Work Test
Thermometers scaled to only Celsius or Celsius and Fahrenheit should be scaled to what?
+- 1 C
Thermometers scaled to only Fahrenheit should be scaled to what?
+- 2 F
FAT TOM: Temperature
- Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C) -This range is known as the temperature danger zone
FAT TOM: Moisture
-Bacteria grow well in food with high levels of moisture
FAT TOM- Time
-Bacteria needs time to grow 4 hours to multiply levels of illness
Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than __°C or __°F in the intended range of use.
1 , 2
FDA Food Code's 5 Key Areas to protect consumers
1. Demonstration of knowledge (knowledge of proper food safety controls and processes) 2. Associate health controls (for example, associate reports illness symptoms, manager ensures associate seeks medical attention) 3. Proper cleaning of hands to prevent contamination 4. Time and temperature parameters for controlling pathogens 5. Proper use of the consumer advisory
When storing product, maintain product at temperature for proper food safety:
1. Hot foods must be maintained at 135°F or above. 2. Refrigerated foods must be maintained at 41°F or below. 3. Frozen food must be maintained at or below 32°F.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in one of the following:
1. Hot water manual operations by immersion for a minimum of one minute 2. Hot water mechanical operations to achieve a utensil surface temperature of 160°F 3. The application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods 4. Contact times shall be consistent with those on EPA-registered label use instructions by providing: • A contact time of at least 30 seconds for other chemical sanitizing solutions, or • A contact time used with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization.
When receiving product you should?
1. Inspect the truck for correct temperature and cleanliness. 2. Inspect the packaging to ensure no damage. 3. Measure the temperature of the product without piercing the package. 4. Reject any food that does not meet safe standards. 5. Store food immediately to minimize time in the danger zone.
Walmart 5 step process to warewashing
1. Pre-scrape 2. Wash 3. Rinse 4. Sanitize 5. Air dry
When making a sanitizer solution for use on contact surfaces:
1. Prepare a lukewarm sanitizer mixture in a spray bottle labeled "sanitizer." 2. Verify the concentration of sanitizer is between 150 and 400 ppm (parts per million). 3. Spray surfaces with a thorough coating of sanitizer. 4. Allow surface to air dry before using.
Wether cleaning in a sink or using clean-in-place, what should always be done?
1. Wash: Use a soapy water mixture to wash until all residue is removed. 2. Rinse: Flush with clean water and a disposable wiping cloth until soap and residue is removed. 3. Sanitize: Prepare the right concentration and either submerge or spray equipment depending on the method you're using.
5 steps of proper hand washing
1. Wet your hands with warm water at a dedicated hand sink. 2. Apply good amount of soap to hands 3. Work soap into lather washing front and back of hands, while keeping in mind Removing should from fingernails and creating frictions on surfaces of hands or prosthetics 4. Rinse hands and forearms 5. Dry hands with single use paper towel or drying device
The temperature of the wash solution in manual warewashing equipment should be maintained at not less than?
110F or the temperature specified on the cleaning agent manufacturer's label instructions.
Fruits & Vegetables cooked for hot holding must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
135
Fully cooked ham must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
135
Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant shall be heated to a temperature of at least ____for hot holding.
135 F
Any Eggs must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
145
Any Fish & Shellfish must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
145
Any lamb must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
145
Beef Steak and roasts must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
145
Lamb steaks and roasts must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
145
Pork chops, raw ham, ribs, and roasts must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
145
Ground Beef and Veal must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
155
Ground Lamb must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
155
Ground chicken or turkey, pieces, and whole chickens or turkeys must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
165
Rollover- Reheat must reach their required minimum internal temperature for at least 15 seconds to be considered safe to eat. Which is?
165
Potentially hazardous food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least _____ for 15 seconds.
165 F
What is the required internal cooking temperature of chicken?
165 F
Reheating for hot holding shall be done rapidly, and the time the food is between 41F and 135F may not exceed ______ hours.
2
How long should you clean hands and exposed parts of arms (including surrogate prosthetics)?
20 seconds
The light intensity shall be what lux in areas used for hand-washing, warewashing, and equipment and utensil storage, and in toilet rooms
215 lux (20 foot candles)
The cavities and door seals of microwave ovens shall be cleaned at least every _____ hours by using the manufacturer's recommended cleaning procedure.
24
The food-contact surfaces of cooking and baking equipment shall be cleaned at least every _____ hours?
24
A sink with at least _____ compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
3
What temperature should freezers be in?
32 F ir below
Equipment food-contact surfaces and utensils (used to handle PHF items) shall be cleaned throughout the day at least every ____ hours?
4
What is the maximum time PHF can be in danger zone?
4 hours
What temperature should PHF be received in?
41 F or below
What is the temperature danger zone?
41-135 degrees
The light intensity shall be what lux at a surface where a food associate is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where associate safety is a factor
540 lux (50 foot candles)
How elevated should dry foods be from the floor?
6 inches
What are Cross-connections?
A cross-connection is a physical link through which contaminants from drains, sewers, or other wastewater sources can enter a safe water supply. A faucet located below the flood rim of a sink is an example of a cross-connection. Properly installed plumbing will prevent this from happening in the food facility.
What is Jaundice?
A yellowing of the skin and eyes and mucous. It's a common symptom of hepatitis A.
Air drying
After cleaning and sanitzing equipment and utensils they should be air dried or adequatly drained. They SHOULD NOT be cloth dried, however once they are air ried cloth can be used to polish them as long as they are maintained clean dry.
Backflow Prevention
An air gap can prevent the backflow of unsafe water into a safe water supply. An air gap between the water supply inlet and the flood level rim must be at least twice the diameter of the water supply inlet but not less than one inch. If a backflow (or backsiphonage) device is installed, it must meet American Society of Sanitary Engineering (ASSE) standards.
Where should associates eat, drink, or consume tobacco?
Areas designated for associates to eat, drink, and use tobacco should be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. The same goes for locker rooms and other such rooms.
What should be done if a worker is not feeling well and might possibly have Jaundice?
Associate should report it to management, mangers should tell worker to seek medical attention. The worker cannot return until being cleared by a medical practitioner, if they have Jaundice for more than seven days then clearance from local health department is needed.
If an associate is vomiting or has diarrhea, what should be done?
Associate should stop work immediately and report it to management, managers then tell the associate to not return to work until at least 24 hours have passed with no symptoms.
The light intensity shall be: (walk-in refrigeration units and dry food storage areas
At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning
All restaurants must have at least?
At least one service sink or one curbed cleaning facility equipped with a floor drain for cleaning of mops and disposing of wastewater must be installed.
FAT TOM: Acidity
Bacteria grow best in food that contains little or no acid. Ph scale of 4.6-7
FAT TOM- Food
Bacteria prefers food with high proteins, like meat, fish, potatoes, dairy, cooked rice.
Poisonous or toxic materials shall:
Be used according to law and this code • Contain manufacturer's use directions included in product labeling
When do you was your hands or exposed arm?
Before working with food including the equipment and utensils, and single use articles. • After touching bare human body parts other than clean hands and clean, exposed portions of arm. • After using the toilet room. • After handling or caring for aquatic animals. • After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. • After handling soiled equipment, utensils or surfaces such as pens, telephones, trash etc. • Before and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. • When switching between working with raw food and working with ready-to-eat food. • Before wearing or changing disposable gloves. • After using the cash register or handling money.
How big should a sink or ware washing sink be?
Big enough to immerse the largest piece of equipment and utensils. If not big enough then a ware washing machine or alternative equipment should be used.
Food safety hazards fall into which 3 primary categories?
Biological Chemical Physical
What do Biological Hazards include?
Biological hazards include bacterial, viral, and parasitic microorganisms.
Automatic Hand-Washing Facilities
Can be used to substitute for hand washing sink if there is at least one in the location. Has to be installed with manufacturers instructions.
Single use gloves
Can only be used for one task such as raw or cooked food. Need to be disposed of when damaged or interruptions in the operation of food.
Can a worker work when having one of the Big 5 Foodborne Illnesses?
Cannot work with food or contact surfaces of food, and must immediately report it to management
What are the 3 types of accepetd sanitizer?
Chlorine solution Iodine solution Quaternry solution
What if you use a warewashing sink to wash wiping cloths?
Clean it before and after every use.
What clothing should associates wear?
Clean outer clothing to prevent contamination
Caring for Cleaning Cloths
Cloths used for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry and used for no other purpose.
Biological Hazards- Parasites
Commonly from undercooked food, cross contamination of ready to eat food and raw food, untreated water, and contaminated equipment or utensils.
1st Principal of HACCP Plan
Conduct Hazard Analysis Familiarize with every step of the food, from farm to fork. Provides blueprint of overall operations and map for outside people to understand the process. During this hazardous foods are identified.
Labeling Toxic Materials
Containers of poisonous or toxic materials (like sanitizer) and personal care items should bear a legible manufacturer's label. Also should be clearly labeled with the common name of the material.
2nd Principal of HACCP Plan
Determine Critical Control Points (CCPs) CCPs are steps in the flow of food where identifiable hazards can be prevented. Examples of CCPs are the cooking process and the chilling process. • This is a point in the food preparation process where associates can make a difference. • If handled correctly, this is the point where foodborne illness is prevented. • If handled incorrectly, this is the point where you will find the likely cause if a foodborne illness outbreak occurs.
What do you do with equipment once its sanitized and air dried?
Equipment shall be reassembled so that food-contact surfaces are not contaminated.
5th Principal of HACCP Plan
Establish Corrective Action • An "if...then" plan is established to address failure in critical limits. • The plan should identify the person or persons responsible for the corrective action.
3rd Principal of HACCP Plan
Establish Critical Limits • For each CCP, there needs to be a measurable limit that must be met. • Cooking is an example of a CCP. The required cooking temperature for chicken is an internal temperature of 165F for a minimum of 15 seconds.
4th Principal of HACCP Plan
Establish Monitoring Procedures • Monitoring procedures allow us to determine if our critical limits are being met. • Examples of measurements used can include time, temperature, smell, touch, and other visual observations. • Checking the internal temperature of a product after cooking is an example of a monitoring procedure.
7th Principal of HACCP Plan
Establish Record Keeping Procedures • Establish a system to document the entire HACCP process. • The documentation shall clearly identify the CCP and critical limits for each CCP.
6th Principal of HACCP Plan
Establish Verification Procedures • Establish procedures to verify that the HACCP process is working. • The facility must follow the plan correctly to ensure all records are maintained appropriately.
Medication in food establishments.
Except for meds in display at the store fors sale, only meds that are necessary for associates health should be allowed there. They must be clrearly labeled and properly stord to avoid contamination.
Allergens
FDA believes the 8 major ones cause serious allergic reactions to sensitive people
Seafood contact
Food associates can handle or care for the fish in tanks or seafood in displays but have to wash hands immediately afterwards and before food production.
Service Animals
Food associates can't care or touch them
Biological Hazards- Bacterial
Food can still develope bacteria even after being cooked if it is not cooled or held properly. Bacillus cereus, Clostridium botulinum, and Clostridium perfringens can form spores that survive cooking and may grow The toxins produced by these spores may not be destroyed to safe levels by reheating. Post-cook recontamination of bacteria such as Salmonella and Campylobacter jejuni isa major concern for food service establishments.
Pre-Scrape when washing equipment and utensils.
Food debris on equipment and utensils should be scraped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. If necessary for effective cleaning, utensils and equipment should be pre-flushed, presoaked, or scrubbed with abrasives.
Why would a person get an allergic reaction if they know what they are allergic too?
Food labeling might not have the allergic food on it, which is a fail on us. Cross contamination occurred at one point with the certain allergen.
What is temperature abuse?
Food not heated to proper temp or kept at proper temp to prevent bacteria growth
What CAN NOT be uses for Cleaning or holding Maintenance Tools?
Food prepartion sinks, hand-washing sinks, warewashing equipment
Packaging of food
Food shall be safe, unadulterated, and honestly presented. Food shall be obtained from sources that comply with law. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
What is ready to eat food is contaminated by an associate or employee?
Food that is contaminated by associates, consumers, or other persons through contact with their hands, bodily discharges (such as nasal or oral discharges) or other means should be discarded.
Dishonest Food
Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. Food that is not from an approved source shall be discarded.
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
Physical Hazards
Foreign objects in food like glass, wood, metal, etc. Poor handling of food or contamination.
What is HACCP?
HACCP is a comprehensive food safety plan designed to keep food safe from farm to fork.
Hand-Washing Alternatives
Hand Antiseptics (Hand Sanitizers)
HACCP
Hazard Analysis Critical Control Point
Big 5 Foodborne Illnesses
Highly infectious food born illnesses that transmit easily through feces, even when proper hand washing is used.
Consumer Advisory
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, consumers must be informed of the significantly increased risk of consuming such foods by way of a disclosure and reminder.
What temperature should raw eegs be received in?
In refrigerated equipment with ambient air of 45 F or lower
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
In the food with their handles above the top of the food and the container • In food that is not potentially hazardous, with their handles above the top of thecfood within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon • On a clean portion of the food preparation table or cooking equipment (Note: If the food item is PHF, the utensils must be cleaned every four hours.) • In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes • In a container of water if the water is maintained at a temperature of at least 135F and the container is frequently cleaned
What shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials.
Intake and exhaust air ducts
What is FAT TOM?
It stands for all the conditions Bacteria needs to grow
How strong should a hand sanitizer be?
Maintained at a strength equivalent to at least 100 mg/L chlorine.
pathogen transmission
Many pathogens transfer from water and from humans, making it hard to determine if it was from food.
Chemical Hazards
May happen naturally or may be added during processing of food. High toxic levels may cause acute food born illness, low levels cause chronic illness.
What shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes?
Mechanical ventilation of sufficient capacity
Hand washing sink
Must have some in cocimiento spots for associates to use, like prep rooms and restrooms. Must never be blocked.
What is an associate has an infected wound or cut?
Must report to management and cover the wound with a clean impermeable bandage and single use glove (if cut is on hands) before working again
How should food associates have their nails?
Nice, clean, filed, and trimmed so they can be cleaned easily and not rough
Can associates wear jewelry while preparing food?
No, not even medical information jewelry on hands and arms. Only a plain ring is allowed like a wedding band.
What should Non-food Contact Surfaces be made of?
Non-food-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, non absorbent and smooth material.
underreporting
Not everyone reports their illness, especially if it's a milder case. Making it hard to surveil food born illnesses
Can a associate have finger nail polish or artificial fingernails when working with exposed food?
Only if they are wearing a intact gloves in good repair
Date Marking
PHF prepared and packaged must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. • Date mark the time and/or day the original container is opened. • Date mark if the food is held for more than 24 hours.
Food Storage Dont's
Packaged food may NOT be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice. Unpackaged food may NOT be stored in direct contact with undrained ice. Food may NOT be stored in locker rooms, restrooms, dressing rooms, refuse areas, under or around sewers and drains, or around any other source of contamination.
Where should poisonous or toxic materials be located?
Poisonous or toxic materials must be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. • Separate the poisonous or toxic materials by spacing or partitioning. • Locate the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
What is PHF?
Potentially Hazardous Food
What CAN be stored on the floor?
Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates as long as its clean and not exposed to floor moisture.
What are the 7 principles in developing a HACCP plan?
Principle 1: Conduct a Hazard Analysis Principle 2: Determine Critical Control Points (CCPs) Principle 3: Establish Critical Limits Principle 4: Establish Monitoring Procedures Principle 5: Establish Corrective Action Principle 6: Establish Verification Procedures Principle 7: Establish Record Keeping Procedures
What order should you store food once accepted?
Refrigerated foods first, the frozen foods, then dry foods after all other PHF's have been stored.
Pesticide and Rodent Bait
Restricted use pesticide shall be applied only by a certified applicator. Rodent bait shall be contained in a covered, tamper-resistant bait station.
Returned food
Returned food and re-service of food after being served, sold, or in the possession of a consumer may not be offered as food for human consumption.
Sinks and drain-boards of warewashing sinks and machines shall be?
Self-Draining
Food Storage Containers
Should be clearly identified with the common name of the product, even if taking away fork original container. Unless it's a readably available item and unmistakably recognized like dry pasta.
What is a sink is used to wash or thaw food?
Should be sanitized before and after each use
Consumption of food or tobacco
Should only be done in designated areas to avoid contamination.
Why should be done is an associate has a sore throat with high fever?
Should report to management and they must consider moving them a positions dealing with no aspects of food. If the associate works at a place with Highly Susceptible Population (nursing homes, hospitals, daycare, etc.) then they should go home and not return until clearance from health practitioners
Multiuse food-contact surfaces shall be:
Smooth • Free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections • Free of sharp internal angles, corners and crevices • Finished to have smooth welds and joints
FAT TOM:Oxygen
Some bacteria need oxygen to grow, while others grow when oxygen isn't there
Storing Best Practices
Temperature of refrigerator or cooler shall be maintained at or below 41°F. • Do not store raw foods over ready-to-eat foods. • Temperature of freezers shall be maintained at or below 32°F. • Dry foods shall be stored in a clean, dry location and elevated at least 6 inches off floor. • Do not store foods where they are exposed to splash, dust, or other contamination. • Do not store chemicals over or near food or single-service food items.
What temperature should food labeled as frozen be received in?
The food should be received frozen solid
Perimeter walls and roofs of a food establishment shall effectively protect the establishment from?
The weather and the entry of insects, rodents, and other animals.
What is the food manufactures obligation when it comes to allergens?
They must identify in plain language on the label of the food any major food allergen used as an ingredient in the food, including a coloring, flavoring, or incidental additive
What should we do with surfaces such as cutting boards if they can no longer be properly cleaned and sanitized?
They should be resurfaced, and if that's not possible then discarded.
If hand antiseptics or HA dip has not been approved then
Thoroughly was hand in clean water before touching food or gloves and also limit the contact with food by bare hands.
When equipment cant be washed in a sink, then what is done to clean it?
Use alternative manual warewashing with the following • Disassemble as necessary to allow access of the detergent solution to all parts of the equipment. • Scrape or rough clean equipment components and utensils to remove food particle accumulation. • Wash equipment and utensils. • Then rinse and sanitize equipment and utensils using approved methods.
What can be used for consumer advisory?
Use brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means
Food on display shall be protected from contamination by?
Use of packaging Counter, service line, or salad bar food guards Display cases Other effective means This includes all foods except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption
Clean in Place (CIP)
Used when equipment cant be washed in a sink
What shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
Ventilation hood systems and devices
Biological Hazards- Virus
Virus A virus is a small infectious agent that can replicate only inside the living cells of organisms. While bacteria can grow on non-living surfaces, viruses need a living host to multiply. Viruses enter a human host through the mouth, nose, or breaks in the skin. The virus can then be transferred to food during preparation. For example, a food handler who has hepatitis A could transmit viral agents to the food if the associate did not properly wash his or her hands before preparing the food. The most likely sources of viral foodborne illnesses are water, produce, shellfish, and other ready-to-eat foods; food workers can also be a source. Viruses such as norovirus, hepatitis A, and rotavirus are directly related to contamination from human feces.
What should a warewashing NEVER be used for?
Washing hands.
Who is included in highly susceptible population?
Younger children, older adults in nursing homes, people with impaired immune systems.
What should be provided in manual ware washing operations?
a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.
What should a warewashing sink, compartment sink, or other alternative have when being used for warewashing?
a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
Non-food-contact surfaces of equipment shall be kept free of?
any accumulation of dust, dirt, food residue, and other debris.
During prepeariton unpackaged food should?
be protected from environmental sources of contamination.
Consumer self-service operations for ready-to-eat foods should ?
be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
Dead or trapped birds, insects, rodents, and other pests shall?
be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Utensils and food-contact surfaces of equipment shall be sanitized when?
before use and after cleaning.
What should be the concetration of a sanitizer?
between 150 and 400 ppm (parts per million).
An outdoor storage surface for refuse, recyclables, and returnables shall be?
constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
An outdoor enclosure for refuse, recyclables, and returnables shall be constructed of?
durable and cleanable materials.
Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be?
durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent. If for use outside, receptacles shall be designed and constructed to have tight-fitting lids, doors or covers.
Light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be?
easily cleanable.
Grease traps must be
easy to access, installed by a licensed plumber, and cleaned on a routine basis.
When sanitizing the equipment should
either be immersed for 1 minute in sanitizer, surface should reach 160 F, or have contact for at least 30 seconds.
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards and ducting shall be designed to prevent _____ from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
grase or condensation
What is temperature danger zone?
he temperature range (most favorable for growth of disease causing bacteria) within which most disease-causing bacteria can grow.
What's does HSP stand for?
highly susceptible population
Where to store raw and ready to eat foods.
in seperate locations, if not possible then ready to eat foods canb be above raw foods
The food-contact surfaces of cooking equipment and pans shall be?
kept free of encrusted grease deposits and other soil accumulations
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be?
kept intact, tight, and adjusted in accordance with manufacturer's specifications.
How should first Aid kits be stored in food establishments?
labeled and stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
A floor covering such as carpeting or similar material ____ be installed as a floor covering in food preparation areas.
may not
Hot water generation and distribution systems shall be sufficient to?
meet the peak hot water demands throughout the food establishment.
The water source and system shall be of sufficient capacity to?
meet the peak water demands of the food establishment.
Cutting or piercing parts of can openers shall be kept sharp to
minimize the creation of metal fragments that can contaminate food when the container is opened.
Insect control devices shall be installed so that the devices are?
not located over a food preparation area, and dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils and linens.
Exposed utility service lines and pipes shall be installed so they do not ?
obstruct or prevent cleaning of the floors, walls, or ceilings.
All restaurants must have at least?
one handwashing sink, one toilet, and one urinal.
Unidentified pathogens
pathogens or agents not identified (therefore not diagnosed) yet are also a cause hard to link back to food born illness.
Light bulbs shall be?
shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
Equipment food-contact surfaces and utensils shall be clean to?
sight and touch.
Design, construct, and install floors, floor coverings, walls, wall coverings, and ceilings so they are?
smooth and easily cleanable.
An air gap between the water supply inlet and the flood level rim must be at least?
twice the diameter of the water supply inlet but not less than one inch.
Non-food-contact surfaces shall be free of?
unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Concentration of the sanitizing solution shall be accurately determined by?
using a test kit or another device
Three types of sanitizers may be used:
• A chlorine solution with a minimum temperature and pH concentration within manufacturer specifications for effectiveness • An iodine solution with a minimum temperature and pH concentration within manufacturer specifications for effectiveness • A quaternary ammonium compound solution with a minimum temperature and pH concentration within manufacturer specifications for effectiveness that may be used in water having a hardness no greater than specified by the EPA-registered label
Consumer advisory disclosure shall include:
• A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar Salad," and "hamburgers (can be cooked to order)." • Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. • Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: • Regarding the safety of these items, written information is available upon request. • Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. • Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Drinking water shall be obtained from an approved source that is:
• A public water system • A nonpublic water system that is constructed, maintained, and operated according to law
Additional Hand-Washing Sink Specifications
• A steam mixing valve may not be used at a hand-washing sink. • Faucets must provide an uninterrupted flow of water for at least 15 seconds.
Equipment food-contact surfaces and utensils should be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary. These methods include:
• Application of detergents containing wetting agents and emulsifiers • Acid, alkaline, or abrasive cleaners • Hot water • Brushes • Scouring pads • High-pressure sprays • Ultrasonic devices
Equipment food-contact surfaces and utensils shall be cleaned:
• Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry • Each time there is a change from working with raw foods to working with ready-to- eat foods • Between uses with raw fruits and vegetables and with ready-to-eat potentially hazardous foods • Before using or storing a food temperature measuring device • At any time during the operation when contamination may have occurred
A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drain-boards or other equipment used to substitute for drain-boards shall be cleaned:
• Before use • Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function • If used, at least every 24 hours
The cleaning schedule of contact surfaces of PHF is approved based on consideration of:
• Characteristics of the equipment and its use • The type of food involved • The amount of food residue accumulation • The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease
What should you do when you receive a fresh truck?
• Check the temperature gauge on the delivery truck. • Inspect cleanliness of the delivery truck. • Look for signs of pests. • Inspect food items and packaging to ensure there is no damage. • Take food's temperature by either: • Inserting a thermometer between products, or • Using an infrared thermometer to measure the surface temperature (Note: this process is Walmart only, not a requirement of the FDA Food Code.) • Reject any food that arrives at an unsafe temperature.
Handle receptacles and waste handling units for refuse, recyclables, and returnables as follows:
• Clean in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles. • Clean to prevent units from developing a buildup of soil or becoming attractants for insects and rodents. • Remove from the premises to minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. • Remove from the premises using portable receptacles or a transport vehicle that is constructed, maintained and operated according to law. • Keep in outdoor refuse areas that are curbed and graded to drain and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles.
Hand-Washing Sink Don'ts
• Don't block access to a hand-washing sink. • Don't use a hand-washing sink for anything other than washing hands. • Don't store items in a hand-washing sink.
The following may NOT be located in or around sources of contamination:
• Equipment • Clothes washers and dryers • Contamination prevention equipment • Cabinets used for storage of food • Cabinets used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service or single-use articles
Food establishment shall be protected against the entry of insects and rodents by:
• Filling or closing holes and other gaps along floors, walls and ceilings • Closed, tight-fitting windows • Solid, self-closing, tight-fitting doors
Additional FDA Guidelines for food in danger zone.
• Food must be marked or otherwise identified to indicate the time that is four hours past the time it was removed from temperature control. • Ready-to-eat food must be cooked and served or discarded within four hours from the time when the food is removed from temperature control. • Food in unmarked containers or packages that exceeds a 4-hour limit shall be discarded.
Displaying/Labeling Product
• Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. • Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. • Food packaged in a food establishment must be labeled as specified by law, including use of labels, marking devices, and containers. • Bulk food that is available for consumer self-dispensing shall be prominently labeled. • Ready-to-eat PHF, prepared and held in a food establishment for more than 24 hours, must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of seven days.
What are the 3 forms of Hand Antiseptics (Hand Sanitizers)?
• Hand antiseptic used as a topical application. • Hand antiseptic solution used as a hand dip. • Hand antiseptic soap. Must have components recognized as safe and be proven to as affective to wash hand.
5 Major Risk Factors that contribute to Food Born Illnesses
• Improper holding temperatures • Inadequate cooking, such as undercooking raw shell eggs • Contaminated equipment • Food from unsafe sources • Poor personal hygiene
Food shall be protected from contamination by storing the food:
• In a clean, dry location • Where it is not exposed to splash, dust or other contamination • At least 15 cm (6 inches) above the floor
Equipment, utensils, linens, and single-service and single-use articles should be stored:
• In a clean, dry location • Where they are not exposed to splash, dust, or other contamination • At least 6 inches above the floor
Clean equipment and utensils should be stored:
• In a self-draining position that allows air drying • Covered or inverted
In what situations do you not have to clean food-contact surfaces of PHF every 4 hours?
• In storage containers of potentially hazardous food maintained at proper temperatures and their contents are cleaned when they are empty or at least every 24 hours. • Temperature measuring devices that are maintained in contact with food, such as when left in a container of deli food or in a roast. • Equipment that is used for storage of packaged consumer or unpackaged food such as a reach-in refrigerator is cleaned at a frequency necessary to preclude accumulation of soil residues.
Displaying Best Practices
• Keep refrigerators clean and stocked below case load limit line. • Keep freezer display cases defrosted. • Maintain hot holding areas at or above 135F. • Maintain cold holding areas at or below 41F.
All antiseptics must be:
• Kept clean. • Maintained at a strength equivalent to at least 100 mg/L chlorine. • Applied only to hands that are cleaned using the five-step hand washing process.
What are the 8 major Allergens?
• Milk • Eggs • Fish (such as bass, flounder, or cod) • Crustacean shellfish (such as crab, lobster, or shrimp) • Tree nuts (such as almonds, pecans, or walnuts) • Wheat • Peanuts • Soybeans These are 90% or more of all allergies in food.
What are the Big 5 Foodborne Illnesses?
• Norovirus • Salmonella Typhi (typhoid-like fever) • E. coli O157:H7, Enterohemorrhagic or Shiga toxin-producing E. coli • Shigella spp. (causes shigellosis) • Hepatitis A virus
Cooling of PHF shall be accomplished by using one or more of the following methods based on the type of food being cooled:
• Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Stirring the food in a container placed in an ice water bath • Using containers that facilitate heat transfer • Adding ice as an ingredient
Receiving Shucked Shellfish and Shellstock
• Raw shucked shellfish shall be received in nonreturnable packages which bear a legible label with all identifying information, including certification number and sell- by date. • Shellstock shall be received in containers bearing legible source identification tags with all identifying information including the harvester's identification number, date of harvesting, and type and quality of shellfish. • When received, shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. • Dead shellfish or shellstock with badly broken shells shall be discarded. Food Safety Walmart Confidential Pag
PHFs cooked in a microwave oven shall be:
• Rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat • Covered to retain surface moisture • For raw animal food, heated to a temperature of at least 165F • Allowed to stand covered for two minutes after cooking to obtain temperature equilibrium.
The premises of food establihments shall be maintained free of insects, rodents, and other pests by:
• Routinely inspecting incoming shipments of food and supplies • Routinely inspecting the premises for evidence of pests • Using methods, if pests are found, such as trapping devices or other means of pest control • Eliminating sheltering conditions
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be:
• Safe • Durable, corrosion-resistant, and nonabsorbent • Sufficient in weight and thickness to withstand repeated warewashing • Finished to have a smooth, easily cleanable surface • Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition
Symptoms of Allergic reactions can include
• Skin may be red, irritated, itching, blistering, or display a rash. • Wheezing, cough, or shortness of breath. • Swelling of the face, eyelids, lips, tongue or throat. • Headache. • Stuffy or runny nose, sneezing. • Itchy, swollen, watery or bloodshot eyes. • Stomach pain, nausea, vomiting, or diarrhea.
A food associate may drink from a closed beverage container if the container is handled to prevent contamination of?
• The associate's hands • The container • Exposed food or clean equipment, utensils, and linens • Unwrapped single-service and single-use articles
Process of Date Marking
• The day the original container is opened in the food establishment shall be counted as day 1. • The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. Note: The day or date marked may not be for more than seven days in advance regardless of manufacturer's date. • When a food product is made by combining one or more refrigerated, ready-to-eat, potentially hazardous foods, perhaps with other ingredients or portions of food, the resulting food product shall have the same date marking as the earliest date marking of any of its ingredients.
Equipment and utensils should not be rinsed before air drying or use unless:
• The rinse is applied directly from a potable water supply by a warewashing machine. • The rinse is applied only after the equipment and utensils have been sanitized by the application of hot water or by the application of a chemical sanitizer solution whose EPA-registered label use instructions call for rinsing off the sanitizer after it is applied in a commercial warewashing machine.
Ways to thaw PHF
• Under refrigeration: • Maintains the food temperature at 41F or less • Completely submerged under running water: • At a water temperature of 21C (70F) or below • With sufficient water velocity to agitate and float off loose particles in an overflow • For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F) • For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F); for more than four hours including the time the food is exposed to the running water and the time needed for preparation for cooking • Thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process
Washed utensils and equipment should be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent sanitizer solution by using one of the following procedures:
• Use of a distinct, separate water rinse after washing and before sanitizing • Use of a detergent-sanitizer • Use of a non-distinct water rinse
What are common symptoms of Food Born Illnesses?
• Vomiting • Diarrhea • Jaundice (yellow skin or eyes) • Sore throat with fever • Infected cuts and burns with pus on hands and wrists
Potentially hazardous food shall be cooled:
• Within two hours from 135ºF to 70ºF • Within four hours from 70ºF to 41ºF or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna • Within a total of six hours from 135ºF to 41ºF
Multiuse food-contact surfaces shall be accessible for cleaning and inspection by one of the following methods
• Without being disassembled • By disassembling without the use of tools • By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel, such as screwdrivers, pliers, open-end wrenches and Allen wrenches
