Sanitation & Safety exam 2

Time-temperature abused

-held at 41°F -135°F (5°C and 57°C) for 4 hrs. or longer Cooked to the wrong internal temperature Held at wrong temp. Cooked or reheated incorrectly

Cross Contamination

... Is the transfer of harmful microorganisms or other contamination to food from other food, cutting boards, utensils, etc.

eggs that will be held hot

155of

cooking poultry

165oF (74oC) for 15 seconds poultry has a high potential contamination

what is the maximum water temperature allowed when thawing food under running water

70oF

what temperatures do food pathogens grow most quickly

70of-125of

Boiling point method of calibration

Bring clean tap water to a boil Submerge sensing area of thermometer stem or probe in the water until reading is steady Adjust calibration nut until thermometer reads 212°F (100°C)

cooking eggs

For immediate service Minimum Internal Cooking Temperature: 145of for 15 seconds That will be hot-held Minimum Internal Cooking Temperature: 155of for 15 seconds

Purchasing from approved, reputable suppliers can keep these fish toxins from causing a foodborne illness:

Histamine Ciguatoxin

Chemical Contaminants: toxic metals=

Lead Copper Zinc

Cooking Pork, Beef, Veal, Lamb & Commercialized Raised Game

Minimum Internal Cooking Temperature: Steaks/Chops: 145 of for 15 seconds Roasts: 145oF for 4 minutes (also are alternate times for lower temps)

To keep food safe throughout the flow of food:

Prevent cross-contamination Prevent time-temperature abuse

Bare-Hand Contact with Ready-to-Eat Food

Some jurisdictions allow it If allowed, must have specific policies re employee health and training on proper hand washing and personal hygiene NEVER handle ready-to-eat food with bare hands when serving primarily high-risk population

most likely transmitted to food when a food handler has an infected cut

*stapholococcus aureus

a thermometer used to measure the temperature of food must be held to what temperature

+/- 2 oF or +/- 1 oC

Use thermometers accurate to

+/-2oF or +/-1oC

Cooking Commercially Processed, RTE Food

135of for 15 seconds

ground beef

155 for 15 seconds

Cooking Ratites (Ostrich, Emu, Rhea)

155 for 15 seconds big birds is only 155, only exception with poultry

cooking tenderized meat (including beef, pork, other meat)

155oF for 15 seconds 165 for beef enchiladas

cooking ground meat (including beef, pork, other meat)

155oF for 15 seconds ground meats 165 for ground turkey because it's poultry, regardless of form

eggs poultry fish meat

165

min internal temp of 165 for 15 seconds

165 for 15 seconds

correct temp for receiving cold tcs food

41 oF or lower

To Package Fresh Juice (Later Sale):

A variance is a document allowing a requirement to be waived or changed a variance is required from the regulatory agency the juice must be treated (e.g pasteurized) according to an approved food safety plan eg. HACCP As an alternative, the juice must contain a warning label indicating the product has not been pasteurized and may contain harmful bacteria.

Diseases Not Transmitted by Food

AIDS hepatitis B and C (A is) tuberculosis employers can't: Cannot fire people Cannot transfer them out of foodhandling duties Must maintain confidentiality

how many people have food allergies

About 4 percent of the U.S. population - 12 million Americans - have a food allergy.

Pass Foods Through the Danger Zone Quickly

Cook foods to required final temperature as fast as possible. Reheat foods to 165°F (74°C) within 2 hours. Total cooling time from 135°Fto70°F (57°C to 21°C) in two hours and From 70° to 41°F (21° to 5°C) or less within an addictional 4 hours Total cooling time 6 hours

Pass Food Through TDZ Few Times As Possible

Cool and reheat hot foods only one time After one reheating - discarded 3 passes through danger zone

Barriers to Proper Handwashing

Employees pressed for time inadequate facilities and or supplies lack of managerial support lack of accountability Lack of training re need for handwashing use of gloves

Partial Cooking During Preparation

If partially cooking meat, seafood, poultry, or eggs or dishes containing these items: never cook the food longer than 60 minutes during initial cooking cool the food immediately after initial cooking Freeze or refrigerate the food after cooling it heat the food to at least 165of for 15 seconds before selling or serving it Cool the food if it will not be served immediately or held for service

Consumer Advisories

If your menu includes raw or undercooked TCS items, you must: note it on the menu next to the items asterisk by the item place a footnote at the menu bottom indicating the item is raw, undercooked or contains raw or undercooked ingredients Advise customers who order this food of the increased risk of foodborne illness post a notice in the menu provide this information using brochures

Maximum Registering Tape

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

cooking fish

Intact/whole/fillets Minimum Internal Cooking Temperature: 145of for 15 seconds Ground/chopped/minced Minimum Internal Cooking Temperature: 155of for 15 seoconds

Creating and enforcing hygiene policies training and retraining employees modeling correct behavior supervising food and safety practices Revising policies when laws or science change

Managers must focus on:

Thermocouples and Thermistors

Measure temperature through a metal probe Display results on a digital readout Many come with the interchangeable probes Sensing area on the tip of the probe

Time-Temperature Indicators (TTIs)

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

Infected Wounds or Cuts

On the hand or wrist - impermeable cover (bandage or finger) and then a single-use glove On the arm - an impermeable cover such as a bandage On other parts of the body - a dry, tight-fitting bandage

CDC Common Risk Factors Associated With Unsafe Food:

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

Purchasing from approved, reputable suppliers can keep these shellfish toxins from causing a foodborne illness:

Saxitoxin Brevetoxin Domoic acid

Preventing Cross-Contamination

Separate equipment: Use separate equipment Clean and sanitize: All work surfaces, equipment, and utensils after each task Prep food at different times(when using the same prep table): Raw meat, fish, and poultry separately from ready-to-eat food Buy prepared food: Items that don't require much prepping or handling

Other preparation practices requiring a variance:

Smoking for preservation, not to enhance flavor Using certain additives to preserve, not improve flavor Curing food Custom processing animals for personal use Packaging ROP foods Sprouting seeds Offering live shellfish from a display tank

Ready-to-eat food may be handled with bare hands if

The food will be added as an ingredient to a dish that does not contain raw meat, poultry, or seafood but will be cooked to at least 145oF Ex: Adding cheese to pizza dough The food will be added as an ingredient to a dish that contains raw meat, poultry, or seafood and the dish will be cooked to the required minimum internal temp for the raw ingredient Ex: Adding vegetables to beef stew

how far should food be stored off the ground

at least 4 inches

dry storage

cool (50oF to 70oF dry well ventilated clean at least 6 inches off the floor Away from walls out of direct sunlight

problems with storing raw ground beed above prepped salads

cross-contamination

what must be included on the label of tcs food that was prepped in house

date that the food should be thrown out

Foodhandlers Can Contaminate Food when they

have a foodborne illness Sneeze or cough have symptoms such as diarrhea, vomiting, or jaundice have wounds that contain a pathogen Have contact with a person who is ill touch anything that may contaminate their hands and then don't wash them

why cant use only hand sanitizer in the food industry

his exclusion is based on the differences in controlling common nosocomial pathogens in health-care settings and common foodborne pathogens in retail and food service settings. Some significant differences between health-care settings and retail/ food service settings include: 1.TYPES OF PATHOGENS 2.EFFICACY AND APPROVAL OF ALCOHOL-BASED HAND GELS 3.SOIL ON HANDS

what probe should be used to check the temp of a large stockpot of chili

immersion probe

4 acceptable methods of thawing

in a frig, at or above 41oF submerged under running water at temp of at or above 70oF (flowing drinkable water) in a microwave oven if the food will be cooked immediately after thawing as part of the cooking process

type of thermometer that can read temperature without touching the item's surface

infrared

best method of checking the temperature of a delivery of fresh fish

insert a thermometer probe into the thickest part of the fish

most important factor in choosing a food supplier

it has been inspected and complies with local, state, and federal laws

milk can be received at 45oF under what condition

it is cooled to 41 or lower in 4 hours

after using cutting board

it must be washed, rinsed, and sanitized

top to bottom how these should be stored in a cooler

lettuce, fresh salmon, a container of lettuce,and a pan of fresh chicken breast

children's menus The FDA advises against offering these items on a children's menu if they are raw or undercooked:

meat poultry seafood eggs

Physical Contaminants: foreign objects accidentally introduced to food

metal shavings from cans, staples from cartons, glass from broken light bulbs, blades from plastic or rubber scrapers, fingernails, hair, and bandages, dirt, bones, jewelry, fruit pits/seeds

clicker qs

minimum internal temp for green beans to be served on a buffet= 135of minimum internal temp for cooking ground pork = 155of (anything thats ground except ground poultry is 165) minimum internal temp for sirloin steak= 145of minimum internal temp for a standing rib roast= 145 for 4 minutes internal temp for eggs served immediately=145of minimum internal temp for cooking duck= 165 because poultry

the big 8 of food allergies. 90% food allergies come from these

peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy

prevent all shellfish by

purchasing from reputable supplier

Operations That Mainly Serve High-Risk Populations

raw seed sprouts raw or undercooked eggs, meat, or seafood such as over-easy eggs raw oysters on the half shell rare hamburgers

Store food items in the following top-to-bottom order in refridge

ready to eat foods whole seafood whole cuts of beef and pork ground meat and ground fish whole and ground poultry

cleaning the surfaces of some cans of tomato sauce so that they can be accepted is an example of

reconditioning

what should be done with an item that has been recalled

remove the item from inventory and place it in a secure location

live shellfish must be received with what documentation

shellstock identification tag

A food allergy is

the body's negative reaction to a particular protein in food

ice crystals on frozen shrimp caused by

time temp abuse

device that can be used to record time-temperature abuse during the delivery of food

time-temperature indicator

bimetallic stemmed thermometer inserted how far

up to the dimple on the thermometer stem

proper handwashing

wet hands and arms, use as hot of water as you can at least 100 degrees F 38 degreesC apply soap- build up a good lather scrub for 10-15 seconds rise hands and arms throughly dry

galvanized buckets are high in

zinc. shouldn't put punch in them

cooking stuffing

Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, and pasta 165oF for 15 seconds cook stuffing separate from the meat

infrared thermometers

Surface temperature of Food/equipment Do not require contact with food - reduces risk of cross contamination Must be held as close to product as possible without touching it Remove barriers between thermometer and product Follow manufacturer's guidelines

Refrigerated Storage

Used to hold TCS food at ≤ 41oF slows the growth of microorganisms check the temperature at least once each shift

what must food handlers do immediately after thawing it in the microwave oven

cook it

how should cartons of coleslaw be checked for the correct receiving temperature

open a carton and insert a thermometer stem into the food