Department of Public Health

Environmental Health
Food Handlers Safety Training
ENV. Health Team
Chief, Environmental Health
Environmental Science & Engineering Officer (72D)

NCOIC, Environmental Health

Preventive Medicine NCO (68S)

Civilian Environmental Technician

Environmental Health Technician

Environmental Health Team email: usarmy.johnson.medcom-bjach.mbx.environmental-health@health.mil

Background
This class meets the general requirement of TB MED 530, Sections 2-501.11 and 2-503.12 for initial or
refresher food sanitation and safety training.

This training ONLY covers Soldier and Family Readiness Group (SFRG) and Organizational food event servers
for the annual food handler card and counter staff who do not prepare food. Four hours of initial food
sanitation and safety training is required within 30 days of beginning work in an establishment that serves
food.

A minimum of 5 hours should be planned for executing this training.

Four hours of course content is presented, a 10-minute break at the two-hour mark, and 50 minutes for the
exam.
_______________________________________________________

Contents for this course were developed using the March 2019 edition of TB MED 530 Tri-Service Food Code and the 2022 U.S. FDA Food Code.
WHO’S NOT COVERED UNDER THIS TRAINING:

• This training is NOT intended to certify Culinary

Specialist (92G), food managers, supervisors, the
person in charge (PIC) or food establishment
employees.
• This training does NOT cover events held outside
of or off JRTC & Fort Johnson.
• This training, though not required by regulation
at this time, is highly encouraged for Home Based
Businesses that produce non-TCS Foods. Review
GC Policy Letter #19 for more details.
GC Policy Letter #19, February 2022
 REGULATORY REQUIREMENTS:

SFRGs events serving food- Home Based Business Producing Food-

• Complete FP 96 • Contact the Fort Johnson Department of Public

Health - ENV Health for food list and method
• Route through required approvers to include of preparation approval. Provide copies of all
Public Health for menu and preparation items for sale, ingredients and preparation.
method approval. Also provide copy of label required to be
• Have proof of current food handler card for affixed to all sold products.
anyone having direct contact with food at the • A home business may not sell high-risk foods
event. or the following low-risk foods: honey, home-
• Keep an accurate and detailed list of all canned vegetables, meats, stews, cream or
volunteers who working the event. custard-filled bakery products, and high-acid
foods.
• Keep an accurate and detailed list of all place's
food and food items are purchased or received. • IAW TB MED 530, 8-301.12
TRAINING PURPOSE & OBJECTIVES

Purpose – Ensure food employees and counter staff are trained to

perform their duties in a safe manner and with the ability to
protect themselves and others from intentional and unintentional
food contamination
Objective – Present essential food safety and sanitation practices
that must be applied in all food operations. Prevent the occurrence
of foodborne illness attributed to unsanitary food operations, poor
employee hygienic practices, or poor food handling practices.
Scope of Training –

Understand and recognize the importance of food safety.

Understand risk factors that contribute to foodborne illness.
Understand how food becomes unsafe.
KEY FOOD
TERMS:
CHAPTER
1
 KEY FOOD SAFETY TERMS

Foodborne Illness Outbreak is defined as 2 or more cases of a similar illness

resulting from the ingestion of a common food.
• Ice and beverages are included as a “food”.
• The outbreak may be confirmed through laboratory analysis where the
causative agent is identified.
• Some outbreaks, such as Norovirus, are not always linked to a specific
food, but can be linked to a specific facility where an infected food
employee was working.

Contaminated – The presence of harmful substances

(physical, chemical, or biological) in or on food.
KEY FOOD SAFETY TERMS (CONT’D)

Cross-contamination – The transfer of a harmful substance to food

through direct or indirect contact:
• Spilled chemicals or detergents on food packages or surfaces
where food comes into direct contact.
• Using un-sanitized equipment or utensils to prepare, store, or
serve food.
• Bare-hand contact with foods that are ready-to-eat (RTE).
• Bacteria from raw protein foods transferred to foods that are
RTE.
• Not changing gloves!
• Touching your cell phone/skin/clothes etc. then touching
food without changing gloves and washing your hands!
• Not washing hands prior to taking internal temperatures.
KEY FOOD SAFETY TERMS (CONT’D)

Time/Temperature Control for Safety (TCS) Food (formerly “potentially

hazardous food” (PHF).
• Food that is capable of supporting growth of harmful
microorganisms that can cause a foodborne illness.

*Note that foods that are categorized as non-PHFs do not support microbial growth, but they can serve
as a vehicle for spreading viruses and toxins if they become contaminated.
KEY FOOD SAFETY TERMS (CONT’D)
Ready-to-eat (RTE) Food – means FOOD that:
1. Is in a form that is edible without additional preparation to achieve FOOD safety, as specified
under one of the following: 1 3-401.11(A) or (B), $ 3-401.12, or $ 3-402.11, or as specified in 1 3-
401.11 (C); or
2. Is a raw or partially cooked animal FOOD, and the CONSUMER is advised as specified in
Subparagraphs 3-401.11(D) (1) and (3); or
1. Is prepared IAW a variance that is granted as specified in Subparagraph 3-401.11 (D) (4); and
2. May receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary
purposes.

Examples include, but not limited to-

• Food that has already been cooked
• Washed fruits and vegetables (whole or chopped)
• Deli meat & cheese
• Bakery items
• Sugar, spices, and seasonings

*Note: ready-to-eat food also needs careful handling to prevent contamination. For complete list of RTE food refer to TB MED
530 page 422, glossary.
 KEY FOOD SAFETY TERMS (CONT’D)

High-risk food. Any RTE FOOD that will easily support the
growth of pathogenic bacteria. “High-risk foods” are more
likely to be implicated as a method of infectious or toxigenic
organisms consumed in foodborne illness incidents.
Major food allergen. Major food allergens are identified by the FDA and
include:
• Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean
shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds,
pecans, or walnuts), wheat, peanuts, soybeans and sesame; or
• A food ingredient that contains protein derived from a food, as
specified above.
 KEY FOOD SAFETY TERMS (CONT’D)

Clean – Clean to sight and touch means there is no visible debris,

encrusted food, or greasy feeling.

Sanitize – Sanitizing is a process of reducing the total number of micro-

organisms (“germs”) on a surface to safe levels.
This is NOT the same as “sterilization,” which is a process used in
hospitals to kill (remove) all micro-organisms that are on a surface.

Person in charge - The individual present at a food establishment

who is responsible for the operation at the time of inspection
and has the responsibility and authority to supervise and direct
the activities of food employees.
FOODBORNE
ILLNESS:
CHAPTER 2
 HOW FOODBORNE ILLNESSES OCCUR

Foodborne illnesses are preventable and most foodborne illnesses occur in persons who are not part of
recognized outbreaks. Many cases are often not detected through routine surveillance. Behind every
foodborne illness are several factors that contribute to or cause the illness. Unsafe food is the result of
contamination.
• Food handlers can contaminate food when:
• They don’t wash their hands after using the restroom
• They are in contact with a person who is sick
• They sneeze or vomit onto food or food-contact surfaces
• They touch dirty food-contact surfaces and equipment and then touch food
• Simple mistakes can cause contamination:
• Allowing ready-to-eat food to touch a surface that contacted raw meat, seafood, or poultry
• Storing food or cleaning products incorrectly
• Failing to spot signs of pests
PATHOGENS

Microorganism:
• Small, living organism that can be seen only with a microscope

Pathogen:
• Harmful microorganism
• Makes people sick when eaten or produces toxins that cause
illness

Toxin:
• Poison
FOOD HAZARDS

Biological. Biological hazards contribute to almost two-thirds of all foodborne illness outbreaks.
• Bacteria
• Viruses
• Parasites
• Fungi

Chemical. Contamination of food or food contact surfaces (equipment/utensils) occurs through direct contact
with chemicals or chemical residues following improper use or storage.
• Cleaners
• Sanitizers
• Polishes

Physical. When physical hazards such as insects and hair come into contact with food, biological contaminants
contained on their surfaces are transferred to the food.
• Metal shavings
• Staples
• bandages
• Glass
• Dirt
• Natural objects (e.g., fish bones in a fillet)
FOODBORNE ILLNESS (CONT’D)

Highly susceptible populations—

• These people have a higher risk of getting
a foodborne illness:
• Aged 65 and Older
• Younger Than 5 Years
• Weakened Immune System
• Expecting mothers
• Personnel operating in a “high stress”
environment:
• Soldiers in Basic Training
• Soldiers engaged in field training exercises
lasting longer than 2 weeks
• Deployed personnel
MORE ABOUT…BACTERIA
The most common food-borne pathogens are;

Norovirus
The Nature of Bacteria

Bacteria are microorganisms in

Salmonella
various shapes. They can be
spheres, they can be rods, or they
can be spirals. Diseases causing
Clostridium perfringens
bacteria are called pathogenic.

Campylobacter

Staphylococcus aureus
 SYMPTOMS OF A FOODBORNE ILLNESS

The symptoms of a foodborne illness vary depending on which illness a person has. But most victims of foodborne
illness share some common symptoms.

Common symptoms of foodborne illness:

• Diarrhea
• Vomiting
• Fever
• Nausea
• Abdominal cramps
• Jaundice—a yellowing of the skin and eyes

Onset times:
• Depend on the type of foodborne illness
• Can range from 30 minutes to six weeks
 RESPONDING TO A FOODBORNE-ILLNESS OUTBREAK

Gather information
Ask the person for general contact information
Ask the person to identify the food eaten
Ask for a description of symptoms Identify staff
Ask when the person first became sick
Keep a list of food handlers scheduled at time of
Notify Authorities incident
Contact the local regulatory authority if an outbreak is Interview staff immediately
suspect Cooperate with authorities
Segregate product Provide appropriate documentation
Set the suspect product aside if any remains Review procedures
Include a label with “Do not use” and “Do Not Discard” on it.
Determine if standards are being met
Document the information Identify if standards are not working
Log information about suspect product
Include a product description, product date, lot number,
sell-by date, and pack size
 BIOLOGCIAL CONTAMINANTS

Sources Prevention
• Biological hazards can come from a variety • Minimize or eliminate contact with bare hands.
of contaminants including bacterial and
• Wash and clean both hands and surfaces
viral pathogens.
frequently.
• Disease-causing bacteria, viruses,
• Handle and separate raw meats from other types
parasites, molds, yeasts, and naturally
of food.
occurring toxins.
• Use sneeze guards or cough shields to prevent
• Deodorizers, first aid products, and
employees from sneezing or coughing on food.
health and beauty products (hand lotions,
hairsprays, etc.) • Food employees with cuts or open wounds on
their hands should stop working immediately.
• Wash raw fruits and vegetables thoroughly before
peeling, cutting, cooking, or eating them.
• Obtain all foods from trusted sources and
production facilities.
• Clean and disinfect equipment, utensils, and other
types of tools used on food products.
 CHEMICAL CONTAMINANTS

Prevention
Sources
• Only use chemicals approved for use
• Certain types of kitchenware and in foodservice operations.
equipment (items made from pewter,
copper, zinc, and some types of painted • Purchase chemicals from approved,
pottery reputable suppliers.

• Cleaners, sanitizers, polishes, machine • Store chemicals away from prep areas,
lubricants, and pesticides food-storage areas, and service areas.

• Deodorizers, first aid products, and • Chemicals must be separated from food and
health and beauty products (hand lotions, food-contact surfaces by spacing and partitioning.
hairsprays, etc.) • Chemicals must never be stored above food or
food-contact surfaces. Must always contain label
that identifies the contents of the product.
• Chemicals must have a label that identifies the
contents of the product when removed from
original container.
• Use chemicals for their intended use and follow
manufacturer’s directions.
 PHYSICAL CONTAMINANTS
Sources
• Common objects that get into food
• Metal shavings from cans
• Wood
Prevention
• Fingernails
• Purchase food from approved,
• Staples reputable suppliers
• Bandages • Closely inspect food received
• Glass • Take steps to prevent physical
• Jewelry contamination,
including practicing good personal
• Dirt hygiene, and proper storage.
• Naturally occurring objects such as fruit
pits and bones
• Deliberate contamination of food
 FOOD ALLERGENS

Food Allergen
• A protein in a food or ingredient some people are
sensitive to
• These proteins occur naturally
• When an enough of an allergen is eaten, an
allergic reaction can occur

FDA’s nine major food allergens

• Milk
• Eggs
• Fish
• Shellfish, including lobster, shrimp, and crab
• Wheat
• Soy
• Peanuts
• Tree nuts, such as almonds, walnuts, and pecans
• Sesame
FOOD ALLERGENS

Allergy Symptoms
• Nausea
• Wheezing or shortness of breath
• Hives or itchy rashes
• Swelling of the body, including the face, eyes, hands, or
feet
• Vomiting and/or diarrhea
• Abdominal pain

Allergic reactions
• Symptoms can become serious quickly
• A severe reaction, called anaphylaxis, can lead to death
Avoid cross-contact
• Do NOT cook different types of food in the same fryer oil.
• Do NOT put food on surfaces that have touched allergens.
• Always clean food contact surfaces when contamination may have
occurred and between switching tasks-”Clean as you go”.
• Always wash, rinse, and sanitize utensils before each use.
 FIVE MAJOR RISK FACTORS

The are five major risk factors related to employee behaviors and preparation practices in retail and food service
establishments as contributing to foodborne illness:
• Improper holding/time temperatures
• Inadequate cooking
• Contaminated equipment/cross contamination protection
• Poor personal hygiene
• Food from unsafe sources
FIVE MAJOR RISK FACTORS (CONT’D)

Improper holding/time temperatures Inadequate cooking

It is a common misconception that all food

Time-temperature abuse occurs when food bacteria are destroyed simply by adding heat.
has stayed too long at temperatures good for Internal temperatures and cooking times vary
pathogen growth. Food has been time- depending on the food.
temperature abused when: • Pathogens that live on animal products can
• It has not been held or stored at correct only be killed at specific temperatures. If these
temperatures temperatures are not reached during cooking,
the bacteria may not be killed.
• It is not cooked or reheated enough to kill • Some pathogens can create heat-stable toxins
pathogens that cannot be destroyed during cooking, no
• It is not cooled correctly matter the temperature.
• Items being re-frozen after being thawed
FIVE MAJOR RISK FACTORS (CONT’D)

Cross-contamination

When pathogens are transferred from one surface or food to

another. Cross-contamination can cause a foodborne illness
when:
• Contaminated ingredients are added to food that receives
no further cooking
• Ready-to-eat (RTE) food touches contaminated surfaces
• A food handler touches contaminated food and then
touches RTE food
• Contaminated cleaning cloths touch food-contact surfaces
 FIVE MAJOR RISK FACTORS (CONT’D )

Poor personal hygiene can cause a foodborne illness Poor cleaning and sanitizing:
when food handlers: • Equipment and utensils are not washed, rinsed, and
• Fail to wash their hands correctly after using the sanitized between uses.
restroom • Food contact surfaces are wiped clean instead of being
• Cough or sneeze on food washed rinsed, and sanitized
• Touch or scratch wounds, and then touch food • Wiping cloths are not stored in a sanitizer solution
between uses
• Work while sick
• Pass contaminants through illness • Sanitizer solution was not prepared correctly and/or
• Sanitizer is not exchanged at frequent intervals ( not at
least 100ppm and/or water is visibly and excessively
soiled. )
• No method of accurately testing sanitizer
concentrations in ppm or mg/L

Food Contact surfaces and equipment used for TCS foods must be cleaned no less than every 4 hours to prevent
growth of microorganisms!
 FIVE MAJOR RISK FACTORS (CONT’D )

Food from unsafe sources

The food service manager or the supervisor designated to conduct purchasing and receiving activities is
responsible for ensuring foods are obtained from approved sources.
• Compare items delivered against the purchase invoice to ensure product and manufacturer match.
• Questionable items should be rejected or examined against the military Approved Sources Directory.
• Consult with Veterinary Services for assistance.

Food employees tasked to assist with purchasing and receiving must be:
• Trained to identify approved sources and conditions for rejecting deliveries, or
• Directly supervised by the person-in-charge or manager when preparing purchases or conducting receiving activities.
What Bacteria Need to Grow… F-A-T T-O-M
Food
Most bacteria need nutrients to survive.
TCS food supports the growth of bacteria better than other types of food.
Acidity
Bacteria grow best in food that contains little or no acid (neutral pH, 4.6 – 9.0).
Temperature
Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C). This is known as the temperature danger zone.
Bacteria growth is limited when food is held above or below the temperature danger zone.
Time
The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to
unsafe levels.
Oxygen
Some bacteria need oxygen to grow, while others grow when oxygen isn’t there.
Moisture
Bacteria grow well in food with high levels of moisture.
aw = water activity; the amount of moisture available in food for bacterial growth (aw scale ranges from 0.0 to
1.0).
Water has a water activity of 1.0.
 CONTROL F-A-T T-O-M

The Conditions You Can Control

Temperature
• Keep TCS food out of the
temperature danger zone
Time
• Limit how long TCS food spends
in the temperature danger zone

Temperature and time are the two important conditions for growth that can be controlled by the food employee.
 TIME &
TEMPERATURE
CHAPTER 3
 TIME & TEMPERATURE CONTROLS

Safe Temperatures—

Hot: 135oF (57oC) or above.

 TCS food has been time-temperature abused any time

it remains between 41ºF and 135ºF (5ºC and 57ºC). This
is called the temperature danger zone.

Cold: 41oF (5oC) or below

 The longer food stays in the temperature danger zone,
the more time pathogens have to grow. If food is held
in this range for more than four hours, you MUST throw
it out.
 PROPER COOKING, REHEATING, AND HOLDING
TEMPERATURES

Comminuted
1.“Comminuted” means reduced in size by methods including chopping, flaking, grinding, or mincing.
2.“Comminuted” includes FISH or MEAT products that are reduced in size and restructured or reformulated such as gefilte fish, gyros, ground beef, and sausage; and a mixture of two or more types of meat
that have been reduced in size and combined, such as sausages made from two or more meats.
TCS FOODS (CONT’D)

Obvious foods include—

• Raw or heat-treated (cooked) animal food:
• Meat: beef, pork, lamb
• Poultry
• Seafood: fish, shellfish, crustaceans
• Dairy products
• Shell eggs*
(except pasteurized shell eggs)
 TCS FOODS (CONT’D)

Other previously designated foods include—

• Heat-treated plant food -- rice, pasta, baked
potato, fried onions, cooked apples…
• Sprouts and sprout seeds
• Cream pies
• Gravies
• Sliced melons; cut tomatoes; cut leafy greens
• Untreated garlic-and-oil mixtures
 MINIMUM INTERNAL COOKING TEMP 165 O F

165ºF (74ºC) for 15 seconds

• Poultry—whole or ground
• Chicken, Turkey, Duck
• Stuffing made with fish, meat, or poultry
• Stuffed meat, seafood, poultry
• Stuffed vegetables or pasta containing meat, seafood, poultry
• Dishes that include previously cooked (leftover), TCS ingredients
• Raw animal foods subjected to a non-continuous cooking process (partially cooked in advance)
• Leftovers reheated for hot holding
• Microwaved raw animal foods (poultry, meat, fish)
MINIMUM INTERNAL COOKING TEMP 155 O F

155ºF (68ºC) for 15 seconds

• Ground meats (beef, veal, pork, lamb)
• Sausage
• Hamburgers
• Ground, chopped or minced fish; includes—
• Molluscan shellfish (clams, muscles, oysters)
• Crustaceans (crab, shrimp, lobster)
• Injected meats; includes—
• Brined ham
• Flavor-injected roasts
• Mechanically tenderized meat
• Ratites (ostrich, emu)
• Bulk-prepared scrambled eggs
• Pasteurized & unpasteurized shell or liquid eggs that will be hot-held for service
 MINIMUM INTERNAL COOKING TEMP 145 O F

145ºF (63ºC) for 15 seconds

• Steaks/chops/strips of pork, beef, veal, & lamb
• Fish (whole or portioned, not chopped)
• Fillets or fish steaks
• Molluscan shellfish (clams, muscles, oysters)
• Crustaceans (crab, shrimp, lobster)
• Commercially raised game animal (deer, bison, rabbit)
• Made-to-order eggs
145ºF (63ºC) for 4 minutes – Whole meat roasts (pork, beef, veal, corned beef,
lamb)
• Must apply prescribed oven temperatures during cooking [Table F-1, Tri-Service Food
Code].
• Table 3-3, Tri-Service Food Code identifies alternate minimum cooking temperatures
and times for whole meat roast.
 MINIMUM INTERNAL COOKING TEMP 135 O F

Heat to 135ºF (57ºC) – Plant foods intended for hot holding during service
• Fruits & vegetables
• Grains (rice, pasta)
• Legumes (beans, refried beans)

• Must not contain meat, poultry, fish, or eggs

REHEATING FOOD

Foods reheated for immediate service (individual customer order)

• Reheat to any temperature if it was cooked & cooled correctly.
• Applies to leftovers, pre-prepared foods, & commercially processed & packaged foods that are
RTE.

Commercially processed & packaged RTE food for hot holding (serving
line)
• Heat to internal temperature of 135ºF (57ºC) or above.

Leftovers & pre-prepared RTE foods reheated

for hot-holding:
• Must reheat to internal temperature of
165ºF (74ºC) for 15 seconds within 2 hours.
• If microwaved, must let stand covered for
2 minutes after reheating.
TEMPERATURE CONTROLLED PROCESSES

Receiving
• Timely transfer of foods to refrigerator or freezer when receiving deliveries.
Cold holding
• During storage & service
• Check operating temperature of units
• Don’t over-pack units
Thawing
• Do NOT thaw at room temperature!
• Thaw in a refrigerator that maintains foods cold at 41oF or below; or
• Thaw as part of cooking process (frozen hamburgers on a grill).
• Thawing sealed & impermeable food packages under cold running water (<70oF) is allowed, but
least preferred.
 Max time = 4 hours from when the temperature of the thawed portion reaches 41oF and
includes time needed to prepare the food after thawing.
TEMPERATURE CONTROLLED PROCESSES (CONT’D)

Food Preparation
• Use small batch preparation to minimize the time food is held at unsafe temperatures during
preparation.
Cooking
• Check internal product temperature at the
terminal stage of cooking.
• Spot check multiple pieces when individual
portions are arranged on a baking sheet.
• Check thickest part of product.

Hot holding
• Food must be 135oF or above before
being placed in hot holding.
TEMPERATURE CONTROLLED PROCESSES (CONT’D)

Cooling:
• Rapid cooling achieved by:
• Slicing bulk meats
• Transfer bulk products to multiple shallow pans
• Immersion in ice-bath and frequent stirring
• Loosely cover food containers before storing.
Cooling Criteria:
• Hot foods cooled to 70oF or below within 2 hours, and then to 41oF or below within 4 hours [6 hours for
total process].
• TCS foods prepared from ambient ingredients—
• Cooled within 4 hours to 41oF or below.
 THERMOMETER REQUIREMENTS

Thermometers must be readily available for spot checking

internal food temperatures.
• Verify food in hot & cold holding.
• Verify terminal cooking temperature was achieved.
• Calibrate daily to ensure accuracy.
• Sanitize between foods & prior to each use.
THERMOMETER CALIBRATION

Ice Point Calibration Method

Fill cup with ice;
Add cold water to cover ice;
Immerse thermometer probe;
Boiling Point Method
Wait 5 minutes to allow temperature
to stabilize;
• Thermometers used for hot holding
or cooking.
Thermometer should indicate 32oF—
• Follow manufacturer’s
Ice Point Method instruction to adjust
• Thermometers used for cold holding. calibration.
• For bi-metallic stem-type,
 Calibrating at cold temperature adjust by turning the nut
may not result in calibration at the located under the dial.
hot end of the thermometer scale. • Calibration is achieved when
scale indicates temperature
within + 2oF (+ 1ºC) of
desired measurement.
FOOD SAFETY:
HAND HYGIENE
CHAPTER 4
 PERSONAL HYGIENE & WORK HABITS

People are natural carriers of bacteria

• Staph bacteria found on skin & hair, regardless of how often you bathe.
• Fecal-oral route of transmission -- Bacteria found in our intestines transferred to everything you touch.

People can also carry harmful viruses that are readily transmitted through food or contact
with surfaces that are touched by others.
• Norovirus; Hepatitis A
• Infection occurs when contaminated food is ingested or contaminated hands come into contact with mucous membranes
(eyes, nose, mouth).
PERSONAL HYGIENE & WORK HABITS (CONT’D)
Actions that can lead to contaminated food:
A. Scratching the scalp
B. Running fingers through hair
C. Wiping or touching the nose
D. Rubbing an ear
E. Touching a pimple or infected wound
F. Wearing a dirty uniform
G. Coughing or sneezing into the hand
H. Spitting in the operation
I. Touching a personal item (CELL PHONE)

People can contaminate food when

• They don’t wash their hands after using
the restroom.

• They come to work when they are sick

or have been in contact with a person
who is sick.

• They sneeze onto food or food-contact surfaces.

• They touch dirty food-contact surfaces and equipment and then touch food.

 Avoid personal behaviors that can contaminate food!

 PERSONAL HYGIENE & WORK HABITS (CONT’D)

Hand-washing “...the single most important means of preventing

the spread of infection.” –Centers for Disease Control and Prevention

The failure of food-handlers to wash hands in certain situations (such as after

using the toilet, handling raw meat, cleaning spills, or carrying garbage), wear
clean gloves, or use clean utensils is responsible for various foodborne
transmissions. Anyone handling food is responsible for proper food handling.
Hand Washing Standards
Use only designated hand wash sinks.
• 3-compartment sink and custodial sinks
are NOT authorized for handwashing.
Hand wash sinks must be supplied with the following items at all times
• Soap;
• Hand drying device (paper towels or approved air-knife system);
• Trash receptacle (for paper towels).
Do not block access to hand wash sinks!
 PROPER HANDWASHING PROCEDURE

Handwashing is a 20-second process

1. Wet hands with warm/cold 2. Apply soap 3. Rub hands together for 20
running water seconds to form a lather

**Clean under fingernails,

between fingers, and the
forearms

4. Rinse thoroughly under 5. Dry hands completely with

running water a clean towel
 WHEN SHOULD YOU WASH YOUR HANDS?

• Before beginning work. • After touching—

• Hair, face, or body;
• After using toilet facilities. • Clothing or apron.
• After sneezing, coughing, or using a • Before handling cleaned and sanitized
tissue. equipment and utensils.
• Before and after handling uncooked
• Before putting on and when eggs, raw meat, poultry, and
changing disposable glove. fish/seafood.
• Leaving and returning to the kitchen • After handling chemicals that might
or food preparation area. affect food safety.
• Handling service animals or aquatic
• After handling money then returning animals.
to a food handling task.
• After every chance of contamination,
• After taking a break, to include— such as custodial tasks—
• Clearing tables or busing dirty
• Smoking or using tobacco; dishes;
• Eating (and chewing gum); • Handling trash;
• Cleaning floors & restrooms
• Applying lip balm or makeup.
HAND ANTISEPTICS (HAND SANITIZER)

Use of sanitizing hand gels is NOT authorized

as a substitute for proper handwashing!

• Used only after properly washing hands.

• Dry hands before applying.
• Must be allowed to air dry before touching food or
equipment.
 HYGIENE STANDARDS

• Fingernails
• Short (max ¼ inch above the fingertip)
• Neatly trimmed & smooth
• No false nails, polish, or nail jewelry/ornaments
 Wearing disposable gloves does NOT dismiss this requirement.

• No eating, chewing gum, drinking, or tobacco use in kitchen

(food prep) areas or serving lines.
• Use only designated break areas.
• Exception: Water in a closed container with straw.

If you see something….say something!

SINGLE-USE GLOVES

Disposable Glove Use Policy

• Optional for use when preparing foods that require
further cooking before being served to customers.
• NEVER used in place of hand washing.
• NEVER wash and reuse Ready-to-Eat Foods
– Bare-hand contact with RTE
foods is prohibited.
– Options include using—
• Disposable gloves;
• Utensil;
• Food-grade tissue paper.

Wash your hands before putting on gloves and every time you change
gloves!
SINGLE-USE GLOVES (CONT’D)

Wearing the gloves

• Wash and dry hands before putting on gloves.
• Select the correct glove size to ensure proper fit.
• Hold gloves by the edge when putting them on.
• NEVER blow into gloves
• NEVER roll gloves to make them easier to put on
• Check for rips or tears.

When to change gloves

• When soiled or torn.
• Before beginning a different task.
• After interruptions of the immediate task.
• After handling raw meat, seafood, or poultry and before handling ready-to-eat food.
FOOD SAFETY: CLEANING &
SANITIZING AND FACILITY
SANITATION
CHAPTER 5
PREVENTING CONTAMINATION

Protect cleaned & sanitized items from contamination

between uses—
• Store away from chemicals, soiled linens, & soiled dinnerware or
equipment.
• Keep storage & drying racks/shelves clean.
• Store plates, cups, & bowls inverted or covered.
• Store silverware with handles facing up.

Hygienic Practices:
 Wash hands before handling clean/sanitized items.
 Handle cups, glasses, bowls, plates, silverware, & utensils
without touching inside surfaces or surfaces that contact
food or the user’s mouth.
PROPER CLEANING AND SANITIZING

Controls
Food employees (and dining facility attendants)
must adhere to proper procedures for—
• Preparing and managing sanitizing solutions
• Using a 3-compartment sink
• Managing dishware using a dishwasher
• Handling cleaned and sanitized equipment and
utensils
• Managing wiping cloths
 METHODS FOR SANITIZING

Hot water is preferred method

• Manual & mechanical ware washing.
• Heat from sanitizing rinse will speed the air-drying process, allowing rapid
return of equipment & utensils for use or placement in storage.

Hot Water Sanitizing

Sanitizing Rinse Dish machine Manual
Temperature 160oF (71oC) at utensil surface* 171oF (77oC)
n/a – equipment operated IAW
Contact Time 30 seconds
manufacturer specifications
* Minimum temp of hot water supplying Stationary rack, single temp machine = 165oF (74oC); minimum temp
of hot water supplying all other machines = 180oF (82oC)
METHODS FOR SANITIZING (CONT’D)

Chemical Sanitizers: chlorine (bleach), quaternary ammonia, iodine:

• Food prep tables, dining room tables, food/beverage dispensers, & condiment containers
• Used when hot water sanitizing cannot be achieved during mechanical or manual ware washing.
• Requires longer time for treated surfaces to air dry.

Chemical Sanitizing

Sanitizer Chlorine Quats Iodine

Concentration 100 mg/L 50 mg/L varies* 12.5 – 25* mg/L

Contact Time 15 sec 7 sec 30 sec 30 sec

Water Temp 55oF (13oC) pH <10, 100oF (38oC), or 75oF (24oC) 68oF (20oC)

Water pH 8 or 10 pH <8, 75oF (24oC) n/a < 5.0*

* Solution concentration prepared per manufacturers’ instruction; pH for iodine must not exceed
manufacturer’s specification.
CHEMICAL SANITIZERS
Reminders:

• Prepare fresh solution daily and as often as necessary to maintain proper concentration.
• Concentration will dissipate over time, by heat (hot water), contamination (food debris), & soapy water.
• Prepare according to manufacturer’s instruction.
• Do NOT mix different chemical agents in the same solution.
Ensuring Effectiveness:
• Use chemical test kit or test paper to verify concentration of the prepared solution—
• Conducted each time a solution is prepared!
• Minimum required concentration achieved.
• Maximum concentration NOT exceeded.
• Spot check throughout the day or period of use.
• Second clear water rinse required when
sanitizer concentrations are exceeded—
• Chlorine > 200 mg/L
• Quats > 200 mg/L
• Iodine > 25 mg/L
MECHANICAL WAREWASHING

Recommend segregating worker duties for loading & unloading to prevent

cross contamination.
Machine is cleaned, operated and serviced IAW manufacturer specification.
• Machine is cleaned after each meal period;
• Various parts allowed to air dry.
Procedures during use
• Scrape or pre-rinse;
• Do not overload dish racks;
• All surfaces exposed to wash & rinse
water;
• Monitor gages (temp, pressure, sanitizer);
• Spot check surface temperature on
utensils following sanitizing rinse;
• Air dry before storing or returning to service.
IN-PLACE EQUIPMENT CLEANING

Applies to:
• Fixed and large equipment that cannot be disassembled.
• Equipment designated by the manufacturer as clean-in-place (CIP).
Procedures: Follow manufacturer’s instruction—
• Unplug the equipment.
• Remove parts (as applicable)
• Wash, rinse, & sanitize using dishwasher or
3-compartment sink.
• Scrape/remove food debris from equipment
surfaces.
• Wash equipment surfaces with soap solution.
• Rinse with clear, potable water.
• Spray chemical sanitizer onto surfaces in sufficient quantity to allow minimum prescribed sanitizing
contact time. – Air dry.
 NOTE: Using pressure spray (power washing) to clean the equipment must be approved by the
equipment manufacturer.
 WIPING CLOTHS

Sponges may NOT be used for cleaning tables, chairs, or equipment food
contact surfaces
• Used on walls & floors only

Wiping cloths
• Segregate cloths that are used for food contact surfaces (serving lines, beverage bars, condiment
dispensers) from those used on non-food contact surfaces (tables, chairs).
• Laundered daily; do NOT use soiled cloths from previous day.
• Rinse frequently; store in a sanitizer solution comprised of soapy or clear water.
• Food prep sinks, pot/pan wash sinks, & hand wash sinks may NOT be used
to rinse wiping cloths.

TB MED 530 IAW 3-304.14

FACILITY SANITATION

Cleaning activities & supplies

• Sweep and mop floors—
• When the least amount of food is exposed.
• Using a dustless method in dining room, kitchen, serving areas, &
food storage areas.
• Store cleaning supplies and equipment in designated areas away from food,
equipment, utensils, linens, and single-use/service items.
• Clean/rinse all supplies before storing.
• Store mops head down.
• Use only designated custodial sinks.
Waste Management
• Cover garbage and refuse containers when not in use.
• Garbage containers—
• Use plastic liners; do NOT reuse liners.
• Empty when 2/3 full; bags must be tightly sealed (tied) before placement in dumpster.
• Do NOT store/hold tied bags or filled trash cans in unapproved areas; take immediately to the
dumpster.
• Close dumpster doors after each use.
• Clean-up spilled food debris around the dumpster when it occurs
 FACILITY SANITATION (CONT’D)

Pest control
Pests are readily controlled by maintaining facilities in a sanitary status by;
• Keep windows closed if screens are torn or missing.
• Keep exterior doors closed when not in use.
• During hours of operation, turn on mechanical air curtains above doors (when equipped).
• Eliminate harborage conditions by removing cardboard boxes & wooden pallets.
• Routinely inspecting incoming shipments of FOOD and supplies.
• Routinely inspecting the PREMISES for evidence of pests.
• Using proper stock rotation, “First In First Out” or the manufacturer’s “use by” date.
• Application of pesticides is NOT authorized by food employees.
 CLEANING & SANITIZING WORK SURFACES

Equipment food-contact
surfaces and utensils 1. Scrape or remove food 2. Wash with a soap
shall be cleaned debris from the surface solution
throughout the day at
least every 4 hours

3. Rinse with clear 4. Sanitize the entire 5. Allow the surface to

water surface (Contains 100 ppm air-dry
chlorine solution)
 USING A THREE-COMPARTMENT SINK

CAUTION
Use PPE (dishwashing gloves &
There are six steps to using a three-compartment sink:
apron) to protect from scalding.
1. Scrape
2. Pre-rinse or pre-soak
3. Wash (clean soapy water; 110-120oF)
4. Rinse (clear water; 120-140oF)
5. Sanitize (clear water)
• Hot water (171°F (77°C) or above) or chemical
6. Air dry
• Use clean drainboards or racks.
• Invert items; do not stack.

Ideally, one employee handles soiled items and conducts wash activities while another employee conducts rinse and
sanitizing activities. Failure to supply hot water to a dishwashing machine or 3-compartment sink affects proper
cleaning and sanitizing.
FOOD SAFETY: HEALTH &
FOOD STORAGE
CHAPTER 6
HEALTH REQUIREMENTS

Disclosure by Workers
• Reportable diagnosis or history of exposure
• Initially disclosed to employer when hired.
• Reported during occurrences while employed.

Individual Diagnosis …or …Reportable Exposure

Norovirus Within past 48 hours
Enterohemorrhagic (EHEC) or Shiga Toxin-
Within past 3 days
Producing E. coli (STEC)
Shigella spp. Within past 3 days
Salmonella Typhi Within past 14 days
Hepatitis A virus Within past 30 days

• Reportable symptoms:
• Vomiting, diarrhea, jaundice, sore throat with fever, infected wound or
lesion with pus (oozing boils, pimples, and sores)
HEALTH REQUIREMENTS (CONT’D)

Infected wounds / unhealed cuts / blistered burns

• Must be covered to prevent pathogens from contaminating food and food-contact surfaces.

How a wound is covered depends on where it is located:

• Hand or wrist – use impermeable cover (bandage or gauze covered by a finger cot) and then cover
with a single-use glove.
• Arm – use impermeable bandage.
• If work smock has full or three-quarter sleeves, always wear the sleeves down.
• Body – cover with dry, tight-fitting
bandage.
HEALTH REQUIREMENTS (CONT’D)

Exclusion from work

• Individuals must be cleared by medical practitioner before returning to work if—
 Experiencing symptoms of vomiting or diarrhea;
 Diagnosed with a reportable disease and the food establishment serves a highly susceptible
population (HSP).

Restrictions from working with food

• Employee duties limited to performing administrative or custodial tasks if—
 Diagnosed with a reportable disease (but does not serve a HSP)
 Frequent coughing or sneezing
 Sore throat with fever
 Infected wound (regardless where located on the body)

Communicate with your Supervisor!

UNIFORM STANDARDS

Clean Uniforms
• Wear clean uniform or clothing daily;
• Change outer clothing when it becomes heavily soiled with food
debris during the course of the day.
• Remove aprons when leaving
food-preparation areas.

Remove jewelry from hands and arms when preparing,

cooking, or serving food.
• Exceptions allow wearing:
• Single, plain/smooth ring/wedding band;
• Medical alert bracelet or necklace.
 UNIFORM STANDARDS (CONT’D)

Adequate Hair Restraints

• Clean hat or other hair restraint. Exception allowed for—
 Counter staff who only serve beverages & wrapped foods.
 Hostesses & wait staff if they present a minimal risk of contaminating exposed food and clean
equipment/utensils.

Hairnets
• Beard-net (snood) and arm-net/sleeve must be worn.

Hats
• Paper/disposable hat disposed at end of shift/day.
• Long hair must remain pinned/tied and tucked under hat or contained by hairnet.
• All males must wear a hat even if head is clean shaven – hats prevent perspiration
from dripping onto surfaces.

Hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair and sweat
from contacting exposed FOOD; EQUIPMENT, UTENSILS, and LINENS.
FOOD STORAGE

Storage location:
 Store food in a clean, dry location away from dust and other
contaminants.
 NEVER store food in these areas:
• Locker rooms or dressing rooms
• Restrooms or garbage rooms
• Mechanical rooms
• Under unshielded sewer lines or leaking water lines
• Under stairwells
FOOD STORAGE (cont’d)

Damaged, spoiled, or incorrectly stored food:

 Discard unsafe food:
• Damaged
• Spoiled
• Incorrectly stored
• Missing its date mark
• Past its date mark
• Exceeded time/temperature requirements
 If returning unsafe food:
• Store it away from other food and equipment.
• Label it so it is not used.
FOOD STORAGE (cont’d)

Equipment, utensils, linens, and single-

service and single-use articles:
• Store all items in designated storage
areas.
• Store items away from walls and at least
six inches (15 centimeters) off the floor;
• Store single-use items (e.g., sleeve of
single-use cups, single-use gloves) in
original protective packaging;
• In a clean, dry location;
6" (15 cm)
• Where they are not exposed to splash, dust, or
other contamination.
FOOD STORAGE (cont’d)

Containers:
• Store food in containers intended for food.
• Use containers that are durable, leakproof,
and able to be sealed or covered.
• NEVER use empty food containers to store
chemicals.
• NEVER put food in empty chemical
containers.
• Wrap or cover all food correctly.
• Have common name of food if removed from
original package.
FOOD STORAGE (cont’d)

Storage order:
• Wrap or cover food.
• Store raw meat, poultry, and seafood separately from ready-to-eat food.
• If this is not possible, store ready-to-eat food above raw meat, poultry, A
and seafood.
• This will prevent juices from raw food from dripping onto ready-to-eat
food.
B
• Store food items in the following
top-to-bottom order:
A. Ready-to-eat food C
B. Seafood
C. Whole cuts of beef and pork
D. Ground meat and ground fish D
E. Whole and ground poultry

• This storage order is based on the minimum internal cooking temperature of E

each food.
 FOOD LABELS
Advanced Prepared TCS Food
• The maximum refrigerated holding period for may not exceed 7 days to include the day
prepared.
• Must have date and time item was advanced prepared and the discard date.
• Labeled to indicate whether the product is “raw,” “partially cooked,” or “RTE;”
• The name of the food.
• Leftovers shall have a label indicating, “Leftover,” the food name, the date prepared, and the
use-by date.

Foods cannot be retained as leftovers if:

 Serving a highly susceptible population.
 Contaminated self service items that are TCS foods.
 Food exceeds Time/temp control of foods.
 Food are visibly contaminated with debris or other foreign contaminant.

Foods can be retained as leftover if:

Items that were protected in display via sneeze guards.
Uncontaminated bulk products from a serving line.
No outside ingredients from other items mixed in.
Items were appropriately labeled.
Hot FOODS held at 135°F (57°C) or above, and cold FOODS at 41°F (5°C) or below throughout
the meal period.
 FOOD LABELS (CONT’D)

• Frozen foods pulled from freezer:

• Must have expiration date prior to placing in freezer.
• The item must have the date it was placed in the freezer, not to exceed 30 days.
Once pulled from freezer, must be used within 7 days, that day counting as day 1.
• Example: Buns pulled from freezer 9/22. Use by 9/28. Expires 11/30 IAW 3-502.13

ALL LABELS ON TCS FOODS MUST HAVE DATE AND TIME OF ORIGINAL PREPARATION
AND DATE AND TIME OF DISCARD.

• No items can be retained past manufacturers shelf life; best use by, best by, sell by
dates.
• Must contact VETCOM for a shelf extension well in advance.
 NOW THE QUIZ…
• 50 Question Exam.
• This is an individual exam (you can NOT assist
your co-workers).
• You must score a minimum of 70% to pass.
• Once you’ve completed the exam, hit submit.
Your completed exam will go the DPH ENV
Health team email box.
• DPH ENV Health team will grade your exam and
contact you with your results.

Questions regarding this training package should be directed to the

Department of Public Health, Environmental Health Team:
usarmy.johnson.medcom-bjach.mbx.environmental-health@health.mil

EH Chief (337) 531-2272

EH NCOIC (337) 531-3255
EH Tech (337) 531-3402