Cottage bakery Flashcards
HACCP
FDA recommends the system
Examines and manages the way in which food is handled in a food establishment
CCPS
Critcal Control points
Exposure to pests, time and temperature abuse, cross-contamination, cleaning and sanitization, and personal hygiene.
FDA
Regulates most food processing, regulates shipping and manufacturing, recalls, sets label standards, and updates to the food code.
HACCP has seven steps
Conducting hazard analysis
Identifying the CCPs
Establish Critical Limits for preventive measures
Set up Procedures to monitor CCPs
Establish Corrective Action
Verify the system is working
Recordkeeping of the HACCP system
Permits
Certified Food Protection Manager is to be onsite during all hours
Inspections
Signing the inspection only means that you have confirmed that the inspection has take place.
Once it is over, a normal establishment has 10 days to correct violations.
Biological Hazard
Is a toxic or infectious agent that poses a threat to humans when it is eaten, inhaled, or comes in contact with skin.
They are living organisms like viruses, bacteria, parasites, yeasts or mold spores.
Viruses
Not living things
Need other living cells
Contracted through food or water, and the virus can be transmitted to food if it is prepared by an infected person.
Parasites
Organisms that derive nourishment and protection from other living organisms known as hosts.
Bacteria
Pathogenic bacteria cause foodborne illness and causes food to spoil.
Foodborne illness/disease
illness results from ingestion of food contaminated by such things as pathogenic bacteria, parasites and viruses.
Common foodborne illness
Top 5 germs
norovirus
salmonella
Clostridium perfringens (Meat and poulty)
Campylobacter (poultry and raw milk)
Staphyloccus aureus (ready to eat foods)
Botulism
Home canned foods
Canned foods must be heated to 249F for at least three minutes
Certified Food
Protection Manager
The person responsible for ensuring that all provisions of the food
code are followed. This person must be a certified food handler and
very knowledgeable about food handling, food preparation, and food
storage. He or she must ensure that all employees follow the food
code to reduce the likelihood of food being mishandled in a way that
leads to foodborne illnesses
Biological
Contamination
When spoilage organisms, pathogenic organisms, or toxins are
present in a food item.
Chemical
Contamination
When chemicals such as cleaning soaps, bleach, etc., are present in a
food item.
Contamination
Whenever a food item has any agent within it that may be harmful to
human health. Contaminants may be biological, physical, or chemical.
Cross-Contamination
When a harmful microorganism has been transferred from one food
item to another
Danger Zone
The temperature range at which bacteria grows very quickly (between
40- and 140 °F) and can possibly cause foodborne disease.
Pathogen
Any organism that causes disease
Physical Contamination
Foreign objects that contaminate food such as when any tangible item is
within a food item, such as cardboard, or screws, etc.
Sanitization
The application of cumulative heat or chemicals on cleaned FOODCONTACT SURFACES that, when evaluated for efficacy, is sufficient to
yield a reduction of 5 logs, which is equal to a 99.999% reduction, of
representative disease microorganisms of public health importance
Sterilization
The use of heat or chemicals to kill microorganisms
Time/Temperature
Control for Food Safety
(TCS)
Some foods need to be closely monitored for safety; this is done using
time and temperature control guidelines. Keeping food at temperatures
below 40°F or above 140°F helps limit the growth of pathogens or the
formation of toxins. Foods that are considered to be time and
temperature sensitive include meat, fruits and vegetables, raw seed
sprouts, cut melons, leafy greens, cut tomatoes, and garlic in oil
mixtures
Toxin
A poison that animals, plants, and bacteria produce from their metabolic
activities.
Acid levels
In food, it has a significant effect on bacteria and fungal multiplication.
Measured by a pH scale. Runs from a low of 0 to a high of 14.
Binary Fission
Bacteria reproduce by dividing through this process.
Bacteria only needs 10-20 minutes to multiply.
Bacteria can multiply at about 98.6F
Aerobic Bacteria
Needs oxygen to reproduce
Anaerobic Bacteria
Can only survive without Oxygen
Pathogenic bacteria
Needs moisture to reproduce
AW= water activity
Preservation
Control of the safety and quality of food items.
Preserved by Killing spoilage and pathogenic microorganisms, removing oxygen or removing moisture.
Delays spoilage, prevents growth of pathogenic microorganisms, and helps maintain the time period in which food tastes good and is good for us.
Cold Preservation
Foodborne bacteria slow down their growth and eventually stop growing the colder food gets.
Does not always kill bacteria but slows down the growth.
Refrigeration
Between 34F to 40F
Chilling
Just below refrigeration, but still above freezing.
Freezing
Dropping temps below the chilling points.
Rapid freezing is the preferred way of freezing food because it makes for best quality.
Does NOT stop all microorganisms such as mold and yeasts, toxins or pathogens, it does kill parasites and severly restrict decay.
Heat Preservation
Raising the temperature of food high enough to kill spoilage and pathogenic bacteria.
Dehydration
Reducing the amount of water inside of the food items.
Sugar and salt preservation
Both sugar and salt absorb moisture in the food and in essence rob the microorganisms of the water they need to grow.
Temperature control
Meat above 40F should be rejected
First in First out
Thawing
In a refrigeration unit cooler than 40 degrees
Submerged under running drinking water at or below 70 degrees
Food groups
Perishable
Semi-perishable food
Non-perishable food
Store Prepared food safely
Clean container that is sealed and marked with the date and time
Poultry
Internal temp must reach 165 degrees for less than a second
Meats
Steak, chops and roasts but reach 145 degrees for 15 second
Ground beef cooked to 160 degrees
Reheated food
165 degrees for 15 or more seconds
Displaying foods
Protected by a cover, case or sneeze guard
TTIs
Time temperature indicators
If the shipment was exposed to unsafe conditions while being transported, this device will provide the information
Calibrating thermometers
Ice point method- Temp of a large glass of crushed ice and water should be 32 degrees
Boiling-Point method- the temp of boiling water should read 212 degrees
Employee sickness
Always notify the supervisors, they may still be able to work but in different capacity.
Purchasing
Should always purchase from a reputable source.
Inspects suppliers warehouses and gain information on their working practice.
FIFO
First in first out
Freezing
-20 to -0 degrees or colder stops most microorganism activity
Dry storage
Cool, dry and well ventilated
between 50 and 70 degrees
“USe by, best before or sell by”
Kept in original packaging or clearly labeled with the contents and the date
Cleaning
Temp of the fresh hot water sanitizing rinse in a dishwasher must be between 180 to 194 degrees.
Master cleaning schedule
Employees must maintain a food equipment log
Sanitizing with Heated water
Heated to 171 degrees or above and immersed for a minimum of 30 seconds
If steam is used temp should be at least 200 degrees and applied for a minimum of 5 minutes
Eradication
Means to completely eliminate or remove something from an area
Food contact materials
Wood must be hardwood with a closed grain
Regulations
Federals
State and local
Other federal agencies
