41-135
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41 F-135 F Page 1 00 F-220 F Page 1 32 F Page 1 212 F Page 1 41 F or below Page 1 135 F Page 1 food needs to be cooled to 70 F or below in 180 F-190 F Page 1 110 F Page 1 100 F (38 C) Page 1 45 F Page 1 155 F Page 1 145 F for 15 seconds Page 1 145 F for 4 minutes Page 1 155 F for 15 seconds Page 1 165 F for 15 seconds Page 1 1st step for 3 compartment sink Page 1 2nd step for 3 compartment sink Page 1 3rd step for 3 compartment sink Page 1 4th step for 3 compartment sink Page 1 5th step for 3 compartment sink Page 1 3 approved types of sanitizer check all sanitizer with a Page 1 all cleaning cloths must be in sanitizer solution a master cleaning schedule Page 1 MSDS( material safety data sheets) Page 1 Cleaning pad that will not scratch equipment Delimer 1st of 4 approved methods for properly thawing foods 2nd of 4 approved methods for properly thawing foods 3rd of 4 approved methods for properly thawing foods Temperature Danger Zone (Pathogens grow best in this range. 4 + hours in this zone=throw food out) Range of bimetallic thermometer temperature Section 1 Ice point calibration temp Boiling point calibration temp Cold food holding Storage temp Hot food holding temp 2 hours before storage Page 1 Temp for heat sanitizing in ware washing Temp for wash water in 3 compartment sink Temp to wash hands in sink Temp to receive shelled eggs from supplier Holding temp for cooked eggs on buffet Seafood min internal cooking temp Whole cuts of beef, lamb, or pork min internal cooking temp Ground meat or fish min internal cooking temp Whole or ground poultry or stuffed pasta min internal cooking temp. Also eggs cooked in a microwave. rinse/scrape off food particles on all items clean items in 1st sink in a detergent solution of 110 rinse items in 2nd sink sanitize items in 3rd sink in a warm sanitizing solution air dry items upside down iodine, quats, chlorine Page 1 test kit using strips when not in use Page 1 what to clean, who to clean, when to clean, and what equipment to use Binder that has cleaning and safe handling instructions for chemicals used in the restaurant Nylon Page 2 Used to get rid of mineral deposits Page 2 in refrigerator Page 2 in a microwave- must be cooked immediately Page 2 as a part of the cooking process Page 2 Section 2 4th of 4 approved methods for properly thawing foods 1st of 6 ways to cool foods 2nd of 6 ways to cool food 3rd of 6 ways to cool food 4th of 6 ways to cool foods 5th of 6 ways to cool foods 6th of 6 ways to cool foods Hand washing steps: total time: 20sec (ServSafe Book says 10-15 secs of just rubbing together, scrubbing between fingers and under fingernails.) Page 2 Change gloves ______ if you are continually working on something, or after each changed activity. Ex. After handling meat, change gloves before handling ready-to-eat. #1 way to prevent the transfer of viruses characteristics of potentially hazardous foods FAT TOM: the 6 factors that affect bacterial growth. Some can be controlled by the food handlers and some can not. physical hazard Page 2 chemical hazard Page 2 biological hazard Page 2 4 types of biological hazards Page 3 Salmonella bacteria Page 3 botulism bacteria Page 3 staphylococcus aureus Page 3 Giardia parasite Page 3 anisakis simplex parasite Page 3 trichinella parasite (roundworms) Page 3 Hepatitis A virus Page 3 Norovirus Page 3 ciguatera toxin virus under running water that is 70 degrees or less Page 2 separate food in several pans, place in walk in fridge Page 2 place in ice bath Page 2 cooling wand( ice paddle) fill with water, place in freezer, submerge into product, stirring with handle until temp reaches 70 degrees in 2 hrs Page 2 add ice as an ingredient Page 2 blast chillers- cooling unit designed to rapidly cool products Page 2 steam jacketed kettles- wrap around product, cold water circulates through jacket. Page 2 1. wet arms and hands with running water at 100 degrees. 2. apply soap. 3. scrub arms and hands for 10-15 secs. 4. rinse arms and hands thoroughly under running water. 5. dry arms and hands with single use paper towels or hand dryer. Every 4 hours Page 2 hand washing Page 2 moist, high protein, slightly acidic, water activity .85+ Page 2 food- potentially hazardous foods-ex Proteins & Carbohydrates acid- slightly acidic or neutral (4.6 to 7.5 pH) time—can be controlled temperature—can be controlled oxygen moisture a foreign object (glass, staples, fingernails, etc.) or partial piece of food (ex. bones) a chemical or toxin that can contaminate food—Store these away from food prep areas. any living organism or waste of living organisms that may contaminate food. Ex. bacteria or molds on mushrooms, seafood, meat, or produce. Buy from reputable suppliers. bacteria virus Section 3 parasite fungi from raw meats, poultry, eggs, and other dairy products from dented or crushed cans. Cans that look like they are bulging and about to burst. This bacteria does not require bacteria to grow. 50% of the population has this. Found in your saliva and infected cuts =reason why you can not eat, smoke or drink around food caused by contaminated drinking water. from seafood/ sushi from under cooked pork fecal- oral route(feces to mouth) consumption of infected foods that have fecal matter on them. Prevented by hand washing. fecal-oral route--from contaminated water and swimming pools— diarrhea can be transferred to ready-to-eat foods. Prevented by hand washing. (Seafood Toxin) comes from fish. Page 3 scombroid poisoning most common food allergens Page 3 Foodborne Illness Page 3 Microorganism Page 3 Outbreak Page 3 ready to eat food Page 3 cross contamination Page 3 critical control points Page 3 flow of food Page 3 (Seafood Toxin) comes from fish. Swordfish, mahi-mahi, tuna ,and bluefish Page 3 milk and milk products peanuts eggs tree nuts soy(tofu) wheat shellfish products A disease that is carried or transmitted to people by food they have eaten tiny organism that is too small to be seen with the naked eye 2 or more people have a similar illness from a common food food that requires no further preparation prior to eating The transfer of pathogens from one surface or food to another. a point during the cooking and processing of food where steps are taken to eliminate or reduce a food safety hazard the path that food takes through a food establishment from receiving, to storage, preparation, cooking, holding, service, cooling, and reheating. weak immune systems Page 3 young children, elderly, and pregnant women are at a higher risk of food borne illness because of Fix problems _______ during a health inspection if possible. on the spot Page 4 Section 4 recalibrate it. Page 4 are your most critical factors in controlling the growth of microorganisms Page 4 hives, rash, difficult breathing, swelling of lips and throat, tongue and mouth. Page 4 Federal, state, and local guidelines. Page 4 liver disease. symptoms: yellowing of eyes and skin. If a thermometer is dropped on the floor, you have to time and temperature. symptoms of allergic reaction Most buy food from suppliers that comply with Jaundice Page 4 stainless steel Page 4 bacillus cereus Page 4 If an employee has a cut FIFO bi-metallic thermometer Thermocouple surface probe hot holding unit Page 4 grains of black pepper and oily smell Page 4 scraps of cloth and large droppings Page 4 Pathogens transferred from one food or surface to another. All equipment must be easily cleaned and sanitized and be Nonabsorbent material used on restaurant equipment Spore forming bacteria found in soil. Vomiting illness caused by cooked rice dishes. They can still work if they wear a bandage and a glove or finger cot. Page 4 First in _ First out stock rotation procedure for using the older products first. Page 4 thermometer used to measure product temperature Page 4 digital thermometer that measures internal food temps Page 4 measures temps on flat surfaces like grills Page 4 It is to keep food at an internal temp after it has been cooked or reheated. Pre heat to 135 F. Reheat food before putting it in at 165 F. Never use it to reheat food. signs of roaches signs of mice cross contamination Page 4 Non-absorbent like stainless steel Page 4 food allergy when the immune system reacts badly to a biological component in food Page 4 helps prevent problems that could cause illnesses in the flow of food often using time and temperature control Page 4 Foodborne illness Page 4 incident in which two or more people experience the same illness after eating the same food HACCP(hazard analysis critical control point) Illness carried or transmitted to people by food. Outbreak of foodborne illness Page 4 Warranty of Sale Page 4 reasonable care defense HACCP Principle 1 HACCP Principle 2 HACCP Principle 3 HACCP Principle 4 HACCP Principle 5 HACCP Principle 6 HACCP Principle 7 Flow of Food Page 5 rules stating how food must be handled in an establishment Section 5 defense against a food related lawsuit stating that an establishment did everything reasonably expected to ensure that the food served was safe Page 5 Conduct a hazard analysis Page 5 determine critical control points Page 5 Establish critical limits Page 5 establish monitoring procedures Page 5 Identify corrective actions Page 5 Verify that the system works Page 5 establish procedures for record keeping and documentation Page 5 Path food takes through an establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving high risk populations Page 5 People susceptible to foodborne illness due to the effects of age or health on their immune systems, including infants and preschool age children, pregnant women, elders, medicated ppl, diseased or weakened immune systems immune system Page 5 body's defense against illness. People who have compromised ones (Infants, Pregnant women, Sick & Elderly) are more susceptible to foodborne illness. presence of harmful substances in food. Page 5 biological, physical, chemical Page 5 Food that has been allowed to remain too long at a temperature that is favorable to the growth of foodborne microorganisms is this type of abuse. surface that comes into direct contact with food, such as a cutting board Contamination food safety hazards time temperature abuse Page 5 food contact surfaces Page 5 Clean Sanitary Pathogens Microorganisms. Page 5 Toxins Page 5 4 types of microorganisms/pathogens Means “visibly” free of soils Page 5 Microorganisms are reduced to a safe level Page 5 illness-causing microorganisms Page 5 small, living organisms that can be seen only with aid of microscope waste from a microorganism bacteria, viruses, parasites, fungi Page 5 Bacteria Page 6 Section 6 single celled living microorganism that can spoil food and cause foodborne illness. Can quickly multiply to dangerous levels when food is improperly cooked, held, or reheated. Some form spores that can survive freezing and very high temps. bacterial growth tend to multiply very rapidly under favorable conditions, forming colonies of millions or even billions of organisms within a space as small as a drop of water. tend to multiply very rapidly under favorable conditions, forming colonies of millions or even billions of organisms within a space as small as a drop of water. Page 6 food, acid, temp, time, oxygen, moisture Page 6 41F to 135F FAT TOM danger zone Page 6 pH (7.5 to 4.6) water activity Shigellosis Page 6 Staphylococcal Gastroenteritis Page 6 Clostridium perfingens Listeriosis Campylobacterosis . Hemorrhagic Colitis (E Coli) Cycloporiasis Page 6 Anisakiasis (parasite) Page 6 2 types of Fungi Shell stock id tags Modified Atmosphere Packaging (MAP) label on stored food should include: Page 6 storage procedures for produce Page 6 Vibrio Vulnificus septicemia/gastroenteritis Page 6 Three Classifications of a food Section 7 borne illness: Food borne intoxication Food borne infection Page neutral to slightly acidic pH that foodborne microorganisms grow well in Page 6 amount of moisture available in food that supports microorganism growth. TCS food has water act. val. of .85 or higher measured in a scale from 0.0 to 1.0, with water having a water activity of 1.0. Page 6 an acute infection of the intestine by Shigella bacteria found in salad containing TCS (Time and Temp controlled for safety) food, like deli meat. Comes from mucus and is best prevented with good hygiene. found in soil, where it forms spores that allow it to survive. carried in intestines. does not grow at fridge temps Page 6 Found in soil, water, and plants. Grows in cool, moist climates. Uncommon in healthy people. Comes from meat that hasn’t been temp controlled or from ready-to-eat foods. Page 6 A gastrointestinal condition characterized by diarrhea, abdominal cramps, and fever, caused by eating raw meat or unpasteurized milk contaminated with Campylobacter jejuni, a bacterium that infects poultry, cattle, and sheep Page 6 found in the intestines of cattle or person's feces. Common source of bacteria is ground beef. Page 6 Comes from bird intestinal tracts and is often found on berries From eating raw or undercooked fish that contain this parasite. mold and yeast—Throw away all food contaminated by them. Page 6 Tags that document where the shellfish are harvested Page 6 removal of oxygen Page 6 name of product, date, exp for 7 days later and initials fridge, don't mix cases and don’t store under meat This illness is best prevented by purchasing from reputable suppliers. Infections, Intoxications, or Toxin-mediated infections and each occurring in a different way. Page 7 Eat food containing a toxin produced by a pathogen or is the result of a chemical contamination or a natural part of a plant or animal. (7) Any pathogen that is transferred to people by food that they eat, which grows in the intestines causing illness. Foodborne toxin-mediated infection Spore Viruses Parasites Seafood, Shellfish or Fish Toxins Allergic Reaction Symptoms Reason we turn off faucets with a paper towel. All jewelry must be removed from hands and arms; this includes watches, bracelets, and rings EXCEPT: The main reason there are policies against Eating, Drinking, Smoking and Chewing Gum or Tobacco while cooking food: Symptoms that would restrict, but not exclude a food handler from working with or around food Exclude from operation if employee has at least one these symptoms: Antiseptics or hand sanitizers These require exclusion from the food service facility and a need to notify the local regulatory authority. Describe an approved food source Give adequate time to inspect deliveries by: Check when receiving products to insure safety: Inspection stamp on meat packaging Characteristics of Quality Meat Acceptable Poultry delivery Quality Fish Quality Shellfish Conditions for accepting an egg delivery Characteristics of Produce that should be rejected Person eats food containing pathogens that produce toxins in the intestines that cause illness. A form that bacteria changes into to protect themselves when food is not available or conditions are unfavorable. It will grow when conditions are favorable again. Some can survive cooking temps. Practicing good personal hygiene, especially hand washing, is the best way to prevent this pathogen from growing. This organism can be transmitted from person to person, people to food, and people to food contact surfaces. LEADING CAUSE OF ILLNESS These need a host to survive. Purchasing food such as meat, seafood, and produce from reputable, approved suppliers is the best way to prevent them. Best way to prevent an illness from these is to buy from an approved, reputable supplier. Itching, hives, tightening in the throat, wheezing, loss of consciousness, death. If you touch the faucet handles with your bare hands, you will recontaminate them. A plain band style ring SALIVA can be transferred to an employee’s hands or directly to food or food-contact surfaces which could cause cross contamination. Sore throat with fever ; excluded if working with high risk populations. Jaundice, Diarrhea, Vomiting. Can return to work when don’t have symptoms for at least 24 hours or have a written release from a medical practitioner (those with jaundice must have the signed release). Only use these after hand washing Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Hepatitis A, Norovirus One that has been inspected and is in compliance with applicable local, state, and federal laws Scheduling deliveries for off-peak hours and receive only one delivery at a time. Color, Texture, Odor, Packaging, Signs of refreezing, prior wetness, or pest infestation, Use-by dates, and Internal Temperature This means that the product and processing plants have met certain government standards; it does not mean that the meat is free of microorganisms. Temperature 41 F or below; Color of beef is bright, cherry red; lamb is light red; pork has light pink meat and firm fat. Texture is firm and the meat springs back when touched, has no odor, and packaging is intact and clean. Brown, green or slimy meat with a sour odor should be rejected. Temperature is 41 F or lower, no discoloration, flesh is firm and springs back when touched, no odor and product is surrounded by crushed, self-draining ice. There should be no purple or green discoloration around neck or dark wing tips and there shouldn’t be any stickiness under the wings or around the joints or an unpleasant odor. Temperature is 41 F or lower, gills are bright red and skin is bright and shiny. The flesh is firm and springs back when touched and it has a mild ocean or seaweed smell. The eyes are bright, clear and full and the product is surrounded in crushed, self-draining ice. If the eyes are cloudy and sunken, the flesh is soft and has a strong fishy or ammonia smell, reject the delivery. Live and shucked are received on ice or at an air temperature of 45 F or lower, shells are closed and unbroken. They have a mild ocean or seaweed smell. Fresh ones are received live. Reject the delivery if the texture is slimy, sticky, or dry and a strong fishy smell is present. Received at an air tem of 45 F or lower, no odor, and shells are clean and unbroken. Reject these if they have a sulfur smell or “off” odor and shells are dirty or cracked. Insect infestation, Mold, Cuts, Wilting or mushiness, discoloration and dull appearance, unpleasant odors and tastes, expired use-by dates. Bruised produce provides a potential entry point for pathogens. Acceptable Ready-to-Eat and Frozen Food Section 8 Acceptable Dry Goods General Storage Guidelines Include on label of food prepared onsite: Reason should avoid overloading fridge and freezers: Order to store raw meats and other foods (cooked & ready-to-eat) in same refrigerator Biggest dangers to dry and canned food? 50 F and 70 F 50 and 60 percent How high off the floor should dry food be stored? Proper ways to thaw food: Salads involved in foodborne illness outbreaks: If making egg dishes that require little or no cooking: Keeping produce safe when preparing it: Only way to reduce microorganisms in food to safe levels: Procedures for cooking in a microwave: Cooling Procedure for TCS (Time and Temp controlled for safety) foods: Cooling Large Quantities of food Reheating Food Holding Food Precautions when serving food Received at 41 F or Frozen, packaging intact, dated before Use-by dates. Ice crystals or water stains on packaging of frozen food is evidence of thawing and refreezing and should be rejected. Packaging intact and in good condition and product has normal color and odor. Dampness or water stains on outer cases and inner packaging indicates it has been wet or if it contains mold, insect eggs, or rodent droppings it should be rejected. Label, use oldest products first, discard items that have passed use-by or expiration dates, store food immediately after inspection and keep storage areas clean and dry. Name of food, date by which it should be sold, consumed or discarded (Maximum of 7 days if held @ 41 F or lower.) Prevents good airflow and makes the units work harder to stay cold. Keep doors closed to prevent units from working harder and affecting food safety by making it warmer in fridge or freezer. Top to bottom order: whole fish, whole cuts of beef and pork, ground meets and fish, whole and ground poultry. Always store cooked and ready-to-eat food above raw food products. Moisture and heat Temperature of dry-storage area Humidity level of dry storage area At least six inches off the floor or sealed to a masonry base. Refrigerator @ 41 F or below; submerged under 70F running water; in microwave when cooking immediately after thawing; as part of the cooking process. Chicken, tuna, egg, pasta and potato—These are typically not cooked after they have been prepared, so there is no chance to eliminate microorganisms that may have been introduced during prep. Use pasteurized shell eggs or egg products Keep away from raw meats and eggs and surfaces exposed from them; Clean and sanitize workspace and utensils; Wash produce thoroughly before cutting, cooking or combining with other ingredients; Pull leafy greens completely apart to wash. Cook food to required internal temp by making sure to check in the thickest part of the food and take two readings in different locations. Cooking doesn’t destroy spores and toxins when food not handled safely before. Cover, rotate or stir halfway through cooking, let stand at least 2 minutes, check temp to make sure cooked Cool from 135 F to 70 F within 2 hours and then 70F to 41 F or lower in the next 4 hours. Microorganisms grow quickly between 125 F and 70F so must cool past this temp range quickly to minimize growth. If don’t get cooled fast enough, reheat and cool food again or throw it out. Cut into smaller pieces, divide large container into smaller ones or place food in shallow pans. Place the food pan into an ice-water bath and stir food frequently with an ice paddle. If available, place food in a blast chiller or tumble chiller. Reheat to an internal temperature of 165 F for fifteen seconds within two hours. If doesn’t reach that temp, throw food out. Keep cold food cold (41 F or lower) and hot food hot (135 F or higher). Check temperatures of food being held at least every 4 hours, but every 2 hours is better to allow for corrective action. Throw food out if not at correct temp after 4 hours. Use clean, sanitized utensils and use separate utensils for each food item. Clean and sanitize after changing serving tasks and at least once every four hours during continuous use. Ways to minimize “bare hand contact” with food: Use tongs, deli sheets, or gloves How servers prevent contamination when handling glassware and dishes: Hold dishes by the bottom or the edge; Hold cups by the handles and glassware by the middle, bottom, or stem and hold flatware and utensils at the handle. Handling Ice Section 9 Preventing contamination on food bars and buffets Table top equipment What is a cross-connection? What happens if there is a backup of raw sewage? Garbage disposal procedures Difference between cleaning and sanitizing Process to clean and sanitize surfaces effectively: Two types of sanitizing: Dishwashing in a Three-Compartment Sink Three basic goals of Integrated Pest Management (IPM) Program Pest Identification—Cockroaches Pest Identification—Rodents Illnesses caused by VIRUSES and prevented by handwashing; BACTERIAL illnesses prevented through time and temperature control BACTERIAL illness controlled by preventing cross-contamination BACTERIAL illnesses controlled by practicing personal hygiene and hand washing: BACTERIAL illness prevented by purchasing food from approved, reputable suppliers Illnesses caused by PARASITES and prevented by purchasing from reputable suppliers: SEAFOOD TOXINS illnesses prevented by purchasing from reputable suppliers: Employee Training Delivery Methods: Use scoops or tongs to retrieve from bin and store scoops in a sanitary location and not in the ice. Monitor often; install sneeze guards, label all items, do not allow customers to refill soiled plates or use soiled silverware at the food bar. Should be mounted on legs providing a minimum clearance of four inches between the base of the equipment and the tabletop. If not on legs, it should be sealed to the countertop with a nontoxic food-grade sealant. Physical link through which contaminants from drains, sewers, or other wastewater sources can enter the water supply. Ex. Running a hose in a mop bucket from the sink. Dangerous due to possibility of backflow of contaminants into a potable (clean water) system. Operation must be closed immediately closed and affected areas must be thoroughly cleaned and sanitized where necessary. Remove quickly, don’t carry it across food prep areas, make sure containers are leak proof and that all receptacles are covered. Clean containers frequently, but never in food-storage areas. Cleaning removes visible dirt and debris; Sanitizing reduces number of pathogens on a clean surface to safe levels Clean and sanitize food contact surfaces at 4 hour intervals. Clean surfaces after each use and any time begin working with another type of food. Also, clean if interrupted during a task and the tools or items you have been working with may have been contaminated. Heat (immersion in hot water—171 F—for 30 seconds or run through a high temp dishwasher—180 F) and chemical (rinse, swab or spray with sanitizing solution or immerse for a specific amount of time in solution) Use a sanitizer test kit to make sure sanitizer is at the right concentration. Rinse, scrape, or soak all items before washing; Wash items in the first sink in a detergent solution that is at least 110 F; immerse or spray-rinse items in the second sink; Sanitize the rinsed items in the third sink by immersing them in a chemical-sanitizing solution; Airdry all items. Deny pests access to the establishment; deny pests food and shelter; work with a licensed pest control operator to eliminate pests that do enter. Purchase products from reputable suppliers and check deliveries and refuse shipments when signs of pests are found. Strong oily odor and droppings, or feces, that resemble grains of black pepper. Capsule-shaped egg cases that are brown, dark red, or black. Dark, warm moist places that are hard to clean are the favorite breeding ground. Signs of gnawing, droppings, tracks, nests made of scraps of paper, cloth, hair, feathers and grass. Rats typically nest in holes located in quiet places near food and water and possibly next to buildings. Hepatitis A (2.9), Norovirus gastroenteritis (2.9) Bacillus cereus gastroenteritis(2.14), Listerosis (2.14), Hemorrhagic colitis (2.15), Clostridium perfringens gastroenteristis (2.15), and Botulism (2.16) Salmonellosis(2.16) Shigellosis (2.17), Staphylococcal gastroenteritis (2.17) Vibrio vulnificus primary septicemia/gastroenteritis(2.18) Anisakiasis (2.21); Cryptosporidiosis (2.21); Giardiasis (2.22) Scombroid poisoning (2.27); Ciguatera fish poisoning (2.27); Paralytic shellfish poisoning (PSP-2.28); Neurotoxic shellfish poisoning (2.28); amnesic shellfish poisoning (2.29) On-the-job Training; Classroom Training (Information Search, Guided Discussion, Demonstration, Role Play, Jigsaw Design, Games, Training Videos & DVDs); Technology-Based Training ServSafe Study Guide INSTRUCTIONS: Fold pages in half so the terms/concepts and their definitions/answers are on opposite sides.
