Plumbing and hand washing
How long do you need to wash your hands for.
15-20
To prevent food safety problems you need to
Clean the operation regularly.
When checking temperatures
Pick a thermometer with a probe that is the correct size for the food. Check the temperature in the thickest part of the food. Take at least two readings in different locations.
what packages must you reject
packaged items with Tears, holes, or punctures in packaging Cans—Severe dents in the seam or body, missing labels, swollen or bulging ends, holes, leaks, rust ROP food—Bloating or leaking Broken cartons or seals
How may food become unsafe in relation to time and temperature
Time temperature abuse
Action you do once you finish washing your hands.
Drying your hands with a paper towel.
what must you use for dishwashers
detergents and sanitizers approved by regulatory authority
minimun internal temperature for Poultry
165F
From who must you purchase and receive food from
Approved reputable suppliers
What are some high risk foods
meat meat products and poultry
milk and dairy
eggs
shellfish or seafood
salads
Reverse flow of contaminants through a cross-connection into the drinkable water supply
Backflow
What do ventilation systems do
Improve air quality, Reduce grease and condensation buildup
Temperature for holding hot TCS food
135F or higher
If the frozen goods have ice crystals what must you do
refuse the food because it has me refrozen
People that have a higher risk for food-borne illnesses
The elderly
babies
anyone who is ill or pregnant
What can you install to stop grease buildup in pipes.
Grease traps
tool we use that is large enough to accommodate large equipment and utensils.
Three compartment sinks
Temperature for holding cold TCS food
41F or lower
When looking over packages what must you look for
pest or rodent interference
How may a food poisoning occur
Food poisoning may result from poor domestic food preparation, or poor food processing
Name all five requirements for hand washing stations
Garbage container, A way to dry hands, Soap, Hot and cold running water, and signage.
Outdoor containers must
Be placed on a smooth, durable, nonabsorbent surface, Have tight-fitting lids, Be covered at all times, Have their drain plugs in place
How long is the time for cooling food from 135F to 71F
Three rules of pest prevention
Deny access
Deny food water and shelter
Work with PCO
Name three pathogens
acceptable answers
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
E. coli
Hepatitis A
Norovirus