Pathogens
What is the pathogen of concern with Garlic in oil?
Botulism. There is very little oxygen in the oil and Botulism can grow in low oxygen environments.
At what temperature does caviar have to temp and why?
38F or below to control botulism and listeria.
What kind of 'employee belongings' are we allowed to store in the department and how is it safely stored and ingested?
Employee drinks must be stored in a 'closed' container and in a designated labeled cambro away from food or active production. Employees may drink their beverage by simply stepping outside of the department and washing their hands prior to returning to work.
What was the name of our recent new auditor?
Steve
What are the 2 pathogens of concern with in-house vacuum sealed meats and how do we show control over them on our labels?
Listeria (use by date), Botulism (keep at 41°F or below)
What are the 3 thawing methods we can use?
Slacking in the fridge, as part of the cooking process, submerged under cold running water (water in the bath must be ≤ 70°F)
What is the correct way to display bagels in our breakfast display to prevent cross contact issues?
Bagels should be displayed in a way for major allergens to be placed at the bottom of the display in case for product ''fall out' and to avoid allergen safe product to be contaminated.
What 2 chemicals make up Stor.Ox?
DAILY DOUBLE: Is Stor.Ox organic?
Hydrogen Peroxide & Peroxyacetic Acid
Stor.Ox is organic!
What are the 3 pathogens we are concerned about with cut fruit?
DAILY DOUBLE: List an example for each pathogen
Norovirus (poor personal hygiene), Salmonella (pest contamination in the field), Listeria (it’s everywhere!)
At what temperature does the dishwasher Thermolabel test strip change color and what does it actually test?
Thermolabels change color once it reaches 160F. It tests the surface of our dishes and food contact surfaces. Our dishwashers do not use Sanitizer to kill bacteria, but relies on hot water temperature during the Rinse Cycle.
What is the reason we keep our shellfish tags a minimum of 30 days?
Hepatitis A has an average incubation period of 28 days.
Where and why do we display Allergen Awareness signs?
Cross-contact due to shared workspace. Specific allergens might not be a part of the food item but due to shared workspace, we cannot guarantee.
Signs must be present for 'displayed' or 'grab-n-go' product where regular product labels are not present.