Food and Safety
approved suppliers
(have been inspected and can show you inspection reports) meet applicable local, state, and federal laws
dry storage:
-keep them cool: 50-70 F -keep them DRY (50%-60% humidity) -well ventilated -clean -OUT of direct sunlight -6 inches above the ground -away from the walls
general storage guidelines:
-store all items in designated areas -** store away from walls and at least 6 inches off of the floor** -store single use items (cups, gloves,etc) in original packaging -store food in containers that have been cleaned and sanitized
food assessment post delivery:
1. appearance- reject moldy or abnormal colored food, signs of pest damage, or ice crystals on it 2. texture- reject meat, fish, or poultry that is slimy, sticky, or dry...or a soft flesh that leaves an imprint when you touch it 3. odor- reject abnormal or unpleasant odor
what is the min internal cooking temp for ground beef?
155 F (68 C) for 15 seconds
what temp must TCS food be reheated to if it will be hot held?
165 F (74 C) for 15 seconds
an operation is located in a jurisdiction that allows it to hold TCS food without temp control. how many hours can it display hot TCS food without temp control before the food must be sold, served, or thrown out?
4
at what max internal temp should cold TCS food be held?
41 F (5 C)
what is the correct temp for receiving cold TCS food?
41 F (5 C) or lower
temperature danger zone
41- 135 F (or 5-57 C) pathogens survive and grow in this range
which item can be received at 45 F (7 C)? A) shell eggs B) ground beef C) bean sprouts D) chopped tomatoes
A) shell eggs
which may be handled with bare hands? A) cooked pasta for salad B) chopped tomatoes for soup C) canned tuna for sandwiches D) pickled watermelon for garnish
B) chopped tomatoes for soup
when is it acceptable to eat in an operation? A) when prepping food B) when washing dishes C) when handling utensils D) when sitting in a break area
D) when sitting in a break area
due to an operation's space limits, ready-to-eat and uncooked food must be stored in the same cooler. how should food be stored, in top-to-bottom order?
according to min internal cooking temps, with ready-to-eat food on the top shelf and poultry on the bottom
at what temp do most food borne pathogens grow most quickly
between 70 and 125 F (21-52 C)
reconditioning
correcting a problem so food can be used ex: cans received dirty may be washed and accepted provided that the soil on the can did not result from damage to the cans OR reheating a hot dog that has not been in TDZ over 2 hours
what is the problem with storing raw ground turkey above raw ground pork?
cross contamination
thermocouples and thermistors
good for food service operations measure temp through metal probe *temp displayed digitally* sensing area is only on the tip (do not have to insert far) many have interchangeable probes (DIFFERENCE= technology inside)
what is the most important factor in choosing a food supplier?
it has been inspected and complies with local, state, and federal law
holding COLD TCS foods
never store directly on ice (fruit and veggies are only exception) all others on pans and plates
a thermometer used to measure the temp of food must be accurate to what temp?
+/- 2 F or +/- 1 C
an air temp measuring device used to measure the temp in a cooler must be how accurate?
+/- 3 F or +/- 1.5 C
general prep practices
-only remove as much food from cooler as can prep in a short time -return prepped food to the cooler or cook as quickly as possible (these avoid time and temp abuse) -NEVER use additives to alter appearance of food -do NOT sell produce treated with sulfites before it was received in the operation -* do NOT add sulfites to produce that will be eaten raw
preventing cross contamination in storage:
-store raw meat, poultry, and seafood separately from ready-to-eat foods (if not possible then store ready-to-eat food ABOVE these) -deplete product on a regular basis -*rotate products so that oldest are in front (not sitting in back going bad) FIFO= *first in, first out*
cooking dishes with TCS ingredients
-when including *previously cooked* TCS ingredients in dish: cook 165 F for 15 seconds -when including *raw* TCS ingredients: cook to their required internal temp
2 ways of calibration:
1) ice point method: adjusting to freezing point 2) boiling point method: adjusting to boiling point (212 f)
thermometer guidelines:
1) insert into thickest part (take reading in several different spots) 2) wash, rinse, sanitize after use 3) accurate to within +/- 2 F or (+/- 1 C) 4)*glass thermometers- can only be used when enclosed in a shatterproof case
order of storing in refrigerator (top to bottom)
1) ready-to-eat food 2) frozen food that is being thawed 3) seafood 4) whole cuts of beef and pork 5) ground meat and ground fish 6) whole and ground turkey ***order based on internal temp**
4 acceptable thawing methods
1) refrigeration- 41 or lower 2) submerged under water- 70F or less ----BUT food must still remain at 41 or lower 3) in microwave oven, IF the food will be conventionally cooked immediately after thawing 4) as part of the cooking process (check that it reaches required internal temp)
receiving guidelines
1) scheduling 2) staff needs- make specific staff for receiving (checking correct temps, expired dates, pest damage... purchase orders, equipment) 3) good preparation 4) timing and process for inspections- must be inspected immediately upon receipt
preventing cross contamination:
1) use separate equipment for each type of food 2) clean and sanitize all work surfaces/equipment before AND after each task 3) prep raw and ready-to-eat foods at different times 4) buy prepared food 5) monitor-learn which food items should be checked, how often, and by whom 6) correct tools/thermometers 7) record food temps regularly 8) limit time TCS food spends in temp danger zone 9) make sure food handlers know what to do when time and temp standards are not met
calibrate thermometers when:
1)after they have been bumped or dropped 2) after they have been exposed to extreme temp changes 3) before deliveries arrive 4) before each shift
inspection process for delivery:
1. inspect the truck 2. inspect food items (quantity, quality, condition, temp)
rejecting deliveries
1. set aside from rest of items 2. tell delivery person exactly what was wrong. use purchase order or invoice to support your decission 3. get a signed adjustment or credit slip from the delivery person before giving item back 4. log the incident on the invoice (be specific)
at what min temp should hot TCS food be held?
135 F (57 C)
cooking TCS foods in microwave (eggs, poultry, fish, and meat)
165 F -cover to prevent drying -rotate/stir halfway -let it stand for 2 min so it can equalize -check temp in at least 2 places
cooking stuffing
165 for 15 seconds
at what air temp can you store shell eggs?
45 F or lower
when partially cooking food for later service, what is the max amount of time that the food can be heated during the initial cooking step?
60 minutes
how long can ready-to-eat TCS food that was prepped in-house be stored if it is held at 41 F or lower?
7 days
what is the max water temp allowed when thawing food under running water?
70 F (21 C)
an operation has a self-serving salad bar with 8 different items on it. how many serving utensils are needed to serve the items on the salad bar?
8
what should a manager of a hospital cafeteria do if a cook calls in with a headache, nauseam and diarrhea? A) tell the cook to stay away from work and see a doctor
A
when should hand antiseptics be used? A) after washing hands b) before washing hands c)when soap is unavailable d) when gloves are not being used
A) after washing hands
diseases NOT transmitted by food:
AIDS, Hepatitis B & C, Tuberculosis
a cook wore single-use gloves while forming raw ground beef into patties. the cook continued to wear them while slicing hamburger buns. what mistake was made? a) the cook did not clean and sanitize the gloves before handling the hamburger buns b) the cook did not wash hands and put on new gloves before slicing the hamburger buns c) the cook did not wash hands before putting on the same gloves to slice the hamburger bun d) cook did not wear reusable gloves while handling the raw ground beef and hamburger buns
B) cook did not wash hands and put on new gloves before slicing the hamburger buns
who is most at risk of contaminating food? a) food handler whose spouse works primarily with high-risk populations b) a food handler whose young daughter has diarrhea C) a food handler who gets a lot of aches and pains d) food handler who eats a lot of rare meat
B) food handler whose young daughter has diarrhea
which piece of jewelry can be worn on a food handler's hand or arm? a) watch b) diamond ring c) plain band ring d) medical bracelet
C) plain band ring
a food handler prepares and delivers meals to elderly people. what symptoms require this food handler to stay home from work? A) thirst with itching B) soreness and fatigue C) sore throat with fever D) headache with soreness
C) sore throat with fever
how far must a bimetallic stemmed thermometer be inserted into food to give an accurate reading?
C) up to the dimple in the thermometer stem
A food handler has finished trimming raw chicken on a cutting board and need s the cutting board to prep veggies. what must be done to the cutting board?
C) washed, rinsed, and sanitized
receiving criteria for COLD food deliveries:
COLD TCS food- receive at 41 or lower Live Shell Fish (oysters, mussels, clams, and scallops)- receive at 45 air temp, and internal temp no greater than 50 shucked shellfish- receive at 45 or lower, cool to 41 or lower in 4 hours milk- receive at 45 or lower, cool milk to 41 or lower in 4 hours shell eggs- receive at an air temp of 45 or lower
what should food handlers do after prepping food and balance before using the restroom? a) wash their hands b) take off their hats c) change their gloves d) take off their aprons
D) take off their aprons
receiving criteria for Hot food deliveries
HOT TCS food- receive at 135 or higher
when must you discard tuna salad that was prepped on July 19?
July 25
storage- date marking:
TCS ready-to-eat food must be marked if held longer than for 24 hours must indicate when food must be 1) sold 2) eaten 3) or thrown out
IF: a commercially processed food has a use-by date that is less than 7 days from the date the container was opened
THEN: container should be marked with this use-by date as long as the date is based on food safety
probes
air- coolers and ovens surface- flat cooking equipment like griddles immersion- liquids penetration- hamburgers, fish fillets, chicken
storage- labeling on site:
all items in their original containers must be labeled with the food name or clear indication of what it is
hand antiseptics
also known as hand sanitizers, liquid gels that help lower number of pathogens on skin (NEVER use them in place of washing hands)
calibration
an adjustment to give a correct reading on the thermometer
HACCP
approved food safety plan
TCS temp storage:
at an internal temp of 41 or lower (cold food) OR 135 or higher (hot food) (frozen food) at temp that keeps it frozen
how often must you check the temp of food that is being held with temp control?
at least every 4 hours
where in a cooler should diary products be stored?
away from the door, in the coldest part of the cooler
when combining ingredients with different use by dates then the discard date of the dish should be:
based on the earliest use-by date of the ingredient
when pathogens rapidly grow
between 70-125 F (or 21-51 C)
after which activity must food handlers wash their hands? a) putting on gloves b) serving guests c) clearing tables d) applying hand antiseptic
c) clearing tables
while getting ready to check the temp of a roast chicken, a chef dropped a bimetallic stemmed thermometer onto a prep table. what should chef do next?
calibrate the thermometer
holding food without temp control (COLD)
can be held without temp control for up to 6 hours IF: -it was held at 41 or lower prior to removing it -does not exceed 70 F during the 6 hours -contains a label saying time it was removed from refrigerator and time it should be thrown out
storage: ready-to-eat TCS food
can be stored for 7 days if held at less than or equal to 41 degrees (count begins on day food was prepared or commercial container was opened)
cross-contamination
can occur at any point within the flow of food
holding TCS foods
check temp at least every 4 hours discard food not at 135 & higher OR 41 &lower as alternative, check food every 2 hours to prevent from throwing out **never use holding equipment to reheat food**
bimetallic stemmed thermometer
checks temps from 0-220 F (-18-104 C) through a metal stem- *insert up until the dimple* (cause sensing area from tip to dimple- end of temp sensing area) useful for checking temps during the flow of food **useful for large or thick food** has a calibration nut
what item must guests take each time they return to a self service area for more food?
clean plate
what must food handlers do to food immediately after thawing it in the microwave oven?
cook it
what must be included on the label of TCS food that was prepped in house?
date that the food should be thrown out
infrared (laser) thermometers
do not need to touch the a surface to check temp (reduces cross-contamination) (must be held as close as possible- no barriers)
"inspected"
does not mean pathogen free, just means the product and processing plant have met defined standards
frozen storage:
freezing slows the growth but does not kill micro organisms -*ideal temp varies by product** -keep it at temp that will keep produce frozen and check it regularly
cooling foods
from 135- 70 in 2 hours from 70-41 or less with an additional 4 hours ***total cooling time= (135-41) ≤ 6 hours
time temp abuse
held at 41-135 for 4 hours or more cooked to wrong internal temp held at wrong temp cooled or reheated incorrectly
holding food without temp control (HOT)
held without temp control for up to 4 hours IF: -it was held at least 135 prior -contains a label when it should be thrown out
thawing ROP fish
if label states that product must remain frozen until use, then remove fish from packaging -before thawing under refrigeration -before or immediately after thawing under running water
shellstock identification tag
indicate when and where the shellfish were harvested (do NOT remove until last shellfish is used)- write date of last one used **keep tag on file for 90 days after last one used**
which thermometer is limited to measuring surface temp?
infrared thermometer
what is the best method of checking the temp of a delivery of fresh fish?
insert a thermometer probe into the thickest part of the fish
refrigerated storage guidelines
internal temp of 41 or lower -slows growth of micro organisms -check temp at least once each shift -avoid frequent opening of door -use cold curtains in walk-in freezers, use open shelving -randomly sample food temps -defrost freezers regularly
what is required when receiving fish that will be served raw or partially cooked?
it must be correctly frozen before you receive it
storing TCS food-
keep meat, poultry, seafood, and diary items AWAY from the door and at coldest part of the unit
in top-to-bottom order, how should a fresh pork roast, fresh salmon, a container of lettuce, and a pan of fresh chicken breasts be stored in a cooler?
lettuce, fresh salmon, fresh pork roast, fresh chicken breasts
storage- labeling for retail:
list ingredients and sub ingredients in descending order to weight list artificial colors or flavorings (including preservatives) name and place business of manufacturer, packer, and distributer source of each major food allergen contained in food
when deep frying:
make sure oil temp recovers before loading each batch do not overload basket check temps and cooking time
inspection stamp
means item has been inspected and passed by the inspecting agency, along with a number identifying the processing plant
checking temps from delivery
meat poultry and fish- thermometer into thickest part reduced-oxygen packaging/ vacuum packed- thermometer stem between two packages, do NOT puncture packaging other packed foods- stem immersed in the food, not the package
cooking poultry (whole/ground chicken, turkey, and dick)
min internal temp= 165 F for at least 15 seconds
labeling bulk food in self serve
not needed for bulk unpackaged food like bakery products IF: -product makes no claim regarding health or nutrient content -no law requiring label exist - food manufactured/produced on the premises or owned by the same person
how should cartons of coleslaw be checked for the correct receiving temp?
open a carton and insert a thermometer stem into the food
if recipes call for raw or uncooked eggs make sure to use:
pasteurized eggs or processed eggs products (unpasteurized eggs only able to use if dish being cooked *and prepare in small batches*)
flow of food
path of food as it flows from purchasing and receiving, storing, prepping, cooking, holding, cooling, reheating, and serving
what probe should be used to check the temp of a chicken breast?
penetration probes
Carriers
people who also carry pathogens and infect others without getting sick themselves
how should the temp of vacuum-packed meat be checked during receiving?
place the thermometer stem or probe between two packages of product
wash hands before:
prepping food, working with clean utensils, before putting on single use gloves
which food should not be offered on a children's menu?
rare hamburger (under cooked food)
key drop delivery
receiving food after hours when they are closed supplier is given a key or other access to the operations to make the delivery 1. must be inspected upon arrival 2. must be placed in right storage location in right temp 3. must have been protected from contamination in storage
vending machines
refrigerated food prepped on-site and not sold in 7 days must be thrown out
passing foods through the danger zone quickly
reheat foods to 165 WITHIN 2 Hours!! ***throw away after 1 reheat***
what should be done with an item that has been recalled?
remove the item from inventory, put it in a secure location and label it to keep it from being used or discarded
when a utensil is stored in water between uses, what are the requirements?
running water at any temp, or a container of water at 135 or higher
offsite services/ catering
same rules apply
hand washing
should NEVER wash hands in sinks designated for food prep or dish washing or sinks used for discarding waste water
inspection reports
should be based on Good Manufacturing Practices (GMP)- FDA's minimum sanitation and processing requirements for producing safe food or Good Agricultural Practices (GAP)
receiving criteria for frozen food deliveries
should be frozen solid when received (if frozen ice crystals or liquid on packaging this could be a sign of refreezing)
a safe way to cool a stockpot of meat sauce is to put it on a...
sink of ice water
prepping ice
store ice scoops outside of ice machines in clean location do not use hands, glass, or breakable utensils
TTI: Time-Temperature Indicator
tags attached to packaging by the supplier to monitor time and temp (color changes in the window if the food has been time-temp abused during shipping or storage)-not reversable
which is a requirement for key drop deliveries?
the items are placed in the correct storage location
a food handler thaws several frozen turkeys on a prep table. what is the danger that this poses to the food?
time- temp abuse
what causes large ice crystals to form on frozen food and its packaging?
time-temp abuse
what device can be used to record time-temp abuse during the delivery of food?
time-temp indicator (tti)
why must prep tables be cleaned and sanitized between uses?
to prevent cross cont.
which part of the plate should a food handler avoid touching when serving guests?
top
cooling food
total time cannot exceed 6 hours
storage temperatures-
units must have at least one air temp measuring device; ***must be accurate to +-3 F*** or (+-1.5 C) -place the measuring device in the warmest part of the unit and coldest spot in hot-holding units
a pan of lasagna at 165 F was packed in a heated cabinet for off-site delivery. what is the min info that should be on the pan label?
use-by date and time and reheating and service instructions
food handlers must wash their hands after the following:
using restroom, touching the body or clothing, coughing/sneezing, eating, handling soiled items, handling raw meat, taking out garbage, changing tasks, handling money, using electronic devices
prepping produce:
when washing: -use running water a little warmer than produce -can be washed in water containing certain chemicals or ozones to sanitize it -when soaking/storing produce in standing water, do NOT mix different items or multiple batches of the same item
calibration nut
you can make the thermometer accurate by adjusting this (on bimetallic stemmed thermometers)
