FoodSafe Test

Nine Basic Requirements

- Adequate Lighting -Potable Water - Adequate Hot Water Supply -Proper Waste Disposal - Hand Washing Sinks - Proper Dishwashing Facilities - Grease Traps - Adequate Cooler, Freezer and Dry Storage Space - Proper Ventilation

Avoiding Infestations

- Pests will only go where they have access to food, water and shelter. 1. Clean and sanitize surfaces daily, this includes grills and cooking surfaces even countertops. 2. Keep cooking equipment free of grease and dirt buildup. 3. Clean underneath equipment and shelves and store food and food utensils at least 15cm off the floor. 4. Keep screens over windows and discard of garbage properly and don't put garbage near doorways. 5. Keep food in tightly sealed, food grade containers. And stop the dripping pipes to prevent pooling of water.

Rats (Pest Control)

- leave brown, cigar shaped droppings that are larger than mice droppings.

Receiving Food

- only accept food from approved sources and check the vehicle is clean, if it's not then reject the shipment. - check chemicals have been stored separately and that refrigeration and freezer units on the vehicle are at the correct temperature's (4°C for refrigeration units and -18°C for freezer units)

Storing food

- protect food from contamination by wrapping in covering it and use only food grade containers to store food do not reuse empty containers. - make sure food is labelled with the product name and date that it was received and do not store food on the floor -all food should be stored at least 15 cm off of the floor. -store meat under veggies to protect against contamination

Food borne Illness Complaint

-Be polite and record as much information as possible on foodborne illness report form. Tell the customer to contact the local health Authority and you contact them as well. -Tell them to go see a doctor and keep the report form.

Maintenance

-Dishwasher ______________________________ is critical to ensure the machines operate properly.

Potentially Hazardous Foods

-Foods that have the FATTOM conditions to support the growth of pathogens and toxins are considered ______________________________. -Some examples are: meats and poultry, eggs and egg products, dairy products, fish and shellfish, cooked and cut up raw fruits and veggies, and many processed foods

Inspections

-Purpose of inspections is to make sure that food is being handled properly from receiving, through preparation to serving and that all requirements are met.

Single service items

-Single service items like straws, paper cups or plates must be used only once and then discarded.

Viruses

-Smaller than bacteria and frequently cause illness. harmful to humans and maybe found in contaminated food but will not grow in food. -Hepatitis A and Norovirus are examples transferred from improper hand washing.

Pathogens

-Some microbes can cause illness and even death. -These microbes are called ______________ which means "something that produces sickness".

Physical Contamination

-Sources: Glass, wood, hair, bandages, insects, Metal particles, and stones. -Practice good hygiene, inspecting incoming food, storing food away from possible physical contaminants and following pest control programs, equipment maintenance.

Chemical Contamination

-Sources: cleaning agents, pesticides, and dissolved metals. -Store chemicals away from food.

Critical Limits

-Specific and measurable limits that indicate effective control of a critical control point. -The limit for the cooking step to cook meat is at least 74°C. -The limit for ready-made sandwiches is to store them at or below 4°C.

Mechanical Dishwashers

-There are two types of ____________________ __________________________ -high temperature and low temperature.

Wooden Cutting Boards

-These types of cutting boards are prohibited but some agencies do use them, here is how to clean it properly: 1. Scrape off any loose food and place the cutting board in a sink of hot 45°C water with a commercial detergent. 2. Scrub the board with a stiff brush to remove food and grease and rinse the clean board and hot 45°C water. 3. Soak for the entire board for at least 2 minutes in a 200 ppm solution of bleach or other approved sanitizing solution, use a different brush to work the solution into the board and do not rinse. 4. Let it air dry.

Check Low Temperature Washer

-To ____________________________________ you must check the wash cycle and it should be between 50°C and 60°C. -check the sanitizer levels using sanitizer test papers and the final chlorine residual sanitizer level should be 50 ppm or higher.

Check High Temperature Washer

-To _____________________________________________ you must run the dishwasher and check the temperature of the wash cycle and it must reach 60°C and the rinse cycle must reach 82°C for at least 10 seconds.

Biological Hazards

-_____________ Hazards are by far the most common type of Hazard in the food service industry.

Rinsing

-_______________ in clean hot water to remove detergent. -45°C water required

Food (FATTOM)

-bacteria require food to survive. -some need simple nutrients but others require a more complex diet -Moist Foods that are rich in protein such as meat, milk, eggs and fish are good food sources to grow bacteria

Temperature (FATTOM)

-between 4°C and 60°C is referred to as the danger zone where harmful bacteria can multiply rapidly -below 4°C or above 60°C will slow or stop bacteria growth -temperature control is the best way to reduce the risk of foodborne illness caused by bacteria

Monitoring Actions

-checks, measurements or observations to prove the critical limit is met. -should be documented and accurate records kept.

HACCP (Hazard Analysis Critical Control Points)

-food safety plans are part of a _____________. -this is a systematic approach to product safety if that is widely used in the food industry.

Food Safety Plans (FSP)

-food service establishments should have written plans for the safe preparation of each menu item. -these plans are called ______________________. -Identifies Hazards, Critical Control Points, Critical Limits, Monitoring Actions, and Corrective Actions.

Cockroaches

-recently hatched ___________________ leave brown, oval shaped egg shell casings.

Cleaned in place

-refers to the cleaning practice of cleaning and sanitizing food processing equipment while it is still assembled. -only equipment that is specifically designed by the manufacture to be cleaned in place should be cleaned and sanitized in this matter.

Sanitizing

-sanitize for two minutes in 30 mL commercial chlorine bleach per 4.5 L of water or use another approved sanitizer. -use chemical test strips to measure sanitizer concentration.

Accepting deliveries

-using a probe thermometer check the temperature of the refrigerated food is at or below 4°C and frozen food is at or below -18°C. -do not except food that is spoiled, damaged, or past its best before date

Serving Food

-wash hands frequently when handling food and use tongs to touch and serve food without letting handles come into contact with food. -use proper scoops for ice and never use glassware to scoop ice don't store the scoop and ice and store ice cream scoops in containers with cold running water to clean. -avoid touching surfaces that may touch food or persons mouth like cups

Washing

-wash with a commercial grade detergent in 45°C (113°F) clean water. -change water frequently.

Taking Away Leftovers

-when a customer takes home leftover food they should be instructed that the food should be consumed or refrigerated within two hours and if reheating, heat to 74°C before eating.

Packaging

-when foods are improperly process then stored at room temperature and air tech conditions like cans bottles or vacuum packaging anaerobic spores made grow -most vacuum packed food must be kept out of the danger zone

Toxins

-when some bacteria multiply they produce _________ which make people sick when consumed. -production of toxins can be controlled by paying close attention to time and temperature when storing and preparing food -Foods that contain toxins may not look, smell or taste any different from an contaminated food

3 ways to thaw food

1. In the refrigerator; May take 24 hours to defrost in the fridge and must be at or below 4°C. 2. In cold water; must be in leak proof, waterproof packaging. Submerge the food package and cold tapwater changing the water every 30 minutes. 3. In a microwave; maybe used to thaw small amounts of food but microwave ovens do not thaw food evenly. *never thaw food at room temperature*

Prevent Cross Contamination

1. Sanitize cutting boards, utensils, other food contact surfaces between uses. 2. Use separate cutting boards for raw meat and ready to eat food. 3. Keep raw food away from cooked foods and keep soiled dishes away from clean dishes.

Preventing Allergic Reactions

1. make sure you are aware of the food allergy 2. always check with the chef when questioned about ingredients and do not guess 3. never substitute ingredients unless everyone is aware 4. be careful to use separate utensils, cookware, and cutting boards to prevent cross-contamination

Personal Hygiene

1. wash your hands thoroughly after contact with a contaminant 2. do not use hand gel they are not a suitable alternative to hand washing 3. change from Street close to clean work clothes and an apron 4. avoid wiping hands on apron or clothing 5. avoid touching face or smoking, eating, engaging in any other activities 6. when tasting food only use a single use utensil

Placing food away order

1st: potentially hazardous foods requiring refrigeration (meats, dairy) 2nd: frozen foods 3rd: less hazardous foods that require refrigeration like fruit and vegetables 4th: dry goods (like rice)

Three causes of Food Contamination

Chemical, Physical, and Biological are the three causes of ....

Fattom

Food Acid Temp. Time Oxygen Moisture

Botulism

Food poisoning caused by bacteria

Rapid Cooling

Methods: -placing the container of hot food in an ice bath. -starting with purpose built ice wands or cooling wands. -dividing large portions into small portions and cooling in shallow metal pans in the cooler.

Biological Contamination

Sources: infected workers, contaminated work surfaces, cross contamination, improperly washed dishes and surfaces, contaminated water.

Public Health Inspectors and Environmental Health Officers

These people serve as consultants and educators for food safety and conduct inspections.

Pre-made Sandwiches

________________ _______________________ requires proper refrigeration to control pathogen growth. Because they have no cooking step to kill the pathogens.

Improper food handling practices ...

improper cooling, advance preparation, infected food handlers, improper reheating, improper hot holding, contaminated raw food or ingredient, unsafe source, use of leftovers, Cross contamination, in adequate cooking.

Food Allergens

peanuts, eggs, milk, tree nuts, wheat, soy, sesame, mustard, fish, shellfish, and sulphites.

Mice (Pest Control)

- ________ leave small, black, rice shaped droppings.

Infected Food Handlers

- __________ are a significant cause of food borne illnesses - They can transmit illnesses to co-workers or customers -Stay home from work and your boss has a legal responsibility to prohibit ill employees from handling food

Disposable Gloves

- can provide an extra barrier of protection between food and hand but bacteria can go on gloves just like hands. -wash your hands thoroughly before putting on gloves and change them as often as you can. -do not use latex gloves because they can cause severe allergic reaction's.

Flies and Maggots

- these pests indicate a fly infestation.

First in, first out

- use the _________ ___ _______ ___ FIFO principle when storing food. - Older stock to the front and newer stock behind. - check best before dates

Temperatures Diagram

-100°C is boiling and cooking bacteria die and spores and toxins may survive -74°C is reheating or hot holding temperature. -60°C to 4°C is the DANGER ZONE bacteria multiply rapidly so keep food out of this range -4°C to 0°C is chilling and thawing plus freezing. Most bacteria survive but will not multiply quickly -0°C to -18°C is storing frozen. Most bacteria survive but will not grow

High Temperature Washer

-A type of mechanical dishwasher. -has two temperature gauges, one for the wash cycle and one for the final rinse/sanitizing cycle. -The temperature of the wash cycle must reach 60°C and the rinse cycle must reach 82°C and run for 10 seconds.

Low Temperature Washer

-A type of mechanical dishwasher. -heated wash temperature of at least 60° followed by warm or cold rinse cycle with a chemical sanitizer -the final rinse must have a concentration of 50 ppm chlorine or 12.5 ppm iodine or you can follow manufactures instructions

Oxygen (FATTOM)

-Aerobic and Anaerobic are two terms associated with __________. -most bacteria that cause foodborne illnesses are aerobic -very dangerous bacteria thrive only an anaerobic oxygen free environments

Hazards

-An FSP Begins by identifying the possible biological, physical and chemical hazards with preparation and serving of a menu item.

Sanitation Plan

-Food service establishments should have a __________________ _________ that sets standards a d expectations for sanitation on the premises. -These have two components: 1. A list of cleaning and sanitizing agents used in the premises and which ones to use for each task, how to safely store the chemicals on the premises and concentration required for each chemical and task. 2. A cleaning schedule that specifies each item that needs to be cleaned, how it should be cleaned, who is responsible for cleaning it, how frequently it should be cleaned.

Clearing and Setting tables

-Food that has been served but not eaten must be discarded and use a clean, damp cloth or paper towel and a spray sanitizer to clean tables between uses. -table linens should be changed between each setting and tables must be cleared completely, the entire setting must be removed when the guest leaves. -glasses and cups should be upside down on clean placemats or saucers to reduce risk of contamination and handle glasses by their base and cutlery by the handle when setting the table. -if leaving table set cutlery should be wrapped to reduce the risk of contamination from dirt.

Manual Dishwashing

-For _________________ ________________________, three separate sinks are recommended for washing, rinsing and sanitizing. A place to air dry is required.

Hot Holding Foods

-Hot holding units hold food at a temperature at or above 60°C and are not designed to heat food just hold food. -both the hot holding unit and food must be preheated before the food is placed in the unit. -equipment such as chafing dishes, Steam tables, rice cookers, and crockpots are designed to keep food at a safe temperature between when it's cooked and eaten.

Parasites

-Live on or inside another animal or person and are dependent on the host for nutrients -may be found in raw meat and example is trinchinella

Microbes

-Living things too small to be seen without a microscope. -Some include: bacteria, viruses, parasites, protozoa, fungi

Birds (Pest Control)

-Look for droppings and nesting materials, they indicate the presence of ________.

Neutral Foods on pH scale

-Measure from 4.6-9.0 pH -high risk foods -include string beans, milk, eggs, meat, fish, lobster, broccoli.

Bacteria

-Most bacteria are harmless or helpful, but some can make us sick. -Some include: salmonella, E. coli, listeria.

Direct Transmission

-Occurs when microbes transfer directly from the source of contamination to food. -Example is when contaminated raw meat juices drip onto fresh produce or when infected food handler sneezes on food. -Reduce the risk is pay close attention to personal hygiene and proper food storage.

Cross Contamination

-Occurs when there is an intermediate step between the source of contamination and the food. -Example: Cutting board is used for raw meat slicing then used again to cut veggies.

Protozoa

-One celled animals. An example is Giardia Lamblia -Found in rivers, lakes, streams, shallow wells. -Cause diarrhea

CCP (Critical Control Points)

-Point beyond which no further action can be taken to eliminate the hazard. -A ______ is either a 'kill step' in which the step the hazard is eliminated. -or the point can be a 'control step' in which the hazard is controlled instead of eliminated.

Corrective Actions

-Procedures that should be followed when a critical limit is not met. -If the temp. of a patty is at 62°C then it should continue cooking until it reaches 74°C. -Records should be kept.

Spores

-Produce hard coating to protect themselves from stressful conditions like extreme heat, dryness, cold and chemicals -Concern when food is precooking and allowed to chill slowly then reheated later on

Handwashing

-Proper __________________ is a crucial step to prevent illnesses.

Cooking to right temperature

-The cooking step from any potentially hazardous foods is a critical control point. -cooking to the correct temperature is the critical limit for the point at which pathogen's will be killed. -always use a food thermometer to check the internal temperature of food like a roast. -food may look cooked on the outside but it may not have reached a high enough temperature to kill the pathogen's. -make sure the temperature is at 74°C and that will ensure that all the pathogen's have been killed.

Glass Washer

-_____________ ____________________ operate at temperatures that are lower than mechanical dishwashers, 50°C to 60°C. -Chemical sanitizers are used instead of hot water. -pre-soaking may be necessary because it does not remove dried-on sugar or juice.

Cleaning and Sanitizing

-_______________ and ____________________ are two separate things. -_________________ with soap and water and rinsing well with clean water will remove surface dirt and grease but it does not remove harmful bacteria. -_______________ eliminates or substantially reduces the number of harmful bacteria on clean surface. Counters, tables, and cutting board should be cleaned, then rinsed, and then sanitized.

Acid (FATTOM)

-bacteria do not grow in an acidic environment -Lemons and lemon juice, vinegar and some berries and fruits do not support the growth of bacteria -however low acid foods like vegetables eggs and meets special care needs to be taken -the more acidic the food the lower it's never on the pH scale

Moisture (FATTOM)

-bacteria need moisture to survive -yeast and mould grow rapidly in food with a high moisture content like meat, produce and soft cheese. -dry food or rice and pasta, crackers and candies have lower moisture content and are less hazardous

Catering and Delivery

-food that is being transported off premises must be covered and protected from contamination. The food must leave the premises and arrive at its destination at a safe temperature (60°C) -refrigerated foods must be transported so the food is maintained at or below 4°C.

Food Thermometer Steps

-food thermometers should be calibrated frequently to ensure they are reading the temperature correctly. - use where the coldest temperature is most likely, like the thickest part of meat or the middle of a pot of soup. - make sure it's not touching a bone and take the temperature in several places -be aware of hot and cold spots on grills, stoves and ovens and measure food that is most likely to be colder. -Check temperatures of microwaved food because it may not cook evenly.

Fungi

-grow on animals, plants, humans, decaying organic matter, anywhere that is warm and damp. -some fungi can spoil foods scraping or cutting off mould off any food does not make it safe because the toxins will remain in food

Cooling Foods

-improper cooling is one of the leading causes of foodborne illness. -hot food must be cooled from 60°C to 20°C within two hours and then cooled from 20°C to 4°C within the next four hours in order to reduce the amount of time that food is remaining in the danger zone.

Re-Heating Foods

-inadequate reheating for hot holding is one of the improper food handling practises that can cause foodborne illness outbreaks. -reheat food rapidly to a minimum of 74°C then hold in hot holder at or above 60°C unless it's served immediately.

Potable Water

-is water that is safe for human consumption like eating, drinking, cooking and making ice.

Self Service and Buffets

-make sure food is placed into the self-service or display units only after both the food and the unit had been preheated or pre-child to a safe temperature. -use clean service utensils and make sure handles don't touch the food and post signs remind guests not to mix service utensils -use sneeze guards and remind guests to use a clean fresh plate when returning to the self service line. -never add fresh food to food has that has been sitting at the buffet table and do not reuse food. -children must be supervised and limit amount of displayed food to what can be used within two hours.

acidic foods on pH scale

-measure from 0-4.0 -include lemons, vinegar, apples

Alkaline Materials on pH scale

-measure from 10-14 pH -include baking soda, tonic water

Thawing

-most bacteria will not grow and frozen foods but they will begin to multiply again when the food is _______________ and left in the DANGER ZONE. -There are three ways to ________food.

Pest Control

-pests carry pathogens that can be transmitted through their droppings, urine, and saliva, so it is very important to prevent pest infestations. -infestations don't happen overnight so be aware of the warning signs of common pests and if you see an indication of the infestation, notify your supervisor so they can contact a pest control expert.

Time (FATTOM)

-when a smaller number of pathogens are present in food the risk is usually low for multiplying. -however when a higher risk foods are left in the danger zone those pathogen's multiply rapidly -so restricting the amount of time that food is left in DANGER ZONE will help reduce the risk

Hand-washing steps

1. Wet hands with water. 2. Apply liquid soap and lather for at least 20 to 30 seconds. 3. Scrub backs of hands, wrists, between all fingers and under nails. 4. Rinse under running water, hands pointing down towards the drain. 5. Dry with paper towel and turn off caps and open the bathroom door using the paper towel.

Cycle of transmission of contaminants

3 parts to the cycle: -environment -food handler -food

Neutral Acidity

7 is the number of ___________ ___________.

Air Drying

For _____ _____________ you must: -drain boards should be cleaned and sanitized and be sloped for drainage. -all dishes, pots and pans, cutlery and utensils should be dry and cool before storage. -never towel dry.

Scraping

For this you must: -use hot water and good friction with nylon brushes or pads. -soak flatware and utensils for 10 to 15 minutes in a bus pan of hot water and soak and chemical and presoak dirty pots and pans.

4 million

_____________million Canadians suffer from food borne illnesses every year.

Anaerobic

bacteria that grow only when no oxygen is present

Aerobic

bacteria that require oxygen to grow