Food Service Sanitary Requirements Flashcards
1
Q
compliance w/t food law
A
- local
- state
- federal statutes
- regulations
- ordinances
- military-specific requirements
2
Q
compliance w/t food law obtained from
A
- sources comply w/t law
- approved sources
- privet not offered for human consumption in establishment, unless authorized (organizational cookout)
- packaged food, labeled as specified in law
- fish, consumption in raw or undercooked, approved supplier
- whole-muscle, intact beef steaks intended consumption undercooked w/tout advisory:
- ) obtained from food processing plant that packages, labels them.
- ) written buyer specification or invoices, meet def. whole-muscle intact beef
- meat & poultry not R-t-E, consumption labeled include handling instructions
- eggs, not treated to destroy all viable salmonellae labeled to include safe handling instructions
3
Q
food hermetically sealed container
A
- obtained food processing plant regulated by food regulatory agency that has jurisdiction over plant
4
Q
fluid milk
A
- pasteurized, obtained from sources that comply w/t grade A standards
5
Q
fish
A
- commercially, legally caught or harvested
- approved for sale service
- privately caught fish may be used for social functions
- molluscan shellfish that are recreationally caught may not be received
6
Q
molluscan shellfish
A
- obtained from sources according to LAW
- received in interstate commerce shall be from sources listed in Interstate Certified Shellfish Shippers list
7
Q
Wild Mushrooms
A
- use of wild mushrooms is prohibited
8
Q
specification req for receiving (temp)
A
- ref. potentially hazardous food temp control Safety PHF (TCS) Food temp 41F(5C) or < received
- temp other than 41*F, specified in law gov. distribution, (milk, molluscan shellfish may be received specific tmep.
- except overseas locations when authorized command policy, raw eggs received in ref. equipment, ambient temp 45F (7C) or less
- PHF (TCS) Food cooked to req. time temp. & received hot, temp135F(57C) or above
- receipt PHF(TCS) food, free of evidence of previous temp abuse
9
Q
Specification req for receiving (shell eggs)
A
- except overseas location authorized by command policy, eggs received clean, sound, not exceed restricted egg tolerances for U.S. Consumer Grade B
10
Q
Specification req for receiving (eggs & milk products, pasteurized)
A
- egg products, pasteurized
- fluid and dry milk/milk products – pasteurized, comply w/t Grade A standards as specified in law
- Frozen milk products, pasteurized
- cheese, pasteurized unless alternative procedures to pasteurization are specified in CFR
11
Q
Specification req for receiving (package integrity)
A
- food packages shall be in good condition and protect the integrity of contents
12
Q
Specification req for receiving (ice)
A
- for use as food or cooling medium made from:
- ) drinking water
- ) approved source IAW AR 40-657/NAVSUP 4355.4H/MCO P10110.31H when procured from a commercial source
- ) ice produced in food establishment & not sold outside org. exempt, but will be inspected & tested
- ) ice produced from military field water ops is governed using TB MED 577/NAVMED P5010-10/AFMAN 48-138_IP
- ) ice should receive bacteriological analysis
13
Q
Specification req for receiving (shellstock ID)
A
- obtained in containers bearing legible source ID tags or labels affixed by harvester or dealer that depurates, ships, or reships.
14
Q
Shellstock harvesters tag or label
A
- harvester’s ID #
- date of harvesting
- most precise ID of harvest location or aquaculture site including, state or country harvested
- type and quantity of shellfish
- statement in bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
15
Q
Shellstock, Except as specified by applicable instruction, dealer’s tag or label shall contain in order
A
- dealer’s name and address, certification # assigned by control authority
- original shipper’s certification # including abbreviation of name of state or country harvested
- statement bold, capitalized type: “THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS”
16
Q
shellstock, container that does not bear tag or label or that bears a tag or label that does not contain all req info
A
- subject to a hold order or destruction, as allowed by law.
17
Q
shellstock, condition
A
- when received shellstock shall be reasonably free of mud, dead shellfish, shellfish with broken shells
- tags shall be retained by the food facility for 90 days
18
Q
Specification req for receiving (juice
A
- commercially processed pre-packaged
- ) obtained from processor with HACCP system
- ) obtained pasteurized or otherwise treated to attain a 5-log reduction most resistant microorganism of public significance
19
Q
req protecting food from contamination after receiving (hands)
A
- staff wash hands when potentially contaminated
- except when washing fruits/veg, staff not contact exposed, R-t-E w/t bare hands
- staff minimize bare hand/ arm contact food that is not R-t-E form
- ) regulatory authority can approve bare hand contact w/t R-t-E
20
Q
Preventing contamination when tasting
A
- staff may not use utensil more than once to taste
21
Q
Preventing food/ingredient contamination
A
- packaged/unpackaged food- separation, packaging, segregation
-) food protected from cross contamination by
-) separating raw animal food during storage, prep, holding, display from
(raw R-t-E including other raw animal food)
-) cooked R-t-E food
-) Frozen, commercially processed & packaged raw animal, stored or displayed w/t or above - except combined as ingredients, separating types of raw animal food from each during storage, prp, holding, display by
-) using separate equipment for each type
-) arranging each type food, in equipment so that cross contam of 1 type w/t other prevented
-) preparing each type food different times or in separate areas - cleaning equipment and utensils
- storing food in packages, covered containers, wrappings
- cleaning hermitically sealed containers visible soil before opening
- sep fruits, veg before they washed from R-t-E
22
Q
food storage containers, ID w/t common name of the food
A
- Working containers holding food that are removed from their original packages ID’ed w/t common name of food.
23
Q
protection from additives
A
- food protected from contamination that may result from addition of
- ) unsafe or unapproved food or color additives
- ) unsafe or unapproved levels of approved food and color additives
- staff may
- ) apply sulfiting agents to fresh fruits/veg intended for raw consumption or food considered good source of vitamin B1
- Serve or sell food that is treated w/t sulfating agents before receipt (except grapes)
24
Q
washing fruits and vegetables
A
- thoroughly wash in drinking water
- chemically & disinfected to reduce suspected surface microbial contamination
25
Procedures for initial washing (fresh fruits/veg (FF&V)
- FF&V thoroughly washed in drinking water, remove soil, contaminants
- FF&V physical characteristics conducive to scrubbing should be washed using clean veg brush
- head items, core/hearts removed prior to immersion in chemical wash/disinfecting solution
26
Procedures for chemical wash/disinfection (FF&V)
- after initial wash, FF&V chemically washed using any FDA approved chemical wash
- apply chlorine bleach
- ) unscented or sodium hypochlorite rated between 5-6% strength
- ) prepare 50-200 parts per million (ppm) Free available chlorine (FAC) solution (ph 6.0-7.5)
- ) completely immerse FF&V for at least 1 min in solution
- ) thoroughly rinse w/t drinking water before being served raw.
27
Preventing contamination from ice used as coolant
- prohibited as ingredient
| - cooling coils and tubes of equipment
28
storage or display of food in contact w/t water or ice
- packaged food not stored in direct contact w/t ice or water, if subject to entry of water
- unpackaged food not stored in direct contact w/t undrained ice
- whole, raw FF&V; cut, raw veg may be immersed in ice or drinking water
- raw poultry, fish received immersed in ice in shipping containers may remain in condition while in storage.
29
preventing contamination from equipment, utensils, linens
- food contact w/t equip, utensils – food shall only contact surfaces of
- ) cleaned and sanitized
- ) single-service and single-use articles
- in-use utensils
30
in-use utensils
- during pauses in food prep or dispensing, utensils shall be stored
- ) in food handles above the top of food, container
- ) in food not PHF (TCS) w/t handles above top food, container or equip that can close
- ) clean portion of food prep table or cooking equip only
- ) in running water of sufficient velocity
- ) in clean, protected location
- ) container water, water maintained at temp 135*F (57*C), cleaned properly
31
linens and napkins, use limitation
- not be used in contact w/t food unless they are used to line a container for the service of food
32
wiping cloths, use limitation
- cloths, wiping food spills, carry-out containers
-) maintained dry
-) used for no other purpose
cloths in-use wiping counters/other equip surfaces
- held between uses in chemical sanitizer solution
- laundered daily
33
cloths in-use wiping surfaces in contact with raw animal Food
- kept separate from cloths used for other purp
34
dry wiping cloths/chemical sanitizing solutions in which wet wiping cloths held between
- free of food debris and visible soil
35
containers chemical sanitizing solutions wet wiping cloths held
- between uses shall be stored off the floor
36
single-use disposable sanitizer wipes
- used in accordance w/t manufacturer’s label
37
used, single use gloves
- used only one task
- discarded when damaged or soiled
- when interruptions occur in operations
38
slash-resistant gloves used to protect hands during operations
- requiring cutting used in direct contact only w/t food that is subsequently cooked
39
slash-resistant gloves used R-t-E food not subsequently cooked
- if the slash-resistant gloves have smooth, durable, nonabsorbent outer surface
40
cloth gloves
- not used, direct contact w/t food unless food subsequently cooked (frozen or primal cut of meat)
41
disposable gloves
- regardless of type, powder-free
| - use latex gloves is prohibited
42
using clean tableware for 2nd portions and refills
- staff may not use tableware, including single-service articles
- not use soiled by consumer
- not provide 2nd portions or refills (include self-service)
43
preventing contamination food storage
- storing in clean, dry location
- not exposed to splash, dust, other contamination
- at least 6 inches (15 centimeters(cm)) above the floor
- food processing/service areas, on NSF international listed plastic pallets(kept clean)
- sound condition, moved regularly
44
food in packages/ working containers
- stored less than 6 in ( 15 cm) above floor on case lot handling equip
45
pressurized beverage containers,
- cased in waterproof containers in plastic creates
| - stored on floor that is clean and not exposed to floor moisture
46
food storage, prohibited areas- food may not be stored
- locker rooms
- toilet rooms
- dressing rooms
- garbage rooms
- mechanical rooms
- under sewer lines, not shielded to intercept potential drips
- under leaking water lines, auto fire sprinkler head, lines water has condensed
- under open stairwells
- under other sources of contamination
47
vended potentially hazardous food (time/temp control Safety food ) original container req.
- (1) A PHF (TCS) food dispensed vending mech be in package which placed at establishment
48
food preparation
- during prep, unpackaged food protected from environmental sources contamination
49
preventing contamination by consumers ( food display)
- protected from contamination by use of packaging;
| - except, shell/whole nuts, raw fruits/veg,
50
condiments, protection
- kept in dispensers that are designed to provide protection
| - vending machine location, indi packages or provided in dispensers filled at approved location
51
consumer self-service operations
- raw, unpacked animal food, not offered for consumer self-service. not apply to:
- ) R-t-E at buffets or salad bars serve sushi or raw shellfish.
- ) R-t-E indi portions, immediate cooking/ consumption on premises
- ) raw, frozen, shell-on shrimp, lobster
52
open food, soups
- protected through use of lids or approved sneeze guards
53
consumer self-serv op R-t-E
- suitable utensils or effective dispensing methods protect food
54
consumer self-serv op buffets and salad bars
- monitored by staff trained in safe op procedures.
55
returned food and re-service of food
- after served/sold in possession of consumer, food unused or returned, not be offered as for human consumption
- food not PHF(TCS) may be reserved one consumer to another if:
- ) dispensed protected from contamination, container closed between use
- ) unopened original package, maintained in sound condition
56
dispensing milk, cream, nondairy products
- milk/ milk products for drinking purposes shall be provided
- unopened, commercially filled package not exceeding 16 fluid ounces (0.473 L)/ 1 pint in capacity
- immediate consumption from commercially filled container stored ref bulk milk dispenser
- bulk dispenser not available and portions less than 1/2pint required may be poured plastic container of 1 gallon (3.785L) capacity
57
foodborne illness
- illness carried or transmitted to people by food
58
foodborne illness outbreak
- incident in which two or more people experience the same illness after eating same food
59
foodborne infection
- illness caused by consuming food that contains living disease-causing microorganism
- may cause upset stomach, diarrhea, vomiting, and fever
- symptoms don’t appear immediately
60
foodborne intoxication
- illness caused by consuming food containing a hazardous chemical or toxin
- symptoms appear within a few hours
61
toxin-medicated infection
- illness caused by consuming food containing live pathogenic organisms that reproduce in the intestines and produce a toxin.
62
four types of microorganisms which may cause foodborne illness
- bacteria
- viruses
- parasites
- fungi
63
characteristics of bacteria
- living, single-celled organism
- many types, found everywhere in environment
- most are not harmful
- pathogenic types cause illness
- may reproduce under favorable conditions
64
types of bacteria spore forming bacteria
- commonly found in soils
- organisms build a wall to protect themselves
- spore formers can survive cooking freezing, acidic foods, low moisture
- cannot be destroyed
65
types of bacteria Non spore forming bacteria
- vegetative cells
| - easily destroyed w/t proper cooking
66
foodborne illnesses caused by bacteria spore forming bacteria
- clostridium perfringes ( bacterial toxin mediated infection)
- bacillus cereus ( bacterial toxin mediated infection)
- clostridium botulinum (bacterial intoxication)
67
foodborne illnesses caused by bacteria Non-spore forming bacteria
- campylobacter jejuni (infection)
- listeria monocytogenes (infection)
- salmonella spp. (infection)
- shigella spp. ( infection, or toxin medicated)
- staphylococcus spp, (intoxication)
- vibrio spp. (intoxication)
- E. coli 0157:H7 (infection or toxin-mediated)
68
Spore forming bac. Clostridium perfringes
- symptoms include abdominal pain, severe diarrhea
- common foods: beef, poultry, gravies, dried or pre-cooked foods
- prevention: properly cook, cool, reheat food
69
Spore forming bac. Bacillus cereus
- symptoms:
type I: watery diarrhea, abdominal cramps
type II: vomiting, stomach cramps
- common foods
type I: meats, fish, veg, milk
type II: grains, rice, cereals, pastas, starch food
prevention: properly cook, cool, hold and reheat foods
70
Spore forming bac. Clostridium botulinum
- symptoms: dizziness, shortness of breath, headache, double vision
- common foods: canned foods, especially home canned foods, vacuum packed foods, garlic in oil, onions in butter
- prevention: inspect packaging integrity; DO NOT USE HOME CANNED FOODS
71
Non-spore forming bac. Campylobacter jejuni
- symptoms: watery, bloody diarrhea
- common foods: raw poultry, raw milk
- prevention: avoid cross-contamination, cook raw meats and poultry, use only pasteurized dairy products
72
Non-spore forming bac. Listeria monocytogenes
- symptoms: meningitis, flu-like symptoms, stillbirth
- common foods: raw meats, poultry, dairy, cooked luncheon meats, hot dogs, veg
- prevention: prop store/cook foods, ref 41*F or below, rotate stock(FIFO), can grow in ref temp
73
Non-spore forming bac. Salmonella spp.
- symptoms: vomiting, abdominal cramps, diarrhea, fever
- common foods: contaminated eggs, poultry, meat, unpasteurized milk/juice, cheese, contaminated raw fruits/veg, spices, nuts
- prevention: prop cook food poultry to 165*F, eggs to 145*F, avoid cross-contamination
74
Non-spore forming bac. Shigella spp.
- symptoms: diarrhea, fever, abdominal cramps, nausea, vomiting
- common foods: foods prep with human contact, R-t-E salads, raw veg, R-t-E meats
- prevention: good personal hygiene, properly cook foods, avoid cross-contamination
75
Non-spore forming bac. Vibrio spp.
- symptoms: nausea, cramps, vomiting
- common foods: raw or improperly cooked fish or shellfish
- prevention: good sanitation, separate raw/ R-t-E seafood, buy from approved sources
76
Non-spore forming bac. E.Coli 0157:H7
- symptoms: abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS)
- common foods: raw/undercooked meats, unpasteurized milk, apple cider, lettuce
- prevention: use pasteurized products, cook meats to 155*F for 15sec, wash veg
77
characteristics of Viruses
- requires living cell to live and reproduce
- smallest microbe contaminant
- common cause is poor personal hygiene
- one prevention method is to minimize bare hand contact with ready to eat foods
78
foodborne illnesses caused by viruses
- Hep A.
| - Norwalk (viral infection)
79
foodborne illness virus Hep A.
- symptoms: nausea, fever, cramps, vomiting, fatigue, jaundice
- common foods: raw undercooked shellfish, ready to eat foods prep by infected employees
- prevention: approved shellfish, cook properly, good personal hygiene
80
foodborne illness virus Norwalk
- symptoms: nausea, cramps, vomiting, headaches, fever
- common foods: contaminated water, contaminated veg, raw shellfish, infected employee
- prevention: good personal hygiene, properly cook foods, avoid cross contamination
81
parasites
- need to live in host organism to grow
82
foodborne illnesses caused by parasites
- Anisakis (parasitic infection)
| - Trichinella (parasitic infection)
83
Foodborne illness parasitic Anisakis
- symptoms: coughing, vomiting, cramps
- common foods: raw/undercooked seafood; especially bottom-feeders
- prevention: cooked food prop, freeze to FDA food code, inspection seafood, handle prop, purchase from approve source
84
foodborne illness parasitic Trichinella
- symptoms: nausea, vomiting, diarrhea, cramps, muscle stiffness, fever
- common foods: undercooked pork/ wild game (bear, walrus)
- prevention: cook foods prop
85
Fungi (molds, yeasts, mushrooms) characteristics
- primarily spoilage organisms
- can sometimes cause illness
- fungi are found in the soil, air, water, food, plants, animals
molds
- spoils food
- can cause illness
- not destroyed by freezing
- grows well in acidic, low water activity foods
- potentially produces the toxin, aflatoxin
86
yeast
- potentially spoils food rapidly
- appears reddish-pink on foods
- may be limy and have bubbles
- spoilage may smell/taste of alcohol as alcohol is produced as yeast consumes food
- grows well in low water activity foods which include jams, jellies, syrup
87
Toxins
- naturally occurring biological toxins that are not caused by presence of microorganisms
88
Cigatoxin (fish toxin from toxic algae)
- symptoms: Nausea, diarrhea, dizziness, shortness of breath
- lasts a few days; death can occur in high doses
- common foods: barracuda, mackerel, reef fish, grouper (subtropical/ tropical areas)
- prevention: purchase from approved sources
89
Scombroid (toxin originating from histamine released by fish)
- symptoms: dizziness, rash, hives, shortness of breath, peppery taste, itching, teary eyes
- common foods: tuna, mahi mahi, mackerel, bluefish, abalone, anchovies, amberjack
- prevention: purchase from approved sources; store at 41*F or less
90
food allergens most common
- Milk
- wheat proteins
- soy
- tree nuts
- eggs
- peanuts
- fish
- shellfish
91
food allergens symptoms
- hives
- rashes
- itching skin
- lips or tongue
- swelling of mouth
- vomiting
- diarrhea
- difficulty breathing or wheezing
92
food allergens
- FDA requires allergens to be declared in food products
93
food allergens risk factors (contracting illness due to)
- improper holding temp = 37%
- poor personal hygiene = 19%
- contaminated equipment = 16%
- inadequate cooking = 11%
- other factors = 11%
- unapproved food sources = 6%
94
the three food safety hazards
- biological
- chemical
- physical
(most foodborne illness are caused by Biological Hazards)
95
FATTOM
elements disease causing bacteria need to multiply
- Food
- Acidity
- Temp
- Time
- Oxygen
- Moisture
96
Foodborne microorganisms (food)
- need nutrients to reproduce, especially proteins and carbohydrates
- meats
- dairy
- poultry
- eggs
- cooked rices
- cooked pastas
97
Foodborne microorganisms (Acidity)
- reproduce best between 7.5 – 4.6 ph
| - most PHF’s fall into this range
98
Foodborne microorganisms (Temp)
- grow best at temp between 41*F - 135*F
- foods exposed to temp outside range not necessarily safe,
some bacteria actually grow in ref temp
99
Foodborne microorganisms (Time)
- microorganisms need time to grow
- under optimal conditions, double their population every 20min
- PHF’s remain in temp danger zone for 4hrs or longer, microorganisms grow levels high enough to make ill.
100
Foodborne microorganisms (Oxygen) Aerobic
- bacteria need oxygen to grow,
| - Campylobacter is an example of aerobic
101
Foodborne microorganisms (Oxygen) Anaerobic
- bacteria do not need oxygen to reproduce
| - Clostridium botulinum is an example of anaerobic bacteria
102
Foodborne microorganisms (Oxygen) Facultative anaerobic
- forms of bacteria can survive and reproduce with or without oxygen.
- most foodborne disease causing microorganisms are
- example: Salmonella
103
Foodborne microorganisms (Moisture)
- most require moisture
- disease causing bacteria can only grow in foods that have an AW(water activity)
- higher than 0.85
104
Foodborne microorganisms (Control)
- 2 elements most critical and easiest to control are TEMP & TIME
105
four phases of bacterial growth
- Lag phase
- Log phase
- Stationary phase
- Decline phase
106
bacterial growth Lag phase
- bacteria exhibit little or no growth
| - only lasts a few hours at room temp
107
bacterial growth Log phase
- bacteria double in # every few min
- once reached, food must be considered unsafe
- food may look good, taste good, smell good, but it is dangerous to customers
- keep food from this place
108
bacterial growth Stationary phase
- # of new bacteria being produced equals # of organisms that are dying off
- bacteria have used up most of moisture, nutrients, space in food
109
bacterial growth Decline phase
- bacteria die off quickly bc they lack nutrients, are poisoned by their own toxic wastes
110
the five CDC risk factors
- improper hot/cold holding temp of PHF
- improper cooking Temp
- contaminated utensils and equipment
- poor employee health, hygiene
- food supplied from unapproved/unsafe source
111
cooking at 145*F (63*C) or above for 15sec
- raw eggs broken and prep in response to consumer’s order and for immediate service
112
cooking at 155*F (68*C) for 15sec
- ratites
- mechanically tenderized, injected meats
- comminuted: fish, meat, game animals commercially raised for food
- game animals under a voluntary inspection
- raw eggs that are not broken/ not prepared in response to a consumer’s order immediate service
113
cooking, alternative minimum cooking temp and time for ratites, tenderized/ injected meats, comminuted fish, meat, commercial game animals
- 145*F (63*C) for 3 min
- 150*F (66*C) for 1 min
- 158*F (70*C) for less than 1 sec (instantaneous)
114
cooking at 165*F (74*C) or above for 15sec
- poultry
- baluts
- wild game animals
- stuffed: fish, meat, pasta, poultry, ratites
- stuffing containing fish, meat, poultry, ratites
115
whole meat roasts including beef, corned beef, lamb, pork, cured pork roasts cooked
```
- oven preheated to temp specified for roast’s weight
still dry oven
- at least 350*F for meat are < 10lbs
- at least 250*F for meat are 10bls or >
convection oven
- at least 325*F for meat < 10lbs
- at least 250*F for meat 10lbs or >
high humidity oven
- at least 250*F for meat < 10lbs
- at least 250*F for meat 10lbs or >
```
116
raw/undercooked whole-muscle, intact beef steak may be served or offered in R-t-E form if
- serves population is not highly susceptible for food-borne illness
- labeled to indicate meets the def. of “whole-muscle, intact beef”
- cooked on both top/bottom, surface temp 145*F(63*C) or >, cooked color
117
microwave cooking raw animal foods
- rotated/ stirred throughout or midway during cooking to compensate uneven heat
- covered to retain surface moisture
- heated to temp of at least 165*F(74*C) in all parts of food
- allowed to stand covered for 2 min after cooking to obtain temp equilibrium
118
plant food cooking for hot holding
- fruits/veg cooked for hot holding cooked to a temp of 135*F (57*C)
119
Non-continuous cooking of raw animal foods
- subj. to an initial heating process that is no longer than sixty min in duration
- (tom bradey book)
- immediately after initial heating, cooled according to time/temp parameter specified for cooked PHF(TSC) food
- after cooling, held frozen/cold, as specified for PHF(TCS) food
- prior to sale/service, cooked, using process that heats all parts of the food to temp at least 165*F(74*C) for 15sec
- cooled according to time/temp parameters specified for cooked PHF(TCS) food.
120
Freezing parasite destruction
| R-t-E form, raw, raw-marinated, partially cooked, marinated-partially cooked fish
- frozen/stored at temp -4*f(-20*C) < minimum of 168hrs(7days) in freezer
- frozen at -31*F(-35*) or < until solid/stored at -31*F or
121
reheating, preparation for immediate service
- cooked/refrigerated food that is prep immediate service in response to an individual consumer serv any temp
122
reheating for hot holding
- PHF(TCS) food cooked, cooled, reheated for hot holding reheated so all parts of food reach temp of 165*F for 15sec
- reheated in microwave oven hot holding , so all parts food reach temp of 165*F, food rotated/stirred, covered, allowed to stand covered 2min after.
- R-t-E taken from a commercially processed, hermetically sealed container or from an intact package, heated to temp of 135*F hot holding
- done rapidly, time of food between 2hrs and temp of food 41*F
- unsliced meat, reheated for hot holding using oven reach temp 165*F, covered stand 2min
- PHF (TCS) held not must be held at 135*F or greater
- Reheating PHF(TCS) must reach a min of 165*F within 2 min
123
treating juice
- juice packaged in a food establishment
- labeled, if not treated to yield a 5- log reduction of the most resistant microorganism of public health significance
- Fruit/veg juices prep fresh based on indi customers order exempt
124
frozen food
- stored frozen shall be maintained frozen
125
potentially hazardous slacking
- under ref maintains food temp at 41*F or less
126
signs frozen PHF food been thawed and refrozen
- ice crystals
- wet packaging
- product is discolored
127
thawing
- under ref maintains temp at 41*F or less
- part of cooking process food that is frozen is properly
- ) cooked
- ) thawed in microwave oven/ immediately transferred to conventional cooking equip
128
comp. submerged under running drinking water
- temp 70*F or below
- velocity to agitate/ float off loose particles in an overflow
- period time does not allow thawed portions of R-t-E food rise above 41*F
no time to thaw food requiring cooking above 41*F, more than 4hr include
- time food exposed to running water and time needed for prep for cooking
- time takes under ref to lower food temp to 41*F
129
cooling
- cooked PHF cooled within total 6hrs from 135*F to 41*F or less
- within 2hrs 135 to 70*F
- within 4hrs 70 to 41*F
cooling accomplished by using one or more methods based on type of food being cooled
- shallow pans
- separating into smaller or thinner portions
- rapid cooling equipment
- stirring in container placed in ice water bath
- using containers that facilitate heat transfer
- adding ice as ingredient
130
placed in cooling or cold holding equip, containers
- arranged in equipment provide max heat transfer through container walls
- loosely covered/uncovered protected from overhead contamination
131
PHF hot and cold holding, except during prep, cooking/cooling/when time is used as the public health control
- 135 or above, except that roasts cooked at a required temp, time or properly reheated ( temp of 130 or above)
- 41 or less
132
PHF hot holding eggs not treated
- stored in ref. equipment maintains temp 41*F or less
133
PHF homogenous liquid, provided food pasteurized/aseptically packaged.
- may be maintained outside of temp control
134
Raw plant food cut, sliced, diced as well as cooked plant foods
- maintained at 135*F or above
| - 41*F or less
135
PHF date marking and retention (on-premises preparation - prepare and hold cold)
- advance prep/ R-t-E held more than 24hrs marked (date or day consumed or discarded)
- held temp 41*F or less
- max holding period 7 days
136
PHF date marking and retention (commercially processed food - open/hold cold)
- un/partially cooked PHF packaged by food processing plant, received frozen, thawed under ref prior use.
- max hold time not exceed manufac. rec. shelf life, removed from freezer.
- shelf life shall be 7 days from time removed freezer to time cooked or sold
- marked indicate date or day food shall be cooked or used
137
time as a public health control
- if time without temp control is used as public health control
- written procedures approved by reg authority
- procedures maintained in food establishment, available to staff and reg authority
- food 41*F - 135*F considered " temp danger zone"
138
time - max up to 4hrs
- initial temp 41*F or less, removed from cold hold or 135*F or greater, removed from hot hold
- marked to indicate time 4hrs past point in time removed from temp
- cooked/served at temp if R-t-E, discarded with in 4hrs from point in time when removed from temp control
- unmarked containers/packages / marked to exceed 4hr limit, discarded
139
time - max up to 6hrs
- initial temp 41*F or less, when removed temp control, not exceed 70*F with in 6hrs
- ensure warmest portion does not exceed 70*F during 6hr period
- marked: time removed control 41*F or less
- marked: time 6hrs past point time food removed from cold hold
- discarded if temp exceeds 70*F
- served any temp if R-t-E, discarded max 6hrs,
- unmarked containers/packages / marked w/t time exceeds 6hrs discarded
140
food establishment serving HSP insulated containers
- not use time as public health control
141
leftovers - categorized as PHF and non-PHF(TCS)
| non-PHF left over
- indi commercially packaged crackers and condiments
- bottled condiments tht do not req ref (muster, catsup, steak)
- unsliced, hard skinned fruits
142
leftovers - categorized as PHF and non-PHF(TCS)
| Provisions for PHF to retain as leftovers
- hot PHF held 135*F or above through meal period
- cold PHF held 41*F or less through meal period
- hot items to be chilled as leftover cooled within total 6hrs from 135*F to 41*F or less
- PHF leftovers label indicating "leftover" w/t date, time original prep and discard date, time
143
leftover PHF foods may be
- retained up to 72hrs if chilled 41*F or <
- until consumed or discarded if held hot 135*F or >
- freezing leftovers is prohibited
- reheating leftovers PHF that has been cooked than ref.
- ) part of food reach 165*F for min 15sec, held 135*F or > until served
- ) time for reheat chilled leftover 165*F not exceed 2hrs
144
prohibited leftovers
- composed ingredients peeled, sliced, diced by hand after cooking
- potato, chicken, turkey, macaroni shrimp, egg salads preped on premises
- non-pack/unwrapped PHF offered consumer self-service
- PHF not held 135*F or > and 41*F or < through meal period
- unconsumed PHF from field foodservice operation
- leftover PHF been previously retained as leftover or leftover ingredient
145
outdated food ( restrictions for sale)
- outdated PHF NOT be displayed for sale
- PIC may request inspection by reg authority to extend product
- "Expiration" "best sold by" "Best used by" date may be extended, offered for sale or service if:
- ) inspected/approved by reg authority
- ) doc of shelf-life extension available upon request
146
accurate representation (standards of ID)
- packaged food shall comply w/t standard of ID requirements in
21 CFR 131-169 AND 9 CFR 319
147
Honestly presented
- shall be offered in a way that does not mislead or misinform consumer
- food or color additives, colored overwraps, or lights may not be used to misrepresent true appearance, color, quality.
148
labeling
- food packaged in a food establishment, labeled as specified in law including 21CFR 101.
