
properly picking up the bacteria from
wiping yourself
okay and then not properly scrubbing
your hands and going back to the food
service
industry touching food that's cross
contamination chemical couple examples
with chemical could be
we spray our counters
and the mist particles travel and they
touch food
or we spray our
our surfaces and we don't properly clean
them
which we're going to discover discover
more in the up and coming slides
and then physical hazards
why are
band-aids in the industry blue and not
beige like you find out it like a publix
or a walmart
it's because if
a band-aid falls off which it does it
does happen from time to time or finger
cot blue
if it falls off
they want you to be able to notice it
and find it
before serving a customer
so
we must always purchase food
from approved sources okay completely
takes the risk factor
out of the potential of a foodborne
illness
the other risk factors for foodborne
illness
are related to four main practices
time temperature abuse
okay not properly holding our food at
proper correct temperatures
which again we will discuss more in
depth in another chapter
not cooking our food to proper
temperatures
cross-contamination
right when we contaminate raw with
cooked
the transfer of bacteria from one
surface to another
poor personal hygiene
we're not talking poor personal hygiene
from the customer standpoint but from
the person preparing the food the
employee
right we touch our face
quite often and sometimes we don't even
know we're doing it or we wash our hands
correctly and then we don't have
anywhere to dry our hands and we
wipe them on our chef coat or our apron
or our clothes and we just picked up
bacteria
one thing you need to know about
bacteria is that you can't see smell or
taste bacteria
so that's where it becomes very
dangerous
and then poor cleaning and sanitizing
we need to make sure we are properly
just like we are wash rinse and
sanitizing and air drying our dishes we
need to make sure we wash rinse sanitize
and air dry our surfaces
frequently okay
technically
by state law
we have to have a green bucket and a red
bucket with a designated towel in each
at our lab stations that's why on your
lap sheets i always tell you guys
to make sure you have those two things
okay
if you just sanitize the counters
then it's like just grabbing hand
sanitizer without washing your hands
it's not effective
but when we wash rinse and sanitize just
like we do with our hands and our dishes
it becomes effective
hand sanitizer should never be used
as a substitute for hand washing and
we'll talk about that more in depth in
the hand washing chapter
so is it okay for food service operation
to use food prepared in a private home
the answer is no
why
food prepared in a private home is
considered to be from an unsafe source
it can must
must absolutely be
avoided
keep in mind that food prepared in a
private home is considered to be from an
unsafe source
and you must avoid it
okay
we don't know what they're doing we
don't know if they're licensed we don't
know if they're registered with the
health department and they have their
inspections
so we got to make sure we purchased food
only from approved sources
pathogens can spread to food if
equipment has not been cleaned and
sanitized correctly between uses this
can happen in ways indicated on this
slide
so
we got equipment utensils are not washed
rinsed sanitized between uses sanitized
how often do i see that happening on
labs on lab days where we're just
washing or wiping our counters but we're
not properly washing rinsing and
sanitizing them
that that one move right there can
really save on potentially
cross-contaminating with another surface
well with another product
and then that making you get sick
wiping clothes are not store wiping
cloths excuse me are not stored in a
sanitizing solution between uses
and sanitizing solution
are not at required levels
when kurt showed up at our last
inspection kurt jennings he's our health
inspector
he actually took one of our test strips
went over to the three compartment sink
agitated the test strip in the
sanitizing water to make sure it was at
proper dosages and it is
a few years ago we invested in a system
that properly
measures out the concentration to water
ratios so that
your soap
is at proper levels
and your sanitizer is at proper levels
because
if it's over those proper levels that's
when you have a chemical
hazard and that's where you can get sick
so on slide 1.14
what is going on in this picture
it's very hard to tell what's going on
but if you take a look we got poor
personal hygiene
the answer c because sneezing or
coughing on food can contaminate it
that's common sense
now all of you if you know chef hess
he has a famous mantra that he says
common sense isn't so common
let me fill you in ladies and gentlemen
on the most important thing you need to
know about passing national registry or
surfsafe
it comes down
to practicing common sense
but in today's world common sense
as a as according to chef hess
and i i would agree with this
common sense
is not common
okay these habits are considered poor
personal hygiene habits
what's going on in this picture 1.15
easy cross-contamination right we have
lettuce
lettuce is prepared food right it
doesn't need any further cooking for you
to consume it it should be sitting on
the top shelf and we're going to talk
more in depth on how to properly shelve
your product in the refrigerator or
freezers so that you prevent stuff like
this from occurring
blood from the raw meat stored above the
lettuce has been cross-contaminated with
it a foodborne illness can occur at any
time contaminated food touches or drips
fluids onto cooked or ready to eat food
this is called cross contamination
what's going on in this picture
well he's probing he's wearing gloves so
let's take a look he's wearing gloves
he's probing in the thickest part of the
chicken
but the chicken is not at proper
temperature
it's at 115 chicken's supposed to be
cooked at 165 and it must hold that
temperature for a minimum of 15 seconds
for it to be considered safe
so the answer is a
the chicken has not been cooked to a
temperature high enough to kill
pathogens at this point it has been time
temperature abused
and could cause a foodborne illness if
served
key word could
depends on the person depends on their
immune system
is their immune system strong enough to
fight off bacteria
you'll never know
what's going on here
okay
he's wiping a table
with a single used towel the answer is d
the employee appears to only be wiping
the prep table clean rather than washing
rinsing
and sanitizing it
this would be considered poor cleaning
and sanitizing and could result in a
foodborne illness
so
of all these illnesses and the ways that
you can get sick through contaminated
food
which population has the higher risk
there's three of them we have elderly
people
pre-aged our preschool-aged children
their their immune systems are still
developing and people with compromised
immune system people that are suffering
from cancer or receiving chemotherapy
have hiv aids are going through
transplants
okay the immune system is the body's
defense against illness elderly people
are at high risk because their immune
system have weakened with age
very young children are at high risk
because they have not built up strong
immune systems
and people with a compromised immune
system certain medical conditions and or
medications can weaken a person's immune
system
i don't know about you but growing up
most my life i heard that your immune
system is the most important thing and
if you don't take care of it at a young
age you're going to have immune system
issues in the future
and that's what can get you sick
so
how do we keep
food
safe
we focus on these five bulletins
controlling the time and temperature
properly holding our food
properly taking the correct temperatures
okay preventing cross-contamination
making sure we're wiping down our
surfaces properly right cleaning and
sanitizing that last one there
making sure that we store our food
properly
in the shelving uh in a refrigerator or
freezer
practicing practicing good personal
hygiene
making sure we show up to work wearing
fresh cleaned uniforms not something
that we wore two days ago or three days
ago or a week ago
making sure that we pull our hair back
making sure that we're taking showers
we're washing our hands when we get to
work when we leave the bathroom
making sure that we purchase from
approved reputable suppliers people that
are licensed
people that are inspected by the state
those are approved sources
and of course the last one we just
talked about it cleaning and sanitizing
1.20
as a manager your job is more than just
understanding food safety practices and
creating necessary procedures
you must also train your staff to follow
these procedures
staff should be trained when they are
first hired
and on an ongoing basis
your entire staff needs general food
safety knowledge and that's what we do i
know we talk about it a lot we and we
will always talk about it will always be
the premise of these classes whether
you're in culinary one two or three
the goal is to give you the foundation
level one gets you to level two and then
get you certified would serve safe by
level three
other knowledge
will be specific to the tasks performed
on the job for example everyone needs to
know the correct way to wash their hands
however only receiving however only
receiving staff need to know how to
inspect
produce during receiving
staff need to be retrained in food
safety regularly this is not just
something we do once
i know out in the industry sometimes
things just get busy they train you and
then they just expect you to know it but
here
and in culinary school we're kind of
constantly reiterate
why it's important to practice
food safety
1.21 when a food handler completes food
safety training we must document it
once staff are trained we must monitor
them to make sure they're following the
procedures
we must set the standards
high and make sure that our staff are
following those procedures and if
they're doing it incorrectly
which could lead to the increase
in risk
when this happens it is important to
correct the situation immediately
this is called corrective action if an
employee often completes a task
incorrectly or if multiple employees
complete a task incorrectly they should
be retrained
staff aren't the only ones who
need to keep
food safe or who need to be trained on
food safety the fda food code food drug
administration requires that persons in
charge of a food service operation must
become certified food protection
managers
ms wiley chef pesci and chef hess we
carry the food
protection manager certification we are
required to have it
and we must have someone
with that certification on site at all
times
during the operation same goes for
food service
normally you have three shifts you have
an am a mid and a pm shift
you need to at least have two people
with food safety or food service
protection manager certification which
is what you get through surfsafe and
we'll get you there by level three
but for all arguments sake we're
focusing on national registry right now
for some type of operations the person
in charge may need to be on site at all
times
this is the case if regulatory authority
has decided that the operation poses
minimal risk for causing a foodborne
illness
that decision would be based on the kind
of operation it is and the type of food
that's being served or sold
cashier
lists markets and convenience stores are
good examples of operations where the
person in charge may need to be on site
at all times
the person in charge must also be able
to show
that they have their required knowledge
to become a certified food protection
manager you must pass a test from an
accredited program we teach that
accredited program and then we pay
culinary pays not chef hess not chef
pesci but the money sitting in our
internal accounts pays for each of you
to have the opportunity to take that
test
otherwise
if you wait until after you graduate
high school you'll be paying about 120
135
and you must sit
in a food safety class for at least 16
hours
think about that for a second
get it done now so you don't have to do
it later
get it done now so we pay for it not you
and you don't have to pay for it later
so the only thing i need you to really
take away for chapter one is to
understand the basis of food safety
which we have discussed in all those
slides so far
but the most important key thing i need
you to take away that will appear on
national registry or servsafe
is that the test will only include the
abbreviated words to each organization
so you need to know who the cdc is
and what they do who the fda is and what
they do so centers for disease control
we should know that with coven
fda food drug administration
what does the food drug administration
do
take a second read those bulletins
slide .27
usda united states department of
agriculture
and then public health service that's
going to be your local health
departments okay they conduct their
research into causes of foodborne
illness outbreaks
outbreaks and assist in investigating
outbreaks
so state local regulatory authorities
they write they adopt the codes and they
regulate retail and food service
operations
food service food safety
responsibilities include inspecting the
operation enforcing the regulations
investigating complaints and illnesses
and issuing licenses and permits that is
key
licensing and permits will pop up
on
the exam
so that means highlight that or get that
down written on your paper
and that's it that's chapter one in a
nutshell
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