Combo with "ServSafe Flashcards: Chapter's 1-9

Criteria for receiving fish.

-Temperature of 41 F (5 C) or lower. -Bright red gills; bright shiny skin. -Firm flesh that springs back when touched. -Mild ocean or seaweed smell. -Bright, clear, full eyes. -Product should be crushed, self-draining ice.

Minimum Internal Cooking temperature for eggs, poultry, fish, and meat cooked in the microwave

165 degrees Fahrenheit (74 degrees Celsius)

Minimum Internal Cooking temperature for Meat, Fish, Poultry, Pasta, and Stuffing

165 degrees Fahrenheit (74 degrees Celsius) for 15 seconds

Minimum Internal Cooking temperature for dishes that include potentially hazardous ingredients

165 degrees Fahrenheit (74 degrees Celsius) for 15 seconds

Minimum Internal Temperature to which hot-held TCS foods must be reheated

165 degrees Fahrenheit (74C) for 15 seconds

Criteria for receiving potentially hazardous hot food

-Temperature of 135 F (57 C) or higher. -Containers are undamaged and able to maintain proper temperatures.

Criteria for receiving ready-to-eat food

-Temperature of 41 F (5 C) or lower (unless otherwise specified by law). -Packaging intact in good condition.

Steps to prevent Paralytic shellfish poisoning (PSP)

Purchase shellfish from approved, reputable suppliers.

The Nine steps of the Flow of Food

Purchasing Receiving Storing Preparing Cooking Holding Cooling Reheating Serving

Risk factors causing foodborne illnesses

Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Poor personal hygiene

Steps to preventing Ciguatera fish poisoning

Purchasing predatory tropical reef fish from approved, reputable suppliers.

TDZ (Temperature Danger Zone)

Range of temperature ideal for pathogen growth; between 41 degrees Fahrenheit and 135 degrees Fahrenheit.

Foods linked with the parasite, Anisakis simplex (Illness: Anisakiasis)

Raw and undercooked fish, including: Herring Cod Halibut Mackerel Pacific salmon

Alkaline (or Alkalinity)

The level of alkali in food. An alkaline substance has a pH 7.1 or above.

Causes of cross-contamination of food

*Contaminated ingredients are added to food that receives no further cooking. *Contaminated food touches or drips fluids onto ready-to-eat food. *A foodhandler touches contaminated food and then touches ready-to-eat food. *Ready-to-eat food touches contaminated surfaces. *Contaminated cleaning towels touch food-contact surfaces.

A.L.E.R.T.

- Assure that products received are safe. - Look for threats to product safety within the establishment. - Employees should meet and follow security guidelines and procedures. - Reports related to food security should be maintained and accessible. -Threats to food safety should be identified and reported to regulatory authorities.

Characteristics of Spores

- Commonly found in dirt so can contaminate food grown there. - Resists heat and so can survive cooking temps. - Can revert back to a form capable of growth when food is not held at the correct temperature or is cooled or reheated improperly.

Guidelines for Preparing Untreated Eggs

- Cook or store pooled eggs promptly after mixing. - Use pasteurized shell eggs or egg products when preparing egg dishes requiring little or no cooking. - When serving high-risk populations use pasteurized eggs or egg products when serving raw or undercooked eggs, or when pooling eggs for a recipe. - Promptly clean and sanitize all equipment and utensils used to prepare eggs.

Guidelines for Preparing Salads using Potentially Hazardous Foods

- Cook, hold, and store potentially hazardous foods properly. - Leave food in refrigerator until all ingredients are ready to be mixed. - Chill ingredients and utensils before using them to prepare the salad. - Prepare food in small batches.

Proper steps when partially cooking meat, seafood, poultry, or eggs (or dishes containing them)

- Do not cook for longer that 60 minutes during initial cooking. - Cool food immediately after initial cooking. - Freeze or refrigerate food after cooling it (41 degrees Fahrenheit (5C) or lower). - Heat food to 165 degrees Fahrenheit (74C) for 15 seconds before selling or serving it. - Cool the food if it will not be served immediately or held for service.

Rules for Re-Serving Food Safely

- Do not re-serve a customer's unused menu items to another customer. - Do not re-serve plate garnishes. - Never re-serve condiments. - Do not re-serve uneaten bread or rolls. - Only unopened, prepackaged food can be re-served.

Guidelines for Servers to Follow in Serving Food Safely

- Do not touch the food-contact areas of plates, bowls, glasses, or cups. - Do not stack glassware and dishes. - Hold flatware and utensils by their handles. - Minimize bare-handed contact with food that is cooked or ready-to-eat. - Use ice scoops or tongs to get ice. - Practice good hygiene. - Use disposable, dry cloths to wipe up spills and discard immediately. Tables should be cleaned with a moist cloth that has been stored in a fresh sanitizer solution.

Proper Storage of Fresh Produce

- Do not wash before storing. - Cut melons, tomatoes, and leafy greens should be kept at 41 degrees Fahrenheit (5C) or lower. - Keep whole citrus fruit, hard-rind squash, eggplant, and root vegetables in cool, dry storage at 60-70 degrees Fahrenheit (16-21C). - Keep relative humidity at 85-95 percent. - Do not mix different items or multiple batches of the same item when storing in standing water or an ice-water slurry.

Rules for labeling potentially hazardous food in storage.

- Food that has been prepared on site and held for 24 hours must be labeled with (1) Name of the food, and (2) Date by which is should be sold, consumed, or discarded. -If an item (such as ground beef) has been previously cooked and then mixed with another food (added to sauce), then the new dish (meat sauce) must be labeled with the discard date of the previously cooked item (ground beef).

Guidelines for Preparing Produce

- Fruit and vegetables should not come into contact with surfaces exposed to raw meat and poultry. (Clean & sanitize all work spaces and utensils that will be used). - Wash fruit and vegetables under running water before using. - When soaking or storing produce in standing water or an ice water slurry, do not mix different items or multiple batches of the same item. - Refrigerate and hold cut melons at 41 degrees Fahrenheit or lower. - Do not add sulfates (preservatives). - Do not serve raw seed sprouts to high-risk populations.

Proper way to handle cups and glassware

- Hold cups by their handles - Hold glassware by its middle, bottom, or stem.

Methods for Cooling Food

- Ice water bath - Ice Paddle - Blast Chiller or Tumbler Chiller - Adding ice or cold water as an ingredient

Acceptable methods for Thawing Food

- In a refrigerator or cooler, at 41 degrees Fahrenheit or lower. - Submerged under running potable water at a temperature of 70 degrees Fahrenheit or lower. - In a microwave oven, if the food will be cooked immediately after thawing. - As part of the cooking process.

Rules for Storing Utensils used in Serving Food

- In the food, with the handle extended above the rim of the container. - Place on a clean, sanitized food-contact surface. - Spoons or scoops can be stored under running water.

Cold Food can be held without temperature control for up to 6 hours if....

- It was held at 41 degrees F or lower prior to removing it from refrigeration. - It does not exceed 70 degrees F during the 6 hours. - It is labeled with the time is was removed from refrigeration and the time it must be discarded (6 hours later).

Hot Food can be held without temperature control for up to 4 hours if ...

- It's minimum internal temperature was 135 degrees F or higher prior to removing it from temperature control. - It is labeled with the time it must be discarded. - It is sold, served, or discarded withing 4 hours.

Procedures to Keep Vended Food Safe

- Keep potentially hazardous food at the right temperature. - Check product shelf life daily. - Dispense potentially hazardous food in its original container. - Wash and wrap fresh fruit with edible peels before loading them into the vending machine.

Procedures to Follow When Catering

- Make sure safe water is available for cooking, dish-washing, and hand-washing. - Ensure that adequate power is available for all equipment. - Use insulated containers to hold potentially hazardous food. - Serve cold food in containers on ice or in chilled, gel-filled containers. - Store raw food and ready-to-eat items separately. - Use single-use items. - Provide instructions to customers on how leftovers should be handled. - Place garbage-disposal containers away from food-preparation and serving areas.

Symptoms of a food allergy

- Nausea - Wheezing or shortness of breath - Hives or itchy rashes - Swelling of the face, eyes, hands, or feet. - Abdominal cramps - Vomiting or diarrhea - Death in severe cases

Guidelines for Preparing Batters and Breading

- Prepare batter in small batches and store unused portions at 41 degrees Fahrenheit in a covered container. - When breading food that will be cooked at a later time, store it in the refrigerator as soon as possible. - Throw out unused batter or breading after each shift. - Do not use batter or breading for more than one product.

Guidelines for Preventing Contamination of Food Held in Buffets or Food Bars

- Protect food with sneeze guards or food shields. - Identify (label) all food items. - Maintain proper food temperatures. - Replenish food on a timely basis - practice FIFO - Keep raw meat, fish, and poultry separate from cooked and ready-to-eat food. - Do not allow customers to refill soiled plates or use soiled silverware at the food bar.

"The Big Five" (Highly infectious kinds of bacteria, viruses, parasites, and molds)

- Shigella spp. - Salmonella Typhi - Enterohemorrhagic and shiga toxin-producing E. coli - Hepatitis A - Norovirus

Steps to prevent chemical contamination.

- Store chemicals away from food prep, storage, and service areas. - Follow manufacturer's directions when using and disposing of chemicals. - Labels should be readable. - Only handle food with equipment and utensils approved for foodservice use. - Purchase chemicals from approved, reputable suppliers.

General Rules for Holding Food

- Use a thermometer to check the internal temperature of food. - Check the temperature of food at least every 4 hours. - Establish a policy for discarding food. - Cover food and install sneeze guards. - Prepare food in small batches.

Guidelines for Kitchen Staff to Follow in Serving Food Safely

- Use clean and sanitized utensils. - Use long-handled utensils. - Store serving utensils properly. - Minimize bare-hand contact with food that is cooked or ready to eat. (Use tongs, deli sheets, or gloves). - Practice good personal hygiene.

Guidelines for Properly Handling Meat, Fish, and Poultry during Preparation

- Use clean and sanitized work areas, cutting boards, knives, and utensils. - Wash hands properly. - If wearing gloves, wash hands and change gloves before starting each new task. - Remove from refrigerated storage only as much product as you can prepare at one time. - Return raw prepared meat to refrigeration, or cook it as quickly as possible. (Store properly to prevent cross-contamination.

Proper Preparation & Handling of Ice

- Use drinking water to make ice that will be consumed or used to chill food. - Ice used to chill food or beverages should not be used as an ingredient. - Use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers. - Never handle ice with your hands or scoop with a glass. - Do not transport ice in containers that have held raw meat, fish, poultry, or chemicals.

Specific Rules for Holding Cold Food

- Use only cold-holding equipment that can keep potentially hazardous food at the proper temperature (41 degrees F). - Do not store food directly on ice.

Specific Rules for Holding Hot Food

- Use only hot-holding equipment that can keep food at the proper temperature (135 degrees F) - Never use hot-holding equipment to reheat food. - Stir food at regular intervals to distribute heat evenly.

Procedures to Follow When Transporting Food

- Use rigid, insulated food containers that can hold food at correct temperatures. - Clean the inside of delivery trucks regularly. - Label food with storage, shelf life, and reheating instructions. - Practice good personal hygiene. - Store raw meat, poultry, seafood, and ready-to-eat items separately.

Rules for Keeping Utensils Clean & Sanitized for Serving Food

- Use separate utensils for each food item, and properly clean & sanitize them after each serving task. - Utensils should be cleaned & sanitized at least once every 4 hours during continuous use.

Steps to prevent cross-contact

- Wash, rinse, and sanitize cookware, utensils, and equipment. - Wash hands and change gloves before preparing food. - Assign specific equipment for preparing food for customers with allergens. - Label food packaged on site with a list of any allergens it may contain.

Physical Barriers for Preventing Cross-Contamination

-Assign specific equipment to each type of food product. -Clean and sanitize all work surfaces, equipment, & utensils.

General Food Purchasing Principles

-Buy only from suppliers who get their products from approved food sources. - Make sure suppliers are reputable.

Common characteristics of Viruses

-Can survive refrigeration and freezer temperatures. -Cannot grow in food, but once eaten can grow inside a person's intestines. -Can contaminate both food and water. -Can be transmitted from person to person, from people to food, and from people to food-contact surfaces.

Common characteristics of Parasites

-Cannot grow in food. -Live in the muscles, or meat, of animals (cows, chickens, pigs, fish). -Found in the feces of animals and people. -Contaminate both food and water (esp. irrigation water).

Common characteristics of Bacteria

-Controlled by keeping food out of the Temperature Danger Zone (TDZ). -Grow rapidly, if FAT TOM conditions are right. -Some can change into spores to protect themselves. -Some produce toxins in food as they grow and die.

Methods for preventing time-temperature abuse of TCS food.

-Cook TCS food to the required minimum internal temperatures. -Cool, reheat, & hold TCS food properly. -Remove from the refrigerator only the amount of food that can be prepared in a short period of time. -Refrigerate utensils and ingredients before preparing certain recipes (tuna & chicken salad).

Steps to prevent Anisakiasis

-Cook fish to minimum internal temperatures. -If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements.

Steps to prevent Bacillus cereus gastroenteritis

-Cook food to minimum internal temperatures. -Hold food at the right temperatures. -Cool food correctly.

Steps to prevent Hemorrhagic colitis (Shiga toxin-producing E. coli bacteria)

-Cook food to minimum internal temperatures. -Purchase food from approved, reputable suppliers. -Prevent cross-contamination between raw meat and ready-to-eat food. -Keep employees with diarrhea out of the operation. -Keep employees who have been diagnosed with hemorrhagic colitis out of the operation.

Steps to prevent Salmonellosis

-Cook poultry and eggs to minimum internal temperatures. -Prevent cross-contamination between poultry and ready-to-eat food. -Keep foodhandlers who have been diagnosed with salmonellosis out of the operation.

Role of management in a Personal Hygiene Program

-Establishing proper personal hygiene policies. -Training foodhanders on personal hygiene policies and retraining them when necessary. -Modeling proper behavior for foodhandlers at all times. -Supervising food safety practices continuously and retraining foodhandlers as necessary. -Revising policies when laws and regulations change and when changes are recognized in the science of food safety.

Components of a Good Personal Hygiene Program

-Following hygienic hand practices. -Maintaining personal cleanliness. -Wearing clean and appropriate uniforms and following dress codes. -Avoiding certain habits and actions. -Maintaining good health -Reporting illness.

Foods linked with Shigella spp. (Illness: Shigellosis)

-Food that is easily contaminated by hands (salads containing TCS food - potato, tuna, shrimp, macaroni, and chicken. -Food that has made contact with contaminated water (produce).

Criteria for receiving frozen processed food

-Frozen foods should be frozen. -Ice cream should be 6 F to 10 F (-14 C to -12 C). -Packaging should be intact and in food condition.

Criteria for receiving/storing ROP food

-Frozen foods should be frozen. -Temperature of 41 F (5 C) or lower (unless specified by the manufacturer). -Product should have acceptable color. -Packaging intact and in good condition; current code dates.

Criteria for receiving/storing ROP food

-Frozen foods should be frozen. -Temperature of 41 F (5 C) or lower (unless specified by the manufacturer). -Product should have acceptable color. -Packaging intact and in good condition; current code dates. -Immediately discard if packaging is torn or slimy, contains excessive liquid, or the food item bubbles.

Steps to prevent Botulism

-Hold, cool, and reheat food correctly. -Inspect canned food for damage.

Signs of spoilage in fresh produce.

-Insect infestation. -Mold -Cuts -Wilting and mushiness -Discoloration and dull appearance -Unpleasant odors and tastes

Steps to prevent Hepatitis A

-Keep employees who have jaundice out of the operation. -Keep employees who have been diagnosed with hepatitis A out of the operation. -Wash hands. -Minimize bare-handed contact with ready-to-eat food. -Purchase shellfish from approved, reputable suppliers.

Steps to prevent Norovirus gastroenteritis

-Keep employees with diarrhea and vomiting out of the operation. -Keep employees who have been diagnosed with Norovirus out of the operation. -Wash hands. -Minimize bare-hand contact with ready-to-eat food. -Purchase shellfish from approved, reputable suppliers.

Hand Care for Foodhandlers

-Keep fingernails short and clean. -Do not wear false nails or nail polish. -Bandage wounds and cover bandages.

Proper procedures for holding food in refrigeration and freezer units.

-Keep food at internal temperature of 41 degrees Fahrenheit (5 degrees Celsius). Freezing temperatures for frozen items. -Monitor internal food and unit temperatures regularly. -Do not overload refrigerator/freezer unit. -Label food properly (name & delivery/expiration dates). -Use open shelving (refrigerators). -Never place hot food in refrigerators or freezers (risks putting other food in the temperature danger zone). -Keep refrigerator/freeser doors closed as much as possible. -Store raw meat, poultry, and fish separately from cooked and ready-to-eat food to prevent cross-contamination (refrigerators). -Wrap food properly.

Steps to prevent Shigellosis

-Keep foodhandlers who have diarrhea out of the operation. -Keep foodhandlers who have been diagnosed with shigellosis out of the operation. -Wash hands. -Control flies inside and outside the operation.

Proper Care of Canned Goods

-Keep in a clean, dry area. -Wipe cans clean with a sanitized cloth before opening. -Discard damaged cans

Procedures for properly storing food in dry storage.

-Keep storerooms cool, dry, clean, and well-ventilated. -Store dry food in airtight containers away from walls and at least 6 inches off the floor. -Keep dry food out of direct sunlight.

General Food Storage Guidelines

-Label food. (Name and discard date) -Rotate products to ensure that oldest inventory is used first. -Ensure that stored product is depleted on a regular basis. -Discard food that has passed the manufacturer's expiration date. -Transfer food between containers properly. -Keep TCS food out of the temperature danger zone. -Check temperatures of stored food and storage areas at the beginning of each shift. -Store food in designated areas. (Away from chemicals, cleaning supplies, restrooms, locker rooms, janitor closets, furnace rooms, vestibules, or under stairways or pipes). -Keep all storage areas clean and dry. -Clean dollies, carts, transporters, and trays often.

Criteria for receiving crustaceans.

-Mild ocean or seaweed odor. -Shipped alive: (Tail should curl when lobster is picked up indicating is is alive); packed with seaweed and kept moist. -Processed: internal temperature of 41 F ( 5 C).

Criteria for receiving shellfish.

-Mild ocean or seaweed smell. -Closed and unbroken shells. -Alive, if received fresh. -Temperature: Live - on ice or at an air temperature of 45 F (7 C) or lower. Shucked - Internal temperature of 45 F (7 C) or lower.

Criteria for receiving shell eggs.

-No odor. -Shells clean and unbroken. -Air temperature of 45 F (7 C) or lower.

Criteria for receiving/storing UHT and Aseptically packaged food.

-Packaging and seals should be intact. -UHT food aseptically packaged should be at room temperature. -UHT food not aseptically packaged: should be at 41 Fahrenheit (5 C) or lower, or follow manufacturer's directions.

Criteria for receiving dry food and canned goods

-Packaging is intact and in good condition. -Product has normal color and odor.

Criteria for receiving bakery goods

-Packaging should be intact and in good condition. --Product should be at temperatures specified by manufacturer.

Proper procedure for transferring food between containers.

-Place food in a clean, sanitized container and cover. -Label the container with the name of the food and the expiration date. -Never put food in empty chemical containers, or use empty food containers to store chemicals.

Top-to-bottom order for storing foods in the refrigerator.

-Ready-to-eat food (Top shelf) -Seafood -Whole cuts of beef and pork -Ground meat and fish -Whole and ground poultry

Principals of Receiving Food Shipments

-Schedule deliveries for off-peak hours. -Receive only one delivery at a time. -Inspect deliveries and put items away immediately. -Make sure enough trained staff are available to receive, inspect, and store food. -Check shipments for intact packaging and signs of refreezing, prior wetness, and pest infestation. -Use calibrated thermometers to sample temperatures of received food items.

Procedures for maintaining proper temperature in refrigeration units.

-Set temperature at 41 degrees Fahrenheit (5 degrees Celsius). -Check temperature of the unit at least once per shift. -Place hanging thermometers in the warmest part of the refrigerator. -Check thermometers regularly for accuracy.

Common characteristics of Mold

-Spoil food and sometimes cause illness. -Some produce toxins, such as aflatoxins. -Grow well in acidic food with low water activity (jams, jellies, and cured salty meats). -Cooler or freezer temperatures may slow growth, but do not kill them.

Common characteristics of Yeast

-Spoil food quickly. -Grow well in acidic food with low water activity (jams, jellies, jams, syrup, honey, and fruit or fruit juice).

Methods for keeping TCS food out of the temperature danger zone.

-Store deliveries as soon as they have been inspected. -Take out only as much food as you can prepare at one time. -Put prepared food away until needed. -Properly cool and store cooked food as soon as it is no longer needed.

Criteria for receiving dairy foods.

-Temperature of 45 F (7 C) or lower (unless otherwise specified by law). -Milk should have a sweetish flavor. -Butter should have a sweet flavor, uniform in color, firm texture. -Cheese should have typical flavor, texture, and uniform color.

Steps to prevent mold-related illnesses

-Throw out all moldy food, unless the mold is a natural part of the product. -Cut away moldy areas in hard cheese, salami, firm fruits, and vegetables.

Steps to prevent Listeriosis

-Throw out products that have passed expiration dates. -Cook raw meat to minimum internal temperatures. -Prevent cross-contamination between raw or undercooked food and ready-to-eat food.

Proper procedure for discarding food that has passed its expiration date.

-Throw out the product. -Clean and sanitize the container. -Refill the container with new product.

Steps foodhandlers can take to prevent physical contamination.

-Tie hair back or use hair nets. -Remove all jewelry, except for a simple wedding band. -Wear plastic gloves when hands or fingers are bandaged. -Do not wear acrylic fingernails. -Keep food prep areas free from trash and debris. -Closely inspect food upon receipt from supplier.

Steps to prevent Giardiasis

-Use properly treated water -Keep foodhandlers with diarrhea out of the operation -Wash hands.

Steps to prevent Cryptosporidiosis

-Use properly treated water. -Keep foodhandlers with diarrhea out of the operation. -Wash hands.

Steps to prevent Staphylococcal gastroenteritis

-Wash hands (particularly after touching the hair, face, or body) -Cover wounds on hands and arms. -Hold, cool, and reheat food correctly.

Guidelines for using thermometers.

-Wash, rinse, sanitize, and air-dry before and after each use to prevent cross-contamination. -Calibrate thermometers regularly to insure accuracy. -Never use glass thermometers to measure food temps. -Insert the stem or probe into the thickest part of the product. - Wait for the reading to steady before recording the temperature of a food item.

Proper Hand-washing Procedure

-Wet your hands and arms with running water as hot as you can comfortably stand (at least 100 F). -Apply soap. -Scrub hands and arms vigorously for 10-15 seconds. -Rinse hands and arms thoroughly under running water. -Dry hands and arms with a single-use paper towel or hand dryer.

Procedural Barriers for Preventing Cross-Contamination

-When using the same prep table, prepare raw meat, seafood, poultry and ready-to-eat food at different times and clean & sanitize utensils and surfaces after each prep. -Purchase ingredients that require minimal preparation (precooked meats).

Water activity of TCS foods (Ideal for growth of bacteria)

0.85 or higher

Minimum Internal Cooking Temperature for Fruit, Vegetables, Grains (rice or pasta), and legumes (beans, refried beans) that will be hot-held for service.

135 degrees Fahrenheit (57 degrees Celsius)

Steps in calibrating a thermometer using the Boiling-Point method

1. Bring clean tap water to a boil in a deep pan. 2. Put thermometer stem or probe into the boiling water so the sensing area is completely submerged. 3. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212 F (100 C) or the appropriate boiling-point temperature for your elevation.

Steps in calibrating a thermometer using the Ice-Point method

1. Fill large container with crushed ice. Add tap water until container is full. 2. Put thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait 30 seconds or until the indicator stops moving. 3. Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32 F (0 C).

The most dangerous part of the Temperature Danger Zone

125 - 70 degrees Fahrenheit ( 52-21 degrees Celsius)

Minimum Internal Cooking Temperature for Commercially processed, Ready-to-Eat food hot held for service (cheese sticks, deep-fried vegetables, and chicken wings)

135 degrees Fahrenheit (57 degrees Celsius) for 15 seconds

Proper placement of Sneeze Guards

14 inches above the food counter and the shield should extend 7 inches beyond the food.

Minimum Internal Cooking Temperature for Steaks/Chops, Ground, Chopped, or Minced Fish

145 degrees Fahrenheit (63 degrees Celsius for 15 seconds

Minimum Internal Cooking Temperature for Roasts

145 degrees Fahrenheit (63 degrees Celsius) for 4 minutes

Minimum Internal Cooking temperature for Ground Meat or Injected meat

155 degrees Fahrenheit (68 degrees Celsius) for 15 seconds

TCS food most be thrown out if it stays in the Temperature Danger Zone for

4 hours or longer

Target internal temperature of Foods in Refrigerated storage

41 degrees Fahrenheit (5 degrees Celsius). 45 degrees Fahrenheit for shell eggs. (7 degrees Celsius)

Target temperature and humidity of foods in Dry Storage

50 degrees Fahrenheit to 70 degrees Fahrenheit (10 degrees Celsius to 21 degrees Celsius): Relative humidity of 50 to 60 percent.

Maximum length of time ready-to-eat food that is prepared in-house can be safely stored.

7 days at 41 degrees Fahrenheit (5 degrees Celsius)

The Temperature range within which microorganisms grow most rapidly.

70 F - 125 F (21 C - 52 C)

Foodborne illness

A disease carried or transmitted to people by food.

Spore

A form that some bacteria can take to protect themselves when nutrients are not available.

pH

A measurement of how acidic or alkaline a food is. A substance that has a pH of 7 is neutral.

Food allergen

A protein in food that causes a negative reaction in a person's body.

Vacuum-packed food

Air around the product is removed before package is sealed.

Modified atmosphere packaging (MAP)

Air inside of a package is altered using gases (carbon dioxide and nitrogen).

Time-Temperature Abuse

Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.

Water activity

Amount of moisture available in food for microorganisms to grow. (Measured in a scale from 0.0 to 1.0; water = 1.0)

Foodborne-illness outbreak

An incident in which two or more people get the same illness after eating the same food.

Common symptoms of Giardiasis

Fever (initially) Diarrhea Abdominal cramps Nausea

Types of Thermometers used in food establishments.

Bimetallic Stemmed Thermometers Thermocouples/Thermistors Infrared (laser) Thermometers

Types of Food hazards

Biological Chemical Physical

Blast or Tumble chiller

Blast chillers blast cold air across food at high speeds to remove heat. Tumble chillers tumble bags of hot food in cold water.

Common symptoms of Shigellosis

Bloody diarrhea Abdominal pain and cramps Fever (occasionally)

Foods with pH levels that are ideal for pathogen(bacterial) growth (pH of 4.6 - 7.5)

Bread (pH of 5.0 - 6.0) Raw chicken (pH of 5.5 - 6.0) Cantaloupe (pH of 6.1 - 6.5) Milk (pH of 6.4 - 6.8)

Common symptoms of Hepatitis A

Fever (mild) General weakness Nausea Abdominal pain Jaundice (appears later)

Chemical hazard

Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment.

Proper Work Attire for Foodhandlers

Clean hat or hair restraint. Clean aprons, chef coats, and uniforms. No jewelry other than a plain wedding band.

(Examples of) Chemical Hazards

Cleaners Sanitizers Polishes Machine lubricants

Foods linked with the parasite, Cryptosporidium parvum (Illness: Cryptosporidiosis)

Contaminated water Produce

4 Keys to food safety

Controlling time and temperature Preventing cross-contamination Practicing good hygiene Purchasing food from approved, reputable suppliers Cleaning and sanitizing properly

Steps to prevent Vibrio gastroenteritis and Vibrio parahaemolyticus

Cook oysters to minimum internal temperatures.

Two-stage Cooling

Cooked food must be cooled from 135 - 70 degrees Fahrenheit within 2 hours and from 70 - 41 degrees Fahrenheit or lower within the next 4 hours (Total cooling time of 6 hours).

Foods linked with Bacillus cereus (Illness: Bacillus cereus gastroenteritis)

Cooked vegetables Meat products Milk Cooked rice dishes (Vomiting illness)

Sous Vide packaging

Cooked, or partially cooked food is vacuum packed in individual pouches and then chilled.

FAT TOM (Conditions needed for pathogens to grow)

Food Acidity Temperature Time Oxygen Moisture

FDA (Food and Drug Administration)

Federal agency that publishes the Food Code and inspects food service operations that cross state borders

Reasonable Care Defense

Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe.

Common symptoms of Salmonellosis

Diarrhea Abdominal cramps Vomiting Fever

Common symptoms of Vibrio gastroenteritis and Vibrio parahaemolyticus

Diarrhea Abdominal cramps and nausea Vomiting Low-grade fever and chills

Common symptoms of Hemorrhagic colitis (Shiga toxin-producing E. coli bacteria)

Diarrhea (eventually becomes bloody) Abdominal cramps Kidney failure

Vending machine

Dispenses hot and cold food, beverages, and snacks.

Single-use item

Disposable tableware designed to be used only once. (plastic flatware, paper or plastic cups, plates and bowls)

Shellstock identification tags

Documentation attached to delivery containers listing where shellfish was harvested and when the last shellfish from the container was sold.

Activities not allowed in food prep areas:

Eating Drinking (Unless using a straw and covered container) Chewing gum Chewing tobacco Smoking Spitting

Pooled Eggs

Eggs that are cracked open and combined in a common container.

Cold-holding equipment

Equipment specifically designed to hold cold food at an internal temperature of 41 degrees Fahrenheit or lower.

Hot-holding equipment

Equipment specifically designed to hold food at an internal temperature of 135 degrees Fahrenheit or higher. (Chafing dishes, steam tables, heated cabinets)

Steps to prevent food allergens

Food Servers should: - Describe how menu items are prepared. - Identify ingredients. - Suggest simple menu items. - Hand deliver food to patrons with allergies, keeping food separate from other dishes.

Sneeze Guard

Food shield placed over self-service displays and food bars, which extends 7 inches beyond the food and 14 inches above the food counter.

Ready-to-eat food

Food that can be eaten without further preparation, washing or cooking.

Foods linked with Staphylococcus aureus (Illness: Staphylococcal gastroenteritis)

Food that requires handling during preparation: -salads containing TCS food - egg, tuna, chicken, macaroni -deli meat

Situations when a foodhandler should be EXCLUDED from working around food:

Foodhandler has a sore throat and fever and the establishment serves high risk populations. Foodhandler has one or more of these symptoms: Vomiting Diarrhea Jaundice Foodhandler has been diagnosed with a foodborne illness caused by one of these pathogens: Salmonella Typhi Shigella spp. Shiga toxin-producing E. coli Hepatitis A Norovirus

When foodhandlers should be RESTRICTED from working around food:

Foodhandler has a sore throat and fever.

Situations when foodhandlers must wash their hands:

Foodhandlers must wash their hands before they start work and after... -Using the restroom. -Touching the hair, face, or body. -Sneezing, coughing, or using a tissue. -Smoking, eating, drinking, or chewing gum or tobacco. -Handling chemicals that might affect the safety of food. -Taking out the garbage. -Clearing tables or busing dirty dishes. -Touching clothing or aprons. -Touching anything else that may contaminate hands, such as dirty equipment, work surfaces, or wiping towels. -Handling money. -Before and after handling raw meat, poultry, and seafood.

Minimum Internal Cooking Temperature for Eggs

For immediate service: 145 degrees Fahrenheit (63 degrees Celsius) for 15 seconds Hot held for service: 155 degrees Fahrenheit (68 degrees Celsius) for 15 seconds

Physical hazard

Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.

Two methods of calibrating a thermometer

Freezing point method Boiling point method

Foods linked with Shiga toxin-producing E. coli bacteria (Illness: Hemorrhagic colitis)

Ground beef (raw and undercooked) Contaminated produce

Personal hygiene

Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.

Methods of Reduced oxygen packaging

Modified Atmospheric Packaging (MAP) Vacuum-packed Sous vide

Proper way to handle a dish

Hold by the bottom or the edge

Toxic-metal poisoning

Illness caused when toxic metals are absorbed from utensils or equipment containing them.

Pathogens

Illness-causing microorganisms

Basic Types of Thermometer Probes

Immersion Surface Penetration Air temperature

Foods linked with the parasite, Giardia duodenalis, also known as G. lambia or G. intestinalis (Illness: Giardiasis)

Improperly treated water Produce

Foods linked with Clostridium botulinum (Illness: Botulism)

Incorrectly canned food Reduced oxygen packed (ROP) food Temperature-abused vegetables (baked potatoes) Untreated garlic-and-oil mixtures

Common symptoms of Scombroid poisoning

Initially: Reddening of the face and neck Sweating Headache Burning or tingling sensation in the mouth or throat Possibly later: Diarrhea Vomiting

Common symptoms of Amnesic shellfish poisoning (ASP)

Initially: Vomiting Diarrhea Abdominal pain Possibly later: Confusion Memory loss Disorientation Seizure Coma

Hygrometer

Instrument used to measure relative humidity in storage areas.

Examples of Fungi

Mold Yeast Mushrooms

Steps to prevent Amnesic shellfish poisoning (ASP)

Purchase shellfish from approved, reputable suppliers.

Toxic metals

Lead Copper Zinc

Thermocouple and Thermistor

Measure temperatures through a metal probe or sensing area and display results on a digital readout.

Penetration probe

Measures internal temperature of food.

Air temperature probe

Measures temperatures inside refrigerators or ovens.

Surface probe

Measures temperatures of flat cooking equipment like griddles.

Immersion probe

Measures temperatures of liquids or frying oil.

(Examples of) Physical Hazards

Metal shavings from cans, Staples from cartons, Glass from broken light bulbs or dishes, Blades from plastic or rubber scrapers, Fingernails, hair, and bandages, Dirt, bones, jewelry, or fruit pits.

Ice Water Bath

Method of cooling food in which a container holding hot food is placed into a sink or larger container of ice water.

FIFO (First in, first out)

Method of rotating stored food according to its use-by or expiration dates so that oldest products are used first.

Most common food allergens

Milk and dairy products Eggs and egg products Fish and shellfish Wheat Soy and soy products Peanuts and tree nuts (i.e. pecans, walnuts)

Examples of TCS Foods

Milk and dairy products, Eggs Meat, Poultry, Fish Shellfish and crustaceans Baked potatoes Heat-treated plant food, such as cooked rice, beans, and vegetables Tofu or other soy protein Synthetic ingredients (textured soy protein in meat alternatives) Sprouts and sprout seeds Sliced melons, cut tomatoes Leafy greens that have been cut, shredded, sliced, chopped, or torn.

Common symptoms of Listeriosis

Miscarriage (Pregnant women) Sepsis (Newborns) Pneumonia (Newborns) Meningitis (Newborns)

Common symptoms of Staphylococcal gastroenteritis

Nausea Vomiting and retching Abdominal cramps

Common symptoms of Botulism

Nausea and vomiting Weakness Double vision Difficulty in speaking and swallowing

Common symptoms of Paralytic shellfish poisoning (PSP)

Numbness Tingling of the mouth, face, arms, and legs Dizziness Nausea Vomiting Diarrhea

Cross-contamination

Occurs when microorganisms are transferred from one food source or surface to another

Parasite

Organism that needs to live in a host organism to survive.

Foods linked with Vibrio vulnificus and Vibrio parahaemolyticus (Illnesses: Vibrio gastroenteritis and Vibrio parahaemolyticus)

Oysters from contaminated water

ROP

Packaging method that inhibits growth of microorganisms by reducing the amount of oxygen in packaged foods.

Method of properly tasting food during preparation:

Place in a separate dish and taste with a clean utensil which should then be removed from the prep area and cleaned.

Ice Paddle

Plastic paddle filled with ice, or with water and then frozen, used to stir hot food to cool it quickly.

Toxins

Poisons produced by pathogens, plants, or animals.

Foods linked with Salmonella spp. (Illness: Salmonellosis)

Poultry and eggs Dairy products Produce

Foods linked to Ciguatoxin (Illness: Ciguatera fish poisoning)

Predatory tropical reef fish from the Pacific Ocean, the western part of the Indian Ocean, and the Caribbean Sea, including: Barracuda Grouper Jacks Snapper

People groups with a higher risk of getting a foodborne illness

Preschool children and Infants Elderly People with compromised immune systems

Steps to preventing Scombroid poisoning

Prevent time-temperature abuse during storage and preparation.

Calibration

Process of ensuring that a thermometer gives accurate readings by adjusting it to a known standard.

Food defense

Program developed and implemented by an operation to prevent deliberate contamination of its food.

Foods linked with Listeria monocytogenes (Illness: Listeriosis)

Raw meat Unpasteurized dairy products Ready-to-eat food (deli meat, hot dogs, soft cheeses)

Foods linked with Norovirus (Illness: Norovirus gastroenteritis)

Ready-to-eat food Shellfish from contaminated water

Foods linked with the virus Hepatitis A (Illness: Hepatitus A)

Ready-to-eat food Shellfish from contaminated water

Shelf Life

Recommended period of time during which food can be stored and remain suitable for use.

Common symptoms of Ciguatera fish poisoning

Reversal of hot and cold sensations Nausea Vomiting Tingling in fingers, lips, or toes Joint and muscle pain

Warranty of sale

Rules stating how food must be handled in an establishment.

Time & Temperature Indicator

Self-adhesive tags that monitor time and temperature abuse of food shipments..

Off-site service

Service of food to someplace other than where it is prepared or cooked. (catering and vending)

Foods linked to Saxitoxin (Illness: Paralytic shellfish poisoning (PSP)

Shellfish found in colder waters, such as those of the Pacific and New England coasts, including: Clams Mussels Oysters Scallops

Foods linked to Domoic acid (Illness: Amnesic shellfish poisoning (ASP) )

Shellfish found in the coastal waters of the Pacific Northwest and the east coast of Canada, including: Clams Mussels Oysters Scallops

Fungi

Single- or multicelled plant organisms that most often spoil food.

Microorganisms

Small, living organisms that can be seen only with the aid of a microscope.

Temperature Danger Zone

The Temperature range between 41 F - 135 F (5 C - 57 C), within which most foodborne microorganisms grow quickly.

Immune system

The body's defense system against illness.

Slacking

The gradual thawing of frozen food to prep it for deep-frying. Do not allow food to get any warmer than 41 degrees Fahrenheit (5C)

Biological hazard

The greatest threat to food safety: Illness-causing pathogens that can contaminate food.

Acidity

The level of acid in a food. An acidic substance has a pH between 0.0 and 6.9.

Flow of Food

The path food takes through an establishment.

Contamination

The presence of harmful substances in food.

Minimum internal cooking temperature

The required minimum temperature the internal portion of food must reach in or to sufficiently reduce the number of microorganisms that might be present.

Cross-contact

The transfer of an allergen from a food containing an allergen to a food that does not contain an allergen.

Cross-Contamination

The transfer of microorganisms from one food or surface to another.

TCS

Time and Temperature Control for Safety - minimizing the amount of time high-risk foods spend in the Temperature Danger Zone (TDZ).

Common symptoms of Anisakiasis

Tingling in throat Coughing up worms

Foods linked to Histamine (Illness: Scombroid poisoning)

Tuna Bonito Mackerel Mahi mahi

Infrared Thermometer

Use laser technology to produce accurate temperature reading of food and equipment surfaces. They reduce the risk of cross-contamination and damage to food because they do not require contact with food.

Bimetallic stemmed thermometer

Useful for measuring the temps of everything from incoming shipments to the internal temperature of food in hot-holding units. Uses a metal probe with a sensor at the end and an indicator head at the top.

Types of pathogens

Viruses Bacteria Parasites Fungi

Common symptoms of Norovirus gastroenteritis

Vomiting Diarrhea Nausea Abdominal cramps

Examples of Ready-to-eat food

Washed fruit and vegetables (whole and cut) Deli meat Bakery items Sugar, spices, and seasonings Cooked food

Common symptoms of Cryptosporidiosis

Watery diarrhea Abdominal cramps Nausea Weight loss

Common symptoms of Bacillus cereus gastroenteritis

Watery diarrhea (Diarrhea illness) No vomiting (Diarrhea illness) Nausea (Vomiting illness) Vomiting (Vomiting illness)

Preparation Methods that Require a Variance

When an establishment - smokes food or uses food additives for preservation. - cures food - custom-processes animals for personal use - packages food using a reduced-oxygen packaging method - serves raw or undercooked fish, eggs, shellfish, or meat (excluding steaks). - sprouts seeds or beans