Five Guys ServSafe
CHAPTER 2: Forms of Contamination
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CHAPTER 3: The Safe Food Handler
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Chapter 10: Cleaning and Sanitizing
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Chapter 1: Providing Safe Food
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Chapter 5: Purchasing, Receiving and Storage
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Chapter 6: Preparation
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Chapter 7: Service
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Chapter 8: Food Safety Management Systems
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Chapter 9: Safe Facilities and Pest Management
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take home containers
-Must be designed to be reused -Must be provided by the food establishment -Must be cleaned and sanitized properly before refilling
Microwave cooking
-Stir/Rotate halfway through cooking process -Let stand two minutes when done to even temps -Check temps in two places
Reject Food if
-packaging is damaged (tears, holes or punctures) -cans are missing labels, bulging, swollen, rusty or dented -product is leaking or seals are broken -product dates are expired -frozen food shows ice crystals or water stains -temp of product not correct
Bimetallic
0-220 Measures tip to dimple through stem
HAACP (Hazard Analysis Critical Control Point)
1. Conduct a hazard analysis 2. Determine critical control points CCPs 3. Establish critical limits 4. Establish monitoring procedures 5. Identify corrective actions 6. Verify that the system works 7. Establish procedures for record keeping and documentation
Cooling Time
135 to 70 in 2 hours (could be 1) 70 - 41 in 4 hours (could be 5) Total of 6 hours
Cooking Temps ("Please Give Safe Food!")
165 - Poultry, stuffed meat, reheating 155 - Ground meat, ground seafood injected meat, emu/ostrich), eggs LATER 145 - Seafood & Steaks (Pork, beef, veal, lamb, eggs NOW) 135 - Fruits, Veggies, Grains 15 seconds of holding at temp Roasts are 145 for 4 mins
Hand washing
20 seconds total 100F water Towel to turn off hand sani dont cut it
Proper delivery temps
41 or lower = all cold food 45 or lower = shucked shellfish, surface temp of live shellfish, milk & eggs Live shellfish must not have internal temp of over 50 All foods must be 41 or below in 4 hours Shellfish need shellstock ID tags (keep 90 days) 145 for all hot food
Storage
6 in off ground Leave room for air, don't overpack Use durable, leak proof, sealable/coverable containers Food is stored: RTE, Seafood Whole cuts Ground meat Whole poultry Always use spaces intended for food storage
Date Marking
All food date marked is to be kept 24 hour RTE stored at 41 or lower for 7 days When combining use closest date FIFO - First in first out
Labeling
All food must be labeled with a common name and date marking if not in OG container Food packaged on-site for retail sales must have a common name, qty of food, list of ingredients, list of all additives name of MFR, packager, or distributor Source of major food alergen
Always use ____ & ___ suppliers
Approved and reliable
ALERT
Assure Look Employees Reports Threat
Thermometers
Bimetallic Thermocouples and Thermistors Infrared
3 Ways to contaminate food
Biological, chemical, physical
Physical Contaminates
Bones & obvious items like plastic
When holding food to temp
Check temperatures at least every 4 hours
Viruses
Cooking does not kill grows in food but needs human/animal host
Preventing Time-Temperature Abuse
Danger zone is 41-135 Bacteria grows fastest 70-125 Only prep what you need Always monitor temps
Common symptoms of foodborne illness
Diarrhea, vomiting, fever, nausea, abdominal cramps,
Vomitting and diarrhea
EXCLUDE no exceptions 24hr after symptoms or doctor note Strict cleaning & sanitizing
Jaundice
Exclude Report to health authority return after 7 days & doc note
Salmonella
Farm animals Produce No cross-contamination & cook to temp
Shigella
Flies and water contaminated by animals wash hands causes diarrhea
Bacteria needs FATTOM
Food Acidity (4.5-7ph) Temperature (45-135) Time Oxygen (sometimes) Moisture
Cooling Methods
Food cools quickly in small qty in shallow container Ice bath or stir with paddle or blast chiller Keep lid loose for further cooking
Never reserve
Food returned by one customer to another customer Uncovered condiments Uneaten bread Plate garnishes
E. coli
Ground Beef, Contam produce cook to tmps use approved supplies prevent cross-contam
Thawing (4 Methods)
In cooler at 41 or lower (Best) Submerged in running water at 70 or below In microwave if its going to be cooked right after Thaw as part of cooking
FDA
Inspects all food the USDA doesnt, cross state lines, published food code
USDA
Inspects meat, poultry, and eggs. crosses state boundaries
Parasites
Less common than bacteria and virus Seafood, Wild game, food processed w contam water cook properly & buy from reputable supplier
TCS (time & temp controlled) Foods
Milk & Dairy, eggs, meat, poultry, fish, shellfish & crustaceans, baked potatoes, heat treated plant food, tofu & soy proteins, sprouts & sprout seeds, slices melons, tomatoes, cut leafy greens, untreated garlic and oil mixtures
Allergens
Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, soy, wheat
Produce
Must be washed Do not mix produce in the ice bath/wash Melons, tomatoes, & leafy greens do not need to be at temp until cut (41-)
Preset tableware
Must be wrapped or covered if present Must be removed when no guests are sat or cleaned and sanitized when they leave
When holding HOT food without temperature control
No longer than 4 hours Started at 135 or higher Dated label identifying when to toss it tossed after 4 hours
Variances (Docs which waive requirments
Packaging Juice on site Smoking food to preserve it Using food additives to eliminate time-temp Curing food Custom processing animals for personal use ROP (Includes MAP, vacuum packed & sous vide) Sprouting seeds or beans Live shellfish from a display tank
Chemical Contaminants
Pewter, copper, zinc cooking equipment Cleaners, first aid items, beauty products, etc. (anything not food)
Toxins
Produced in plants & mushrooms Tuna, bonito, mahi mahi Ciguatera toxin Barracuda, snapper, grouper, amberjack causes diarrhea, vomiting, hot/cold flashes, tingling extremidied, flushness, hives, hard to breath, heart fast
Hep A
RTE & shellfish wash hands causes jaundice
Norovirus
RTE & shellfish wash hands causes vomit & diarrhea
ROP
Reduced Oxygen Packaging If sated "must remain frozen" unwrap and thaw in cooler or thaw in packaging with running water
Handling sore throat with fever
Restrict from food / exclude serving Doctors note needed to return
Self-serve/Buffet
Sneeze guards 7' back, 14" tall Always use a clean plate for seconds Never use ice if it was used to cool food Labels must mark bulk foods if there is a health claim otherwise, as long as it was produced with the same company it is not needed
When holding COLD food without temperature control
Started at 41- Never above 70 Dated label indicating discard time Tossed after 6 hours
5 ways food becomes unsafe
Time temperature abuse Cross contamination Personal hygiene Poor cleaning and sanitizing Buying from unapproved sources
To prevent cross contamination
Use separate equipment Clean and sanitize Prep food at efficient times Buy prepared food
Infrared
Uses a lazer to read temp, cannot work through a clear surface
_____ ____ every delivery immediately when it arrives
Visually inspect
Thermometer Guidelines
Wash & Sanitize after every use Recalibrate every shift & drop Must be +/- 2* or 3* Glass therm need a case Check temps in 2 spots in food
Always have gloves unless
Washing produce & handling RTE ingredients intended for a cooked dish
Only allowable jewelry is a
band ring
Do not ____ or ____ gloves
blow into or roll
Infected wound on hand is
covered with a bandage and a single use glove
Partial cooking
do not cook longer than 60 minutes cool food immediately, freeze/refrigerate after cooling heat properly before selling/serving Raw or undercooked items must have Consumer Advisory listed Never serve raw or undercooked ingredients to a high-risk population
CDC
do not inspect, only research outbreaks
State and local regulatory authorities
ie health dept inspects and enforces locally investigates complaints issues licenses, permits, and approves HACCP
Salmonella typhi
in bloodstream & intestines from RTE foods Wash hands & cook to temp to kill
Never _____ with additives overwraps or lights
misrepresent food
No aprons on when
not in food prep area
Examples of Food Safety Management Systems
o Personal hygiene program o Food safety training o Supplier selection and specification program o Quality control and assurance programs o Cleaning and sanitation program o Standard operating procedures (SOPs) o Facility design and equipment maintenance program o Pest-control program
use pasteurized eggs if they are to be ____ then cook or store at 41-
pooled
RTE
ready to eat
An illness is an outbreak when
two or more people have the same symptoms and ate the same food an investigation by state and local regulators confirmed in a lab
Thermocouples and Thermistors
uses the tip of the probe Immersion Probe - liquids Surface Probe - flat cooking equipment Penetration Probe - internal temp of food Aire Probe - in coolers and overs
Fungi
yeasts, mold, mushrooms likes high acid low moisture