Serve Safe Flashcards
Causes paralytic poisoning when certain shellfish are consumed in large quantities. Attacks the nervous system and causes paralysis
Saxitoxin
Caused by domoic Acid, it damages the neuron and causes a calcium influx leading to nausea, vomiting, diarrhea, stomach crams, and hemorrhagic gastritis
Amnesic Shellfish poisoning
Assure, look, employees, reports, threats - guidelines for food managers to follow and report any threats
FDA A.L.E.R.T.
1) Gather information
2) Notify Authorities
3) Segregate the product
4) Document information
5) Identify staff
6) cooperate with authorities
7) Review procedures
Steps when responding to a food illness outbreak
milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans
The big 8 allergens
Wet hands and arms
Apply Soap
Scrub hands and arms vigorously for 10-15 seconds
Rinse thoroughly
Dry hands and arms
Hand washing steps
Dispose of contaminated food
Rinse and sanitize surfaces, utensils, and equipment
Cross contamination best practice
Ensure product is in accordance with FDA and CFR standards
Always let them antiseptics dry before touching food or utensils
Should never be used in place of hand washing
Best practices when using antiseptics
Food handlers must keep their fingernails short and clean, avoid wearing false nails or nail polish to prevent chemical contamination, and never wear hand jewelry when working in a food service operation.
Nails and jewelry
it is important to avoid bare-hand contact with ready-to-eat food unless it is an ingredient in a dish that will be cooked to the required minimum internal temperature (145°F) of the raw item(s). If it contains ready-to-eat meat, seafood, or poultry, handle it with gloves because it can become a magnet for pathogens to grow and make people sick.
Ready to eat food is prone to pathogens
Servsafe guidelines only allow food handlers to eat, drink, smoke, and chew gum or tobacco in designated areas. They can drink from correctly covered containers while working in food prep and cleaning areas only if they are careful to prevent contamination of their hands, containers, exposed food, and utensils.
Designated prep areas
A food handler must report illnesses to the manager to maintain a disease-free environment. Infected wounds or boils that are open or draining, a sore throat with fever, vomiting, diarrhea, or jaundice should be immediately reported. A couple of coughs or mild back pain is not a threatening condition that contaminates food. However, food handlers should be careful and report other staff showing the symptoms of an illness.
Conditions that require reporting to a manager
the path that food takes through an operation. It includes receiving, storing, preparing, cooking, holding, cooling, reheating, and service. To keep food safe, prevent cross-contamination and time-temperature abuse. Cross-contamination and time-temperature abuse can introduce pathogens into the food, making people sick.
The flow of Food
It is recommended to prep ready-to-eat food first and then clean the surface and prep raw meat, fish, or poultry, because raw meat contaminates ready-to-eat food with the juices that are stuck to the surface and the utensils. The raw meat juices do not come off quickly unless the surface and utensils are rinsed, scrubbed, and sanitized.
When to prep ready to eat food
The right way to calibrate a thermometer is to re-calibrate after it has been bumped, dropped, or exposed to extreme temperature changes. A thermometer is a tool that needs calibration to function correctly.
When to calibrate a thermometer
After receiving and inspecting food deliveries, the most important step is to store the food in a dry and safe storage area for quick retrieval. There is no need to open cans and check for visible contamination because they come from a reputed seller. Staff members can check the boxes for animal droppings by opening the boxes and using a light to check the corners
What to do after receiving food shipment
To inspect and check the temperature of ROP food (MAP, vacuum-packed, or sous vide), the correct way is to insert the thermometer in between two packages and take the reading. Puncturing the package will destroy the food inside. Also, an infrared thermometer cannot accurately read the ROP food because it can only read the temperature on the surface of the food.
The correct way to check vacuum packed food
The food thawed and frozen again might leave an imprint when pressed lightly. Such meat should be rejected because it might be contaminated. Meat, fish, and poultry are good if they have hard flesh that does not leave an imprint when pressed lightly. If a frozen package has no ice crystals visible, it is a good package that has not been thawed and frozen again.
When to reject meat
The primary purpose of labeling food is to avoid mistakes that can ruin a prepared dish. If a food cannot be mistaken for another item, it is okay not to label it; however, it is a good practice to label every item in a commercial food operation.
Are labels necessary
First in First Out - When to discard food
FIFO
Vegetables get dirty when transported. It is recommended to wash the produce with warm water. Certain chemicals can be used to wash the produce. Mixing vinegar with cold or hot water might alter the appearance of the produce. Cold water might not be able to wash the dirt. It is better to use warm water.
Washing produce
if cooked, held, cooled, and stored for less than four days. TCS food tends to rot quickly. It can become an ideal place for pathogens to grow and multiply if stored for seven days.
When to use TCS food
a document issued by a regulatory authority that allows a regulatory requirement to be waived or changed.
What is a Variance
1)Packaging fresh juice on-site for sale at a later time, unless the juice has a warning label
2)Smoking food to preserve it but not to enhance flavor
3)Using food additives or components to preserve or alter food so it no longer needs time and temperature control for safety
4)Curing food
When to use a Variance
1)Conduct a hazard analysis
2)Determine critical control points (CCPs)
3)Establish critical limits
4)Establish monitoring procedures
5)Identify corrective actions
6)Verify that the system works
7)Establish procedures for record-keeping and documentation
HACCP principles
needs a written plan focusing on preparation, response, and recovery. For each phase, the plan should identify the required resources and procedures.
Effective Crisis management plan
negative media exposure, staff retention, lawsuits and legal fees, and increased insurance premiums are some of the costs the operations bear. The things that can break a food service business are lowered staff morale and loss of reputation.
Cost from food born illness
Ready to Eat food
TCS food
Food that becomes unsafe quickly
Time and Temperature Control for Safety
TCS foods
Nontyphoidal Salmonella (NTS) and Hepatitis A bacteria can contaminate food and cause foodborne illnesses by getting airborne.
Pathogens in poop
Food, Acidity, Temp, Time, Oxygen, Moisture
six crucial factors for food safety
FAT TOM
Lag
Log
Stationary
Death
Four progrssive stages in Bacterial growth
an adjustment period after the bacteria are introduced to food. Their number is stable as they get ready to grow.
Lag phase
bacteria reproduce by splitting in twos. Under suitable conditions, they can double as often as 20 minutes.
Log phase
bacteria continue to grow until the conditions become unfavorable.
Stationary phase
the population declines as dying bacteria outnumber the growing bacteria.
Death phase
primarily transmitted through contaminated food and water, making it crucial to maintain proper hygiene and food safety practices to prevent its spread.
Salmonella Typhi
any physical connection between safe and dirty water
Cross connection
41 degrees or below
TCS temp requirement
plus or minus 3 degree
Acceptable range for thermometers
Can be served for up to six hours as long as it does not exceed 70 degrees
Food without temperature control
50-99 ppm
sanitizer concentration range for chlorine sanitizers
180 degrees or more
final sanitizing rinse of a high-temperature dishwasher
155 degrees
Minimum cooking temp for chopped salmon burger
Let the delivery person know what is wrong with the damaged item, return the item to them (or discard it, depending on what the supplier requires), and make sure to document the damaged items on the invoice or receiving document.
Receiving damaged or flawed goods
12-20 ppm
sanitizer concentration range for iodine sanitizers
How quickly food must be cooled from 135 to 70
2 hours
documentation for both frozen and farm-raised fish must be kept
90 days from sale of fish
How long TCS food and be kept when stored properly
7 days
Pesticides are considered hazardous materials and need to be documented appropriately.This includes important data about the chemical or chemicals, such as safe usage practices and any relevant clean-up or disposal information.
SDS tag
