ANFP Practice Standards: Food Safety

Last updated March 2011

Standard 1: Purchasing, Receiving, and Storage

The certified dietary manager, certified food protection professional (CDM, CFPP) shall ensure that employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, free of food safety concerns (e.g. dented cans) and accurately labeled.

Criteria

1.1 Foods are obtained from sources that comply with current state and federal laws.

1.2 Food prepared ina private home may not be used or offered for human consumption in a food establishment..

1.3 Managers use predetermined product specifications when ordering potentially hazardous foods.

1.4 Staff members participate in training to receive and store products that assure quality and appropriate quantity. Documentation of this training is maintained.

1.5 The receiving clerk completes a checklist for each food order received.

1.6 Staff keeps raw foods separate from ready-to-eat foods during storage, preparation, holding, and display.

1.7 Staff assigned to the storeroom ensures that food is stored in its original container or is clearly identified with the common name of the food, and stored in an approved manner.

1.8 Staff assigned to the storeroom store food at least 6 inches above the floor and only in rooms meeting state and federal guidelines, in a clean, dry location not exposed to splashes, dust, or other contamination.

1.9 Storeroom clerks date and rotate food so as to ensure maximum freshness using FIFO (first in, first out), or something comparable.

1.10 Food production staff mark ready-to-eat, potentially hazardous foods at the time of preparation with the date by which the food shall be consumed, sold, or discarded. That date is seven calendar days or less from the day the food is prepared, if the food is maintained at 41 degrees F or less. The day or date marked may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety..

Assessment

1.1 The CDM, CFPP reviews purchasing specifications and procedures quarterly to determine if products meet customers’ needs.

1.2 The CDM, CFPP documents inservices on training for receiving and storage procedures.

1.3 The CDM, CFPP reviews the receiving checklist weekly.

1.4 The CDM, CFPP follows up on problems with vendors within 15 days of the problem delivery.

1.5 The CDM, CFPP or designee surveys storage practices weekly.

1.6 The CDM, CFPP or designee corrects storage practices not meeting the criteria within 24 hours.

Standard 2: Fresh Produce—Handling and Storage

The certified dietary manager, certified food protection professional assures that fresh produce is handled safely to reduce the risk of foodborne illness.

Criteria

1.1 Fresh produce is purchased from approved sources.

1.2 Fresh produce that is bruised or damaged is discarded.

1.3 All produce that is purchased pre-cut or peeled is refrigerated immediately.

1.4 All packaged or unpacked fruits and vegetables should be thoroughly washed before service, even if the produce will be peeled prior to service.

1.5 Pre-cut, bagged greens such as lettuce should be washed before using.

1.6 Produce purchased locally, including organic, must be thoroughly washed prior to use.

1.7 Fresh produce should be washed under running water; it is not recommended to use soap or detergent or commercial produce washes.

1.8 Fruits and vegetables that will be eaten raw should be prepared separately from raw meats with separate cutting boards and utensils.

1.9 All staff receive training in how to wash and prepare fresh vegetables and fruits.

1.10 A separate cooler for holding fresh fruits and vegetables is available, if possible.

Assessment

1.1 The facility has a policy and procedure for purchasing fresh products from local markets or farmers that addresses produce safety.

1.2 Training records from inservices are documented and available.

1.3 Refrigeration temperatures for fresh fruits and vegetables are documented and tracked.

Standard 3: Temperature Standards—Cooking

The certified dietary manager, certified food protection professional assures that hot foods are cooked so as to heat all parts of the food to a temperature and a time that meets current regulations.

Criteria

1.1 Managers and staff comply with local, state, and federal standards. Standards are provided on a form in each kitchen facility. The form would contain information similar to the table below..

Food Type	Temperature Time Standard
Shell eggs: prepared for immediate service to client	145˚F (63˚C) 15 seconds
Shell eggs: prepared and held on a steam table	155˚F (68˚C) 15 seconds
Pork, injected meats, ground meats, cooked and held	155˚F (68˚C) 15 seconds
Whole beef roasts, corned beef roasts	145˚F (63˚C) 4 minutes
Poultry, wild game animals	165˚F (74˚C) 15 seconds

1.2 Managers and staff have sanitized calibrated thermometers available at all times.

1.3 Dietary staff records temperatures of hot foods at the end point of cooking.

1.4 Dietary staff follows standard corrective procedures for hot foods not at the appropriate temperature.

Assessment

1.1 CDM, CFPP reviews temperature records daily.

1.2 CDM, CFPP follows up on problem temperatures with documentation and records corrective action

1.3 CDM, CFPP makes temperature charts available for inspections/ surveys.

1.4 CDM, CFPP periodically checks hot food temperatures and compares them to daily records.

1.5 CDM, CFPP documents inservices that review hot cooking temperature standards and corrective procedures.

1.6 CDM, CFPP designates an employee trained in these procedures to act in the manager’s absence.

Standard 4: Temperature Standards—Service (Hot Foods)

The certified dietary manager, certified food protection professional assures that plated hot foods are at temperatures appropriate for clients.

Criteria

1.1 Clients are surveyed, annually or more frequently if needed, to determine satisfaction with plated temperatures.

1.2 CDM, CFPP provides a standardized form for recording plate temperatures.

1.3 Manager and staff comply with state and local requirements, if applicable.

1.4 Managers and staff have calibrated thermometers available at all times.

1.5 Clients who order raw or partially cooked foods such as eggs, beef, fish, or poultry are informed in writing of the increased risk associated with consuming such foods.

1.6 Dietary staff records temperatures of plated foods weekly on a standard form.

Assessment

1.1 CDM, CFPP prepares a written summary of the client survey.

1.2 CDM, CFPP makes temperature chart available during inspections.

1.3 CDM, CFPP reviews weekly temperature records.

1.4 CDM, CFPP follows up on problem temperatures with documentation and records corrective action.

1.5 CDM, CFPP periodically checks to see that table tents or written signs informing clients about consuming partially cooked foods are available and being used.

1.6 CDM, CFPP periodically checks with clients to see if plated temperatures meet their expectations of hot and cold.

1.7 CDM, CFPP designates an employee trained in these procedures to act in the manager’s absence.

1.8 CDM, CFPP documents inservices that review temperature standards/service standards and corrective procedures.

Standard 5: Temperature Standards - Holding (Hot Foods)

The certified dietary manager, certified food protection professional assures that hot foods are held so that all parts of the food meet current temperature regulations for hot holding.

Criteria

1.1 Potentially hazardous foods must be held at 135˚F or above (or at the temperature dictated by local health regulations).

1.2 Food that is reheated for hot holding must be heated to 165˚F within two hours and then held at a minimum temperature of 135˚F.

1.3 Ready-to-eat food taken from commercially processed, hermetically sealed containers should be reheated to 135˚F for hot holding.

1.4 Dietary staff records temperatures of hot foods on the service line immediately prior to service and every 30 minutes during service using an appropriate form.

1.5 Dietary staff follows standard corrective procedures for hot foods not at the appropriate temperatures.

Assessment

1.1 CDM, CFPP documents inservices that define potentially hazardous foods and proper holding temperatures.

1.2 CDM, CFPP periodically checks temperatures of foods reheated for hot holding.

1.3 CDM, CFPP reviews temperature records daily.

1.4 CDM, CFPP follows up on problem temperatures with documentation and records corrective action

1.5 CDM, CFPP designates an employee trained in these procedures to act in the manager’s absence.

Standard 6: Temperature Standards—Cooling and Cold Holding

The certified dietary manager, certified food protection professional assures that employees are using proper methods to rapidly cool and store potentially hazardous cooked foods.

Criteria

1.1 Employees are trained to identify potentially hazardous foods and proper cooling methods.

1.2 Cooked potentially hazardous foods are cooled within two hours, from 135˚F to 70˚F and within four hours, from 70˚F to 41˚F.

1.3 Potentially hazardous foods that are prepared from tuna, salmon, dry potato mixes (reconstituted foods), etc. that were originally stored at room temperature should be cooled to 41˚F within four hours.

1.4 Dietary staff cools foods using one or more of the following methods:

• Placing the food in shallow pans.
• Separating food into smaller or thinner portions.
• Using rapid cooling equipment.
• Stirring the food that is placed in an ice bath.
• Adding ice as an ingredient.

1.5 Managers and staff record temperatures of food that is properly cooled prior to storage in the refrigeration unit.

1.6 Dietary staff stores cooked food for cold holding at 41˚F.

1.7 Dietary staff records temperatures of cold holding equipment at least once during every shift.

1.8 Dietary staff follows standard corrective procedures for foods not cooled to the appropriate temperature or time or if cold-holding equipment is not at the proper temperature.

Assessment

1.1 CDM, CFPP documents inservices that review potentially hazardous foods and proper cooling procedures.

1.2 CDM, CFPP periodically observes employees’ routine monitoring of food temperatures during cooling.

1.3 CDM, CFPP takes immediate corrective action on any errors.

1.4 CDM, CFPP reviews all temperature records of cooled foods prior to and during refrigeration.

1.5 CDM, CFPP follows up on problem temperatures with documentation and records corrective action.

1.6 CDM, CFPP designates an employee trained in these procedures to act in the manager’s absence.

Standard 7: HACCP

The certified dietary manager, certified food protection professional implements a prevention-based food safety system such as HACCP (hazard analysis critical control points) to prevent the occurrence of potential food safety problems.

Criteria

1.1 The staff identifies specific foodborne hazards through an analysis process that answers questions such as:

• Will the food permit survival or multiplication of pathogens before or during preparation?
• Is the product subject to recontamination between preparation and service?
• Can the facility be cleaned and sanitized to permit safe handling of the food?
• Can employee health impact the safety of the food being prepared?
• Is the food intended for consumption by a population with increased susceptibility to illness?

1.2 The staff identifies the critical control points (CCPs) in food preparation.

1.3 The staff meets criteria (critical limits) such as time and/or temperature, density of the product.

1.4 The management staff provides written documentation for use in verification of the HACCP plan. Examples include temperature recording charts, records of calibrations, visual inspections with records.

1.5 The management staff maintains a written HACCP plan that includes maintenance of records. Following are examples of documents that can be included in the total HACCP system:

• Listing of the HACCP team and assigned responsibilities.
• Description of the product and its intended use.
• Flow diagram of food preparation indicating CCPs.
• Hazards associated with each CCP and preventive measures.
• Critical limits.
• Monitoring system.
• Corrective action plans for deviations from critical limits.
• Procedures for verification of HACCP system.

1.6 The management staff verifies that the HACCP system is working with activities such as:

• Establishment of appropriate verification inspection schedules.
• Visual inspections of operations to observe if CCPs are under control.
• Random sample collection and analysis.
• Review of CCP records.
• Review of deviations and their resolution, including the disposition of food.

1.7 Staff responsible for monitoring the HACCP plan attends regular training.

1.8 Food employees keep their fingernails trimmed, filed, and smooth, do not wear false nails or nail polish, and wear only a plain band for jewelry. Medical alert bracelets are not allowed.

1.9 Food employees wear clean outer clothing and effective hair restraints such as hats, hairnets, and beard nets.

1.10 Employees participate in training regarding working when ill, personal hygiene practices, and personal cleanliness.

Assessment

1.1 The CDM, CFPP reviews HACCP records on a routine or unannounced basis.

1.2 The CDM, CFPP verifies that appropriate corrective actions are taken through revalidation such as documented on-site reviews.

1.3 The CDM, CFPP documents HACCP training sessions.

1.4 The CDM, CFPP provides documentation to regulatory agencies.

1.5 The CDM, CFPP communicates the importance of HACCP to other departments.

Standard 8: Employee Health

The certified dietary manager, certified food protection professional shall ensure that employees are free of infectious agents when working with food, and follow effective procedures for personal cleanliness and hygiene.

Criteria

1.1 Employees who have symptoms of an intestinal illness, boil, or an infected wound or have been previously ill report this information to the management staff prior to working with food.

1.2 Employees who are high risk because of possible exposure to infectious agents report this information to the management staff prior to working with food.

1.3 The CDM, CFPP follows standards for exclusion or restriction whenever employees report symptoms or identify themselves as high risk.

1.4 The CDM, CFPP notifies the appropriate regulatory authority when an employee is diagnosed with an illness due to Salmonella, Norovirus, Shigella, Escherichia coli 0157:H7 (STEC), or hepatitis A virus.

1.5 The CDM, CFPP excludes a food employee from a food establishment if the employee is symptomatic with vomiting or diarrhea, has been diagnosed with an infection described in 1.4, or jaundiced.

1.6 Food employees keep their hands and exposed portions of their arms clean following a prescribed 20 second cleaning procedure that includes: vigorously rubbing together the surfaces fo their hands and arms for at least 10-15 seconds and thoroughly rinsing with clean water, paying particular attention to underneath the fingernails, utilizing a hand-wash sink.

1.7 Food employees clean their hands and arms as often as necessary to prevent contamination of food, clean equipment and utensils, and unwrapped single-service articles. As often as necessary includes: immediately before starting food preparation; after touching bare body parts; after using the bathroom; after coughing, sneezing, using a handkerchief, using tobacco, eating or drinking; when switching between working with raw food and ready-to-eat food; and before donning gloves for working with food.

1.8 I f hand sanitizers are used, they shall consist of ingredients approved by the FDA (both as drug ingredients and as indirect food additives). They will be used only after the established handwashing procedure has been followed. Hand sanitizers are not a substitute for handwashing.

1.9 Food employees keep their fingernails trimmed, filed, and smooth. Unless wearing gloves, employees may not wear false nails or nail polish; and wear only a plain band for jewelry.

1.10 Food employees wear clean outer clothing and effective hair restraints such as hats, hairnets, and beard nets.

1.11 Employees participate in training regarding working when ill, personal hygiene practices, and personal cleanliness.

Assessment

1.1 CDM, CFPP follows up on employees who report an illness with documentation.

1.2 CDM, CFPP follows up on employees who report a high risk situation with documentation.

1.3 CDM, CFPP documents with date and reason, the exclusion or restriction of an employee due to illness.

1.4 CDM, CFPP has a current policy and procedure for notifying regulatory authorities when an employee is diagnosed with an infectious illness.

1.5 CDM, CFPP observes employees during food preparation, daily, to note need for retraining employee handwashing and hygiene.

1.6 CDM, CFPP documents inservices that review employee reporting, personal cleanliness and hygiene.

1.7 CDM, CFPP designates an employee trained in these procedures to act in the manager’s absence.

Standard 9: Food From Outside Sources

The certified dietary manager, certified food protection professional shall ensure that food brought in from an outside source (e.g. family or friends) is held in a sanitary and safe manner.

Criteria

1.1 A policy and procedure exists to address food that is brought in from an outside source for clients (see example at right).

1.2 Food that is brought in for clients should be consumed immediately.

1.3 Any perishable food not consumed immediately will be discarded.

1.4 Food that is not perishable shall be labeled and stored according to FDA food storage recommendations.

1.5 Dietary and/or nursing staff receive training on how to handle food brought in from an outside source.

Assessment

1.1 Policy and procedures are updated as needed.

1.2 Documentation exists and is monitored for food brought in from the outside.

1.3 Staff training records are up-to-date and available.

Summing it Up

Implementing food safety principles is critical to the health of your clients. Institute HACCP and other safety practices to ensure the welfare of those you serve.

Susan Davis Allen, MS, RD, CHE is the original author of this Practice Standard. It was updated by Becky Rude, MS, RD, CDM, CFPP. Allen is an advisor to the Certifying Board for Dietary Managers. Rude serves as chair of that board. Both have authored many publications for ANFP and other professional groups.