Policy: CalCode Cooling PHF

114002.1.

(a) The rapid cooling of potentially hazardous foods shall be accomplished in accordance with the time and temperature criteria specified in Section 114002 by using one or more of the following methods based on the type of food being cooled:

(1) Placing the food in shallow pans.

(2) Separating the food into smaller or thinner portions.

(3) Using rapid cooling equipment.

(4) Using containers that facilitate heat transfer. California Retail Food Code Effective January 1, 2012

(5) Adding ice as an ingredient.

(6) Using ice paddles.

(7) Inserting appropriately designed containers in an ice bath and stirring frequently.

(8) In accordance with an HACCP plan adopted pursuant to this part.

(9) Utilizing other effective means that have been approved by the enforcement agency.

(b) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls, loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food, and stirred as necessary to evenly cool a liquid or a semi-liquid food.

Sample Cooling PHF Standard of Practice

Sample Cooling Log

 

 

Food Service Equipment must be preoperly cleaned and maintained to provide a safe and sanitary operation. Keep equipment manuals readily available for training and routine cleaning and maintenance instructions.

Ice Machine

Preparing an Emergency Food Supply – Long Term Food Storage

Storage and Preparation of Food Supplies

All dry ingredients or supplies should be stored off the floor in clean, dry, dark places away from any source of moisture. Foods will maintain quality longer if extreme changes in temperature and exposure to light are avoided.

Foods to Supplement Your Bulk Staples

You can supplement bulk staples which offer a limited menu with commercially packed air-dried or freeze-dried foods, packaged mixes and other supermarket goods. Canned meats are a good selection. Rice and varieties of beans are nutritious and long-lasting. Ready-to-eat cereals, pasta mixes, rice mixes, dried fruits, etc. can also be included to add variety to your menus. Packaged convenience mixes that only need water and require short cooking times are good options because they are easy to prepare. The more of these products you include, the more expensive your stockpile will be.

Non-fat Dry Milk/Dairy Products

Store dry milk in a tightly covered air-tight container. Dry milk may be stored at 70oF for 12 – 24 months. If purchased in nitrogen packed cans, storage time for best quality will be 24 months. Other dairy products for long term storage may include canned evaporated milk, pasteurized cheese spreads and powdered cheese.

Other Foods or Ingredients

Iodized salt should be selected and stored in its original package. Dried beans, peas, lentils, etc. provide an inexpensive alternative to meat and are easy to store in glass or plastic containers tightly covered. Those purchased from the grocery shelf are normally the highest quality.

Open food boxes or cans carefully so that you can close them tightly after each use. Wrap cookies and crackers in plastic bags, and keep them in air-tight storage containers. Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight food storage containers to protect them from pests. Inspect all food containers for signs of spoilage before use. Commercially canned foods are safe to eat after long periods of storage unless they are bulging, leaking or badly rusted. Quality, however, will diminish with long term storage. Changes in flavor, color and texture may be observed and nutritional value will decrease. For best quality, use within one year. If stored longer than one year, rotate canned goods at least every two to four years.

Shelf Life of Foods for Storage (Unopened)

Here are some general guidelines for rotating common emergency foods to ensure the best quality of the products.

• Use within six months:
  • Powdered milk (boxed)
  • Dried fruit (in metal container)
  • Dry, crisp crackers (in metal container)
  • Potatoes
  • Flour, all-purpose, white
• Use within one year:
  • Canned condensed meat and vegetable soups
  • Canned fruits, fruit juices and vegetables
  • Ready-to-eat cereals and uncooked instant cereals (in metal containers)
  • Peanut butter
  • Jelly
  • Hard candy, chocolate bars and canned nuts
• May be stored indefinitely* (in proper containers and conditions):
  • Wheat
  • Vegetable oils
  • Corn
  • Baking powder
  • Soybeans
  • Instant coffee, tea
  • Cocoa
  • Salt
  • Sugar
  • Noncarbonated soft drinks
  • White rice
  • Bouillon products
  • Dry pasta
  • Vitamin C
  • Powdered milk (in nitrogen-packed cans)

*Two to three years

More information about food storage

 

FoodSafety.gov is the gateway to food safety information provided by government agencies.

 

“The federal government will enhance www.foodsafety.gov to better communicate information to the public and include an improved individual alert system allowing consumers to receive food safety information, such as notification of recalls. Agencies will also use social media to expand public communications.”

 

Selected Federal Agencies with a Role in Food Safety

The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture, the U.S. Food and Drug Administration (FDA), and the Centers for Disease Control and Prevention (CDC) serve important roles in ensuring food safety in the United States.

 

State Agencies

During an investigation of foodborne illness or a recall, federal government agencies may work with state agencies such as the state department of public health.

California Department of Health Care Services

Find out about the different programs and services offered through DHCS. Get help determining whether you and/or your family are eligible for services. Find out how a physician can enroll you, how to receive free screening and family planning. Get help for children in foster care, children with special medical conditions and seniors needing personal care.

California Retail Food Code

The purpose of this part is to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented through adoption of science-based standards.

Basics for Handling Food Safely

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can’t see, smell,

or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC!®

guidelines to keep food safe

Retail & Food Service HACCP

Managing retail food safety embodies the principles of HACCP at retail and active managerial control on the part of industry. Regulators also play a role in maintaining a food safety system in retail food establishments. Cooperatively, regulators and industry can work together to understand the perspective of each and account for the variety of food preparation and service needs found in retail food establishments – from the facility with minimal food service to very complex operations that serve hundreds to thousands of meals daily.

Specific information is provided to assist the regulator and industry in meeting the needs for providing safe food to the consumer.

 

CALIFORNIA FOOD HANDLER CARD LAW GUIDELINES

SB 602 – FOOD HANDLER CARD REQUIREMENTS

Implementation

Current law (SB 602) allows a food handler to obtain a card only from a food protection manager

organization described in Section 113947.3, and requires food handlers to obtain a card before July 1,

2011.

To allow time for the clarifications to be adopted, the stakeholder group and CCDEH recommend that

from July 1, 2011 until January 1, 2012 enforcement of the law will be limited to education and

notification of requirements for compliance.

All cards issued in compliance with the existing requirements of SB 602 or the recommended revised

requirements, once adopted, shall be valid for 3 years from date of issuance.

All local enforcement agencies are urged to adopt this approach to SB 602 implementation and to

notify regulated facilities accordingly. Additional information on implementation of SB 602 will be

provided in a guidance document.