ServSafe:

(Global regulation – agreement between different global legislations) – FDA - EUPIC

Food Security:

Food Security - safe food - will not transmit any disease

Food outbreak - more than two people have consumed something from it.
establishment and they feel more.
-HACCP - Pathogens - control and temperature (if there is deviation - corrective action)
Role Requirements Management
. Security certification
. Presence
. Training the staff once hired
. Monitor controls or CCP
-ETAS:
Obstacles that we cannot control and that influence safety of the
foods:
. Time
. Language and culture
. Education (Training every 6 months)
. Suppliers (traceability, backward investigation process)
They must have certification – know them well
Certifications, pathogen control
Supplier control - 90-day tag - fishing specification,
freezing... meets the standards and there is control over pathogens...
traceability
. PH - Human - 7 (Neutral)
Rules:
o251 - Food Guidelines
o051 - Labeling

2-Forms of pollution: Biological

Biological: through viruses, bacteria, parasites, fungi
The pathogen causes harm to humans through food
The virus is dead and needs a living medium to be able to infect and to reproduce.
Bacteria multiply by two, organism growth under conditions (temperature,
humidity...) favorable
Mushrooms reproduce through spores.
What does a pathogen-microorganism need to grow: (SATO)
oCarbon
oAW (active water, which retains the food)
oPH, Neutral (7)
Time – control the exposure time (packaging...)
Temperature
oxygen
TCS Foods (Time and Temperature Control for Safety)
. Temperature and time controlled foods
. (must have control of time and temperature for safety)
Potentially dangerous foods
. Lácteos
. Eggs
. Meat
-6 Major pathogens - Biological
oBacteria
. Salmonella TYPHI.
Characteristics:
Typhoid Fever
It is transmitted from humans to ready-to-eat food.
It is hosted in the skin feces (coliforms)
Preventive action:
to wash hands
oCocinar a temperaturas correctas
to exclude sick employees
. Non-Typhoidal Salmonella
Characteristics:
Birds, eggs, chiles, tomatoes, melons
Preventive action:
To avoid cross-contamination
Cook food at temperatures
Excluded employees
. Shigella SPP:
Gastroenteritis cause
Characteristics
. human feces
. Flies
. Contaminated water
. Deficient washing of fruits and vegetables
 Preventive action:
. Prevent pests
. Handwashing
. Exclude sick employees
. [Link]
Cause of Hemorrhagic Colitis
Characteristics:
. Toxin is present in food
. Beef
. Poor hand washing
Preventive actions:
. Washing hands
. Approved supplier
. Prevent cross-contamination
. Cooking Beef: 155°F - 65°F
. Exclude sick employees
oVirus
. Norovirus
Cause Gastroenteritis and vomiting
Characteristics:
. Fecal-Oral Route
. Vomit particles in the air
. Contaminated water
Preventive action:
. Wash your hands
. Exclude sick employees

. Hepatts
Contagion lasts for weeks until the appearance of symptoms
Characteristics:
. Fecal-Oral Route
. Seafood with contaminated waters
. It is not terminal - it does not die with the
temperature
Preventive action:
. Wash your hands
. Approved suppliers
. Exclude sick employees from the establishment
NOTE:
Bacteria can work in the hotel once recovered.
Virus, you cannot work at the establishment.

3-Formas de contaminación: Biológica (Parasitos, Hongos, Toxinas, Biologicos:

Gastroenteritis Disease
Characteristics:
. Animals
. Seafood
. Raw fish
Preventive action:
. Cleaning
. Approved suppliers
. Mold Yeasts
Disease: Toxins
Characteristics:
. Fruits and vegetables
. Dairy
Preventive action:
. Cleaning and sanitizing vegetables
. Discard products with mold
. Approved suppliers
. Toxinas Biológicas:
Enfermedad: Toxinas que causan vómitos, diarrea, urtcaria
Characteristics:
. Ostones algae
. Fish Seafood
. They do not get destroyed with cooking.
Preventive action:
. Control the tempo and temperature
. Approved suppliers

Chemical pollution:
Enfermedad: Causan vómitos, diarrea
Characteristics: high concentrations in the product
Preventive action: Approved sanitizers, storage of products
 . Foreign particles in the food:
Enfermedad: Vomitos y diarrea
Characteristics:
. Metal particles
. Natural particles
. Dragging of utensils
. Personal particles, hair...
Preventive action:
. Approved utensils
. BPM (Good practices)
.

Cross Contamination:

-Indirect – knife manipulating different foods

Direct - Fridge and order in the fridge with cooked, uncooked, defrosting
Fish
Meats
Ground meat
Chicken

ALERT Program: Food Defense Program:

Assurance (Asegurarse) – Look (monitorear) – Employee (empleados) – Report – Treat

(threats)
Helps to control risks - HACCP
Allergen - protein
8 Principals by ServSafe:
Wheat
Dairy
Egg
Soy
Fish
Chestnut
Crustaceans
Peanut
What to do when there is an outbreak?

-Apache System
Cooperate with the authorities
Analysis to find the root
Statements with media

Actions that can contaminate food:

Rubbing the ear
Rubbing the nose
Touching a pimple
To spit
Touch the mask
Prevention measures
Hygiene standards
Training
Supervision of practices
Example of behavior
Hand washing:
Antibacterial gel
Soap
Paper
-Cepillo
Regular the eagle
Alarm (20 seconds)
Rinse
Scado
Gloves

Types of thermometer: (Calibrate at the beginning of the shift / daily - after being exposed to
temperature changes - after getting hit or falling - before entering the product)

Bar biometallics - manual that needs to be calibrated - for liquids - point marks
minimum that must be inside the food - immersion thermometer
Termisor - has a tip that marks what needs to be introduced into the food.
-Sonda de Interpar -
 Infrared - for frozen foods
-Of maximum record

Purchases - Receipt of goods:

Approved suppliers:
Programming and reception:
Training:

Food Preparation:
Prevent cross-contamination
Do not handle food in large quantities
-PEPS
When to discard prepared foods:
Pollution
Retention greater than 4 hours in the danger zone
Unknown retention time

Thawing:
In refrigeration chamber at 5° (goes from -18° to 5°) (Raw)
In the microwave if the food is used at the moment - prepared food
- A stream of hot water - only sealed vacuum packed

Control temperature:
Cooking 68°- 75° (Retention 65°)
Cooling 5°
Freezing 0°
*** 2 hours at 20° and 4h more at 5°

Latency Zone: 5° or lower

Temperature Risk Zone from 5° to 65° - afterwards, you need to raise or lower the temperature before serving or
store
Types of cooking:
Cook for a short time
Label
Explain procedure
Approved procedure

Cool
Refrigeration chamber
Ice bath
Liquid and ice
Prevent the growth of pathogens
At 21° in less than 6h
-5° in less than 4h

Reheat:
First cooking process
Reheat to 74° for 15 seconds
Chicken at 57°
Food service:
Dry storage:
Covered foods
dry at no more than 21°
Retention labels
oTCS up to 4h
Cooling
Covered foods
No more than 5°
Retention label
Freezing:
Covered foods
no more than -18°
retention label
 Hot
The food is covered
at no less than 57°
retention label

Good practices during service:

the waiters
Cooks
self-service - buffet
Outside the establishment - to go

Management of SA:
Active control of: monitoring of risk factors:
Uncertified suppliers
contaminated utensils
Poor personal hygiene
Incorrect use of temperatures

Active Control:

Identify risks
Personal monitoring
Supervision
Corrective action
Training
Evaluation

HACCP (Hazard Analysis of Critical Control Points)

Hazard analysis
Identify critical points
Establish limits for each PC
Establish measurement method
Assign controls and corrective actions for each deviation. logs
Processes for verifying corrective actions
 Documentation
Safe installation for food:
Easy to clean equipment
15 cm from the floor
Purchase NSF-approved equipment
Resistant walls and floors
Separation of the walls

Ensure that the hand stations are correct.

Back siphonage: cause of reflux in the pipes, it is because the pipe gets blocked with
food.

Grease traps prevent drain blockages and accumulation in pipes.

And there will be backflow. Cleaning every 3 months.

-Ventlación: