Food Permit Test

Self Service & Buffet Area

Accurately label the food to avoid customer confusion. You do not want the customer putting the food back on the service area. Make sure you provide enough serving utensils to ensure customers do not touch the food. Place the utensils in the food with handles above the rim and facing the customer. Immediately replace utensils that have been used across different food products. Especially between cooked, chilled and ready-to-eat foods. Do not allow customers to re-use or refill their plates. Always have enough plates available and offer to swap for a new plate. If you have ice available, make sure you have plenty of ice scoops. Offer to remove dirty plates and silverware and explain there are clean ones available at the service counter. Many buffets also have staff on station to serve the high-risk foods and only allow the customer to choose their own low risk foods

chap 8 vitals

Again - remember to Clean As You Go and watch for hidden dangers such as tablets and menus. The biggest danger Front of House to food safety are self-service areas. Keep an eye on them and make sure there is no accidental cross-contamination.

chap 9 vitals

Always understand just how important hand washing is to your role and how important it is to the whole food safety process. Remember how to wash your hands, when to and where to wash them. Think about your work attire. Look smart, keep clean. It's the first impression that a customer or work colleague sees.

Where to Wash your Hands

- ONLY USE HANDWASHING SINKS (or anything with soap and drying facilities provided for you) - Do not prep food, wash equipment or dump dirty water in them.

How Are Reactions Avoided

- avoid dishes including ingredients - check with staff - know what allergen related foods are in what meals

Frozen Storage

- ensure that your freezers operate at a temperature of 0 F, (-18C), or below

Cleaning: Sanitization & Trash Disposal

- key weapons in the war against foodborne illness is cleaning - keeping your establishment clean is both a legal requirement and good for business. - all food premises must be suitable for the type of food involved "Clean As You Go"

Tables

How / When To Clean Tables - remove any item such as salt, pepper and condiments from the table before cleaning and sanitizing. - Remove all food debris, clean thoroughly and sanitize, check chairs for food debris too. - if you use laminated menus, makes sure you clean them at the same time. Just think how many customers may have touched that menu in one day.

Hands & Nails

Keep fingernails short and clean as they can easily harbour bacteria. You are not allowed to wear nail polish or false finger nails. You must wear a bandage over wounds on hands and arms and you must make sure the wound cannot leak. You need to wear a single-use glove or finger cot to cover the bandage.

Stacking Food in Coolers

- store raw meat and poultry on shelves below other food - stack shelves neatly so you can easily check the stock - allow enough room around food for air to circulate - unless you have a separate cooler, do not put hot food in a cooler as this will raise the temperature inside and may cause condensation

chap 7 vitals

Remember - the key phrase is "Clean As You Go". Never expect someone else will clean up for you! Wiping Cloths - if used properly - are a great help in maintaining food safety. Used badly, they are the perfect vehicle of contamination. Detergents only clean, sanitizers kill. Always, always, always wash your hands after dealing with trash and food waste.

USDA Recommended Safe Minimum Internal Temperatures

- Beef, Veal, Lamb, Steak, Roasts : 145 F - Fish : 145 F - Pork : 160 F - Beef, Beal, Lamb Ground : 160 F - Egg Dishes: 160 F - Turkey, Chicken, Duck whole, Pieces, Ground : 165 F GROUND MEAT & MEAT MIXTURES - Beef, Pork, Veal Lamb : 160 F - Turkey, Chicken : 165 F - Mechanically Tenderized Meat : 155 F FRESH BEEF, VEAL, LAMB - Medium Rare : 145 F - Medium : 150 F - Well Done : 170 F POULTRY - Chicken and Turkey, whole : 180 F - Poultry breasts, roast : 170 F - Poultry thighs, wings : 165 F - Duck and Goose : 165 F - Stuffing (cooked alone or in bird) : 165 F FRESH PORK - Roasts : 160 F - Mediu : 160 F - Well Done : 170 F HAM - Fresh (raw) : 160 F - Pre-cooked (to reheat) : 140 F EGGS AND EGG DISHES - Eggs : cooked until yolk and whets are firm - Egg dishes : 160 F - Leftovers and casseroles : 165 F

Calibrating a Probe Thermometer

- Calibrating a thermometer involves checking either the boiling point at 212°F (100°C), or the freezing point at 32°F, (0°C) - Digital Probe Thermometer = boiling only acceptable readings are 210°F (99°C), 212°F (100°C), or 214°F (101°C - Bimetallic Stemmed Thermometer = freezing wait for at least 30 seconds or until the indicator stops moving. If it needs adjusting, hold the calibration nut with a wrench and, if needed, rotate the thermometer head until it reads 32°F, (0°C).

The Temperature Danger Zone Requirements

- Check to make sure the food is at a safe temperature when it is delivered to your workplace - the use of a thermometer is strongly recommended. - Refrigerate raw & TCS Foods immediately after delivery - that should be within 15 minutes. - Keep food refrigerated at or below 41°F until it is needed for preparation or serving. - Cook food thoroughly right through to the centre or the thickest part of the food. - Serve hot food at 135°F or hotter. - Re-heat food adequately to 165°F for a minimum of 15 seconds to kill most pathogenic bacteria. - Cool food rapidly, so that food spends as little time as possible in the Temperature Danger Zone. - If possible, thaw frozen food in a cooler or thawing cabinet so that the outside temperature of the food cannot reach Temperature Danger Zone temperatures while the inside is still defrosting. Keep ALL food out of The Temperature Danger Zone as much as you can. Once the food has been prepared or cooked, we suggest that you serve it within 20 minutes.

What's the difference between Detergents & Sanitizers

- Detergents help to dissolve grease and remove dirt / food waste - a detergent will not kill pathogenic bacteria - To kill or reduce pathogenic bacteria to a safe level, items and equipment MUST be sanitized after having been cleaned with a detergent - A sanitizer kills 99.9% of pathogenic bacteria WAYS TO REDUCE BACTERIA TO A SAFE LEVEL: - Very hot water, 171°F for a minimum of 30 seconds - Steam at a temperature of 200°F or hotter for at least 5 minutes - And/or a chemical sanitizer sanitizer can not be used after cleaning with a detergent a detergent removes dirt, food waste and grease. - a sanitizer kills pathogenic bacteria.

Cleaning a Work Surface

- Food contact surfaces must be non-absorbent and easy to clean. If you think the work surface is damaged and could harbor bacteria, tell your supervisor. First point is that you need to protect the food from contamination. Move it away from the area to be cleaned. Remove any loose dirt and food debris and wash the surface with hot water and a detergent, using a cloth, brush or scrub pad. Then you need to rinse off the detergent with hot water and a clean cloth. After that you need to use a chemical sanitizer following the manufacturer's instructions. Don't forget the contact time! And finally, leave to Air Dry.

Time & Temperature Control

- the temperature danger zone is between 41°F and 135°F - most pathogenic bacteria are destroyed at a temperature of 135°F or hotter (kill stage or cooking) - cooking is one of the main weapons you have to destroy pathogenic bacteria - when cooking food, always check the center temperature of food near the end of the cooking period in the thickest part of the food - if the food hasn't hit the temperature you need, just carry on cooking until you reach the required temperature at the center

What Types Of Food Are Allergens

- though any food can cause an allergic reaction, these 8 are thought to be responsible for over 98% of allergenic reactions Examples - peanuts and tree nuts (which include walnuts and pecan nuts) - milk and dairy products (lactose intolerance) - eggs and egg products - fish and shellfish - wheat (gluten and cereals containing gluten)

Sickness

- you MUST tell your manager when you are sick tell your employer that you are sick and if you are experiencing: Diarrhea. Vomiting. A sore throat with a fever. Jaundice, (a yellowing of your skin or eyes) As a Food Handler if you have - or even think you may have - contracted any one of the following pathogens, you MUST notify your supervisor who will then notify the Regulatory Body. Salmonella Shigella E. coli Hepatitis A This is law in many states. If you are unsure, talk to your supervisor..

Cuts & Acne

- you must cover cuts, scratches and acne with a waterproof bandage to prevent the spreading of pathogenic bacteria to food

lol

1. Cleaning is best described as: the removal of dirt, grease and food waste 2. Which ONE of the following statements BEST describe the action of a detergent? it removes grease but does not kill pathogenic bacteria 3. Which ONE of the following statements BEST describes the action of a sanitizer? it kills 99.9% of pathogenic bacteria

What Do Pathogenic Bacteria Need To Multiply

1. FOOD - bacteria needs nutrients to survive - can live on a range of food but most prefer food that is moist and high in protein like: meat, poultry, eggs, shellfish, soft cheese, pates, milk, dairy products, rice, cooked pasta (these are all high-risk foods) 2. MOISTURE - bacteria will NOT multiply in dried foods but will when a liquid is added - powdered milk, dried eggs, pasta, rice - food with sugar or salt (cookies, jam, beef jerky) have a slower rate of being affected as they pull moisture from the food until they need it from the air 3. WARMTH - multiplies at temperatures between 41 F and 135 F, or food heated/cooled too slowly, or kept at room temperature - temperatures colder or hotter than this can either kill all bacteria or slow multiplication - keep hot food really hot and cold food really cold 4. TIME - exactly this just keep food out of the danger zone above and don't have food out for a long time. the faster gone, the more safe - 30 minutes is ideal to prepare, 20 minutes to serve IF YOU STOP OR REMOVE ONE OF THE 4 REQUIREMENTS, YOU WILL STOP THE GROWTH OF HARMFUL PATHOGENIC BACTERIA

6 Main Threats To Food Safety

1. PATHOGENIC BACTERIA - number 1 enemy - names are not important 2. VIRUSES - second major threat (can be found living on/in people and animals) - examples are norovirus (the 'cruise ship bug,' lasts 24-48 hours with diarrhea and vomiting) and hepatitis a (liver disease caused by the virus, often found in stagnant or dirty water) - contact supervisor immediately if you believe or do have them 3. SPOILAGE BACTERIA & MOLDS - food deteriorates through the natural process of aging - many times it can be seen like green mold on bread or rancid milk - better to be safe than sorry as it is illegal to sell unfit food 4. PHYSICAL HAZARDS - anything that can fall or get into food such as glass, nails, bandages, cigarette ash, dirt, bones, paint from walls, cardboard, plastic, wood, rust, string, staples, or any other metals - to be safe, always unpack food in a separate area instead of where food is prepared to reduce risk of contamination 5. CHEMICALS - can occur if raw food or food deliveries are contaminated with chemicals - can also occur if cleaning chemicals are misused, not rinsed off properly, or used in wrong concentration - for safety, all chemicals should be stored in a separate cupboard away from food area - chemicals should NEVER be transferred and always used the way the manufacturers say on instructions 6. ALLERGENS - over 15 million people in the USA suffer from an allergy

Trash Disposal

1/. Indoor trash containers near food preparation areas 2/. Large containers or dumpsters in the outside trash station area. The inside trash containers need to be within a Food Handler's easy reach. However, they must not be so close to food as to create a risk of cross-contamination. They should also have a well-fitting lid and be lined with a disposable liner. Ideally use foot-operated containers as you do not have to touch any part of the container by hand and always leave trash containers closed, unless you are throwing something away. If you temporarily move a container closer to your work station, make sure you wash your hands before you handle food. Never let a container overflow. Always empty and clean containers including their lids at the end of the work period. When taking the garbage outside, remember you MUST remove your apron. As for outside trash containers, they also should have a tight-fitting lid to protect the garbage from scavengers such as cats, dogs, birds, raccoons and foxes. Always wash your hands after dealing with trash and food waste.

Wiping Cloths

Any wiping cloths that are not dry, (moist), must be stored in a sanitizing solution of adequate concentration between uses. Never store them in your apron or pockets. Wiping cloths that are soiled with food and drink debris will reduce or neutralize the effectiveness of the sanitizer. You must regularly check and change the sanitizing solution to sustain its effectiveness and proper concentration. Check the sanitizer concentration with an appropriate chemical test kit. Wiping down a surface with a reusable wet cloth that has been properly stored in a sanitizing solution is a perfectly acceptable practice and is ideal for wiping up certain types of food spills and wiping down equipment surfaces. For example: when clearing tables. The same is true for the practice of wiping down a surface using dry disposable towels and a spray bottle containing a pre-mixed sanitizing solution.

When to Wash your Hands

Between - Handling Raw, TCS Foods, and Ready to Eat Foods. After - Handling raw meat, poultry or seafood. Handling raw eggs in their shell. Visiting the restroom. Coughing, sneezing, or using a tissue. Touching your hair or face. Carrying out cleaning jobs or touching containers of cleaning chemicals. Handling outer case packaging. Returning from the store room. Dealing with garbage. Eating, drinking, chewing gum, or smoking. Touching money. Clearing tables.

Chapter 1

Chapter 1

Chapter 2

Chapter 2

Chapter 3

Chapter 3

Chapter 4

Chapter 4

Chapter 5

Chapter 5

Chapter 6

Chapter 6

Chapter 7

Chapter 7

Chapter 9

Chapter 9

How Does Cleaning Help Manage Allergen Risks

Danger Points - cooler/freezer handles - preparation area - food products already in use on the prep area, cooking area, and assembly area - wait a few minutes for service to pass before beginning cleaning - utensils: pots, pans, knives, etc - plates, cutlery, glasses - check clothing to see if clean a delay sucks but safety always comes first

Low Risk Foods

EXAMPLES - ham - cookies - dried foods - cereal - pasta - rice - flour - beef jerky

High & Low Risk Foods

EXAMPLES - raw and cooked meats (beef, pork,, lamb) - gravy, stock, and any dish with a high meat content - poultry - fish - shellfish and crustaceans - milk, dairy products, cheese - eggs, egg-based products - baked potatoes - heat treated plant food such as rice, beans, and vegetables - cut tomatoes - sprouts and sprout seeds - cut leafy greens - sliced melon - tofu and other soy protein used as a meat substitute - untreated garlic and oil mixtures WHILE CHILLED AND FROZEN STORAGE SLOWS DOWN MULTIPLICATION, IT DOES NOT STOP IT AND FOOD NEEDS TO BE PREPPED AND SERVED AS SOON AS POSSIBLE

Dry Goods Storage

FOOD THAT DOES NOT REQUIRE REFRIGERATION / FREEZING: - rice - pasta - flour - potatoes - canned or tinned goods - need to be stored in cool, dry, well-ventilated conditions must be kept at least 6 inches off the floor - never stack food in cardboard boxes directly on the floor or against a wall (will attract moisture and destroy the packaging)

What Are The Main Pest Problems?

FOUR PEST GROUPS - Insects - flies, moths, ants, cockroaches and wasps - Stored product pests such as beetles, termites and weevils - Rats, mice and raccoons - Birds WHAT PESTS ARE ATTRACTED TO: - food - moisture (condensation) - warmth - shelter

A Food Safe Hand Washing Technique

Firstly, wet your hands with clean hot water, as hot as you can comfortably stand. Then apply a liquid soap to remove dirt and germs. (You can use a bacterial soap if you have some). Rub the liquid soap onto the palms and back of your hands for a minimum of 15 to 20 seconds. Make sure you also rub between your fingers as well. If your nails are dirty, use a nail brush. Rinse the liquid soap off, with clean hot water. And dry your hands with a single-use paper towel or a hand dryer. Use the paper towel to turn off the faucet and, if possible to open a restroom door if you are returning from the bathroom. Some operations will ask you to use a hand antiseptic/hand sanitizer after washing your hands. It is good practice but it is not designed to replace traditional hand washing methods. Make sure you allow the antiseptic time to dry before touching food or equipment.

Beware Of Hidden Allergens

Hidden Ingredients in common products: - fish (anchovies): Worcestershire sauce, Special Fried Rice - shellfish: Special Fried Rice - milk: cheese, potato snacks, yogurt, butter, cream - nuts: Indian curry pastes/sauces, Thai pastes/sauces, cooking oils, bead - soy: cooking oil, soy sauce - eggs: pastry, pastry glaze - wheat: bread, pastry, pizza bases, pasta such as lasagne sheets, stock cubes, Worcestershire sauce When adding ingredients, always check ingredient declaration panels. always make sure staff are aware!

Tablets & Electronic Ordering System

If you are cleaning a table and maybe the menu, why not just clean the tablet at the same time. Tablets are a perfect vehicle of contamination if not cleaned regularly. very high risk of cross-contamination when used

Rejecting a Delivery

If you are not happy with the delivery and you believe it represents a threat to food safety REFUSE IT! You may want to refuse a delivery if: - Chilled foods are delivered with a temperature above 41F. - Eggs in shells are delivered with a temperature above 45F. - Frozen food is thawed or partly thawed. - The packaging is dirty, wet, or damaged. - Cans are dented, bulging, rusty, or leaking. - There are signs of mold or other forms of spoilage. - An expired date mark where food has gone past a use by or expiration date.

Maintaining and Cleaning a Dishwasher

Maintaining a dishwasher is also important as you need to make sure it operates properly and does its job. Make sure you regularly clear food traps and check the spray nozzles. Depending on the type of dishwasher you use, fill the tanks with clean water and make sure detergent and sanitizer dispensers are full. On a regular basis, use a delimer to remove mineral deposits as needed. And finally, regularly check water temperatures and pressure. Tell your manager if you notice a problem.

Safe Cleaning Precautions

Make sure that food is safely stored out of the way to avoid cross-contamination. If you are cleaning a cooler or freezer, ensure that the food is kept out of the temperature danger zone. Ideally, move to another cooler or freezer. Switch off and isolate electrical equipment such as slicers, vending machines and processing machines before you start to clean. Wear protective clothing such as rubber gloves that are appropriate to the job. Work through the stages of cleaning in a way that does not spread dust or dirt. Avoid being distracted in a way that puts you, other people or the food at risk. Ensure that you know how to use a cleaning chemical safely and always follow the manufacturer's instructions. If you are in any doubt, ask your supervisor before starting cleaning. Always wash your hands before starting another task

When to Clean - Master Cleaning Schedule

Master Cleaning Schedule Daily: Floors and waste bins. Weekly: Underneath storage shelves. Monthly: Deep cleaning such as behind cookers, extractor hoods, coolers and freezers.

Disposable Gloves

Remember - when using gloves: Always wash your hands before putting on gloves and when changing to a new pair. Make sure they fit your hands correctly Never wash or reuse them. You must change gloves: As soon as they become torn or dirty. After handling raw meat, poultry or seafood Before handling ready-to-eat food. Before beginning a new task and at least every four hours during continual use. At any time you think they may be contaminated.

Using a Dishwasher

Scrape, rinse or soak items before washing if there is a lot of food debris. If needed you can pre-soak items with dried-on food. Make sure you use the correct rack for the item you are washing and load the racks so the water spray can reach all surfaces. Never overload a machine. Always check each rack as it comes out of the machine and rewash any items you think need extra cleaning. Leave all items to air dry and never use a towel.

Setting a Table

Some basic Best Practice can help to avoid cross-contamination: When setting a table, hold the silverware by the handles. Never touch any part of the silverware that comes into contact with the food. All glassware should be handled by holding the middle, bottom or stem. Never touch the top of the glass where people will drink from. Never carry a stack of glasses or cups. Use a tray or rack and remember - do not touch the top of the glass or cup when setting the table.

What Allergen Risks Are There For Front Of House Service

Three Main Danger Points: SELF SERVICE - serving utensils can be cross-contaminated - guests can be carrying residue from an allergen - best to have a member of staff in charge of serving MENU INFORMATION - mention which foods have allergens - clean menus as much as possible to prevent cross-contamination STAFF - listen carefully to what customers tell you - always be honest and look for staff who can answer questions you aren't able to

Table Service

When serving food, always hold a plate underneath or by the outer edge. Never put your thumb on the top of the plate (the food contact surface), or in the food. It doesn't look good and you can easily transfer pathogenic bacteria and cross-contaminate the entire plate of food. It's likely you may have just cleared a table before and touched food debris. If you then touch the food contact surface, you will cross-contaminate the entire plate of food you are now serving. It may seem like a simple step, however it reduces the risks of cross-contamination significantly! If you serve dinner rolls, never (ever!) use your bare hands - only use tongs or gloves. And remember, never touch ready-to-eat food with your bare hands. An area that is often overlooked is ice. Never use a glass or your bare hands to scoop ice. Always use tongs or an ice scoop.

What Should You Clean and what should you Sanitize?

You should clean: - Floors - Storage shelves - Garbage containers You should sanitize: Hand Contact Surfaces - Anything that is frequently touched by your hands. - Remember cross-contamination! Think about handles, doors, coolers, freezers, drawers, faucets, and switches.

Washing by Hand

- Make sure you wear rubber gloves to protect your hands from the hot water and chemicals. - A good idea is to clean and sanitize each sink and drainer boards before starting. - Remove larger particles of food and food debris into a trash container before washing. Sink 1 Wash the items, in the first sink, with hot water (at least 110°F) and a detergent, using a cloth, brush or scrub pad. Replace the water when it becomes cool or dirty. Sink 2 Using running water or a sink filled with clean water, rinse off the detergent on the item before transferring it to the third sink. Again, replace the water if it becomes dirty or full of suds. Sink 3 Fill the third sink with water and sanitizer to the correct concentration. Use a test kit to make sure you have used the right amount of sanitizer. Leave the items to soak in sanitizer for the recommended contact time and when removing, never rinse the items after sanitizing them. Drying After sanitizing, remove the item from the sink and place the items upside down and leave them to air dry. Do not wipe dry.

Hand Washing

- THE most important way to reduce the risk of cross-contaminating food - We touch more than anything else and it is vital to food safety that you keep your hands clean at all times.

Unhygienic Habits

- You should only eat, drink, chew gum or smoke in a designated area. - You are NOT allowed to eat, drink, chew gum, or smoke in the prep areas, cleaning area, or service areas. Never: - Pick your nose or wipe your nose on a sleeve. - Cough or sneeze over food. - Spit. - Test food with your finger or with a spoon that has not been washed thoroughly after each tasting. - Blow or breathe on glassware or cutlery to polish them. - Handle food without first washing your hands.Fail to wash your hands after going to the bathroom or handling garbage. If in doubt, wash your hands!

Dealing with Food Spills

- a wiping cloth and sanitizer can be used for quick cleanup, but make sure to go back and properly clean the area

Stock Rotation - FIFO

- accurate stock rotation is good for food safety and for your businesses profitability as it will reduce stock wastage FIRST IN FIRST OUT YOU STUPID

Re-Heating Food

- another common cause of foodborne illness - only remove food from the cooler just before re-heating or serving, and you must then re-heat food to a core temperature of at least 165°F for 15 seconds - never use hot holding equipment to re-heat food unless it is designed to do this, and NEVER re-heat food more than once. You must throw away any leftovers of re-heated food

How Does Pathogenic Bacteria Multiply

- bacteria reproduce by dividing (binary fission) - bacteria only need ten to twenty minutes to multiply - it is possible for 10k bacteria to multiply to 20 mil bacteria in 2 hours

When to Clean

- clean ANY items or areas where pathogenic bacteria could multiply

How Can Communication Save Lives

- clear and recent communication to help prevent reactions - encourage everyone to ask if they are in doubt

Hot Holding Food

- golden rule is that food on hot hold should be kept at a minimum temperature of 135 F or above to allow food protection against pathogenic bacterial multiplication - if food is to be stored and reheated, protect it in suitable covered containers and allow to cool in either the cooler or freezer - only hot hold food for a max of 4 hours and check temperature every 30 minutes - never add new food to old food. destroy the old meal and clean/sanitize its dish before replacing

Refrigerated Storage

- high risk TCS Foods MUST be refrigerated - keeping raw and TCS foods at 41F or below will prevent or slow down pathogenic bacterial multiplication Types of food that should be kept in a cooler: - Raw meat, poultry, fish, and seafood. - Cooked meats, such as salami or ham. - Pies and pates. - Eggs. - Coleslaw, cottage cheese, and sandwich fillings. - Vacuum packed raw meat, poultry, and fish. - Milk, dairy products and products containing either of these such as a quiche. - Anything labelled for refrigeration such as bottled sauces without preservatives. - The contents of opened cans once they have been transferred to suitable containers - never put an opened metal tin in the cooler! The metal will rust quickly and cause chemical contamination. - Prepared salads. - Some vegetables and fruit can be refrigerated if desired, but ensure they are separated from other foods.

Personal Hygiene

- humans are the worst vehicle of contamination - People are one of the most common sources of pathogenic bacteria, and everyone who works within the food industry must have the highest possible standards of personal hygiene and personal habits to avoid cross-contaminating food.

What Is Bacteria

- life forms invisible to the naked eye that live on and in our bodies and food - there are a thousand types of bacteria, and some are useful and allow us to digest the food we eat, create medical drugs, produce foods including yogurt/cheese/sourdough bread - pathogens are harmful and cause illness - when food is contaminated with pathogenic bacteria it is impossible to see unless you look through a microscope - YOU CANNOT SEE / TASTE/ SMELL PATHOGENIC BACTERIA

Spores And Mold

- many bacteria have the ability to defend themselves by forming spores - spores are designed to protect the bacteria from conditions such as: cold/high temperatures

Workstations

constantly check that they're cleaned as huge amounts of food debris and fresh meals are placed here

Why do we need to learn about Storage

correct storage is when food is kept in the right conditions, at the right temperature for the right amount of time. Thats the simple aim of storage! This helps to: - Prevent foodborne illness. - Preserve the food's taste, appearance and nutritional value. - Provide adequate supplies when they are needed. - Avoid spoilage and wasted food. - Keep within the law and avoid prosecution for selling unfit food.

Jewelry

do not wear rings, bracelets, watches or other jewelry when working in or around food prep areas. Pathogenic bacteria can live on and under straps and rings and there is also a risk of physical contamination.

Bar Areas

drinks are considered food products. surface and clean the area

Chapter 8

highlight the main risks to food safety that you need to be aware of and also a few that you may not have considered before.

How to Use a Sanitizer

make sure the water temperature is correct. Always check the manufacturer's instructions. Use a test kit to make sure you have used the right amount of sanitizer. Never guess the dilution amount. And make sure you leave the items being sanitized in the sanitizer for the right amount of time.

What Are The Symptoms Of An Allergic Reaction

reactions can include: - flushing / redness of the skin - hives - abdominal pain - diarrhea - constipation - nausea and/or vomiting - a sudden fall in blood pressure (causing weakness, dizziness, and even unconsciousness) - difficulty breathing due to constricting of the airways - severe asthma - collapse and unconsciousness (anaphylactic shock) - death

Thawing Frozen Food

- meat and poultry must be completely thawed before cooking unless they are designed to be cooked from frozen (ex: burgers) FOUR WAYS TO THAW FOOD: 1. Using a Cooler - cooler must be at 41°F or lower - if you have only have one cooler, always put the food you are thawing on the bottom shelf to prevent the juices from dripping onto other foods and cross-contaminating them 2. The Cold Water Method - common practice and is quicker than cooler thawing, BUT requires more attention - food MUST be placed in a sealed bag to prevent cross-contamination - risks of cross contamination are very high 3. Using a Microwave - quick and popular method, but it does have its problems - should cook the food immediately after thawing (part of the food may be frozen while other parts have actually started to cook) 4. Cooking - some foods can be thawed as part of the cooking process - always plan your work so as to give food ample time to defrost completely on a final point, you are not allowed to re-freeze thawed food

How Does Pathogenic Bacteria Make Us ill

- most pathogenic bacteria make us ill when they pass into our bodies illness will normally start quick and aggressive (24-48 hours) - 3,000 people die each year in America from preventable food borne illness - worry most for those under the age of 16, older than 65, ill, pregnant

How Are Suppliers & Storage Involved In Allergen Control

- only use approved suppliers who can provide detailed ingredient information - always check for hidden ingredients - check replacement products to make sure they still are usable - separate allergen ingredients in storage from non- allergen

Allergens

- over 15 million people have a food based allergy - you have both a legal and moral responsibility to protect anyone who has an allergy - to quote the website "you get this part wrong and you could kill somebody" but i kind of found it funny because it was highlighted in red but the ends circled so it was a weird oval highlight can you tell i'm tired of making this already

Cold Holding

- pates, cheeses, and cold meats are "bought-in items" and will not undergo a further cook (kill) stage - these ready-to-eat items are stored or displayed at the correct temperature immediately after delivery - food can be displayed for 4 hours unrefrigerated, but cannot be removed, stored and re-used again - buffets and self-service are particularly susceptible to rises in temperature and foodborne illnesses. Make sure you regularly check temperatures and replace if the food is above 41°F

What Is A "Vehicle Of Contamination"

- pathogenic bacteria can only travel very small;; distances on their own - vehicles of contamination move pathogenic bacteria from a contaminated source such as raw meat to a place where the conditions are ideal for multiplication of the bacteria - people are THE most dangerous and common vehicle of contamination in a kitchen

Who Is Most At Risk From A Foodborne Illness

- people with healthy immune systems have the best change to fight off the illness (naturally) - those who could be affected: (immune system not fully developed / elderly where their immune systems are decreasing / someone who is already ill or pregnant

Food Pests

- pests are attracted to any place where food is stored, prepared, sold, served or thrown away - a source of food contamination (cross-contamination)

Stacking a Freezer

- place raw foods below ready-to-eat foods to avoid any risk of contamination before the food is frozen - place stock with a shorter shelf life in front of stock with a longer shelf life. - do not put unwrapped food in the freezer

Preventing Pest Problems

- protecting premises so that pests cannot gain access (Denial of Access) - pay special attention to food preparation areas, storage areas, drains, gutters and trash areas "Clean As You Go - most companies use a specialized pest control operator (PCO) - First, regularly inspect the building to check for evidence of pests. - Make sure you check deliveries carefully - some pests have entered food premises in packaging, vegetables, fruit, cereals and grain. - Check stored goods regularly and rotate stock - Keep food covered at all times. - Never leave food in the preparation area when you are closed or overnight. - Store food off the floor in suitable containers. - Report any signs of damaged, torn, pierced or gnawed packaging. - Report any signs of pest activity - droppings, dead bodies, gnaw marks, unusual odors, nesting or unusual noise. - Store food waste in trash containers with securely fitting lids. - Keep doors and windows closed unless you have correctly fitting screens or curtains. - Report any sighting or signs of pests to your supervisor immediately..

Best Practice - Preventing Cross Contamination

- raw and high-risk foods are kept apart at all times (includes storage, transporting, preparation, service, and display) - all surfaces that come into contact with raw food are thoroughly cleaned and sanitized after use and when changing tasks to other foods - avoid bare-handed contact with ready-to-eat foods

Thinking About Food Preparation: Cook & Assembly Of The Dish

- separate dishes for allergen / completely cleaning before and after - strict hand washing - throw away any dishes that come in contact with cross-contamination

Dealing with Food Deliveries

- should be refrigerated if they carry high risk TCS Foods or ready-to-eat foods KEY POINTS - Is the food fresh or in-date? - Is it at the correct temperature? - Is the packaging clean and undamaged? - chilled and frozen food we strongly recommend storing within 15 minutes of delivery.

Toxins (Or Poison)

- some bacteria produce toxins - can be at multiplication stage or when you cook (kill) the bacteria - toxins can be resistant to heat and require cooking at high temperatures for a long time (Botulinum cook, where food is heated to 249 F for a minimum of 3 minutes)

Clean Work Attire

- start work clean and tidy, it helps to protect food from cross-contamination - never wear outdoor clothes in a food area as they could be contaminated with pathogenic bacteria, physical hazards and even chemical hazards. - store outdoor clothes away from food areas - wear clean work clothes every day - remove aprons and store them in the right place when leaving prep areas, before using the restroom or taking out the garbage - never brush or comb your hair in a food area as hair and dandruff are a physical and bacterial hazard. dress from the head down. Remember - Protective clothing is worn to help protect food from contamination.

Symptoms of a Foodborne Illness

- symptoms will normally appear within 1 hour to several days (incubation period) though some can take weeks or months to develop - you can feel ill quickly and will be ill for 24-48 hours - body will have an aggressive response (diarrhea, vomiting) and may also experience (nausea, fever, headache, abdominal pain, cramps) - YOU CANNOT WORK WHEN ILL, YOU ARE NOT ALLOWED TO RETURN TO WORK UNTIL 24 HOURS HAVE PASSED SINCE LAST BODILY AGGRESSIVE EPISODE

Thermometers - Why It's So Important To Check Them

- temperatures must be monitored and recorded and thermometers play a very important role in food safety - you cannot accurately measure the temperature of food without it - best recommended are Digital Probe Thermometers and Bimetallic Stemmed Thermometers RULES - Sanitize the probe before touching the food. As you near the end of the cooking phase, place the probe in the thickest part of the food, (at the centre), and wait for the thermometer to give a steady reading. - You can temperature check in other areas, just make sure you get a reading from the thickest part first. - Remove the probe and sanitize. - The danger of cross contamination is when you probe different foods at the same time. Remember vehicle of contamination? An uncleaned probe is an ideal vehicle! - Ideally, your business should, have at least two probes in order to avoid accidental cross-contamination - more if possible. - And remember sanitize both before and after each use.

Best Practice

- the best defense against the growth of toxin and spore-forming bacteria is time - always reduce the time from preparation to service

Cooling Hot Food

- the biggest cause of foodborne illness in America and is usually caused by poor cooling procedures. - FDA Food Code states that cooked food should be cooled from 135°F to 70°F within 2 hours and then from 70°F to 41°F within the next 4 hours - however 2 hours is too long of a time in danger zone

Pathogenic Bacteria

- the main cause of food borne illness - always need to understand: how does it contaminate food, how does it grow, what does it need to survive, how can we kill or reduce it to a safe level

How Does Pathogenic Bacterial Contamination Occur

- the more food is handled, the higher the chance of contamination - pathogenic bacteria is often transferred to ready-to-eat or high-risk foods (cross-contamination) - cross-contamination can happen when: you touch raw food then ready-to-eat food without first washing your hands - when liquid or the juices from raw food comes into contact with a high-risk food

Point of Cleaning

- the point of cleaning something is to make sure it is free from dirt and contamination - Cleaning will help to: - Protect food from cross-contamination. - Reduce opportunities for pathogenic bacterial multiplication by removing food debris. - Protect food from physical and chemical contamination. - Avoid attracting pests. - Maintain a safe environment by helping to prevent accidents, such as slipping on a wet or greasy floor. - Create a good impression for customers. - Carry out your legal obligations to keep food safe

Date Marks & Labelling Foods

- to control storage time, you must label food as you store it - Typical labelling will use one of the following dates: - Best Before End - Use By - Sell By - it is against the law to alter or conceal a date mark Rules: - Highly perishable packaged food such as cooked meat, fish and dairy products, should be marked with a Use By date. - All ready-to-eat food that is prepared in-house must have a label that includes the name of the food and a Use By or expiration date. Ask your manager or supervisor for guidance. - Less perishable items such as dried fruit, flour, chips, cereals and canned food should have a Best Before date.

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1. A bowl of soup has been spilt at a table. What should you do first? clean the spillage immediately and sanitize the area 2. A fly spray accidentally sprayed on food on a buffet would be an example of: chemical contamination 3. A bar counter where you serve food should be classed as a food contact surface and you should: clean regularly with hot water, a detergent and a sanitizer

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1. Before cooking a burger, which ONE of the following MUST you do? wash your hands 2. Which ONE of the following shows good personal hygiene? wearing clean protective clothing 3. Which ONE of the following is the BEST method of treating a cut on your finger? cover with a waterproof plaster and a disposable glove