Food Manager 5-8

Employees should clean and sanitize food-contact surfaces - when? (5 things)

*Before using the equipment or utensils *When switching to work with another type of food *As often as possible during the shift, and at least every four hours if something is in constant use *Immediately after use *At the end of the shift

Most establishments have these types of storage areas:

*Chiller cabinets and/or vending machines: chiller cabinets and/or vending machinges for short term display of foods such as sandwiches and fruits. *Refrigeration units: refrigeration units for storing time/temperature control for safety foods or highly perishable foods for short time periods *Freezers: freezers for long term storage of food items *Dry storage: dry storage for storing canned foods, bottled foods, and dry foods such as grains, and spices *Chemical storage: chemical storage for storing cleaning supplies and equipment

The written procedures for dealing with a vomit event must include:

*Cordoning off an area of at least 25 feet in diameter; *Initial cleaning of gross visible contamination with water to minimize spread and take into account the likelihood of aerosolization fo virus particles; *Subsequent disinfection with 1000 ppm chlorine (or other disinfectant registered as effective against norovirus by the EPA; and *Steps for segregating cleaning and sanitation equipment from the food preparation, storage, and handling areas.

The main signs of a pest problem are:

*Dead bodies *Torn or damaged packaging, perhaps surrounded by spilled food *Droppings, eggs, larvae, feathers, fur, nesting material *Rub marks and rat runs

Personnel should be familiar with definitions/statistics associated with food safety and be able to:

*Define the term "foodborne illness outbreak." *Outline how foodborne illness outbreaks are investigated *Identify current foodborne illness statistics such as the estimated number of cases, hospitalizations and deaths that occur in the US *Explain why there is a difference between the number of reported cases of foodborne illness and the number of estimated cases. *Distinguish between the major types of foodborne illness infection, intoxication, and toxin-mediated infection. *Describe population groups that are at high risk for foodborne illness *Identify three categories of hazards that can make a food unsafe

Employees should be taught (rinsing and air drying):

*How to use cleaning supplies properly *To read the instructions on all cleaning materials *Not to mix chemicals *Rinse items thoroughly and to use fresh sanitizer *To take care of cleaning supplies

A master cleaning schedule describes when and how different items and areas should be cleaned and who should do the cleaning. The master cleaning schedule should contain:

*Item or area to be cleaned *Frequency of cleaning required Method *Employees involved and the name of the person responsible for checking that the cleaning has been done *Names of cleaning contractors for specialized tasks

Establishment should have set written guidelines and train their employees on how to receive and a knife food orders employees should inspect food items upon arrival for these things: You should then be stored given priority to foods that need to be...

*Items are out of place on package or seem unusual rotten smell or abnormal color all ordered *Items have arrived the delivered items are in good condition at correct temperatures in the way in which they were delivered is safe and sanitary refrigerated or frozen

All of your personnel must know and be able to put into effect specific food safety principles in their work. Accordingly, each employee must be able to display the following minimum food safety competencies/tasks:

*List the hazard controls related to her or his job *Illustrate how to monitor each hazard control to guarantee that it was done correctly. *Display the hand washing procedure and declare when it must be used *Demonstrate how to clean and sanitize a food contact surface properly. *Demonstrate how to cook meats such as hamburgers, chicken, turkey, fish, and confirm that the end temperature and time is accurate according to the Food Code *Demonstrate how to cool food safely *Explain how to make a safe salad *Explain how to handle leftovers *List the criteria for acquiring and handling food that is served in the same condition as purchased *Demonstrate how to transport, hold and serve food whether hot or cold

The benefits of storage are the same as those for preservation which include:

*Preventing foodborne illness *Avoiding spoilage and waste *Saving money by buying larger amounts and reducing waste *Maintaining food quality *Out of season food availability

The benefits of storage are the same as those for preservation, which include:

*Preventing foodborne illness *Avoiding spoilage and waste *Saving money by buying larger amounts and reducing waste *Maintaining food quality *Out of season food availability

If a building is found to be infested, you should immediately:

*Root out and treat the problem by all means necessary (physcial or chemical eradication). *Inspect the building and reduce pest access points and barboring areas as much as possible. *Clean and sanitize all eradication-treated areas, making sure that any contaminated food is disposed of (including foods that may have been exposed to treatment accidentally). *Make sure that the Pest Control Operators (PCOs) return for regular check-ups.

Some factors to be considered when selecting a detergent are:

*The type of surface and the soil to be removed *The pH of the water supply *The requirements and recommendations for the use of the cleaning equipment in your workplace

The following influence the effectiveness of the detergent:

*The water temperature *The energy applied *The length and frequency of treatment

Rules for the use of gloves include:

- Washing hands before putting on gloves - Changing gloves that get ripped or torn - Changing gloved that might be contaminated - Never washing or reusing gloves - Changing gloves between working with raw and ready-to-eat foods - Throwing gloves away after use

Freezing at ___ or ________ stops most microorganism activity. Frozen food should not be ____________ once it has begun to thaw since it may have been warm enough for a long enough time to allow for bacterial growth.

0F or colder refrozen

Employees must be trained on how to clean and sanitize properly. There are five main stages involved in cleaning and sanitizing:

1. Remove all loose dirt 2. Wash the surface with hot water and the appropriate detergent and use proper equipment 3. Rinse with clean water 4. Sanitize by heat or chemicals 5. Let the item air dry

5 steps to cleaning and sanitizing

1. Remove any loose material by wiping and or scraping 2. Place items in or under heated soapy water to remove the rest of the material 3. rinse the item under clean water to remove soap and dirty water 4. Sanitize by heat or chemicals 5. Allowed to dry completely.

Raw shell eggs must be received in refrigerated equipment that keeps them at a temperature of ___ degrees Fahrenheit or less

45

Here is the quick tip: The minimum standard parts per million (ppm) concentration that you can use for a chlorine-based chemical sanitizing solution in a three compartment sink is __ ppm.

50

Cross-contamination cleaning and sanitizing example

An employee wearing rubber boots walks through the butchering area and into the refrigerator without washing off his boots. In the refrigerator, the day's shipment of vegetables has been dropped off, and his boots rub against a sack of potatoes sitting on the bottom shelf of a rack. These potatoes are now contaminated and hazardous to humans.

Biological contaminants

Biological contaminants such as staphylococcus aureus, coming from the mouth, nose, and cuts or other viruses may contaminate food.

Pets cause all the following types of contamination

Biological contamination In these cases, a rat, for example, eating grains in the dry storage unit leaves droppings that carry bacteria on the food. Or, the rat has been injured by a trap and bleeds onto foods while making an escape. Other pests, such as insects, may lay their eggs in food, also creating biological contamination. Cross-contamination A cockroach crawls over several different kinds of vegetables and meats, spreading various kinds of microorganisms. Or, a mouse may drag a piece of meat onto another food item and leave it there. Physical contamination A number of bugs may find their way into food items and die, or a pest may drag objects into foods. Chemical contamination Abuse of insecticides may contaminate foods. Pest baits may be eaten and regurgitated onto foods or dragged onto foods. The potential for chemical contamination requires that rodenticide baits should only be used outdoors or in bait stations.

Chemical Contaminants

Chemical contaminants such as perfume and cleaning supplies may get into foods as well

______________________ is the transfer of harmful bacteria to food from other foods.

Cross-contamination

Cross-contamination

Cross-contamination may occur when unwashed hands and tools are used without being properly washed

Biological contamination (cleaning) example

For example: Cutting boards for cutting meats are not cleaned properly and allowed to sit for long periods of time. Another employee then cuts new meat on the same boards that are now covered in harmful bacteria. The new meat is now contaminated and hazardous to human health.

Physical contamination cleaning and santizing hazard example

Garbage collection has been neglected and the bags are now too full to close completely. When the bags are finally pulled from their bins, trash may fall out and come into contact with food, which becomes contaminated and hazardous to humans.

Establishments should sanitize any surfaces where microorganisms may be present and could potentially affect foods. Here are some example surfaces:

Hands Hands should be washed regularly with disinfectant soap Hand Contact Surfaces Any number of areas including handles, faucets, power switches, etc. Food Contact Surfaces Items such as pots and pans, machinery, equipment and utensils, containers, and cutting boards; as well as table tops. These items should be cleaned after every use, and when switching from task to task. Cleaning Supplies Cleaning supplies themselves should be sanitized - as cleaning with dirty tools may make the problem worse. Sanitizing with Heated Water Water without chemical additives should be heated at 171F or above and items immersed for a minimum of 30s. If steam is used the steam temperature should be at least 200F and applied for minimum of 5s.

Under section 303 for the Federal Food, Drug, and Cosmetic Act, there are penalties for anyone who violates certain provisions of this act. However, this act states that such person will

NOT be subject to these penalties for having "received, or proffered delivery of, adulterated or misbranded food additives," if he has established a good faith guarantee from the company from whom he's received the products, known as a "letter or guaranty." Letters of guaranty are often supplied by many manufacturers to their clients.

_____________________________ occurs when dirt, broken objects etc are brought into food environments

Physical contamination

Physical Contamination

Physical contamination occurs when items such as hair, jewelry, or paint chips end up in foods

________ is a chemical form of pest eradication.

Poison

If a food worker's gloves become contaminated, the worker should: (4 steps)

Remove the gloves Throw them away Wash her or his hands Put on new gloves

According to the Food Code proper food labels should not contain:

The date that frozen preparation-needed foods are to be consumed.

Meat and poultry products must come from facilities inspected by the _____. These products will either be _____________ or will have a _________ on their packaging. This sticker only means that the provider has met ____________________________ and does not mean that the food does not contain harmful microorganisms. Some items come with USDA GRADE stamps, which mean that the provider has ____________ for the USDA to rate the quality of the product.

USDA stamped, sticker, required food safety standards, harmful microorganisms paid extra

Pests (cleaning and sanitizing) what attracts them?

Unclean areas and exposed foods attract pests.

Washing hands is a simple procedure

Wash your hands with warm water Apply soap to rub the soap in vigorously for 10 to 15 seconds 3 be sure to get between fingers and Above the Rest for Rinse well 5 dry them off with a clean towel the entire process should take at least 20 seconds

Also, do not stack food _______ the load limit line. Food should be kept in the _____________________ as long as it is clean and unbroken. If the food needs to be _________________, be sure to label the item clearly and include the _____________. Unwrapped food should not be allowed in the __________.

above, suppliers packaging, rewrapped, code date, freezer

You can only sanitize something _____ it has been cleaned. To clean something is to... Sanitizing is...

after remove from it such things as grease and dirt is taking already clean items and trying to kill pathogenic and spoilage organisms that may still be present by means of heat or chemicals.

Washing hands office is essential for proper hygiene hands should be washed before beginning ___________________________________, and after _____________________________________ of course washing hands after using ____________________ is both a courtesy and an obligation hand washing sinks must be able to provide water at a temperature of at least ___ degrees Fahrenheit through a mixing valve or a combination faucet

any food separation between preparations of different types of food handling anything such as garbage other than the food being prepared the bathroom 100 degrees F

Sanitizing is defined in the Food Code as... Sanitization can be accomplished by using _____________, _____, or ______ used at a temperature of ___F for at least _ minutes. Sanitization and sterilization are not the same. Sterilization involves the...

applying cumulative heat or chemicals to cleaned food contact areas to create a 99.999% reduction (5 logs) in pathogens of public health importance. chemicals, heat, or steam, 200, 5 destruction of all microorganisms

Trash disposal food waste and other trash can become a source of ______________ and ________________ contamination and _______ pests if not properly disposed of inside the premises. Trash containers need to be within ____ reach but not so close to the food that they could cause _________________ trash containers must have a _____________ liner and a _____-fitting lid if possible foot operated containers are best because employees do not have to touch any part of the can by hand the containers should be emptied into the outside trash receptacles regularly throughout the day.

bacterial and physical, attract easy, contamination disposable, tight-fitting

Raw foods must be placed ______ ready-to-eat foods to avoid contamination. In chest-type freezers, food with the longest shelf life must be placed _______ food with a short shelf life, according to the _____________________ principle.

below, below, first in, first out (FIFO),

Cleaning and sanitizing hazards

bio, cross, physical and pests

Food handling techniques you should take whatever reasonable measures you can to ensure that your ______________ and or anything you are _______________ do not make contact with food contact surfaces or food avoid unnecessary contact with Ready-to-Eat Foods as follows used implements such as __________, ______________ or other _____________ to handle. Foods use barriers such as ________________ to make contact with Foods use clean uncontaminated single-use gloves

body parts, wearing clean tongs, scoops, utensils deli tissue

When dealing with chemicals, it is always best to be overly cautious to ensure that codes are not ____________________, instructions are being ______________________, and no foods or food preparing surfaces are being _____________________. Pesticide and insecticide use is best left to the PCO for safety reasons.

broken, accurately followed, contaminated

Meat if me upon delivery is __________________ in color has abnormal spotting is __________________ spell it should be rejected Poultry if poultry is _____________________ around the _______ has dark wing tips that are not ________ is sticky and the joint areas or ________ it should be rejected Eggs if eggs are ______________________they should be rejected Fish is Bishop on delivery has delgres Gill's dry skin ___________ eyes, __________, or is not _______ it should be rejected

brown or greenish, sticky, slimy, smelly purple or green around the neck, red, smells dirty, broken, foul odor cloudy, foul odor, firm

Clean washable light in color and without any loose fittings such as ___________ and ____________ Perfumes soaps and aftershave should be used ________________ in the workplace these items are often strong and send and can __________________. Jewelry should be _______________ in the workplace although some religious items and other significant items such as wedding bands may be ________________ over all jewelry is considered _______________ besides Harbor in dirt and germs jewelry may fall into food or get caught in equipment and cause injury properly close workers provide protection for themselves as well as the food they are handling.

buttons and bangles lightly, affect food products, minimal, allowed, hazardous

Seafood storage requires ____________ and ________________. Employees should know the basics of storing seafood such as storing it in the _________________ of the refrigerator if it's to be used in ____ days; or avoiding____________________ with other items and allowing air to _____________________ around the package. Employees should also ensure that shellfish, such as lobsters, crabs, oysters, clams, and mussels are ___________________________ if they die during storage or if their shells crack or break. Live shellfish close up when the shell is tapped.

caution and attention coldest part, two days, packing it tightly, circulate freely immediately discarded

To satisfy proper food hygiene requirements, food workers should wear _______________ when handling food. Food workers should change their ____________ whenever they would need to wash their hands, particularly whenever the ____________ become contaminated.

clean gloves, gloves, gloves

Dishes must be rinsed in _____ and _____ water, after washing and before ______________, to remove detergents that could interfere with the sanitizer. Do not rinse dishes after ______________. Dishes that have been sanitized must be allowed to _________. Using a _____ to dry dishes increases the chances of ________________________. (see 7-204.14 of the Food Code for more information.) Unless alternate approved measures are in use, you must have a ______-compartment sink, at minimum, available for manually ______________, _____________, and ______________ utensils and equipment. (4-301.12)

clean, clear, detergents, sanitizing air dry, towel, cross-contamination three, washing, rinsing, and sanitzing

Finally, these written procedures must also include a training program for _________________ employees, include the use of ________________________________, and the __________________ of clean-up employees for symptoms for __ hours post-event.

clean-up, personal protective equipment (PPE), monitoring, 72

Chemical contamination may happen if foods are stored too close to _______________________ or by storing food items in _______________________________.

cleaning supplies, inappropriate containers

The best prevention for pest infestations is _________________ and __________________ and ________________. If at all possible, before beginning operations it is best to correct anything that would promote pest infestation, such as sealing off pest access points and rooting out any pests already taking up residence. ______________________________ is the most important part of prevention.

cleanliness, vigilant monitoring, and correction Keeping things clean

Denying pests food will stop them from... Employees should be trained to... Garbage should be disposed of... Areas where garbage is kept are prone to infestation and should be...

coming in and multiplying. clean properly and promptly and never to leave foods out overnight properly outside of food prep and storage areas. cleaned as often as possible.

Food code (3-602.12) directs that food establishments and manufacturers may not __________ or _________ labels. Ready-to-eat foods should explain how _____________________________ before being frozen. This time range includes the day of ______________ (to be counted as day _ as per 3-501.17), and it should be no longer than _ days if stored at __F or ____.

conceal, alter long the food was refrigerated preparation, day 1, 7 days, 41F, less

Dry goods need to be kept in a ______, ___, and ____________________ area. The ideal temperature for dry good storage is between __F and __F. Also, there needs to be __________________ between supplies to allow the air to flow freely. The packaging must also be secured against _______. Dry and canned goods have a long shelf life, but care must be taken to ___________ and regularly __________ the stock to follow the ____ principle.

cool, dry, and well-ventilated, 50F and 70F, sufficient space, pests, inspect, rotate, FIFO

Food labels inform the consumer of a number of things. Most display the ______ by which the items should be consumed with language like "__________," "___________" or "__________". labels should also state the ____________________ conditions for the product.

date, use by, best before, sell by ideal storage

*Use ____________ to make contact with foods *Only drink from containers with both a... *Dont put a ___________________ band-aid immediately after cutting your finger

deli tissue straw and lid flesh-color band-aid

___________________ are the main chemicals used in cleaning they help dissolve ___________ and remove ______ when used with hot water and energy detergent smell so kill some disease-causing organisms since some microorganisms can survive the cleaning process many services need to be sanitized after they have been clean to clean and sanitized items

detergents, grease, dirt,

Please note that chemical sanitizers must be used only according to the instructions on their label. Generally, they need to be _____________ with water and must never be mixed with other...

diluted, chemicals, detergents, or sanitizers

You need to make sure to change out _____________ for ____________ when sanitizing because ______________ or ________________ with organic matter, can affect the effectiveness of sanitizers.

dirty water, clean water, dirty water, water soiled

The act of cleaning items can come in several forms. Machines such as ________________ may be used in place of manual labor. The temperature of the fresh hot water sanitizing rinse in a dishwasher must be between ___F-____F. Some systems, such as margarita machines, cannot be moved easily so ________________ systems must be used. The maximum temperature of 194F does not apply to wand-type, hand-held, or other spraying devices used for __________________ cleaning and sanitizing.

dishwashers, 180F - 194F clean in place, clean-in-place

Employees must clean utensil _______________ they taste food to be served or sold and use the utensil only for that _____ tasting. Employees should never _______ in the preparation area and they should only drink from containers with ________________________. The main idea is to keep employees hands away from their ___________ employees should avoid ______________ and ____________ around. Foods any employee with a cold or any similar contagious illnesses should be ________________ until ________________ food establishments must have a plan for ___________________ to and properly _______________ up after an employee or other individual becomes physically ill in areas where food may be ______________, _________, or __________

each time, one eat, straw and lid, mouth, sneezing and coughing relieved, well again responding, properly cleaning prepared, stored, or served

Anyone with a skin infection such as dermatitis or psoriasis, and any persons with cuts, boils, or septic pimples that can spread bacteria, should be... Any employee with a skin infection or wound should have the infection or wound covered..... If employees need to be bandaged, the bandages should be _____________________. These bandages need to be ____________________ so they may be.... Bandages should also be...

excluded from food prep areas covered with an impermeable cover like a finger cot or stall, single-use glove, cover, or a dry, durable tight-fitting bandage. waterproof and kept clean, brightly covered, found easily if dropped into food easy to find and obtain by anyone in need.

Pests cause ______ damage, ____________ damage, loss of __________________, and loss of ______________. Establishments are __________ bound to eliminate pests; therefore, maintaining an _________________________________ is in the best interest of any business.

food damage, building damage, loss of customers, and loss of business legally, Integrated Pest Management program (IPM)

Food storage has all of the basic hazards as food preparation. Food can be contaminated by:

food preparation, biological, chemical, physical

To avoid contamination glassware and dishes, employees must.... The prohibition of bare hand contact with ready-to-eat foods does not apply to the handling of _______________________ as they are being added as ingredients to a food that is to be cooked in the food establishment to a minimum temperature specified in the code.

hold dishes so that they do not touch the lip- or food-contact surfaces. ready-to-eat foods

Pest control to get rid of pests may be accomplished using the following practices: *Regular inspections of... *Regular inspections of the.... *Removal/disposal of.. *If pests are found, use...

incoming shipments of food and supplies, building or site for evidence of pests conditions that hide, conceal, or shelter pests pest control methods, i.e., trapping devices, identified in the Food Code

When pests are not controlled properly, buildings become ____________. An ____________ building could result in _______________.

infested, infested, closure

To protect foods from cross-contamination as required by the Food Safety Code, raw meats such as beef, poultry, pork, fish, and lamb must be ________________ from each other during _____________, ___________________, and _____________ unless you are combining them as ingredients. You can use the following methods to keep raw meats separate:

kept separate storage, preparation, and display *Use separate equipment for each type of meat *Prepare each type of meat in separate areas or at different times *Arrange meats in equipment so that cross-contamination does not occur

Foods taken out of the freezer should have a _____ explaining when the food should be _____ and that thawed foods should be eaten within __ hours.

label, eaten, 24

Any ready-to-eat foods that are not to be frozen but kept longer than 24 hours are required to be ________________________ the food must be ___________, _____ or __________. The keep time of these items should be no longer than _ days if stored at __F or less. (see 3-501.17 of the Food Code for more information.) A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of:_____________, __________, ____________________

labeled with the date, consumed, sold or discarded 7, 41F thawing and refreezing OR blast chilling

Ready-to-eat foods should explain how _____________________________ before being frozen. This time range includes the day of ______________ (to be counted as day _ as per 3-501.17), and it should be no longer than _ days if stored at __F or ____.

long the food was refrigerated preparation, day 1, 7 days, 41F, less

Chlorine-based sanitizers are effective against most __________________ in both _____ and ____ water. These are fairly cheap, but may cause corrosion in some _______ when used at high temperatures. Chlorine solutions have a minimum temperature based on concentration and pH of the solution as listed in this chart.

microorganisms, hard, soft, metals

Iodine-based sanitizers are effective against most _________________ as well and they work quickly. These may stain _______ and ________. Iodine solutions must have a minimum temperature of __F, a pH of ___ or less or a pH no higher than the level for which the manufacturer specifies the solution is effective, and a concentration between 12.5 mg/L and 25 mg/L.

microorganisms, quickly, 68, 5.0

Excessive ____________, _________, and __________ encourages pest survival

moisture, warmth, and shelter

If employees become sick, they should ________________________. If employees have symptoms of illness, they may still be able to work but in a ________________________. They may need to work _____________________, or only with food that is ____________________. There has been no reported case of AIDS/HIV transmission through ________________________. AIDS and HIV infected personnel are considered __________________, and through the Americans with Disabilities Act it is illegal to discriminate or to stop them from working.

notify their supervisors, different capacity, away from food, packaged working with food, disabled

Quaternary-based sanitizers are _________________ and _____________________. However, quats do not work well in ______ water and are not effective against some ___________. Quaternary ammonium compound solutions must have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in the water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

odor-free, non-corrosive, hard, bacteria,

Foods in storage areas should be checked ______. The food should be checked to make sure that ______________________, that it is clean, that no _______ have tampered with it, and that it is not _____________.

often, no damage has occurred, clean, pests, expired

Hair can contain..... Employees should never comb or fix hair in ______________, but should keep their hair fixed under an...

pathogens and other harmful microorganisms as well as physical and chemical contaminants. food areas, approved hat or netting

Physical (storage) *Physical contaminants can be any number of things, such as __________________ *Physical contaminants in storage may also come by way of _________________ storage facilities. If the facility is ___________________, paint chips or packaging materials such as staples or cardboard may fall directly into stored foods; so all foods should be kept ____________________.

pests and dirt poorly maintained, deteriorating, covered properly

There are two ways to eradicate pests

physical and chemical * Physical methods can help eliminate small infestations and maintain good control. Physical control usually involves traps, flypapers, and bird scaring devices. * Chemical methods may be needed to eliminate major infestations. Chemical control usually involves insecticides, poison, and sometimes drugs that eliminate birds.

Spreading such bacteria as staphylococcus areus is easily done in workplace if _______________________. For the most part, these _________________ are common sense. Employees should _________________, should handle food _______________________, should taste food only with ________________, and should never ___________ or ____________ in preparation areas.

precautions are not taken, precautions wash their hands often, handle food only when necessary, only with clean utensils, spit or smoke

As part of meeting food safety requirements and laws, managers and owners must ensure that their personnel are _______________________. You are responsible for not only identifying the ______________________ that your personnel who influence food safety must have, but also for providing them with the _____________ to make certain that they do, in fact, have the essential competencies. Most importantly, you must alert each of your employees to how his or her individual job performance influences ___________________ for your organization.

properly trained required competencies, training food safety

Storage should provide ____________________ from contamination and should keep foods in their ____________________________

protection, best possible condition

The best way to manage pests is to hire ______________________. Specialists should inspect the ______________ often, and through _____________ of their visits should be kept by management. The control of pests begins with the.... _______________ made with ______________ materials, with ________________ access points, and ___ places for pests to hide are best. However, most buildings lact one or more of these ideals.

qualified pest control specialists, property, records design of the building. buildings, pest-resistant, minimal, few

Common pests include...

rats, mice, raccoons, cockroaches, flies, Beatles, Birds, termites, ants, and weevil often other animals such as snakes, spiders, cats, and dogs may become problemati

Except for containers holding food that can be _________ or _________________ recognized such as dry pasta. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the ____________________________.

readily, unmistakably common name of the food

biological contamination (storage) Most foods have biological contaminants within them, and proper storage can _______ the growth of these __________. Keeping foods at _______ temperatures will slow or stop growth of bacteria. Storing foods correctly will also reduce the potential for __________________. For example, if raw meat is stored improperly _______ other foods, the meat's juices may...

reduce, organisms, cold cross-contamination above, drip onto those other foods and contaminate them

Employees must ___________ foods that are unacceptable. These foods should be ___________ and _______________ from foods that are to be consumed. Foods that may be rejected for several reasons including:

reject, labeled, and kept apart *Signs of spoilage *Damaged packaging *Leaking or dirty packaging *Leaking or dirty packaging, expired items *Unlabeled items *Items delivered at improper temperature *Foods that are not completely frozen *Dented or bulging container *Rusty cans *Leaking cans *Dry goods with wet packaging *Discoloration *Visible mold or slime *Unpleasant odors *Texture changes *Unusual flavor

Establishments should always try to purchase food from __________________. It is a good idea to _____________ your suppliers' warehouses to gain more information on their working practices. The condition of their facilities and employees may shed light on the condition of the food being received from them. Employees should be able to check the ____________ of food purchases and identify _______________ in a food purchase. This is particularly important with _________________ and employees should be able to ensure that vendors deliver refrigerated or properly iced fresh ______________. If vendors deliver frozen _____________ packages, then it should not be open, torn or crushed at the edges. Packages that are _____________ the frost line in the store's freezer should be _________. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen. Put seafood on _______________________________________________, immediately after buying it.

reputable sources, inspect quality, problems, seafood, seafood above, avoided ice, in the refrigerator or the freezer,

Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 (579 KB)...

sanitizing solutions and OSHA limits for gases dissolved in solutions.

Try to use _________________________ units for raw foods like meat and poultry and for ready-to-eat foods like dairy products and cooked meats. If this is not an option, always remember to store raw meat and poultry on a shelf __________ the other foods so that... Also, remember to load the shelves so that the...

separate refrigeration below juices or blood cannot drip onto the other foods and contaminate them cold air can circulate freely

People who bite their fingernails have a high risk of transferring ___________________________ to foods make sure they do not like their nails on the job fingernails and general should be _____________________and __________ company preferably with a well-maintained _______________ and free of ___________________________ or ________________________ if working with exposed Foods

staphylococcus aureus shortened, clean brushed, fingernail polish, or false nails

Employees should also be careful not to contaminate foods while cleaning areas containing ________________. For example, when mopping with a bleach solution, employees should take care not to let the mop hit any ______________ such as a _______________ or _________ that has been set down on the floor.

stored foods, food items, bag of potatoes or onions

Employees should inspect for signs of pests when they are... Any pest sighting should be reported...

storing food, cleaning, and removing garbage and trash immediately

B-25 food employees with service animals may handle or care for their service animals and food employees may handle or care for fish and aquariums for muscular and shellfish or Crustacean in display tanks if they... Employees who are not wearing gloves are not permitted to...

washed their hands as specified in the food code food wear fingernail polish or artificial fingernails when they are working with exposed food

Whenever the liner is nearly full the containers and their lives should be ____________ at the end of every day also garbage and trash cannot be allowed to remain inside food establishments overnight this could attract _____. The liner should always be _____ securely before taking it out to the trash day the liners should always be put inside the dumpsters with the ____ securely close to protect the contents from Scavenging animals all trash stations dumpsters and recycling containers should be kept clean regular collections should be made as well

washed, pests, tied, lids

All food establishments must have _____________________ that employees must follow when vomitus or fecal matter is discharged onto surfaces in that food establishment, as addressed in the Food Code, section 2-501.11 clean-up of Vomiting and Diarrheal Events. These ___________________ must inform employees of the specific actions they must take to minimize the spread of ____________ and the ______________ of employees, consumers, food, and surfaces to vomitus or fecal matter.

written procedures, written procedures, contamination, exposure,

Should also be washed after touching __________________________ after _________________________after ________________________ or ______________ after handling a ___________________________and before putting on gloves food employees may not care for......

your body or hair sneezing or coughing eating, drinking, smoking handling a service animal or pet for handle animals that may be present such as Patrol dogs service animals for pets that are allowed as specified in the food code