HANDLING & CONTAMINATION Flashcards
- Food Handlers are EXCLUDED when?
- when Food Handlers have:
- diarrhea
- committing
- known illness
- jaundice
ROP FISH
-acronym
Reduced Oxygen Packaging (-acronym for THAWING fish)
- fish remains frozen until ready to use
Remove from Packaging
1) before thawing under refrigeration
2) before / after thawing under running water
How to THAW FOOD
PROCESSES:
1) IN COOLER
thaw at temps below 41`F
2) UNDER WATER
submerge food under running, drinking water 70F or below
flow must be strong enough to wash loose food bits down drain
ALWAYS use a sanitized FOOD PREP SINK
NOT above 41F for over 4 hrs
3) IN MICROWAVE
only if cooked right after thawing / thaw as part of cooking process (?)
4) FISH in PACKAGE fish remains frozen until ready to use remove from packaging (before thawing under refrigeration) (-before / after thawing under running water)
Making and Handling
ICE
REGULATONS:
1) make from drinking water
2) DO NOT use ice as an ingredient if it has been used to cool food
3) use clean containers and scoops
4) DO NOT touch ice with hands or use a GLASS to scoop ice
Handling
EGGS
REGULATIONS: - handle pooled eggs carefully - store at 41`F or below - clean and sanitize between each use - Pasteurized Shell Eggs or Egg Products (Caesar, Hollandaze Sauce, Tiaramisou, Mousse, etc.
- when serving high risk populations…Pooled Eggs must be Pasturized
- Food Handlers are RESTRICTED when?
- when Food Handlers have a SORE THROAT or FEVER
Handling
PRODUCE
REGULATIONS:
-avoid cross contamination
-wash fruits and veggies thoroughly(water treated w/ Ozone?)
-soak or wash produce separately
(do not mix batches of diff items in ice water, slurry, or standing water?)
-refrigerate sliced melons, cut tomatoes, and leafy greens(41 or lower)
WARNING: NO RAW SEED SPROUTS for at risk populations
General Preparation Practices
PRACTICES:
- start w/ clean equipment and work station
- ONLY get out quantity needed
- store or cook food promptly
- additives…present food as close to natural appearance as possible
- no added sulfites to food that will be eaten raw (produce)
- THROW OUT food that cannot be rehabilitated
-what is:
FLOW of FOOD
(9)
FLOW:
1) purchasing
2) receiving
3) storing
4) preparation
5) cooking
6) holding
7) cooling
8) reheating
9) serving
PATHOGENS
that make you sick
(4/5)
1) viruses
2) bacteria
3) parasites
4) fungi
5) (biological toxins?)
What is CONTAMINATION
3
- infected by harmful substances that make you sick
1) Biological
2) Chemical
3) Physical
- what is PHYSICAL CONTAMINATION?
- how to PREVENT
- occurs when objects get in food
- caused by some naturally occurring objects (like bones)
PREVENTION:
-remove bones, jewelry, etc.
- what is CHEMICAL CONTAMINATION
- how to PREVENT
-occurs when chemical contaminants get in food
PREVENT:
- use as directed
- label properly
- store away from food prep areas
- what are BIOLOGICAL TOXINS
- how to PREVENT
-naturally occurring toxins
PREVENTION:
- buy from reputable dealers
- control time and temp
How to Respond to a REPORT
of a Food Borne Illness
(7)
1) GATHER INFO - all contact info and as many details
2) NOTIFY local authorities
3) SEGREGATE PRODUCT - label “Do Not Use / Do Not Discard”
4) DOCUMENT info
5) IDENTIFY possible staff involved, include contact info
6) COOPERATE with authorities
7) REVIEW procedures to identify standards not being met
