Food safety test two

7 prinicples of HACCP

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.

Food Labeling Requirements

1. Ingredient list = listing of all ingredients in descending order of predominance by weight 2. Serving sizes = Food and Drug Administration (FDA) role; adjust calculations accruing to amount consumed 3. Nutrition Facts = -Quantities and Daily values; -Required information: total food energy, total energy from fat, total fat, total saturated fat, trans fat, cholesterol, sodium, total carbs, dietary fiber, sugars, protein, Vitamins A&C, iron, calcium -Daily Values: Expressed in percentages, relationship to health, "ballpark" estimate of contribution to total diet; based on 2000 kCalories per day

minimum internal cooking temperature of TCS food

165 F (74C)

Critical Limit

A requirement, such as a temperature requirement, that must be met to prevent, eliminate, or reduce a hazard.

Inspection stamp

A stamp indicating carcasses and packages of meat have been inspected by the USDA or a state department of agriculture.

Corrective Action

An intentional activity that realigns the performance of the project work with the project management plan.

Different types of temperature measuring device

Bimetallic stemmed thermometer, thermocouples and thermistors, infrared, maximum registering thermometer, Time-temperature indicators

Correct way to cook TCS food in a microwave

Cover the food to prevent drying. For even cooking: Rotate or stir food halfway through the cooking process. Let the covered food stand for at least two minutes after cooking. Check the temperature in at least two places

CCP

Critical Control Point

When to accept/reject deliveries including fresh fish, shellfish, crustaceans, meat, poultry, shell eggs, dairy products, and produce

DO LATEWE

How to prevent cross-contamination during storage

Discard unsafe food, label everything, Store food in a clean, dry location away from dust and other contaminants Store all items in designated storage areas. Store items away from walls and at least six inches (15 centimeters) off the floor. Store single-use items (e.g., sleeve of single-use cups, single-use gloves) in original packaging. DO LATRE

how to prevent temperature abuse during storage

Do NOT overload coolers or freezers. Avoid frequent opening of the cooler. Use cold curtains in walk-in coolers and freezers. Use open shelving. Monitor food temperatures regularly. Defrost freezers regularly

Guidelines for storing fish

Fresh fish—internal temperature of 41ºF (5ºC) or lower Frozen fish—a temperature that keeps it frozen Keep fillets and steaks in original packaging, or tightly wrap them in moisture-proof materials. Fresh, whole fish can be packed in flaked or crushed ice: Ice beds should be self-draining. Change the ice, and clean and sanitize the container often.

Guidelines for storing meat

Fresh meat—internal temperature of 41ºF (5ºC) or lower Frozen meat—a temperature that keeps it frozen Separate storage unit or coldest part of the cooler Airtight, moisture-proof material, or clean and sanitized containers, hooks, or racks NOT stored above other food

GMPs

Good Manufacturing Practices

Guidelines for storing dry food

Higher storage temperatures may shorten shelf life. Check containers or packages for damage from insects or rodents before use. If stored correctly, salt and sugar can be held almost indefinitely.

How to calibrate a thermometer

Ice point method and boiling point method

Maximum registering thermometer

Indicates the highest temperature reached during use Used where temperature readings cannot be continuously observed,

Time-temperature indicator

Monitor both time and temperature Are attached to packages by the supplier A color change appears on the device when time-temperature abuse has occurred

How do you prevent time temperature abuse

Monitor time and temperature. Make sure the correct kinds of thermometers are available. Regularly record temperatures and the times they are taken. Minimize the time that food spends in the temperature danger zone. Take corrective actions if time-temperature standards are not met.

How long can you keep foods

RTE foods must be marked if held longer than 24 hours Ready-to-eat TCS food can be stored for only seven days if it is held at 41˚F (5˚C) or lower.

Guidelines for storing poultry

Raw poultry—internal temperature of 41ºF (5ºC) or lower Frozen poultry—a temperature that keeps it frozen If removed from its original packaging, place the poultry in an airtight container or wrap it in airtight material. Ice-packed poultry can be stored in a cooler as is.

How to rotate food during storage

Rotate to maintain quality and limit growth of pathogens Use FIFO - first in, first out Items with earliest use-by or expiration dates used first (they are stored on top or in front of newer items)

Guidelines for storing eggs

Shell eggs—air temperature of 45ºF (7ºC) or lower Frozen egg items—a temperature that keeps them frozen Liquid eggs—according to manufacturer's recommendations Dried egg items—in a cool dry-storage area Do NOT wash shell eggs before storing. Plan to use all shell eggs within four to five weeks of the packing date. Keep shell eggs in cold storage until used. Do NOT reconstitute more dried egg items than needed for immediate use.

guidelines for storing shellfish

Shucked shellfish —internal temperature of 41ºF (5ºC) or lower Live shellfish—in its original container at an air temperature of 45ºF (7ºC) or lower

Temperature requirements for food storage

Store TCS food at an internal temperature of 41˚F (5˚C) or lower, or 135˚F (57˚C) or higher. Store meat, poultry, seafood, and dairy items in the coldest part of the unit away from the door. Store frozen food at temperatures that keep it frozen.

Approved suppliers

Suppliers that have been inspected, are able to provide an inspection report, and that meet applicable local, state, and federal laws.

Guidelines for produce

TCS food items—41ºF (5ºC) or lower Whole citrus fruit, hard-rind squash, eggplant, and root vegetables—in a cool dry-storage area 60ºF to 70ºF (16ºC to 21ºC) is best Raw, whole produce and raw, cut vegetables delivered packed in ice can be stored as they are. Make sure containers for whole citrus fruit, hard-rind squash, eggplant, and root vegetables are well ventilated. Store onions away from other vegetables that might absorb odor

safe methods for thawing food

Thaw food in a cooler, keeping its temperature at 41˚F (5˚C) or lower. Submerge food under running, drinkable water at 70˚F (21˚C) or lower:

How do you prevent cross contamination

Use separate equipment, clean and sanitize, prep raw and ready to eat food at different times,

thermocouples and thermistors

good for checking the temperature of thick and thin food, Measure temperature through a metal probe Display temperatures digitally Have a sensing area on the tip of their probe

Infrared

laser thermometer, Used to measure the surface temperature of food and equipment. Hold as close to the food or equipment as possible.

Shell stock identification tags

live, shellfish must have an ID tag that must stay attached to the container until all the shellfish are gone

bimetallic stemmed thermometer

useful for checking large or thick food, Measures temperature through a metal stem