Safe Sandwich Making - Speaker Notes

Speaker Notes
Slide 1
Safe Sandwich Making
Retail Meat & Poultry Processing
Training Modules
Slide 2
Produced under a Cooperative Agreement from the
United States Department of Agriculture Food Safety
and Inspection Service (FSIS)
Developed by:
Minnesota Department of Agriculture,
Dairy and Food Inspection Division
Hennepin County Environmental Health
Minnesota Department of Health
University of Minnesota Extension Service
September 2004
09/04
This module looks at hazards to
consider whenever sandwich
making is included in your
operation. Sandwiches are an
important aspect of our everyday
diet, whether it is a fast food
burger, a deli sub sandwich or a
“low carb” wrap, we want them to
be tasty and safe to eat.
This module was developed by
the Minnesota Department of
Agriculture with expertise and
resources from the Hennepin
County Environmental Health,
Minnesota Department of Health
and the University of Minnesota
Extension Service. The Retail
Meat and Poultry Processing
Training Modules were
produced under a cooperative
agreement with the United
States Department of Agriculture
Food Safety Inspection Service.
Food safety regulators, trainers
and representatives from the
food industry provided input on
the final product at prior training
sessions showcasing the Retail
Meat and Poultry Processing
Training Modules. Photos you
will see in this module were
taken at these establishments:
ƒ ARAMARK of Minneapolis,
MN
ƒ Hennepin County Jail,
Minneapolis, MN
ƒ Eddington’s Restaurant in
Minneapolis, MN
ƒ Holiday Store in Bloomington,
MN
Note: Rules and regulations
cited may be specific to the
Minnesota Food Code. These
Safe Sandwich page 1
may differ for you, if you adhere
to other standards and
regulations.
Slide 3
Pretest
Administer Pretest: Before we
start the Safe Sandwich Making
training, let’s see how much you
already know. I’ll be giving you a
test before the training and the
same test after the training. The
results will show what you
already know and what you have
learned during the presentation.
Note: Make 2 copies of the Safe
Sandwich Making
pretest/posttest for each student.
Copy on different colored paper
to separate the pretest and the
posttest. Ask participants to
circle the word pretest.
Pretest/posttest is found on the
CD (Safe Sandwich Making
folder) and in the Safe Sandwich
Making Activity section of this
guide.
Slide 4
Topics
• Sandwich Types
• Sandwich Safety
•
•
•
•
•
•
Concerns
Bare Hand Food
Contact Alternatives
Hand washing Steps
Single-Use Glove
Avoid Cross
Contamination
Temperature
control—cold & hot
Cooling Methods
• 5 Steps to Effective
Cleaning
• Storing Wiping
Cloths
• Washing Raw
Review topics in slide.
Question: Any thing else that
you hoped would be covered in
this session today?
Produce
• Listeria Control
• Self-Service
Sandwich Items
• Packaging &
Labeling
Requirements
• Safe Vending
Storage
09/04
Safe Sandwich page 2
Slide 5
Learning Objectives
1. Identify personal hygiene practices that
prevent foodborne illness.
2. List alternatives to bare hand contact with
ready-to-eat food.
3. List 3 ways to prevent cross-contamination.
4. Recite cold holding and hot holding
temperature requirements.
5. Explain the difference between cleaning
and sanitizing.
6. Apply food safety practices to make
sandwiches safely.
Slide 6
Sandwich Types
Ready-to-Eat
(RTE)
Cooked
After this training you should be
able to:
1. Identify personal hygiene
practices that prevent
foodborne illness.
2. List alternatives to bare hand
contact with ready-to-eat
food.
3. List 3 ways to prevent crosscontamination.
4. Recite cold holding and hot
holding temperature
requirements.
5. Explain the difference
between cleaning and
sanitizing.
6. Apply food safety practices to
make sandwiches safely.
Ready-to-eat (RTE) sandwiches
are those that will not be further
cooked and may be made for
immediate service or may be
held cold. They may contain deli
meats or cold “meat” salads
such as tuna salad. Cooked
sandwiches, on the other hand,
receive a cook step and may be
for immediate service or may be
held hot.
What temperature does the
Minnesota Food Code require for
cold holding? What temperature
is required for hot holding? If
you do not know the answers to
these questions, stay awake and
later in the slide presentation,
you will find out.
09/04
Safe Sandwich page 3
Slide 7
Sandwich
Safety
Concerns
• Ready-to-eat sandwiches will not have
a cook step or a “kill step.”
• Making sandwiches may involve bare
hand contact by the food handler.
• Ingredients may include raw produce
such as lettuce, sprouts and tomatoes
which may carry disease causing
organisms.
Let’s talk about the photo in this
slide. The consumer will reheat
burritos in photo. This reheat is a
cook step or a “kill step.” This
kill step would hopefully kill any
microorganisms (disease
causing organisms that you can’t
see) on/in the product. However,
other sandwiches like a tuna
salad sandwich may not be
heated so will not receive such a
“kill step.” If ready-to-eat
sandwiches contain
microorganisms, these
microorganisms aren’t killed
because the sandwich is eaten
without being heated.
Bare hand contact with ready-toeat sandwiches is not
recommended since the hands
of a food handler may not be
thoroughly cleaned and this food
will not be further cooked. Also
remember, raw produce may
contain microorganisms such as
Salmonella and E. coli.
Ingredients for ready-to-eat
sandwiches such as lettuce,
alfalfa sprouts and sliced
tomatoes will probably not
receive a cook step or a “kill
step” so they must be cleaned
and handled in a safe way too.
09/04
Safe Sandwich page 4
Slide 8
Bare Hand
Food Contact
• Eliminate use of bare hands where possible
when handling ingredients.
• Effective hand washing is essential when
bare hands are used to handle ingredients.
• Glove use is one option to avoid bare hand
contact with food. What are other options?
09/04
Bullet 2: If bare hand food
contact is to occur, effective
hand washing must also occur.
Hand washing is so very
important to limit the spread of
bacteria and viruses and yet it is
estimated that less than 50% of
the population in the USA wash
their hands often enough and
only one in three wash their
hands after using the restroom.
(Source: Food Protection
Trends, February, 2004 edition
by David W. Tharp, executive
director of International
Association of Food Protection.)
Questions: What role can you
play in changing these statistics?
What do I mean by effective
hand washing?
Note: Training module includes
4 learning activities developed in
cooperation with University of
Minnesota regional extension
educators. The goal was to
come up with different
approaches to teach “effective”
hand washing. Some of the
activities involve use of actual
hand sinks, soap, plastic gloves
and something called “glow
germ” used with a blacklight to
show how microorganisms can
transfer from place to place. One
of the activities only requires
participants and a watch with a
second hand. Refer to the
Activities for Safe Sandwich
Making section and select an
activity that best fits your
audience and teaching
environment.
Activities include:
Activity 1: Hand Washing Steps
Using a Stop Watch
Activity 2: Hand Washing
Safe Sandwich page 5
Activities Using Petroleum Jelly
Activity 3: Hand Washing
Demonstration Using Kits
(GloGerm™ or GlitterBug®).
Activity 4: Single use plastic
gloves: Demonstration of How
Germs Spread
Bullet 3: Glove use is one option
to avoid bare hand contact with
food. Question: What are other
options? (Answer: Tongs as in
the photo, tissues, spoons,
spatulas, etc…)
Support Materials:
ƒ Hand Washing, Minnesota
Food Code Fact Sheets
ƒ Employee Personal Hygiene,
Minnesota Food Code Fact
Sheets
ƒ Bare Hand Contact Fact
Sheet
Note:
ƒ All Minnesota Food Code
Fact Sheets are available at
this website:
http://www.mda.state.mn.us.
ƒ The Uniform Minnesota Food
Code can be found at:
http://www.health.state.mn.us
/divs/eh/food.html.
09/04
Safe Sandwich page 6
Slide 9
Hand Washing Steps
1.
2.
3.
4.
Wet hands using warm water.
Apply soap.
Work up a soapy lather.
Rub lathered hands together for 20
seconds.
5. With fingernail brush, work lather
under fingernails.
6. Rinse well and dry with single-use
towel.
Proper procedure for 20second hand washing:
1. Wet hands using warm water.
2. Use soap – not a hand
sanitizer solution.
3. Work up a soapy lather that
covers your hands and
forearms. Wash/scrub the
palms and backs of your
hands, between your fingers,
and your forearms for 20
seconds. (20 seconds is the
time it takes to sing any
nursery song twice, i.e. the
Alphabet song, Row, Row
Your Boat, Happy Birthday.)
4. Work the soap lather into the
fingernail area and under the
nails.
5. Use a clean soft bristled
nailbrush, for effective
scrubbing, and clean under
your fingernails. **Using the
nailbrush after using the toilet
is very important.
6. Rinse your hands and
forearms in warm water –
keep fingertips pointed down
while rinsing them. Use paper
towel to turn off the faucet to
prevent recontamination of
hands. Dry hands well by
using a single-use paper
towel or air dryer.
Questions: How many times
during your shift do you wash
your hands? Do you wash them
as often as you should so you
don’t make someone sick?
09/04
Safe Sandwich page 7
Slide 10
Single-use Gloves
• Never reuse gloves.
• Always change gloves
between handling raw
foods and cooked or
ready-to-eat foods.
• When do you need to
change your gloves?
• Change gloves hourly
when doing the same task.
One of the options in food
handling procedures is to use
single-use gloves. Single-use
gloves such as vinyl gloves are
to be used for only one task and
for one specific purpose.
Many meat operations use
“slash resistant” gloves for hand
protection and these should be
used in direct contact only with
food that will be cooked e.g. raw
meats. However, these types of
gloves can be used with readyto-eat meats e.g. that will not be
subsequently cooked if the
slash-resistant gloves are
covered with a single-use glove.
Another option is to use slashresistant gloves that have a
smooth, durable and
nonabsorbent outer surface.
This is per the Minnesota Food
Code. Reminder: Latex gloves
are not recommended for food
contact use due to latex
allergies.
Support Materials:
ƒ Hand Sanitizers and Gloves,
Minnesota Food Code Fact
Sheet
(www.mda.state.mn.us/dairyf
ood/factsheets/gloves.html)
Slide 11
Hand washing with
Single-use Gloves
• Wash hands before and
after wearing gloves.
• Wash hands when
changing to a new pair of
gloves.
Hands need to be washed
before and after glove use.
Some gloves have a latex
powder so washing hands to
remove powder is important.
Some folks are allergic to latex.
• Sufficient time is always
needed for effective hand
washing.
09/04
Safe Sandwich page 8
Slide 12
Avoid Cross Contamination
• Improper storage of
ingredients can result
in contamination.
• Store ready-to-eat
ingredients separate
from raw ingredients.
• Cover ready-to-eat
ingredients properly.
Slide 13
Raw Versus Ready-to-Eat
• Use separate cutting boards for raw food and
ready-to-eat ingredients. Why?
• Use clean and sanitized equipment for each
different task.
Walk-in coolers are notorious for
cross-contamination. Question:
What do we mean by crosscontamination? Answer:
Transfer of germs/microbes from
one food or surface to another.
An example would be storing
uncovered food under a dripping
condenser or fan unit. Adjust
product stored on your cooler
shelves to make sure raw
product is not placed so that it
may drip or spill and end up in
ready-to-eat products.
Raw meat and produce may
contain many pathogenic
(disease-causing)
microorganisms. These
microorganisms may be
transferred to the utensil or
equipment so effective cleaning
and sanitizing is important.
Designating cutting boards for
use with raw meat only can help
control cross contamination.
Color-coded equipment can help
with this “designated use”
procedure.
Note: The Support Materials
section includes a support fact
sheet called Why are
Microorganism’s Important in
Food Handling. This will be very
helpful when students have
questions about what you mean
by a microorganism.
09/04
Safe Sandwich page 9
Slide 14
Temperature Control
• Keep hot foods hot and
keep cold foods cold to
control microorganism
growth.
• Pre-chilling of
ingredients is a key to
temperature control
during some sandwich
making.
Slide 15
Cold Holding Temperature
• If you are “cold
holding” a
sandwich
ingredient, it
must be stored
at 41º F or
below.
Slide 16
Hot Holding Temperature
If you are “hot
holding” a
sandwich
ingredient, it
must be held at
140º F or above.
09/04
Bullet 1: Minnesota Food Code
requires 140°F for hot holding
and 41°F for cold holding.
Bullet 2: An example of prechilling of ingredients, as the
photo in the bottom right corner
shows, is to refrigerate the cans
of tuna and the tub of
mayonnaise before making the
tuna salad mixture for
sandwiches. This allows for
safer, more rapid cooling after
ingredients have been blended
and sandwiches have been
assembled.
Question: Can you think of
other sandwich ingredients that
would benefit from pre-chilling?
This photo shows various food
items stored on a shelf in a walkin-cooler unit. It always is a
good idea to monitor the cold
holding temperature of the
refrigeration units that cold holds
your product. Question: How
do you make sure your product
is 41°F or below?
If the rice in this photo, will be
held on a steam table, to be
used as part of a sandwich
filling, it must be held at 140º F
or above. During this holding
time, it is a good idea to check
the temperature of the product in
several locations on the steam
table to make sure equipment is
working properly. Question:
How often should you check the
product temperature? Answer:
Every 2 hours.
Safe Sandwich page 10
Slide 17
Cooling Requirements
Cooked foods must
be cooled:
• To 70°F or lower in
2 hours.
AND
• From 70°F to 41°F
or below in 4 more
hours.
Slide 18
Cooling Requirements
• Foods at room
temperature must
be cooled to:
• 41°F or below
within 4 hours.
• In summary,
different handling
processes may
require different
cooling processes.
Photo shows the steam coming
from the rice. This cooked food
must be cooled to 70ºF within 2
hours and to 41ºF or below
within 4 hours. Question: How
do you know if you’re meeting
these cooling requirements?
Remember the temperature
Danger zone for food while
cooling is from 140ºF to 41ºF.
Another type of temperature
control we need to talk about is
potentially hazardous sandwich
fillings that are prepared from
ingredients at ambient
temperature. Ambient
temperature or surrounding air
temperature stored ingredients
such as cans of tuna or
reconstituted product stored at
room temperature is required to
be cooled to 41ºF or below
within four hours. There is a
difference in the cooling
requirements for these two
different processes in sandwich
making.
Support Materials:
ƒ Temperature Requirements
for Potentially Hazardous
Foods, Minnesota Food Code
Fact Sheet.
Slide 19
Cooling Methods
•
•
•
•
•
•
Shallow pans
Separate Foods
Rapid cooling
Ice Baths
Addition of ice
Other effective
means:
• Loosely cover or
uncovered if
protected from
overhead
contamination
09/04
The photo shows an ice bath
being used to cool food product.
When choosing a method to cool
the sandwich ingredients,
consider monitoring the time and
temperature to make sure the
time and temperature
requirements we talked about on
the previous slide are being met.
Safe Sandwich page 11
Slide 20
Cleaning
Food
Contact
Surfaces
• Clean and sanitize slicers, choppers, and
other equipment after each use, before next
use.
• Cleaning and sanitizing is required between
raw animal species.
Cleaning is the complete
removal of product build up.
(Note: The Support Material
section includes a fact sheet
called “Biofilm Facts” which
gives extensive information on
“biofilm” and can help students
understand about how
something can look clean but
actually contain buildup that
supports microorganisms.)
Questions: Why would you
need to clean and sanitize
between raw animal species like
chicken and beef? Is there a
difference between
microorganisms in a beef
product and those in a poultry
product? What’s the internal
cooking temperature
requirement for beef? What
about chicken?
Slide 21
5 Steps to Effective
Cleaning
1. Pre-clean
2. Wash
3. Rinse
4. Sanitize
5. Air dry
09/04
Examples of utensils that require
a pre-clean, wash, rinse, sanitize
and air dry cleaning process
include cutting boards, knives,
tongs and scoops. An example
of equipment that may need to
be torn down or taken apart
before using the 5 step cleaning
process is a deli meat slicer. The
Minnesota Food Code requires
equipment food contact surfaces
such as a deli meat slicer to be
cleaned at least once every four
hours.
Safe Sandwich page 12
Slide 22
Cleaning Ingredient Storage Areas
• It is important to
clean sandwich
ingredient storage
areas such as:
• Full service
display cases
• Refrigeration
areas
• Self service
display cases
Slide 23
Cleaning Packaging
Equipment
• Properly clean
and sanitize
packaging
equipment and
packaging areas.
• Properly store all
packaging
materials to
protect from
contamination.
09/04
Storage cases for ingredients, if
not properly cleaned and
sanitized, can become a source
of microorganisms. These types
of storage areas need to be on
your cleaning list.
This photo shows automated
retail sandwich making
equipment.
Bullet 1: Some operations such
as the one you see in the photo
would benefit from
environmental monitoring such
as bioluminescence. This
testing can be helpful when there
are hard to clean areas as is the
case with this sandwich making
conveyor operation.
Question: What type of
environmental monitoring do you
do to make sure your cleaning
procedures are working?
Bullet 2: Whether we are talking
about foam trays, plastic
wedges, butcher paper or plastic
wrap, packaging materials must
be protected from its
environment to prevent cross
contamination while being
stored. Other packaging areas
can include cuttings and prep
tables.
Note: The Sanitation Training
module provides support to this
module as it does for all
modules.
Support Materials:
ƒ An Introduction to
Luminescence
Safe Sandwich page 13
Slide 24
Storing Cleaned Equipment
• Store cleaned and
sanitized equipment
so surfaces are
protected.
• Avoid storing
already cleaned and
sanitized items
where they may get
recontaminated.
Slide 25
Wiping Cloths
• Store wiping cloths
in properly mixed
chemical sanitizer
when not in use.
• Store wiping cloths
and sanitizer in
properly labeled
containers when not
in use.
• Change sanitizer in
container when
necessary.
09/04
Question: In this photo, if the
cutting board has already been
cleaned and sanitized, do you
think this is proper storage for it?
Answer: Splash may occur from
dishwasher and recontaminate
surface of cutting board.
Question: What’s wrong with
this picture?
Note: This photo was staged to
show the bucket is for the wiping
cloth but technically the cloth
should be in the sanitizer in the
bucket.
Bullet 1: Question: Why do we
need to store wiping cloths in
sanitizer? Answer: Room
temperature storage of wiping
cloths may support growth of
microorganisms. Putting wiping
cloths in the sanitizer bucket
prevents this growth.
Bullet 2: Questions: Does
anyone use an ice cream bucket
or a household-cleaning bucket?
How do other employees know
what’s in there?
Bullet 3: When the sanitizer
solution becomes too dirty, the
chemical sanitizer becomes
“used up.” The sanitizer will no
longer be effective for
microorganism control. Over
time sanitizing solution can loose
its strength. Time may
dissipate/evaporate the sanitizer
reducing its strength. Water
temperature has the ability to
reduce the sanitizer’s
effectiveness. Always use the
manufacturer’s
recommendations when
Safe Sandwich page 14
preparing sanitizer and use the
correct test strips.
Reminder: Wiping cloths that
are used with raw animal foods
must be kept separate from
wiping cloths used for other
purposes such as for with readyto-eat sandwiches. Labeled and
color coded wiping cloth buckets
might help to keep these cloths
separate from each other.
Wiping cloths are not a
substitute for proper wash, rinse
and sanitize procedures.
Slide 26
Sandwiches with Raw
Produce
• Fresh produce must
be thoroughly
washed in water to
reduce
contaminants
before use.
• Use a clean produce
sink for this step.
Slide 27
Raw Produce Washing
• If chemicals are
used in the
washing step, the
final step must be a
rinse with water to
remove residues as
much as possible.
09/04
Examples of “contaminants”
associated with raw agricultural
products like lettuce include
pathogens, viruses and
pesticides. It is very important to
remember that produce probably
will not receive a “kill step.”
Remember the produce sink
should be used only to wash
produce.
Question: Have you seen the
produce sink used for other
procedures?
Chlorine bleach or other
approved chemicals may be
used when prepping produce but
then this process may require a
clean water rinse. Chemical
cleaners are available that do
not require a rinse such as acid
cleaners. Echo Lab has a
product approved by FDA. As
always, use chemicals according
to the manufacturer’s
instructions.
Source: 21 CFR 173.315 for
chemical use in “sanitizing”
vegetables and fruits.
Safe Sandwich page 15
Slide 28
Pre-washed Produce Ingredients
• Pre-washed
produce must
be prepared
and stored
safely
Slide 29
Fresh Ingredients
• Do not exceed the
manufacturer’s use-bydate for each ingredient
such as ready-to-eat deli
meats.
• Do not combine “old”
sandwich items with
“new” ones.
• Some prepared sandwich
items held more than 24
hours, may require date
marking.
09/04
It is especially important to
protect these pre-washed,
prepackaged products after they
have been opened to prevent
cross contamination during
handling (no bare hand contact)
and storage. Question: How
and where do you store them?
Answer: Refrigerate away from
raw animal products.
Since old sandwich items may
have not always been stored at
optimal temperatures, they
should not be mixed in with a
new batch of product. This is
what is what in the business is
called to “marry” one product
with another. Minnesota Food
Code requires ready-to-eat
potentially hazardous foods held
for more than 24 hours to be
labeled with the preparation date
to indicate consumption date,
which is seven days or less from
the day of preparation. An
example of a sandwich item that
would require date marking
would be chicken salad.
Reference: Minnesota Food
Code Fact Sheet, Date Marking,
http://www.mda.state.mn.us/dair
yfood/factsheets/dates.html.
Support Material:
ƒ Date Marking, Minnesota
Food Code Fact Sheet
Safe Sandwich page 16
Slide 30
Transportation
• Properly protect
sandwiches while
being transported to
prevent any
environmental
contamination.
• Provide proper
temperature control
for sandwiches
while in transport.
Slide 31
Listeria Concerns
• 95% of individuals
who are infected
with Listeria
monocytogenes are
hospitalized
• This disease is the
leading cause of
death from a
foodborne illness
Often, sandwiches are
transported before consumption.
Until the sandwich reaches the
consumer, it must be properly
protected. This approach goes
along with the theme of
protecting our food from farm to
table. Question: How are
sandwiches transported safely?
Bullet 1: Certainly other
microorganisms can make
people ill. The difference
between Listeria monocytogenes
and these other microorganisms
is the increase in death we see
with Listeria monocytogenes.
After Bullet 2: The main target
populations for “listeriosis” are
pregnant women/fetus, the
elderly and persons
immunocompromised.
Source: U.S. Food & Drug
Administration, Center for Food
Safety & Applied Nutrition, Bad
Bug Book: Foodborne
Pathogenic Microorganisms and
Natural Toxins Handbook,
Listeria monocytogenes,
http://www.cfsan.fda.gov/~mow/c
hap6.html.
Slide 32
Listeria Control in
Sandwich Making
• Listeria is a microorganism that is
associated with ready-to-eat
sandwich ingredients.
• Clean and sanitize to eliminate
Listeria.
09/04
Listeria is the primary concern
when handling ready-to-eat food
such as sandwiches. Other
microorganisms you may have
heard about are Salmonella and
E. Coli. Viruses are also
concern. Question: How can
you clean and sanitize to
effectively control Listeria and
other microorganisms?
Safe Sandwich page 17
Slide 33
Listeria Controls
• Effective and
frequent cleaning
process.
• Cleaning “Flow”
• Effective sanitizer
use.
• Safe product
storage.
How Often
Area
Equipment Daily
Drains
Daily
Garbage
Daily
Walls
Weekly
Floors
Weekly
Coolers
Monthly
Drip Pans
Monthly
Freezers
Twice/year
Bullet 1: It is important to use
“elbow grease” when cleaning to
remove dirt and biofilm. Some
equipment may require cleaning
more then just daily. On an
earlier slide, we talked about
equipment that needs to be
cleaned at least every 4 hours.
Question: Do you recall what
type of equipment needs to be
cleaned and sanitized every 4
hours? Answer: Equipment,
food contact surfaces and
utensils used with potentially
hazardous foods such as sliced
deli meats.
Bullet 2: Cleaning flow refers to
“when” in the operation a food
contact surface is cleaned
versus a non-food contact
surface. Food contact surfaces
should be done last in case they
have received “splash” from
cleaning other surfaces or
equipment. Limit traffic flow
when possible in ready-to-eat
food preparation areas.
Bullet 3: “Rotating” or alternating
sanitizers periodically is a good
practice, as it will provide more
effectiveness against Listeria
and other microorganisms.
Rotating sanitizers helps to
prevent the adaptation of
microorganisms to a particular
environment. For example,
chlorine and quaternary
ammonia may be rotated.
Bullet 4: Protect ready-to-eat
food from cross contamination.
Store cleaning products away
from food and food contact
surfaces.
Support Material: Biofilm fact
sheet.
09/04
Safe Sandwich page 18
Slide 34
Environmental Sources of
Listeria
•
•
•
•
•
•
•
•
Slide 35
Contaminated equipment
Raw product and ingredients
Air
Water
Sewage
Pests
People
Dirt/soil
Facility Sources of Listeria
• Floors
• Drains
• Moisture from cooling
•
•
•
•
•
•
units
Cleaning Tools
Walls
Ceilings
Hollow equipment parts
Slicers/Dicers
Underside of conveyors
Slide 36
More Facility Sources
of Listeria
•
•
•
•
•
Knives/Holders
Air ducts
Refrigerated areas
Wooden Pallets
Cracks in storage
equipment
• Movable equipment
• Maintenance tools
09/04
Listeria is known to have the
capability to exist in most
environments where food is
produced. Contaminated
equipment like ice makers can
be a source of Listeria. Air filters
can also be a source of Listeria.
A primary source of Listeria is
employees through their
clothing, gloves, boots or skin
coming into direct contact with
the product.
Bullet 1, 2: It is very important
when washing floors and drains
with high pressure cleaning
methods to be aware that the
splash may contaminate
surrounding equipment and food
contact surfaces through the air.
Bullet 4: Cleaning tools such as
sponges, brushes and
squeegees can be sources of
Listeria.
Bullet 7: “Hollow” items like
table legs may also be sources
of Listeria.
Movable equipment such as
carts should be included in your
cleaning processes. Question:
Can you think of other hiding
places in your food processing
area for the pathogen, Listeria?
Safe Sandwich page 19
Slide 37
Self-Service Sandwich
Displays
• Food handlers should
minimize bare hand
contact with ready-toeat food.
• Instruct consumers to
use utensils provided
for handling condiments
by posting signs.
Slide 38
Self-Service Sandwich
Condiments
• Monitor temperatures of
condiment display units.
• Condiments such as
ketchup may be
individual packages.
• Bulk ingredients must be
filled and dispensed to
prevent contamination.
09/04
Does your operation include a
“self-service” sandwich display
where consumers are allowed to
add ingredients to a sandwich?
Many of the same food handling
issues must be considered with
these types of displays.
Bullet 1: Remember to wash
your hands before beginning the
process of restocking the
condiment containers. Gloves,
deli paper or tongs should be
used to refill containers of readyto-eat food such as tomatoes as
shown in this photo.
Bullet 2: Display must have
“consumer friendly” utensils such
as tongs to safely dispense
items for their sandwich.
Provide a sign telling consumers
to use dispensing tools. Provide
protective storage for the
dispensing tools.
Bullet 1: Cold foods need to be
kept cold. Question: How cold
does the Minnesota Food Code
require them to be?
Bullet 3: Bulk ingredients must
be filled and dispensed to
prevent contamination. Bulk
ingredients may be restocked by
switching out the old containers
with new containers that have
been filled in a food processing
area.
Safe Sandwich page 20
Slide 39
Cleaning Self Service
Sandwich Displays
• Clean and sanitize at
least every 4 hours:
• Utensils
• Tongs
• Food contact
surfaces—counter
tops, cutting
boards
• What else?
Slide 40
Consumer Reheat of
Sandwiches
• Clean and sanitize
microwave as
needed.
• Make sure sandwich
labels include
proper reheat
instructions.
09/04
Does your operation include a
self-service sandwich prep area?
Have you seen these displays in
some convenience stores? How
clean are they?
Bullet 1: Clean these display
areas as needed and use the 5
step cleaning process—preclean, wash, rinse, sanitize and
air dry procedures for
equipment/utensil cleaning.
Bullet 2: Cleaning procedures
for these type of displays should
include frequent cleaning and
sanitizing of the dispensing
utensils used such as tongs and
food contact surfaces such as
cutting boards.
Question: What else? Answer:
Ketchup pump, anything touched
by the consumer, etc.
Bullet 1: A microwave may be
used by a consumer to reheat a
prepackaged sandwich.
Question: How often should this
microwave be cleaned?
Answer: At least daily, but as
needed especially if there is a
sandwich explosion.
Bullet 2: Sandwiches that are
cooked and consumers reheat in
a microwave, are commercially
prepared for immediate service.
This reheat is considered for
immediate service in response to
an individual consumer order so
it does not have a temperature
requirement. Label should
include reheat instructions.
Safe Sandwich page 21
Slide 41
Labeling Prepackaged
Sandwiches
• Product identity
• Complete
ingredients and
possibly nutrition
facts
• Address
information of
manufacturer
• Net weight
Activity: Pass out examples of
sandwich labels for audience to
look at while stressing these
points:
If a food product used to make a
sandwich has more than one
ingredient you must list all
ingredients. For example, bread
has more than one ingredient so
all those ingredients in the bread
need to be listed. This is very
important for consumers with a
food allergy. Nutrition facts on
labels may be a requirement.
Bullet 4: In general, net weight
declaration must be in both
English and metric weights.
Source: Code of Federal
Regulations, Title 21 and
Wisconsin Division of Food
Safety, Sandwich Labeling
Guidelines
Slide 42
Labeling Prepackaged
Sandwiches Continued
• Quality assurance dating for the
consumer and for proper rotation with
prepackaged product.
• Lot coding/production dates for recall
purposes.
• Consumer reheat instructions for
immediate consumption if applicable.
09/04
Support Material:
ƒ Allergen Facts: Food
ƒ Retail Labeling Guidelines
Quality assurance dates are
required for product with a shelf
life of 90 days or less. This
dating is required for wholesale
sandwich making. Retail made
and packaged ready-to-eat
sandwiches meet the
requirements for date marking
regulations. For example, an inhouse made tuna salad
sandwich is a refrigerated item, it
is ready-to-eat, it is a potentially
hazardous food item and will be
held refrigerated for more than
24 hours and therefore is
required to be “date marked”
with a date seven calendar days
or less from the day of
preparation.
Safe Sandwich page 22
Slide 43
Safe Vending Storage
• Good sanitation and
servicing practices are
key to safe products.
• When loading, keep
product out of
refrigerator for as short
a time as possible.
• Rotate product so that
quality assurance dates
are not exceeded.
Slide 44
Vending Storage of
Sandwiches
• Machine must have
easily readable
thermometers.
• Maintain cold foods
at 41°F or below and
hot foods at 140°F
or above.
• Some machines
may have automatic
shutoff.
09/04
Poor sanitation where the
product is made, on the delivery
truck or at the machine location
can cause a foodborne illness, a
chemical poisoning or a
customer complaint specifically
with perishable foods such as
sandwiches.
Bullet 1: (Use the pointer to
show thermometer in the photo,
lower left hand corner.)
Bullet 2: A guideline for
disposing of ready-to-eat
potentially hazardous foods such
as sandwiches, if the internal
product temperature exceeds
45°F discard/throw product.
Bullet 3: A machine vending
potentially hazardous food must
have a control that prevents the
machine from vending food for
example if there is a power
failure. Some old machines may
not have this control.
References:
ƒ Minnesota Food Code Fact
Sheet, Minnesota
Department of Agriculture,
Food Safety and Vending
Machines,
http://www.mda.state.mn.us/d
airyfood/factsheets/vending.h
tml (Copy in Support
Materials section.)
ƒ Clean, Filled and Working,
NAMA, National Automatic
Merchandising Association.
http://www.vending.org/store/i
-m.html#81
Safe Sandwich page 23
Slide 45
General Vending
• Condiments—individual or
dispensers.
• All food must be properly labeled.
• Only a properly working machine can
Bullet 1: Store bulk condiments
and individually packaged
condiments in a properly
protected area.
Bullet 3: Remember to clean the
vending machine as needed,
when it is filled, serviced or
restocked.
vend a safe product.
References:
ƒ Minnesota Food Code Fact
Sheet, Food Safety and
Vending Machines,
http://www.mda.state.mn.us/d
airyfood/factsheets/vending.h
tml
ƒ Code of Federal Regulations,
Title 21.
Slide 46
Summary for Safety
• Ready-to-Eat (RTE) sandwiches do not have
a “kill step” or a cook step.
• 5 step cleaning process of equipment is
needed for thorough cleaning.
• Controls includes effective employee
Bullet 2: Listeria contamination
in RTE items such as
sandwiches is a sanitation issue.
Bullet 4: If a thorough sanitation
program is maintained, you will
not have a Listeria problem.
hygiene, safe use of single-use gloves and
safe ingredient storage.
• The food handling process must control
microorganisms such as Listeria.
Slide 47
Wrap-Up
• Do you have any questions?
• What information was new?
• How will you apply what you
learned today?
• Posttest
Are there any questions??
(Answer questions) I have a
couple of questions for you:
What information was new
today?
How will you apply what you
learned today?
Administer Posttest: Now it’s
time to take the posttest. Let’s
see what you have learned
during the presentation. Note:
Distribute a copy of the Safe
Sandwich Making
pretest/posttest to each student.
Ask participants to circle the
word posttest. Pretest/posttest is
09/04
Safe Sandwich page 24
found on the CD (Safe Sandwich
Making folder) and in the Safe
Sandwich Making Activity
section.
09/04
Safe Sandwich page 25