Food Safety
Foods which support rapid growth of microorganisms.
What are Potentially Hazardous Foods (PHFs)
Food poses three main hazards to our health.
What are physical, chemical and biological hazards.
The Thanksgiving Turkey should reach this internal temperature before it is fully and safely cooked.
What is 165 degrees Fahrenheit.
Recipe for a 50 PPM sanitizing solution.
What is
1) 1/2 ounce bleach
2) 1 gallon water
HACCP is short for this system to control the growth of harmful microorganisms.
Hazard Analysis and Critical Control Point
The Temperature Danger Zone is the temperature range within which most harmful microorganisms reproduce rapidly.
What is 41 degrees - 140 degrees fahrenheit.
Biological hazards are caused by the presence of one of these four types of microorganisms in food.
What are bacteria, viruses, parasites and fungi.
Hot foods served in a hot holding container should not fall below this temperature.
What is 140 degrees Fahrenheit.
Integrated Pest Management involves three key strategies.
What is:
1) Starve them
2) Build them out
3) Destroy them
Potentially hazardous foods need to be discarded when this happens.
PHF are left in the Temperature Danger Zone for more than 2 hours.
This method is used to date the arrival and disposal of food products.
What is the First In First Out (FIFO) method.
There are six factors that affect the growth of bacteria.
What are Food, Acidity, Temperature, Time, Oxygen and Moisture (FATTOM).
Hot foods placed in a refrigerator for cooling should not be covered until they fall below this temperature.
What is 41 degrees Fahrenheit.
Best method to eliminate flies and roaches.
What is cleaning and sanitizing.
A Critical Control Point.
What is any point in the food flow where action must be taken to eliminate the hazard.
This storage system is designed to prevent the cross-contamination of food.
What is storing raw foods below cooked foods.
Washing your hands is the best way to prevent this type of biological hazard.
Viruses, which cannot reproduce in food, but can be spread to people if they get into food.
Hot holding units should never be used to reheat food. There is a correct way to prepare food that has been previously cooked and refrigerated to be served in a hot holding container.
What is reheat food in a stove or oven until it reaches 165 degrees Fahrenheit, before transferring it to a hot holding container.
You can sanitize utensils with a bleach-based solutions or with water that reaches this temperature.
What is 170 degreed Fahrenheit.
This ingredient is banned from all restaurant foods because it increases LDL (the bad cholesterol).
What is artificial trans fat.
Milk products that are pasteurized should have sell-by dates within this time.
What is 9 days.
This parasite, typically found in undercooked pork, causes trichinosis.
What is trichinella spiralis.
There are three acceptable methods of thawing frozen foods.
What is:
1) Refrigerate them
2) Place under cold, running water
3) Heat them in a microwave, with continuous cooking afterwards.
This solution should be used for wiping, spraying and pouring.
100 PPM made of:
1) 1 ounce of bleach
2) 1 gallon of water
The seven principles of HACCP.
1) Identify hazards 2) determine Critical Control Points (CCP) 3) set up critical limits 4) monitor CCP 5) take corrective actions 6) verify the system is working 7) keep records