Food Safety Flashcards
Temps
41 or 135
5 Major Risks CDC
Improper holding temp
Inadequate cooking
Contaminated equipment
Food from unsafe sources
Poor personal hygiene
Five Key Areas to protect consumers health
Demonstration of knowledge
Associate health controls
Proper cleaning of hands
Time and temp for controlling pathogens
Proper use of consumer advisory
Critical control Points (CCP)
Cooking process/ chilling process
Hand wash Sink
Must be fully equipped soap, paper towel, warm running water.
FAT TOM conditions for food borne bacteria
F(Food)
A(Acidity)
T(time)
T(temperature)
O(oxygen)
M(moisture)
Food
Meat, poultry, seafood, dairy, rice, beans, potatoes.
Acidity
Slightly acidic conditions. pH 4.6-7.0
Time
4+ hours for bacteria to cause illness.
Temperature
41-135 which most bacteria can grow.
Oxygen
Some need oxygen
Moisture
Higher moister content of food more likely bacteria. >.85
Allergens
Milk
Eggs
Fish(bass, flounder, or cod)
Crustacean shellfish
Tree nuts
Wheat
Peanuts
Soybeans
Sesame
Allergic reactions
Skin red, wheezing cough, sweeping of face, headache, runny nose / sneezing, itchy/ watery eyes, nausea/ diarrhea.
Cross contamination
Contact between different types of food.
Biological hazards
Bacteria- not cooked to proper temp, or held at proper temp
Virus- water, produce, shellfish, or food worker
Parasites- cross contamination
Single use gloves
Change when damaged or soiled.
For one task only
High five handwash
Wash with water
Apply soap
Scrub hands for at least 20 seconds
Rinse
Dry
Hand wash sink needs
Soap
Paper towels
Waste receptacle
Hand wash sign
Plastic glove holder
Handwash donts
Block access to sink
Use sink for anything besides washing hands
Store items in sink
Sink must
Not use steam mixing valve
Run uninterrupted for 15 seconds
Run at 100
Big 6 Foodborne illness
Norovirus
Salmonella typhi
E. coli
Shigella spp
Hepatitis A
Nontyphhodial salmonella
Associate food borne illness symptoms
Vomiting
Diarrhea
Jaundice (yellow skin eyes)
Sore throat with fever
Infected burns and cuts with outs on hands / wrists
Personal Hygiene Considerations
Fingernails trimmed
No nail polish unless using un damaged gloves
May only wear plain wedding band no other jewelry
Wear clean outer clothing
No eat or drink around food prep areas
Wear hair restraints, hat / hair net
When to handwash
After touching bare human parts except clean hands / arms
After restroom
After coughing/ sneezing
Before and during food prep
When switching between raw and cooked foods
Before wearing or changing gloves
After handling money / register
Danger zone FDA
41-135
Temperature abuse
Foods that have not been heated to safe temp or kept at proper temp to control bacteria growth.
PHF
Raw meat
Fish and shellfish
Poultry
Cooked fruits and vegetables
Non PHF
Raw uncut fruit
Raw uncut vegetables
Peanut butter and jelly sandwiches
Dry foods
Maximum time in danger zone
4 hours
Thawing
Under refrigeration- maintains 41 or less
Completely submerged under running water at 70 or below
Where food doesnt go above 41 for
more than 4 hours
Thawed in microwave and immediately moved conventional cooking equipment
Receiving
Check temp gage on truck
Inspect cleanliness of truck
Look for signs of pests
Inspect packing for damage
Take food temp(infrared or between)
Reject food received at unsafe temp.
Receiving Temps
41 or below
Eggs 45 or less
Frozen should be solid
Receiving shucked shellfish and Shellstock
Nonreturnable packaging that has certification number and sell by date
Shellstock in containers with harvesters ID, date of harvest, and quality.
Free of mud, dead shellfish, and shellfish with broken shells
Dead shellfish or damaged are discarded
Storing
First store refrigerated
Second store frozen
Store dry after
Best storing practices
Store at 41 or below
Do not store raw over ready-to-eat
Freezers 32 or below
Dry foods in dry clean area at least 6 inches off of floor
Don’t store where splash or contamination
Don’t store chemicals over or near food.
Displaying / labeling product
Refrigerated product below case load limit line
Freezer displays defrosted
Hot areas above 135
Cold below 41
Date Marking
Mark the day original container opened
Mark of food held for more than 24 hours
Date container opened is Day 1
May not exceed manufacturers use by date
Date may not be 7 days in advance
