Serv Safe
Conducts research into the causes of foodborne-illness outbreaks
CDC and PHS
Food reheated for immediate service
Can be reheated to any temperature if it was cooked and cooled correctly
writes the Food Code
FDA
what the government agencies work to prevent foodborne illness?
FDA and USDA
what are the 2 viruses that are highly contagious and can cause severe illness?
Hepatitis A and norovirus
Physical Contaminants
Metal shavings Staples Bandages Glass Dirt Natural objects (e.g., fish bones)
boiling point method
Method of calibrating a thermometer based on the boiling point of water (212F, 100 C)
ice point method
Method of calibrating thermometers based on the freezing point of water (32F, 0C)
Food reheated for hot-holding
Must be reheated to an internal temperature of 165°F (74°C) for 15 seconds within two hours from start to finish. Reheat commercially processed and packaged ready-to-eat food to an internal temperature of at least 135°F (57°C)
shucked shellfish
Receive at 45F or lower. Cool the shellfish to 41 F or lower in four hours
shell eggs
Receive at an air temperature of 45 F or lower
live shellfish
Receive oysters, mussels, clams and scallops at air temperature of 45 F and internal temperature no greater than 50 F. Once received the shellfish must be cooled to 41F or lower in four hours
145F for 4 minutes
Roasts of pork, beef, veal, and lamb
frozen food (when to accept or reject)
Should be frozen solid when received, should be rejected when there are ice crystals or frozen liquids on the food or packaging (evidence of thawing and refreezing)
what foods are most likely to become unsafe?
TCS and ready to eat food
cooking thawing
Thaw food as part of the cooking process
time temperature indicator
Time and temperature monitoring device attached to a food shipment to determine if the product's temperature has exceeded safe limits during shipment or later storage. (color change is not reversible)
When is an illness considered an outbreak?
Two or more people have the same symptoms after eating the same food An investigation is conducted by state and local regulatory authorities The outbreak is confirmed by laboratory analysis
inspects meat, poultry, and eggs
USDA
what is the only type of jewelry allowed?
a plain band ring
when do thermometers need to be calibrated?
after being bumped/ dropped, after they have been exposed to extreme temperature changes, before deliveries arrive, before each shift
what does the FDA inspect?
all food except meat, poultry, and eggs (they also regulate food transported across state lines)
CDC (center for disease control) and PHS (public health service)
assist in investigating outbreaks
4 types of biological contamination
bacteria, viruses, parasites, fungi (yeasts and mold)
3 types of food contamination
biological, chemical, physical
Infrared (laser) thermometers
cannot measure internal temp of food or air temperature, but they do measure surface temp and equipment surfaces
what toxin is found in barracuda, snapper, grouper, and amberjack?
ciguatera toxin
types of chemical contamination?
cleaners, sanitizers, polishes
how to handle pooled eggs?
cook them promptly after mixing or store at 41F or lower. Clean and sanitize the containers before making a new batch
examples of ready to eat food
cooked food, washed fruit/ vegetables, deli meat, sugar, spices, seasonings
when is food temperature abused?
cooked to the wrong internal temperature, held at the wrong temperature, cooled or reheated incorrectly
what are the common symptoms of foodborne illness?
diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
variance
document issued by your regulatory authority that allows a regulatory requirement to be waived or changed
shigella spp. is linked to what foods?
easily contaminated foods by hands (salads with TCS foods) food that has made contact with contaminated water (produce)
high risk populations for food-borne illness
elderly people, preschool children, those with compromised immune systems
If using utensils continuously, how often should you clean and sanitize them?
every 4 hours
where does shigells spp. live?
feces in human who are infected
surface probes are used to check the temperatures of _____
flat cooking equipment
How can time-temperature abuse happen?
food is not held or stored at the correct temperature, food is not cooked correctly or reheated enough to kill pathogens, food is not cooled correctly
ready to eat food
food that can be eaten without further preparation, washing, or cooking
what 6 conditions are needed for bacteria to grow?
food, acidity, temperature, time, oxygen, moisture
what are some ways food contaminants are passed?
from person to person, sneezing/vomiting onto food or food contact surfaces, touching dirty food-contact surfaces/equipment and then touching food
135F (no minimum time)
fruit, vegetables, grains, and legumes, minimum holding temp for hot foods
thermocouples and thermistors
good for checking the temperature of thick and thin food
shiga toxin producing E. coli
ground beef, contaminated produce
155F for 15 seconds
ground meat, injected meat, mechanically tenderized meat, ratites, ground seafood, shell eggs that will be hot held for service
where does shiga toxin producing E. coli live?
in the intestines of cattle
Maximum registering thermometer
indicates the highest temp reached during use and is used where temp readings cannot be continuously observed checks final rinse temp of dishwashing machines
when checking temperatures 1.______________ 2. ______________
insert the probe into the thickest part of the food, take another reading in a different spot; allow at least 15 seconds after you insert the thermometer stem into the food
how to check the temp of ROP, MAP, or sous vide food
insert thermometer stem or probe between 2 packages or fold it around the thermometer stem, do not puncture the package
air probes are used to check the temperature of _________
inside ovens and coolers
penetration probes are used to check the temperature of ___________
internal temp of food, (usually thin foods)
immersion probes are used to check the temperatures of ________
liquids
ready to eat TCS foods must be marked if held for __________
longer than 24 hours
costs of a foodborne illness to a human?
lost work, medical costs, long term disability, death
do not take infrared readings through what materials?
metal, stainless steel, aluminum, glass
workers _____ work while sick with Hep A or norovirus
must not
where does nontyphoidal salmonella live?
naturally in many farm animals
bacteria grow best in a pH that is ______ to _______
neutral to slightly acidic
staff must tell you when they have been diagnosed with an illness from (6)
norovirus, Hep A, Shigella spp., STEC, salmonella Typhi, nontyphoidal salmonella
what is the leading virus foodborne illness and how is it transferred?
norovirus; through airborne vomit particles
know table 1.3!!
ok got it!
how to store ice scoops
on the outside of the ice machine in a clean protected location
the sensing areas on thermocouples and thermistors is ___________
on the tip of the probe
where does salmonella typhi live?
only in infected humans in their bloodstream and intestinal tract.
what are some reasons for needing a variance in your operation?
packaging fresh juice on-site for sale at a later time smoking food as a way to preserve it using food additives to preserve or alter food so it no longer needs time and temp for safety curing food custom processing animals for personal use ROP methods sprouting seeds or beans offering live shellfish from a display tank
examples of how contamination occurs
person to person, through sneezing, vomiting onto food or food contact surfaces, touching dirty food contact surfaces and equipment
nontyphoidal salmonella is linked to what foods?
poultry, eggs, meat, milk and dairy products, produce (tomatoes, peppers, cantaloupes)
165F for 15 seconds
poultry, stuffing made with fish meat or poultry, stuffed meat, dishes that include previously cooked TCS ingredient
employees should never eat, drink, smoke, and chew gum or tobacco when doing what?
prepping/serving food, working in prep areas, working in areas used to clean utensils and equipment
what is the most important way to prevent foodborne illness from parasites?
purchasing food from approved reputable suppliers
what items should never be served in high risk populations?
raw seed sprouts, raw or undercooked (unpasteurized eggs), meat, or seafood, unpasteurized milk or juice
what is the correct order to store food in the fridge or freezer? (top to bottom) this is based on the minimum internal cooking temperature
ready to eat food, seafood, whole cuts of beef and pork, ground meat and ground fish, whole and ground poultry
salmonella typhi is linked to what foods?
ready to eat foods and beverages
what foods are linked to Hep A?
ready to eat foods, shellfish from contaminated water
what foods are linked to norovirus?
ready to eat foods, shellfish from contaminated water
hot TCS food
receive at 135 F or higher
cold TCS food
receive at 41F or lower unless otherwise specified
milk
receive at 45F or lower, cool to 41F or lower in four hours
prepping fresh cut produce
refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41F out
USDA
regulates and inspects meat, poultry, eggs, and food that cross state lines/ involves more than one state
how should ROP fish be thawed?
remove packaging before thawing it under refrigeration, before or immediately after thawing it under running water
reconditioning of food
restoring food to a safe condition (reheating a hot food that has not been held at the correct temperature danger zone for more than 2 hours)
what to do with employee with persistent sneezing, coughing, runny nose that causes discharge from the eyes, nose, or mouth
restrict
what to do with an employee who has a sore throat with a fever?
restrict from working with exposed food, utensils, and equipment, exclude from the operation if you serve a high risk population
what to do with an employee with an infected wound or boil that is not covered properly
restrict the food handler from working with exposed food, utensils and equipment
When a utensil is stored in water between uses, what are the requirements?
running water at any temperature or a container of water at 135F or higher
the FDA has identified what 4 bacteria that are highly contagious
salmonella Typhi, nontyphoidal salmonella, shigella spp., shiga toxin-producing E. coli
145F fo 15 seconds
seafood, steak/chops of pork, beef, veal, and lamb, commercially raised game, shell eggs that will be served immediately
what foods are parasites commonly associated with?
seafood, wild game, food processed with contaminated water (produce)
how to reject an item from a shipment
set it aside from the items you are accepting, tell the delivery person what is wrong with the item, get a signed adjustment or credit slip, log incident
shellfish must be received with ____________ which indicate _______________
shellstock ID tag; when and where the shellfish were harvested when the last shellfish is used write the date on the tag and keep for 90 days
list the big 6
shigella spp., salmonella Typhi, nontyphodial salmonella, shiga toxin producing e coli, Hepatitis A, norovirus
_____ and _____ regulatory authorities create regulations and inspect operations
state and local
Inspects retail and foodservice operations
state and local health departments
Writes the codes that regulate retail and foodservice operations
state and local health departments
running water thawing
submerge food under running, drinkable (potable) water 70 or lower. NEVER let the temperature the food go above 41 for longer than 4 hours (including time it takes to thaw food plus time it takes to prep food)
do not sell produce that was treated with _______________ before it was received in the operation; never add _______________ to produce that will be eaten raw
sulfites
sell by date
tells the store how long to display the product for sale
refrigeration thawing
thaw food in a cooler, keeping temperature at 41 or lower
microwave thawing
thaw food in microwave oven if it will be cooked immediately after thawing, the food must be cooked in conventional cooking equipment once thawed
best by date
the date by which the product for the best flavor or quality
what are the situations where it is acceptable to handle ready to eat food with bare hands?
the food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry but will be cooked to at least 145 F the food will be added as an ingredient to a dish containing raw meat, seafoods, or poultry and dish will be cooked to the minimum internal temperature of the raw items
bimetallic stemmed thermometers are used for thick or thin foods?
thick foods
how do virus foodborne illnesses typically occur?
through the fecal oral route
in general what products may you reserve?
unopened, prepackaged food in good condition (condiment packets, wrapped crackers)
how to handle eggs with high risk populations?
use pasteurized eggs or egg products when serving dishes that are raw or undercooked unpasteurized eggs may be used if the dish will be cooked all the way through
after use thermometers must be _________________. What sanitizing solution should be used?
washed, rinsed, sanitized, and air dried. use a sanitizing solution that is used for food contact solutions
time-temperature abuse
when food has stayed too long at temperatures that are good for the growth of pathogens
what are some costs of a foodborne illness to an operation?
-loss of customers -loss of reputation -negative media exposure -lowered staff morale -lawsuits and legal fees -staff missing work - increased insurance premiums - staff retraining
bimetallic stemmed thermometer can check what temperature range?
0-220 F (makes it useful for checking temperatures during the flow of food)
5 most common food handling mistakes
1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temperatures 4. Using contaminated equipment 5. Practicing poor personal hygiene
scrub hands and arms vigorously for ______ seconds
10-15 seconds
Hold hot TCS food at what temperature?
135F or higher
cool TCS foods from ______ to ______ or lower within ___ hours
135F, 41F, 6 hours
how high off the floor should food be stored?
15 cm (6 inches)
meat, seafood, poultry, and eggs cooked in a microwave oven must be cooked to _____
165F
the bimetallic stemmed thermometer must be scaled in at least _______________ increments
2 degree
how long should the whole handwashing process take?
20 seconds
thermometers used to measure the temp of food must accurate to within ___________
2F or 1 C
foodborne illness onset times
30 minutes to 6 weeks
thermometers used to measure air temperature in food storage equipment must be accurate to within ___________
3F or 1.5C
if food is held in the danger zone for _____ hours it must be thrown out
4
when holding foods check food temperature every ___ hours
4
how many hours of continuous use before changing gloves?
4 hours
you can hold hot food without temperature control for up to ___ hours
4 hours
time temperature abuse happens in what temp range?
41-135 F
temperature danger zone; and even more rapidly in what zone?
41-135 F; 70-125 F
Hold cold TCS food at what temperature?
41F or lower
the total cooling time cannot exceed ___ hours
6
you can hold cold food without temperature control for up to ____ hours
6 hours
When partially cooking food for later service, what is the maximum amount of time that the food can be heated during the initial cooking step?
60 minutes
ready to eat TCS food can be stored for ______days if it is held at __________ or lower
7 days at 41F
pathogens grow much faster in what temp range? (inside the danger zone)
70-125F
what is the maximum water temperature allowed when thawing food under running water?
70F
if food has not cooled to ____ within __ hours it must be reheated and then cooled again
70F, 2
