Contamination
cross contamination
When a food item is exposed to a contaminate from another source
Critical control points
Cooking & processing of food in steps taken to eliminate food safety hazards
Smoking
Saliva on food occurs
Flow of Food
Path food takes from receiving , storage, preparation, cooking, holding , service , cooling , & reheating
Signs of roaches
Grains of black pepper , oily smell
FATTOM
conditions that favor pathogen growth
Water Hardness
Decreases sanitizer effectiveness
Approved supplier
Complies with FEDERAL, STATE, & LOCAL guidelines
Signs of rats or mice
Scraps of cloth or droppings
Time & Temp
Critical factors controlling growth of microorganisms
If serving ground beef or shellfish
if food contains peanut or tree nut products
must be provided in eye view for consumer advisory
Surface probe
Measures temp on flat surfaces like grills
Physical contaminates
Bugs, egg shells, broken glass, bones
FIFO
First in First out
Stainless Steel
Non absorbent
Store Equipment
6 inches from the floor
Microorganism
Tiny organism to small to see with the naked eye
FDA Food Code
Recommendations for State & Local gov on food regulations
RTE
Ready to eat food
requires no further preparation prior to eating
Air curtains
Prevents flies