Term
| CDC Stats for 1 year - Millions Sick, Hospitalized, & Die |
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Definition
| 76 mil get sick, 325k hospitalized, 5,000 DIE !! |
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Term
| Infection vs Intoxication |
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Definition
| Infection is cased by ingesting living organism (delayed onset), Intoxication by ingesting toxins or EXCREMENT |
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Term
| 3 Main Areas of Food Safety |
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Definition
1. Time & Temp
2. Heat and Cold
3. Washing - Hands and Wares |
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Term
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Definition
Pregnant
Infants & Children
Elderly
Sick - impaired immune systems |
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Term
| WRSA for Food Contact Surfaces |
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Definition
Washed
Rinsed
Sanitized
Air-Dryed |
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Term
| What is a Foodborn "Outbreak" |
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Definition
| Incident where 2 or more suffer SIMILAR sickness from COMMON food item |
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Term
| Limiting Source Contamination |
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Definition
Food Handlers - personal hygiene
Contact Surfaces - cleaned every 4 hours
Packaging Material - 6 inches off floor
Soil - wash produce, especially ground crops
Water - drinkable only |
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Term
| 4 Categories of Food Contaminants |
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Definition
Biological
Physical
Chemical
Cross Contamination |
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Term
| 4 main Biological Hazards |
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Definition
Bacteria - 90% of all food borne illnesses
Viruses
Parasites
Fungi |
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Term
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Definition
Temp between 41º - 135º degrees
Maximum time 4 HOURS
Bacteria double every 20 min AND can produce toxins not affected by heat |
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Term
| Most Common Bacteria - ESCLSSBV |
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Definition
| E. Coli, Salmonella, Clostridium Botulinum, Listeria, Shigella, Staphylococcus Aureus, Bacillus Cereus, Vibrio |
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Term
| Conditions for Bacteria Growth - FATTOM |
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Definition
Food
Acid - 4.6-7.5, Bacteria like middle
Temperature
Time
Oxygen (except anaerobic)
Moisture |
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Term
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Definition
Potential Hazardous Food
is
High in
Protein, Acidity and Moisture |
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Term
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Definition
Don't grow on food, just use as means of transportation
Hep A, Norwalk/Norovisus |
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Term
Must send home, return with Doctors note ONLY
HESSSN |
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Definition
| Hep A, E. Coli, Salmonella, Shigella, or Norovirus |
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Term
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Definition
Killed by freezing (-4º 7 days OR -31º 15 hrs)
Trichinella - Cook pork to 145º for 15 secs
Anisakis - Cook fish to 145º
Giardia - water borne |
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Term
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Definition
Cooking is useless
1. Ciguatera - toxin from algae
2. Scombroid - most common seafood illness - due to T & T
3. Any other chemical - Emp access to MSDSs
watch for acidic food in copper, brass, tin or galvanized |
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Term
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Definition
1. Killed by cooking to 140º for 10 min, BUT not toxins they produce
2. Freezing prevents growth BUT doesn't not kill Spores
3. Mold CAN grow below 41º |
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Term
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Definition
| Does not produce illness but can ruin certain foods - Killed by 136º for 15 min |
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Term
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Definition
| below 41º, maximum 7 days |
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Term
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Definition
1. Never Glass or Mercury
2. 5 inches and bimetallic
3. +/- 2ºF and 0º - 220º |
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Term
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Definition
Temperature Danger Zone - 41º-135º
after 4 hours in TDZ must be discarded |
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Term
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Definition
1. Two stage cooling process afford extra 2 hours (135º-70º w/i 2hrs then 70º-41º w/i 4 hrs)
2. Ice
3. Never heat with Steam Tables, Heat Lamps or other "holding" equipment |
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Term
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Definition
C - natural Cooking Process
R - under Refrigeration
O - microwave Oven
W - under running water < 70º and submerged |
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Term
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Definition
165º, 15 secs- Poultry and Reheated or Microwaved Foods
155º 15 secs - Ground Beef or Eggs for buffet
145º 15 secs - Beef, Pork, Fish, Immediate Eggs
145º 3 min - Beef or Pork Roast or Ham
130º 112 min - Rare beef roast
135 - rec'd for Fruit or Veg |
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Term
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Definition
Packaged - reject damaged, bulging, leaking, or missing labels
Meats - below 41º, no slime
Poultry - below 41º, no sticky flesh
Fish - on crushed ice below 41º
Shellfish - must have ID TAGS below 45º
Eggs - less then 45º but 41º rec'd
Frozed - 0º to -10º - NO refreeze (exc Fruits), look for ice crystals
Dairy - < 41º and not expired
Dry Food - FIFO - 50º-70º no sunlight, relative moisture |
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Term
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Definition
12 mil have food-borne allergies
Every 30k seek ER, 150 die from Allergies to Food |
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Term
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Definition
| Safety of Consumer is First Concern over Profit and Food Cost |
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Term
| Certified Food Handler musts |
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Definition
ID food-borne illness
ID time/temp relationship to food-borne illness
Describe relationship b/w hygiene and food safety
Describe methods of preventing contamination
ID and apply correct cleaning/sanitizing of equip and utensils
Recognize problems and solutions associated with facility, equip, utensils, housekeeping and maintenance. |
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Term
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Definition
1. Maintain proper personal hygiene
2. Handle with bare hands at a minimum and always wash prior
3. Use disposable gloves (but wash hands before)
4. Use thermometers |
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Term
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Definition
#1 cause of food contamination
NO SMOKING
If you would wash your hands, change your gloves |
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Term
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Definition
Hep A, E Coli, Shigella, Salmonella, Novovirus
SEND HOME, GET Dr.s NOTE
Symptoms: nausea, cramps, diarrhea, vomiting and jaundice |
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Term
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Definition
Sole purposed Hand washing sinks DESIGNATED
20 seconds min with 10-15 rubbing of hands
Disposable paper towels or hot air machine
Hot and Cold from SAME spout |
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Term
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Definition
Cleaning not enough, must sanitize to kill bacteria
Sanitize - Heat (171º for 30 secs) or Chemical (60 seconds 75º - 120º) |
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Term
| Reducing the effectiveness of Sanitizers |
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Definition
1. Soap or Detergent Residue
2. Time - as bacteria are destroyed can reduce effectiveness
3. Cold water below 75º
4. Higher concentrations ARE effective but can represent a chemical toxic issue on its own |
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Term
| Tips for proper cleaning and sanitizing |
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Definition
a. 6 inches off floor or 4 inches above counter if fixed position
b. Food Contact surfaces cleaned every 4 hours
c. Coving on floor base
d. Air dry wiping clothes, mops, brooms and brushes |
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Term
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Definition
1. Chlorine - 50 ppm
2. Iodine - 12.5 ppm
3. Quaternary Ammonium - 200 ppm |
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Term
3 Comp Sink - S W R S A
Always wash, sanitize and air dry sink prior to filling. |
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Definition
Scrape
Wash
Rinse
Sanitize
Air Dry |
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Term
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Definition
High Temp type - 140º - 160º with 180º-195º final sanitize
Low Temp - use chems 120º |
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Term
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Definition
1. UL or NSF (Underwriter Lab / Nat's Science Foundation)
2. Durable and easy to clean
3. Limited from everyday use: lead, cast iron, pewter, copper and galv metal that break down with acidic foods |
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Term
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Definition
1. Top of Plates/Glasses should not be touched
2. Store Glasses upside down
3. Clean food surfaces every 4 hours
4. Food contact areas easy to clean, non absorbent and resist corrosion
5. Utensil stored handle up]
6. Never reuse food or bring food from home |
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Term
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Definition
1. Keep > 135º or below 41º at all times
2. Tightly covered containers
3. Potable water at reception site
4. Non-potable for fighting fires or a/c systems ONLY
5. Clean, sanitized utensils
6. Toss food exposed to contamination |
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Term
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Definition
1. Cover when possible and Sneeze guards
2. > 135º or < 41º
3. Utensils IN food not outside subject to contamination and one per food
4. Monitor temp constantly |
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Term
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Definition
Hazard Analysis Critical Control Point
Most Common - improper cooling, holding prepared food too long, poor hygiene and reheating issues |
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Term
| The CCP of HACCP - Critical Control Points |
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Definition
| point of any operation where a preventive or control measure can be applied to eliminate, prevent or minimize a hazard. |
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Term
| 7 Major principles of HACCP |
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Definition
1. Analyzing Hazard at each step
2. ID CCPs
3. Establish critical limits for each CCP
4. Monitor CCPs
5. Take corrective action
6. Verifiy HACCP is working
7. Develop record keeping (example: T & T logs) |
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Term
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Definition
a. ROP, reduced oxygen packer
b. Un-pasturized juices
c. Raw or undercooked shell fish |
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Term
| Cross Connection and Back Siphonage |
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Definition
Vacuum Breaker or Air Gap to prevent unsafe water from back flowing to potable water
Air Gap must be twice size of pipe |
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Term
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Definition
| Must be easy to clean and cleaned AS NECESSARY not on a schedule. |
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Term
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Definition
Prep Areas - 50 foot candles minimum
Dining/Buffet - 20 foot candles
Walk-ins - 10 foot candles |
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Term
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Definition
1. Pesticides and Insecticides by PCO (pest control operator) only
Signs: cockroaches, brown egg cases, rats and mice, black pellets or droppings, Oily brush marks on walls, scraps of nesting paper, nest and burrows |
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Term
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Definition
1. Do not leave food on floor
2. Eliminate areas where pests may hide
3. No holes in walls or floors
4. Air Curtain or Screens for windows and doors
5. Keep BOH clean and organized |
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Term
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Definition
A - Wood and Paper
B - Grease and Oil
C - Electric |
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Term
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Definition
0º - min Freezer
+/- 2º min Thermometer accuracy
32º or 212º Calibrate
0º-220º - Thermometer range
41º-135º - TDZ
38º-41º - Refridgerator
70º - thawing with running water
75º-120º - sanitizer water (1 minute)
100º - Handwashing (120º in CA)
135º to 70º - under 2 hours
70º to 41º - under 4 hours |
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Term
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Definition
bacteria in raw chicken or unpasturized dairy
just diarrhea in healthy adults |
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Term
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Definition
Smaller portions, Shallow pans and Stir
Ice Wand, Ice bath and Ice directly |
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Term
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Definition
Cooking
Refrigerator
Oven - Microwave
Water bath |
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Term
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Definition
Foods high in Protein
Acid level
Temparature
Time
Oxygen
Moisture |
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Term
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Definition
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Term
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Definition
| Hep A, E Coli, Shigella, Salmonella, Norovirus |
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Term
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Definition
Modified Atmosphere Packaging
Reduced Oxygen Packaging |
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Term
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Definition
| Mahi Mahi + Time Temp = Scromboid |
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Term
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Definition
| Material Safety Data Sheet for chemicals |
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Term
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Definition
Potentially Hazardous Food
Time/Temp Control for Safety |
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Term
|
Definition
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Term
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Definition
| Wash, Rinse, Sanitize and Air dry |
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