Food Safety
The transfer of pathogens from one surface to another.
Cross Contamination
FIFO
First In - First Out
Physical Contamination
bones, pits, rubberbands, stickers, nails, jewelry, staples, hair, etc
A total of 10-20 seconds
Food and Drug Adminstration
Three Types of Food Hazards
Biological, Chemical, and Physical
TCS
Time/Temperature Control for Safety
Chemical Hazards
Temperature of water
As hot as you can handle/tolerate
Symptoms
hives, lips swelling, anaphylaxis, upset stomach, dizziness/lightheaded, vomiting, difficulty breathing
Perfect conditions for bacterial growth.
Food, Acidity, Time, Temperature, Oxygen, Moisture
Danger Zone
41°F - 135°F
Hand Sanitizer
Never used in place of handwashing
Food containing an allergen comes into contact with other foods and proteins mix
Poor Hygiene, Cross Contamination, Temperature Abuse, Poor Cleaning and Sanitizing
Heating and Cooling holding temperatures
Cooling - 41°F or lower
Heating - 135°F or higher
Thickest part of the meat, in the center, through the side
Handle glove correctly
wash hands before putting on, do not reuse, make sure they fit, change when handling raw meat, after making a call
When the body's immune system responds to a protein
Food Allergies
4 Ways you can keep food safe
Cover hair, wear gloves, wear clean clothes, remove jewelry, keep nails short and unpainted, wash hands
1. In a cooler/refrigerator 41°F or lower
2. Under running water at 70°F or lower
3. In a microwave; only if cooking immediately after
4. While cooking
Foods most likely to become unsafe
Milk and Dairy, eggs, Soy, Baked Potatoes, Fish, Shellfish, Rices, Beans, Vegetables, Tofu, Soy, Sliced Melons, sliced tomatoes, leafy greens, sprouts
Wash your hands after
use the bathroom, take out the garbage, take a break, contact chemicals, handle raw ingredients, blow your nose, touch your face/hair, handle your phone/money, pet animals
9 Major Food Allergens
Milk, Eggs, Fish, Shellfish, tree nuts, peanuts, wheat, soybeans, sesame