Providing Safe Food
When a disease is transmitted to people by food
Foodborne Illness
The difference between cleaning and sanitizing
Cleaning is the act of removing food and dirt from surfaces.
Sanitizing reduces pathogens on a surface to safe levels.
Temperature Danger Zone (TDZ)
between 41°F to 135°F
Where to purchase products
From approved and reputable sources
True or False.
Check internal temperature of food in the thickest part.
When two or more people get sick after eating the same food?
Foodborne Outbreak
Green bucket and Red bucket
Green = soap and water + clean towel or scrubbing pads
Red = sanitizer solution + clean towel
9 flow of food process
Purchasing, Receiving, Storing, Preparation, Cooking, Holding, Cooling, Reheating, Service
Steps in receiving products ordered
Inspect delivery truck.
Check internal temperatures of products.
Store products to proper storage area immediately.
True or False.
Children can eat medium rare steaks.
False
The high-risk populations for foodborne illness
Elderly, preschool-age children, people with immuno-compromised systems
Steps to cleaning and sanitizing
Scrape, wash, rinse, sanitize, air dry
Describe bimetallic stemmed thermometer
It is used to measure internal temperature of thick food. It has an indicator head, calibration nut, metal stem, and dimple.
Checking temperature of ROP products
Place two products together and place thermometer in between to check temperature
Under cool, running water
In the chiller overnight
Microwave
Part of cooking process
The three types of contaminants. Give an example for each.
Chemical, Biological, Physical
Factors that affect sanitizer effectiveness
Concentration, Temperature, Contact Time, Water Hardness, pH
2 methods to calibrate thermometer
Ice-point method
Boiling-point method
FIFO
First-in, First-out
Old products in the front, new products at the back.
Cool food from 135°F to 70°F within 2 hours.
Cool food from 70°F to 41°F or lower within 4 hours.
Total cooling time: 6 hours
The 4 government agencies that govern food safety and a brief description for each.
FDA = inspects all food except meat, poultry, eggs
USDA = inspects meat, poultry, and eggs
CDC = investigates foodborne outbreaks
Public Health = inspects food establishments; investigates foodborne illnesses
How to prepare a 3-compartment sink
Wash and sanitize sink and drain board.
Fill first sink with detergent and water.
Fill second sink with clean water.
Fill third sink with water and sanitizer solution with correct concentration.
Describe boiling-point and ice-point method of calibration
Boiling-point = adjusting thermometer to boiling temperature of water, 212°F (100°C)
Ice-point = adjusting thermometer to freezing point of water, 32°F (0°C)
RTE Foods
Dairy products
Vegetables
Seafood
Whole meats
Ground meats
Whole and ground poultry
Cooking internal temperatures
Whole and ground poultry = 165°F for 15 sec
Food with stuffing = 165°F for 15 sec
Ground meats = 155°F for 15 sec
Beef and pork = 145°F for 15 sec
Seafood = 145°F for 15 sec
Vegetables and fruits = 135°F no minimum time