Focusing on retail food safety: guidance for industry [2016]

Focusing on Retail Food Safety
Guidance for Industry

Georgia Department of Agriculture Food Safety Division

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GARY W. BLACIC, COMMISSIONER

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, GEORGIA DEPAR1'MENf Of AGRICULfURE 2016
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Table of Contents
Introduction........................................................................................................................ Page 1 Your Role in Preventing Foodbome Illness ....................................................................... Page 2 Food Safety Risk Factors .................................................................................................... Page 3 Practice Good Hygiene ....................................................................................................... Page 4 Food Safety is in Your Hands ............................................................................................. Page 5 No Bare-Hand Contact ....................................................................................................... Pages 6-7 Avoid the Risks of Cross Contamination ........................................................................... Page 8 Monitoring Temperatures ................................................................................................. Page 9 Critical Temperatures for Food Preparation ..................................................................... Page 10 Reheat Foods Quickly & Safely.......................................................................................... Page 11 Safely Holding Hot & Cold Foods...................................................................................... Page 12 Cool Foods Quickly & Safely............................................................................................... Page 13 Cooling Foods: Reduce Quantity/Volume......................................................................... Page 14 Corrective Actions for Temperature Abuse........................................................................ Page 15 Consumer Advisory............................................................................................................. Page 16 Date Marking....................................................................................................................... Page 17 Sick Food Workers.............................................................................................................. Page 18 What You Need to Know about Foodborne Illness............................................................ Pages 19-20 Cleaning and Sanitizing...................................................................................................... Page 21 A Safe & Clean Facility........................................................................................................ Page 22 Responsibilities of the Retail License Holder ................................................................... Page 23 Certified Food Protection Manager.................................................................................... Page 24 Contact Information/Helpful Resources........................................................................... Page 25

Introduction
The landscape of the U.S. food industry continues to change, and correspondingly, there have been significant changes in the retail food industry in the past several years. Today's consumer shops at retail stores multiple times each week and spends more money dining outside the home than ever before. With this emphasis on convenience and efficiency, the food industry is under greater pressure to meet public demand for a greater variety of high-quality foods that have been prepared and cooked safely.
Preparing high-quality, safe food begins with well-trained and knowledgeable staff that is involved in a company-wide culture of food safety. This handbook is designed to help you focus on the items critical to safely preparing, cooking, - ~ holding and storing food. It identifies and discusses the basics to help prevent foodborne illnesses.
Food safety and sanitation is not a part-time job. It is the daily responsibility of those who prepare, handle and cook food. It is imperative that a cooperative partnership between industry and regulatory officials be maintained to support the common goal of preventing foodborne illnesses.
For additional information, visit the Georgia Department ofAgriculture website at www.agr.georgia.gov
and review the informationfound on the Food Safety Division webpages.
Follow the Food Safety Division on Twitter @GDAFoodSafety for recall alerts and otherfood safety updates and tips.
Georgia Department ofAgriculture, Food Safety Division

Your Role in Preventing Foodborne Illness

"Looking clean" is not enough to prevent foodborne illness. Foodborne illness is real and affects thousands of people every day. Each year, there are an estimated 48 million cases of foodborne illnesses in the U.S., resulting in 128,000 hospitalizations and 3,000 deaths. Foodborne illness costs Americans $77 billion each year due to costs such as hospital bills, lost wages, lost productivity, recalls, business bankruptcy, regulatory investigations and more. Be on the lookout for causes of foodborne illnesses in your facility and how you can help prevent them from occurring!
Foodborne Illness Agents:
Biological hazards: bacteria, viruses, parasites, yeast and molds Physical hazards: glass, plastics, fingernails and jewelry Chemical hazards: cleaners, sanitizers, pesticides and medications Naturally occurring chemical hazards: fish toxins and plant toxins
Foodborne Illness Sources:
Humans/food workers: contaminated hands, illness Foods: contaminated food, time and temperature abuse
Foodborne Illness Symptoms:
Common symptoms usually start within 12 - 36 hours and include diarrhea, vomiting, sore throat with a fever and/or infected wound.
Rare symptoms can include bodily system shutdowns, kidney failure, coma and death.
Microorganisms Need Favorable Conditions to Grow. The conditions that help microorganisms to multiply include:

Food Source Temperature

Time

Moisture

Oxygen Acidity

Time and Temperature:

The temperature DANGER ZONE is 41 F to 135 F, the range in which rapid microbial growth occurs.
Foods requiring time and temperature control for safety (TCS) should not be exposed to the danger zone for more than four hours total, including time spent preparing, cooling and reheating the food item(s).

Georgia Department ofAgriculture, Food Safety Division

Food Safety Risk Factors
Risk factors are defined as practices or procedures that pose the greatest potential for foodborne illness. These broad categories of factors are determined by the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), and are regulated in part by the Georgia Department of Agriculture during inspections at retail facilities.
Food from an unapproved or uninspected source Unsound condition of food or adulterated food Shellfish products must always have intact records/tags verifying source,
temperature control, and safe handling

Improper cooking temperatures Improper reheating temperatures
Improper cooling Lack of date marking Improper cold/hot holding time and temperatures

--- -

Raw meats, poultry or seafood not separated from ready-to-eat foods Species not separated from each other (such as beef from fish, etc.)
Improper storage/labeling of foods, chemicals or cleaning products Lack of effective wash-rinse-sanitize procedures Presence of pests, including insects or rodents Lack of potable (drinking) water Improper sewage disposal

Improper hand washing and/or lack of hand washing Bare hand contact with ready-to-eat foods Ill food workers Employees eating, drinking or using tobacco outside of designated areas
Georgia Department of Agriculture, Food Safety Division

Practice Good Hygiene
Good hygiene is the responsibility ofthefood worker and management, to create a companywide culture
offood safety practices. Wash hands in hand sinks only - not in dishwashing,
food preparation or mop sinks.
Ill employees can cause foodborne illness. Norovirus and other highly pathogenic organisms can be easily spread by ill food handlers person-to-person (via the fecal-oral route) or through contaminated airborne droplets, food, water and environmental surfaces. Enforce a strict sick leave policy or reassign duties.
Employees should only eat, drink, and/or use tobacco products in specially designated areas, away from food preparation and production.
Do not repeatedly use the same cloth towels or aprons for hand wiping.
Do not touch ready-to-eat food with bare hands.
Wear nails short, clean and unpolished.
Eliminate jewelery in food preparation and processing areas (or restrict to plain band rings only).
Cover open cuts and burns with finger cots or bandages and single-use gloves.
Follow single-use glove guidelines
(see page 6for tips).
Georgia Department ofAgriculture, Food Safety Division

Food Safety is in Your Hands

Hand washing is important in preventing foodborne illness; improper hand washing and/or a lack of hand washing causes one-third of all foodborne illness outbreaks.

Food workers and management:

Wash hands FREQUENTLY and EFFECTIVELY.

Rinse hands with warm water; wash with soap for at least

20 seconds (about the time it takes to sing the Happy Birthday

song twice from start to finish).



Use clean, single use paper towels to dry hands.

Keep hand sinks accessible with hand soap and paper towels AT ALL TIMES.

Wash hands at APPROPRIATE TIMES.

Reminder: Hand sanitizer can be used in addition to hand washing, but can never replace hand washing at appropriate times.

Wash hands every time after:
Smoking, eating or drinking Handling raw food Going to the restroom or changing a diaper Coughing, sneezing or using a tissue Cleaning or handling garbage Also, always wash hands BEFORE
putting on gloves

Georgia Department of Agriculture, Food Safety Division

No Bare-Hand Contact
What is a ready-to-eat (RTE) food? It is considered any food that can be consumed without further preparation. Bare-hand contact with RTE food is prohibited.
When handling RTEfoods,food service workers must use the following, either alone or in combination:
Deli tissue Single-use gloves Dispensing equipment Utensils such as spatulas, tongs or forks
Single-Use Glove Guidelines:
Gloves do not replace the need for good hand washing practices. Wash hands before putting gloves on and always dispose of gloves
as soon as you remove them.
Put gloves on only when you are ready to handle ready-to-eat foods, then discard the gloves after the task has been completed.
If you are interrupted during food preparation, remove the gloves. After the interruption, wash hands and then replace with new, clean gloves before resuming food preparation. Reminder: Hand sanitizer can be used in addition to hand washing, but can never replace hand washing at appropriate times.
When beginning new tasks, always wash hands first and then put on new, clean gloves.
Single-use gloves should not be used around heat or hot fats. Gloves are susceptible to contamination; discard anytime they are
soiled or damaged. Fabric or reusable gloves may NOT be used with ready-to-eat food.
If using natural rubber latex, be aware of allergies.
Georgia Department of Agriculture, Food Safety Division

Correct Glove Usage:
Be sure there is never any bare-hand contact with ready-to-eat foods; use gloves, deli tissue, utensils and/or dispensing equipment
When slicing meat, if meat cutting gloves are used, the plastic glove must be worn OVER the meat cutting gloves
When using oven mitts, the mitts are ONLY to be used to touch the hot pans and cannot come into direct contact with food; if gloves come into direct contact with the food, the food should now be considered contaminated and a corrective action must be taken (e.g., put the food into the oven to cook it, or dispose of the food, etc.)
Georgia Department of Agriculture, Food Safety Division

Risks of Cross-Contan1ination
Use separate cutting boards for raw meats and cooked or ready-to-eat foods
Practice good hand washing and hygiene No bare-hand contact with ready-to-eat foods or ice Use proper utensils or single-use gloves Store raw meat, raw poultry and raw shell eggs BELOW cooked or
ready-to-eat foods in the cooler Clean and sanitize all utensils and surfaces that touch food:
After each use When changing/switching products Between meat species (e.g., beef, seafood, pork, chicken) Frequently when preparing large amounts Between raw and cooked meats or ready-to-eat foods
Georgia Department of Agriculture, Food Safety Division

Monitoring Teinperatures
Use and Care of Temperature-Taking Devices
To preventfoodborne illness, monitor time and temperature controlsfor safefood (TCS)
Calibrating:
Insert sensing area into a cup of ice slush Allow indicator to stabilize Adjust calibration nut to 32 F Digital thermometer and thermocouple
units can be checked for accuracy using this method
Cleaning:
Use a clean, sanitized thermometer Single-use alcohol wipe or other approved sanitizer may be used
Taking Temperatures:
Use a metal stem thermometer, digital thermometer, or thermocouple unit. Sanitize thermometer before use.
Place the thermometer probe in the center or thickest part of the food
For packaged foods, place the probe in the fold of the flexible packaged food product or between packages of food; do not puncture the packaging
Allow time for the thermometer to register and record the temperature
Use a thin tip thermometer for thinner foods
Reminder: Remember to calibrate thermometers.frequently.
Georgia Department of Agriculture, Food Safety Division

Food Preparation Critical Temperatures

Minimum required temperature to cook and/or reheat

~t l

)~ ~~~~ --'--=-'L~-~~~-~

FOOD Baluts

145F, or Above (Held for 15 Seconds)

Eggs

Broken and Prepared for Immediate Service

Fish (Alligator, Aquatic
Turtles, Crustaceans, Fin.fish, Frogs, Jellyfish, Sea Cucumber, Urchin; and the Roe ofthese Animals)

Whole, Intact Filets or Cuts

Game Animals* (Antelope, Bison, Deer, Elk, Land Snakes, Muskrat, Nutria, Opossum, Rabbit, Raccoon, Reindeer, Squirrel, Water Buffalo)

Whole, Intact Filets or Cuts

155F, or Above (Held for 15 Seconds)
Broken and Prepared for Hot Holding

165F, or Above (Held for 15 Seconds)
For Immediate Service, or Hot Holding

Comminuted (Ground)

Stuffed Fish, or Stuffing Containing Fish

Comminuted (Ground), Mechanically Tenderized, or Injected

Stuffed Game Animals, or Stuffing Containing Game Animals
Wild Game Animals (All Preparations: Filets, Cuts, Comminuted, Injected, Mechanically Tenderized, Stuffed, etc.)

Meat (Beef, Veal, Pork, Lamb, Goat) Poultry* (Chicken, Duck, Geese, Guineas, Ratites, Squab,Turkeys,and Waterfowl and Game Birdst)
Microwave Ovens
Rawor Undercooked

Whole, Intact Filets or Cuts

Comminuted (Ground), Mechanically Tenderized, or Injected

Stuffed Meat, or Stuffing Containing Meat

Ratites: Whole, Intact Filets or Cuts

For Immediate Service, or Hot Holding
Stuffed Poultry, or Stuffing Containing Poultry

SPECIAL COOKING CONSIDERATIONS
Rotated and stirred midway, or throughout cooking, to evenly distribute heat; Covered to retain surface moisture; Heated to 165F in all parts of the food; and Allowed to stand covered for 2 minutes for temperature equilibrium.
Whole-muscle, intact beef steaks may be cooked to a top and bottom surface temperature of 145F, as long as there is a cooked color change achieved on both surfaces.
Raw or under cooked foods of animal origin (including raw, or soft-cooked eggs; raw, and marinated-raw fish, raw molluscan shellfish; or partially cooked, rare meats) may be served or offered for sale under the following stipulations: o A HACCP Plan is filed with the Department, and a variance is granted; and o Consumer Advisory reminders/disclosures are conspicuously posted.

Roasts (Beef, Corned Beef, Cured Pork (Ham), Lamb, and Pork)

There are varying oven temperatures and holding times for roasts. It is recommended that you contact the Department and discuss available options to produce a roast that meets your quality standards, and ensures the safety of the food that is produced.

Vegetables

Fruits and vegetables cooked for hot holding must be cooked to 135F.

*Game Animals commercially raisedforfood, or game animals under a voluntary inspection program. tMigratory Waterfowl and Game Birds may include grouse, partridge, pheasant, pigeon or quail.

Georgia Department ofAgriculture, Food Safety Division

Reheat Foods Quickly and Safely
Do not mix new/freshfood with leftover items (first in,first out method recommended)
What is the dtfference between reheating and cooking?
Cooking is defined as the "practice or skill of preparing food by combining, mixing, and heating ingredients." Reheating is defined as "heating food again." The biggest difference is "cooking" normally includes raw foods. When reheating food, the food has already been cooked or has come from a commercial processing facility.
Key elements:
Reheat foods previously cooked and cooled at the store to an internal temperature of 165 F or above
Rapid reheating is required (2 hours or less to achieve the required temperature)
Stir foods frequently to distribute the heat Measure the internal temperature with a probe thermometer After reaching 165 F, the food must then be held at 135 For above Commercially prepared products that have already been
heat treated/cooked at a commercial processing facility can be reheated to 135 F (examples include canned green beans, most frozen vegetables, commercially premade casseroles that were frozen, etc.)
Reheating methods:
Direct heat (stove top) is best; one may also use steam cookers, ovens and microwaves if reheating achieves 135/ 165 F within two (2) hours
Using steam tables or crock pots to reheat foods is unsafe and not recommended (these methods generally cannot heat food quickly enough)
Hint: Monitor, verify and keep logs oftemperatures.
Georgia Department of Agriculture, Food Safety Division

Safely Holding Hot and Cold Foods
Proper holding temperatures must be maintained during display, storage and transportation of foods.
Coldfoods must be maintained at an internal temperature of41 For below:
Date mark foods appropriately Cover foods to maintain cold holding temperature Foods labeled as "Keep Refrigerated" must be refrigerated Any foods labeled "Keep Frozen" must be maintained
frozen (hard to the touch)
Hotfoods must be maintained at an internal temperature of135F or higher:
Use proper equipment for hot holding Stir frequently to distribute the temperature Covered foods maintain temperature longer
Hint: Monitor, verify and keep logs ofthese temperatures.
Georgia Department ofAgriculture, Food Safety Division

Cool Foods Quickly and Safely
Improper cooling is a leading cause offoodborne illness
Cooked foods that require time/temperature control for safety (TCS) need to move quickly through the temperature danger zone to limit microbial growth:
The product must be cooled from 135 F to 41 within six (6) hours total, provided that it coolsfrom 135F to 70Fwithin the first two (2) hours of cooling.
Anything prepared from ambient or refrigerated foods must be cooled to 41 F in four (4) hours or less
These temperatures must be MONITORED to verify the appropriate temperatures are reached within these required timeframes. (Hint: Simply placing food in the cooler overnight does NOT count as "monitoring.")
Cooling Methods
Shallow metal pans - 2" to 4" deep:
Leave pan loosely covered or uncovered. Refrigerate or freeze immediately (use the freezer to achieve rapid
chill and then move it to the refrigerator). DO NOT stack hot pans; allow for air flow.
Ice Bath Fill a clean sink or large pan with ice and add cold water. Divide product into 1 gallon, or smaller, containers. Immerse product container in ice bath until product is level with ice. Agitate/stir every 10 minutes using an ice paddle, spoon or similar
mixing device. Drain water and replenish ice as it melts. Use a clean, sanitized thermometer to monitor the temperature of food. Proper cooling limits (times and temperatures) must be met. After the food has cooled to 41 F, refrigerate it immediately.
Georgia Department ofAgriculture, Food Safety Division

Cooling Foods: Reduce Quantity/Voluine
Divide food into smaller pans Separate food into smaller or thinner portions (2" depth for
thick foods; 4" for thick liquids) Cut or slice portions of meat no larger than 4" or four (4) pounds
Additional tips/hints: Add ice directly to the product as an ingredient, if possible Use rapid chill refrigeration equipment that encourages quick
cooling Plastic containers are not recommended for cooling foods, because
plastic is an insulator Foods should not be allowed to cool at room temperature
(bacteria grows faster at ambient room temperatures) Spread shallow pans out in coolers Check the temperature often to ensure food is cooling within
the required time frames; monitor, verify and keep logs of temperatures
Georgia Department of Agriculture, Food Safety Division

Corrective Actions
Food Safety is YOUR Responsibility

Risk Factors

Corrective Action

Unapproved Source:
Avoid food from unapproved sources or in unsound condition

Discard/reject; return product to original source

Hand washing:
Food handling employee not washing hands at appropriate time

Provide training and instruct employee when, where and how to effectively wash hands; post signage reminders

Cold holding:
Food requiring TCS held above 41 F MORE than 4 hours

Discard Post signage reminders

Food requiring TCS held above 41 F LESS than 4 hours
Cooking:
Food requiring TCS is undercooked
Hot holding:
Food requiring TCS held below 135F MORE than 4 hours
Food requiring TCS held below 135F LESS than 4 hours
Cooling process:
Food requiring TCS cooled from 135F to 70F in MORE than 2 hours
Food requiring TCS cooled from 135F to 41 Fin MORE than 6 hours total
Food requiring TCS cooled from ambient, room temp, or refrigerated temps in MORE than 4 hours
Reheating:
Food requiring TCS is not reheated to 165 F in 2 hours or less

Use immediately or cool rapidly Post signage reminders
Continue cooking to proper temperatures
(See pages 9 -10 for additional tips)
Discard

Rapidly reheat to 165 F in LESS than 2 hours or discard

Discard
Discard Discard

(Foods must be cooled to 41 degrees or less in no more than 6 hours total, PROVIDED 1350-700 is reached WITHIN 2 hours.)
(Examples ofthese types offoods include sandwiches and salads, e.g., chicken salad, potato salad, etc.)

Discard

Georgia Department of Agriculture, Food Safety Division

Consumer Advisory

Consuming raw or undercooked foods may increase risk of foodborne illness. If any ofthe below foods are being sold on-site in ready-to-eat form (or as an ingredient in another ready-to-eat food), the retail establishment selling the raw or undercooked foods must have an advisory to inform consumers of the significantly increased health risks associated with consuming raw or undercooked foods.

Beef Fish Pork Egg

Lamb Poultry Shellfish

The advisory must include a DISCLOSURE and a REMINDER
DISCLOSURE must include:
1. A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order)"; or
2. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain/may contain raw or undercooked ingredients.
REMINDER must include asterisking the animal-derived foods requiring disclosure to a footnote that states:
1. Regarding the safety of these items, written information is available upon request;
2. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness; or
3. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Georgia Department of Agriculture, Food Safety Division

Date Marking
''When in doubt, throw it out!" Clearly mark the date by whichfood is to be consumed or discarded:
Food can be held for a MAXIMUM of seven days in adequate refrigeration (41 For less)
The day of preparation or the day a commercially processed food is opened counts as "day one;" from this date add six days to get the accurate maximum of seven days
If a finished product includes multiple ingredients with various dates for consumption/discarding, the final day of consumption will be determined from the earliest expiration date for any of the various ingredients
If ready to eat foods, or foods requiring time/temperature control for safety, are refrigerated before being frozen, when food is removed from the freezer, mark with a "consume by" date that is seven days minus the length of time food was refrigerated before being frozen
- Must be date marked ifit is:
Prepared on-site and held under refrigeration to keep for more than 24 hours Commercially processed, after the original container is opened; some exclusions
apply. A ready-to-eat product, requiring time and temperature control for safety (TCS)
Reminder: ifa required date-mark is missing, it is considered out ofdate and is to be discarded
Using Timefor Food Safe-ty without Temperature Control: A written procedure must be provided iftime is used in lieu oftemperature.
4 hours: The food must have an initial temperature of 41 F or less when removed from cold holding, or 135 F or more when removed from hot holding and must be marked to indicate the time which is four (4) hours past the point in time when the food was removed from temperature control, and then used within four (4) hours.
6 hours: (For cold holding only.) The food must have an initial temperature of 41 F or less when removed from cold holding and may not exceed 70 F within a maximum time of six (6) hours. The food must be marked to indicate the time which the food was removed from 41 F temperature control AND the time that is six (6) hours past the time the food was removed . The food shall be monitored to ensure that no portion of the food exceeds 70 F. If food temperature exceeds 70F it must be discarded.
Reminder: Any food in containers unmarked with time or past the marked 4 or 6 hour time shall be discarded.
Hint: Monitor, verify and keep logs ofthese temperatures.
Georgia Department of Agriculture, Food Safety Division

Sick Food Workers
Reportable Symptoms:
Employees must report these symptoms to a person in charge at work.
Diarrhea Vomiting Fever Jaundice (yellowish pigmentation of the skin and eyes) Sore throat with fever Uncovered infected wound (i.e. cut, lesion or boil) Contact with any ill persons who have any illness listed below
Reportable Diagnosis:
Management shall notify the regulatory authority when a food employee is jaundiced or diagnosed with any ofthe fallowing:
Salmonella Typhi Shigella Shiga Toxin-Producing E coli Hepatitis A Norovirus Nontyphoidal Salmonella
Restriction
Restricted employees cannot work with food or equipment. They can perform tasks such as taking out the trash or taking inventory, but they should not come into contact with ready-to-eat foods and/or equipment.
Exclusion
Excluded employees are not allowed to be present in the facility at all. If an employee becomes ill with any of the following or comes into contact with people who have any of these illnesses, the information must be reported immediately to management and the local health department.
Georgia Department of Agriculture, Food Safety Division

What You Need to Know About Foodborne Illness-Causing Organisms

-

Causative Onset Time Length of Common Foods Involved/ Prevention

Pathogen
I

di.gaeftsetring Illness

Symptoms

Sources

Bacillus cereus

10-16 hours

(B. cereus food poisoning)

24-48 hours

Nausea, vomitting,

Rice and rice dishes, vegetables,

abdominal

sauces, meats, stews, gravies,

cramping, watery diarrhea

vanilla sauce

Cook to proper temp. Reheat quickly. Cool foods rapidly

Campylobacter jejuni (Campylobacteriosis)

2-5 days

2-10 days

Cramps, fever, diarrhea (may be bloody),
nausea, headache, vomiting

Unpasteurized dairy, raw and undercooked poultry and meats,
contaminated water, infected food handler

Thoroughly cook all foods. Use only pasteurized dairy products. Proper hand washing.

Clostridium botulinum (Botulism)

12-72 hours

I

Clostridium

Perfringens

(Perfringens food

poisoning)

8-16hours

-
Cryptosporidium (Intestinal
cryptosporidiosis)

2-10 days

Variable

Vomiting, diarrhea, blurred vision, double vision,
difficulty in swallowing, muscle weakness. Can result in respiratory failure
and death

Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil

Persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods, and carefully follow instructions on safe home canning. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated.

Usually 24 hours

Intense abdominal cramping, watery diarrhea,
nausea

Meats, poultry, gravy, beans, stews, foods cooked slowly, dried or precooked foods, time and/or temperature-
abused foods

Cook and reheat foods to proper temp. Cook in small batches. Cool
foods rapidly.

May be remitting and relapsing over weeks to months

Diarrhea (usually watery), stomach cramps, upset stomach, slight fever

Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water

Use safe, uncontaminated water to wash all food that is to be eaten raw. After washing vegetables and fruit in safe, uncontaminated water, peel
them if you plan to eat them raw. Avoid eating uncooked foods
when traveling in countries with poor water treatment and food sanitation. Avoid water that might
be contaminated

Cyclospora cayetanensis (Cyclosporiasis)
E. coli (Escherichia coli) producing toxin (E. coli infection, common cause of
"traveler's diarrhea")
E.coli 0157:H7: Shiga Toxin-Producing E. coli (STEC)
(Hemorrhagic colitis or E. coli 0157:H7 infection)
-

1-14 days usually at least
1week
-
1-3 days
-
1-8 days
-

May be remitting and relapsing over weeks to months
3-7ormore days
5-10 days

Diarrhea (usually watery), Various types offresh produce When traveling to developing

loss of appetite, substantial (imported berries, lettuce, basil) nations, it's essential to be careful

loss of weight, stomach

about what you eat and drink.

cramps, nausea, vomiting,

However, recent cyclospora

cramps

infection outbreaks have been

linked to foods imported to or

grown in the United States and

Canada. Unfortunately, even

careful washing of foods isn't

enough to eliminate the parasite

that causes the infection.
-

Watery diarrhea,

Water or food contaminated

Avoid eating foods or drinking

abdominal

with human feces

beverages purchased from street

cramps, some

vendors or other establishments

vomiting

where unhygienic conditions

are present. Avoid eating raw or

undercooked meat and seafood.

Avoid eating raw fruits (e.g.,

oranges, bananas, avocados)

and vegetables unless the

,_

traveler peels them.
-

Severe (often bloody)

Raw and undercooked

Thoroughly cook ground

diarrhea, abdominal pain, ground meats (esp. ground

meats. Avoid

and vomiting. Usually,

beeO, Unpasteurized milk

cross-contamination.

little or no fever is present.

and juice, raw fruits and

More common in children

vegetables (e.g. sprouts),

4 years or younger. Can

and contaminated water

lead to kidney failure

-

Georgia Department of Agriculture, Food Safety Division

What You Need to Know About Foodborne Illness-Causing Organisms

Hepatitis A (Hepatitis)

28 days average (15 - 50 days)

Variable, 2weeks3months

Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache,nausea,and
abdominal pain

Water, ice, shellfish, salads, cold cuts, sandwiches, fruit juices, milk, milk products, vegetables, food that will not receive further heat treatment, raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler,
and shellfish from contaminated waters

Obtain shellfish from approved sources. Prevent cross-
contamination from hands. Ensure food handlers practice
good hand washing and no bare hand contact.

Listeria monocytogenes
(Listeriosis)

9 - 48 hours for gastrointestinal symptoms, 2- 6 weeks for invasive
disease

Variable

Norovirus (Variously called: Viral gastroenteritis, Winter
diarrhea, Acute non-bacterial gastroenteritis, Food poisoning, and Food infection)

12-48 hours

12 -60 hours

Fever, muscle aches, and nausea, or diarrhea. Pregnant women may
have mild flu-like illness, and infection can lead to
premature delivery, stillbirth, or miscarriage.
The elderly or immunocompromised patients may develop bacteremia or meningitis.

Unpasteurized dairy, cheese, vegetables, seafood, poultry,
soft cheeses made with unpasteurized milk, and ready-to-eat deli meats

Nausea, vomiting, abdominal
cramping, diarrhea, fever, headache Diarrhea is more
prevalent in adults, vomiting more common
in children.

Raw produce, prepared salads, raw shellfish, contaminated
drinking water, uncooked foods and cooked foods that are not reheated after contact with an
infected food handler, and shellfish from contaminated
waters

Use only pasteurized dairy products. Cook properly. Hold refrigerated for limited
time.
Thoroughly cook foods. Wash hands. Use certified shellfish.
No bare hand contact.

Staphylococcus Aureus
(Staphylococcal food poisoning)

1-6 hours

24-48 hours

Sudden onset of sever nausea and vomiting. Abdominal cramps. Diarrhea and fever may
be present.

Ready-to-eat goods, i.e. sandwiches, salads, ham and other meats, potato salads, custards, warmed-over foods; often from infected food-handlers-cuts, throat, nose and acne, unrefrigerated or improperly refrigerated meats, egg salads, and cream
pastries

Practice good hand washing and hygiene. Avoid
contamination. Reduce bare hand contact with foods.
Exclude food-handlers with cuts and lesions. Rapidly cool foods.

Salmonella (Salmonellosis)

-

-

Shigella (Shigellosis or

Bacillary dysentery)

Vibrio parahaemolyticus (V. parahaemolyticus
infection)
Vibrio vulnificus (V. vulnificus infection)

6-48 hours

4-7days

Diarrhea, fever, abdominal cramps, vomiting

Undercooked or raw meats, poultry and eggs, poultry and
egg salads, egg custards and sauces, protein foods, pets and infected handlers, unpasteurized milk or juices, cheese, contaminated raw fruits
and vegetables

Avoid cross-contamination. Cool and refrigerate foods immediately. Cook meats/ poultry thoroughly. Practice
good hand washing.

4 - 7 days

24-48 hours

Abdominal cramps, fever, and diarrhea. Stools may
contain and mucus.

Ready-to-eat foods associated with bare hand contact (salads, sandwiches, etc.), raw produce,
contaminate drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler Source: humans
(feces) and flies

Practice good hand washing after using toilet. Use approved water and foods. Control flies. No bare
hand contact.

4-96 hours
-
1- 7 days

2-5days 2-8 days

Watery (occasionally bloody) diarrhea,
abdominal cramps, nausea, vomiting, fever
-
Vomiting, diarrhea, abdominal pain,
bloodborne infection. Fever, bleeding, within the
skin, ulcers requiring, surgical removal. Can be fatal to persons with liver
disease or weakened immune systems

Undercooked or raw seafood, such as shellfish
(especially oysters)
Undercooked or raw seafood, such as shellfish

Georgia Department of Agriculture, Food Safety Division

Thoroughly cook seafood.
-
Thoroughly cook seafood.


Cleaning and Sanitizing
Making 100 ppm Chlorine Solution is as easy as 1-2-3! 1 ounce ofbleach to 3 gallons ofwater
1. Wash: Clean and sanitize sinks and drain boards Pre-soak/pre-rinse solid particles from all eating utensils and equipment Start with clean, hot (at least 110 F), soapy water
2. Rinse: Use clean, hot (at least 110 F) water
3. Sanitize: Use appropriate test strips to check concentration Use 50 - 100 ppm chlorine; or 200 ppm quaternary ammonia (mix with 75 F water) Use appropriate immersion time, typically 10 seconds chlorine; 30 seconds quaternary ammonia Always follow manufacturer's directions as labeled
4. Air Dry - Do not stack wet items Air dry utensils and equipment
High Temperature:
1. Wash temperature may not be less than: 150 F for single-tank, stationary rack, dual temperature machine 160 F for single-tank, conveyor machine
2. Hot water sanitization: At least 165 F for stationary rack, single temp machines; at least 180 F for all other machines Low Temperature:
1. Chemical sanitization required 2. Water temperatures according to manufacturer 3. Chemicals must be auto-dispensed intofinal rinse
water; check at least daily 4. Must have a visual or audible low sanitizer indicator
Georgia Department of Agriculture, Food Safety Division

A Safe and Clean Facility
Insect and Rodent Control

Insects and rodents carry disease and can contaminate food and food-contact surfaces. Take steps to minimize their presence:
Protect outer openings by keeping outer doors closed, repair screens, maintain tightfitting doors and openings, and use air curtains
Eliminate clutter and garbage within and around the facility, including unused storage, garbage cans, boxes, old newspapers, etc.
Keep weeds, grass, shrubs, and trees trimmed and away from the walls/roof
Use only approved pest control methods
Note: Maintain structural integrity ofthe building, make allfoodprep areas andfood prep equipment smooth and easily cleanable, maintain clean floors, walls, ceilings, shelving, counter-tops, equipment, etc.

Toxic Materials Certain items can be poisonous or toxic ifthey come into contact with food. These items include:

Detergents

Sanitizers

Polishes and cleaners

Insecticides Rodenticides



First aid supplies and personal medications

Proper storage, labeling and approved use ofthe above listed products andfollowing their specific instructions can help prevent contamination issues. With any toxic materials, always be sure to:

Store separately from food and food contact surfaces Always store BELOW foods or food contact surfaces Keep chemicals in original containers when possible; if mixing into
new containers be sure to properly label the new containers -- do not reuse containers for storing, transporting or dispensing food Use only approved chemicals in food areas

Georgia Department of Agriculture, Food Safety Division

Responsibilities of the Retail License Holder
Rules ofthe Georgia Department ofAgriculture Chapter 40-7-1-40(10) Retail Food Sales

Upon acceptance of the LICENSE issued by the DEPARTMENT, the LICENSE HOLDER, in order to retain the LICENSE, shall:

(a) Post the LICENSE in a location in the FOOD ESTABLISHMENT that is conspicuous to CONSUMERS;
(b) Comply with the provisions ofthese Regulations including the conditions ofa granted VARIANCE as specified under 40-7-1-.38(5) and APPROVED plans as specified under 40-7-1-.39(2);
(c) Ifa FOOD ESTABLISHMENT is required under 40-7-1-.39(3) to operate under a
HACCP PLAN, comply with the plan as specified under 40-7-1-.38(5); (d) Immediately contact the DEPARTMENT to report an illness ofa FOOD
EMPLOYEE or CONDITIONAL EMPLOYEE as specified under 40-7-1-.04(1)(b); (e) Immediately discontinue operations and notify the DEPARTMENTif an
IMMINENT HEALTH HAZARD may exist as specified under 40-7-1-.41(12); (I) Allow representatives ofthe DEPARTMENT access to the FOOD ESTABLISHMENT
as specified under 40-7-1- .41(13); (g) Replace existing facilities and EQUIPMENT specified in 40-7-1-.38(1) with
facilities and EQUIPMENT that comply with these Regulations if: 1. The DEPARTMENT directs the replacement because the facilities and EQUIPMENT constitute a public health HAZARD or nuisance or no longer comply with the criteria upon which the facilities and EQUIPMENT were accepted, 2. The DEPARTMENT directs the replacement ofthe facilities and EQUIPMENT because ofa change ofownership, or 3. The facilities and EQUIPMENT are replaced in the normal course ofoperation; (h) Comply with directives ofthe DEPARTMENT including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the DEPARTMENT in regard to the LICENSE HOLDER'S FOOD ESTABLISHMENT or in response to community emergencies; (i) Accept notices issued and served by the DEPARTMENT according to LAW; and (j) Be subject to the remedies authorized in LAWfor failure to comply with these Regulations or a directive ofthe DEPARTMENT, including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives.

Georgia Department of Agriculture, Food Safety Division

23

CERTIFIED FOOD PROTECTION MANAGER
New updates to Georgia's retail regulations include a key provision that requires at least one employee with supervisory responsibilities to be a "Certified Food Protection Manager (CFPM)." The CFPM is required in 40-7-1-.03(3) of Georgia's Retail Food Sales Regulations, which states:
(a) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
(b) This section does not apply to certain types of FOOD ESTABLISHMENTS deemed by the DEPARTMENT to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of FOOD preparation.
What is a CFPM?
In order to be considered a CFPM, the employee with supervisory duties must pass a test accredited by the American National Standards Institute (ANSI). Currently, there are four accredited programs that will satisfy the CFPM requirement in Georgia:
1) 36otraining.com, Inc . - Learn2Serve Food Protection Manager Certification Program 2) National Registry of Food Safety Professionals - Food Protection Manager Certification Program 3) National Restaurant Association - ServSafe Food Protection Manager Certification Program 4) Prometric Inc. - Food Protection Manager Certification Program
Who needs a CFPM?
Firms with minimal risk will not be required to have a CFPM; however, they will still have to demonstrate knowledge of regulation requirements to our inspectors when violative conditions have been found. Firms with Time/Temperature Control for Safe Food who perform specific handling activities will have to comply with the CFPM requirement. The CFPM DOES NOT need to be present at all times, but a Person in Charge shall be present during all hours of operation, as required by 40-7-1-.03(1). The Person in Charge shall be the license holder, or his/her designee; and DOES NOT have to be a CFPM.

No CFPM Necessary
Pre-packaged Dry Goods Pre-packaged Refrigerated/Frozen
Foods (Prepared in a licensed/inspected Processing Plant) Coffee Urns Cappuccino Machines Soda Fountains Slushee/Icee Type Machines Bulk, Self-Service Pastries Bagging Ice On-site

CFPM Required
Hot Holding Food Time as a Public Health Control Cold Holding
(Foods Prepared On-site) Cooking Food Cooling Food Reheating Food Thawing Food Repacking Food

Georgia Department of Agriculture, Food Safety Division

Contact Inforn1ation
Georgia Department of Agriculture 19 Martin Luther King, Jr. Dr., S.W.
Atlanta, Georgia 30334
Food Safety Division Contact Information: Headquarters: (404) 656-3627 Main Fax: (404) 463-6428
District 1 (North Georgia): (770) 535-5955 District 2 (Metro/Middle Georgia): (404) 363-7646
District 3 (South Georgia): (229) 386-3489
Online: http://agr.georgia.gov/foodsafety.aspx
W Twitter: @GDAFoodSafety
Get to know who your GDA Food Safety inspector is, learn what GDA district you are located within, and know when to contact us! Examples
of when you need to reach out to us:
For licensing or inspection inquiries For plan review prior to any construction or remodeling For changes or additions to the type of operation, processing
equipment or product line(s) To report a change of ownership or change of location To report a natural disaster and/or power outage involving food To report a food establishment or product complaint To report a foodborne illness or other circumstance that could
endanger public health To request educational materials or a GDA Food Safety speaker for a
conference, training or other industry or consumer related event
Georgia Department ofAgriculture, Food Safety Division

Helpful Resources:
GDA Food Safety Division http://agr.georgia.gov/foodsafety.aspx
Georgia Grown Program https://www.georgiagrown.com/
Georgia Department of Public Health http://dph.georgia.gov/
List of District/Local Health Depts: https://dph.georgia.gov/ district-office-directory
U.S. Food and Drug Administration (FDA) http://www.fda.gov/
United States Department of Agriculture (USDA) http://www.usda.gov/
Association of Food & Drug Officials (AFDO) http://www.afdo.org/
Association of Food and Drug Officials of the Southern States (AFDOSS) http://www.afdoss.org/
Georgia Food Safety & Defense Task Force https:/ / ga.foodprotectiontaskforce.com/
Georgia Association for Food Protection http://www.gaafp.org/
Georgia Department of Agriculture, Food Safety Division

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GARY W. BLACIC, COMMISSIONER GEORGIA DEPARTMENT OF AGRICULTURE
Georgia Department of Agriculture 19 Martin Luther King, Jr. Dr., S.W.
Atlanta, Georgia 30334 Tele: (404) 656-3600
Toll Free: (800) 282-5852
Georgia Department of Agriculture, Food Safety Division