1
A disease carried or transmitted to people by food.
Food borne illness
Small, living organisms that can be seen only with the aid of a microscope.
Microorganisms
Cleaners
Sanitizers
Polishes
Machine lubricants
(Examples of) Chemical Hazards
first step of handwashing
wet your hands and arms with running water at least 100F
Rules stating how food must be handled in an establishment.
Warranty of sale
Food
Acidity
Temperature
Time
Oxygen
Moisture
FAT TOM
(Conditions needed for pathogens to grow)
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs or dishes
Blades from plastic or rubber scrapers
Fingernails, hair, and bandages
Dirt, bones, jewelry, or fruit pits
(Examples of) Physical Hazards
second step of handwashing
apply soap
Types of Food hazards
Biological
Chemical
Physical
The level of alkali in food. An alkaline substance has a pH 7.1 or above.
Alkaline (or Alkalinity)
A.L.E.R.T.
- Assure that products received are safe.
- Look for threats to product safety within the establishment.
- Employees should meet and follow security guidelines and procedures.
- Reports related to food security should be maintained and accessible.
-Threats to food safety should be identified and reported to regulatory authorities.
third step of handwashing
scrub hands and arms vigorously for 10-15 seconds
Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment.
Chemical hazard
Viruses
Bacteria
Parasites
Fungi
Types of pathogens
Food allergen
A protein in food that causes a negative reaction in a person's body.
fourth step of handwashing
rinse hands and arms thoroughly under running water
Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.
Physical hazard
The level of acid in a food. An acidic substance has a pH between 0.0 and 6.9.
Acidity
Steps foodhandlers can take to prevent physical contamination.
-Tie hair back or use hair nets.
-Remove all jewelry, except for a simple wedding band.
-Wear plastic gloves when hands or fingers are bandaged.
-Do not wear acrylic fingernails.
-Keep food prep areas free from trash and debris.
-Closely inspect food upon receipt from supplier.
fifth step of handwashing
dry hands and arms with a single-use paper towel or warm-air hand dryer