The Big Six
This bacterial infection is often linked to ready-to-eat foods, like salads or deli meats, and can cause serious complications for pregnant women.
What is Listeria?
This is the minimum time you should wash your hands to effectively remove germs.
What is 20 seconds?
This is the minimum water temperature for a high-temperature dishwasher to sanitize dishes.
What is 180°F?
This is the first principle of HACCP, where potential hazards are identified.
What is conduct a hazard analysis?
Employees must stay home if they exhibit these two symptoms, common with foodborne illnesses.
What are vomiting and diarrhea?
This Big 6 pathogen is known for causing severe illness with as few as 10 cells and is often linked to improperly washed produce or contaminated water.
What is Shigella?
This acronym helps identify the conditions bacteria need to grow.
What is FAT TOM?
Surfaces that touch food must be cleaned and sanitized after this many hours of continuous use.
What is 4 hours?
This is the term for a step in the process where control can be applied to prevent, eliminate, or reduce a hazard.
What is a critical control point (CCP)?
These must be worn if an employee has a minor cut on their hand while handling food.
What are a bandage and gloves?
The foodborne illness linked to raw chicken
What is Nontyphoidal Salmonella?
Keeping food out of this temperature range helps prevent bacterial growth.
What is the temperature danger zone 41-135
This factor determines the effectiveness of chemical sanitizers and must be checked regularly using test strips.
What is sanitizer concentration?
This HACCP principle involves setting limits for time and temperature to ensure food safety.
What is establish critical limits?
Employees must be excluded from the operation if diagnosed with this Big 6 virus, often transmitted by food handlers.
What is Hepatitis A?
The foodborne illness is linked to raw ground beef.
What is Shiga toxin producing E. Coli?
These foods, including milk, eggs, and meat, are most likely to become unsafe if time and temperature controls are not followed
What are TCS (Time/Temperature Control for Safety) foods?
Quaternary ammonium compounds, chlorine, and iodine are examples of these.
What are chemical sanitizers?
This principle involves regular checks to ensure that critical limits are being met.
What is establish monitoring procedures?
A food handler must report these conditions to their manager, as they could indicate foodborne illness.
What are jaundice, sore throat with fever, or a diagnosed Big 6 illness?
The 3 foodborne illnesses that can only come from people and/or contaminated water.
What is typhoidal salmonella, hepatitis A, and norovirus?
This illness is often caused by eating raw or undercooked seafood, such as oysters.
The effectiveness of a sanitizer is determined by these four factors.
What are concentration, temperature, contact time, and water hardness?
Reviewing records and data to confirm the HACCP system is working effectively is part of this principle.
What is verify that the system works?
This is the minimum number of days an employee must wait to return to work after experiencing symptoms of a foodborne illness without medical clearance.
What is 24 hours?