FOOD SOURCE 1b Unwholesome; signs of spoilage PUBLIC HEALTH SIGNIFICANCE Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition. FOOD TEMPERATURE CONTROL 3a Rapidly cool food to 41 °F or less PUBLIC HEALTH SIGNIFICANCE Most food poisonings are associated with foods held at temperatures between 41oF and 140oF for extended periods of time. Health Department inspections stress temperature control of potentially hazardous food.Proper cooling means lowering the temperature of the food quickly enough to prevent bacterial growth. Taking too long to cool off cooked foods is a frequent cause of foodborne illness. During lengthy cooling, disease-causing bacteria may grow in potentially hazardous foods. Avoid letting food stay for long periods of time at growth-promoting temperatures for bacteria 70° F - 120° F. If the food isn't cooled from 140° F to 70° F in two hours or less, then from 70° F to 41° F in four hours or less, enough bacteria may grow to cause a foodborne illness. Restaurants are required to cool food within time frames based on how fast bacteria grow if food becomes recontaminated. By meeting these cooling time expectations, disease-causing bacteria won't grow to dangerous levels even if sanitation is less than ideal.
FOOD SOURCE 1b Unwholesome; signs of spoilage PUBLIC HEALTH SIGNIFICANCE Canned or hermetically sealed foods must be handled so as to maintain container and product integrity. Dented and damaged containers allow for the contamination of the food within the container. This contamination can result in the growth of disease-causing bacteria or spoilage of the can’s contents. Food establishments are required to inspect can goods for damage. Damaged goods are not to be used. They must be disposed of or be segregated and held in designated areas pending proper disposition. PERSONNEL 2d Poor hygienic practices PUBLIC HEALTH SIGNIFICANCE Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packageing or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days. PERSONNEL 2e Smoking; eating; drinking not restricted PUBLIC HEALTH SIGNIFICANCE The use of tobacco products or eating or drinking during food preparation is prohibited. The hand to mouth contact that occurs during these activities results in the contamination of workers hands and food. PERSONNEL 2g Bare hand contact PUBLIC HEALTH SIGNIFICANCE Touching ready-to-eat foods (i.e. foods that will not go through a further cooking process prior to serving) with bare hands increases the risk of the spread of foodborne illness. Ready-to-eat foods cannot be handled with bare hands but may be handled with gloved hands, tongs, or other utensils.
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