huhu Flashcards
microorganism hazard
biological
not meant to be consumed / sabon sanitizer
chemical hazard
glass bones metal causing injury
physical hazard
Application of high heat or chemicals on cleaned
food-contact surfaces to reduce the number of illness
causing germs or microorganisms to acceptable levels
sanitize
washing hand procedure
wet _ soap _ rub for 15s(20 s min) _ rinse _ dry _ close w paper towel
ready to eat food
cooked food
rice
raw fruits vegetables
baked goods
snacks
RTE PHYSICAL BARRIERS
deli /wax paper
gloves
utensils (scoops spatula tong)
what to do if u have SSEHN
tell employer /manager
what’s SSEHN
send sixk employees home now
SSEHN + j
salmonella
shigella
ecoli
hepatitis a
norovirus
jaundice
how many hrs u need to wait to come to work if u experience symptoms sshen pag wala na sympotims genern
24 hrs
Temperature range in which germs or microorganisms
grow at an unsafe rate (between 41⁰F-135⁰F).
temp danger zone
Food that requires time and temperature control for
safety to limit pathogenic microorganism growth or
toxin formation, such as meat, fish, eggs, milk, and
cut lettuce
TCS time temp control for safety
reject frozen when?
ice crystal / liquid packaging
reject cans if
dents spill holes leaking swollen
food should not be __ when u receive sa supplier
slimy smelly etc
shelltags kept for hwo many days
90
hot food hot zone
135 above
danger zone
between 41 135
egg milk livestock should be at what temp
at 45
cold food cold zone frozen goodies
below 41
what temp when thawing
below 41
types of thawing
under ref
as part of cooking
in microwave immediately
submerged cold running water
how to use calibrated and sanitized thermometer
insert to thickest part away from bone for min 15s
hot holding temp of poultu stuffed food
165
how many hrs hot holding
2hrs
tenderized injected meat / ground meat / raw shell egg hotholding temp
155
whole muscle meat fish seafood, raw shell egg immediate service ,hot holding temp
145
fruits veges grains hot holding temp
135
cold holding temp
41 & below
when is raw food okay since there is menu basta patakaran
if customer want .
2 cooling prcedure
135 70 2hrs
70 41 4hrs
thermometer calibration how many seconds?
30s
thermometer calibration how many inches submerge?
2inches minimum
thermometer calibration whatcto do when put in iced water
stir well 30s then adjust 32 f
every what hr do u need to clean and sanitize a utensil when in use
4hrs
sanitizer bucket contents
chlorine / quatd quaternary ammonia
cloth should be always put in what???
sanitizer bucket w chlorine or quatz
how to test / check concentration of sanitizer bucket
paper test strips
three compartment sink in order
prewash
wash (hot soapy 110F)
rinse
sanitize
airdry
washing in three compartment sink hot soapy water what temp
110F
surface temperature of food contact in high temperature in what temperature?
160F atleast
Measure temp of high temp dish with what
min max thermometer/ Temperature sensitive tape
washing procedure fruits veges
running water
remove outer leaves
scrub genern
pilasin ung gulay
utensil storage how
handles same direction
running water
smooth surface cleanable
water below 41 or above 135
do u use household only pesticides?
no
integrated pest management what to do
deny
work
seal
keep close
keep air operational
a series of prevention methods used
to keep pests away and to control infestation
IPM integrated pest management
TCS
time temp control for safety
RTE
ready to eat
PHF
potentially hazardous foods
A significant threat or danger to health that is
considered to exist when there is evidence sufficient to
show that a product, practice, circumstance, or event
creates a situation that requires immediate correction
or closing of operation such as loss of water, sewage
backup and pest infestation
imminent health hazard
A procedure in which time is used to control the
growth of germs or microorganisms.
time as a public health control
and preparation are key components of preventing foodborne illness. Store and prepare foods to
protect them from cross contamination
proper food storage
what to do with prepared food (rte)
coveree
labeled
dated when first placed in storage
how many days TCS food be used
within 7days
poulty and stuffed food where place in ref or storage
6” above floor
raw fish seafood egg whole muscle meat where placed in storage or ref
thermometer warmest part of unit
storage food arrangement
rte
cleaned plants
unwashed plants
raw fish seafood egg wholemuscle meat
grount meat
poulty stuffed food
baked goods chopping board
white
raw fish chopping board
blue
raw poulty chopping board
yellow
raw red meat
red
vegs fruits chopping board
green
cooked meat chopping board
brown
