Contaminants that include viurses, bacteria, parasites, and fungi. They are the leading cause of foodborne illness.
What are Biological Contaminants?
This is when a product is frozen, defrosted, then frozen again.
Freezer burn
A products path through the establishment, from purchasing and receiving through storing, preparing, cooking, holding, cooling, reheating, and serving.
What is the Flow of Food?
Shelving should be how many inches off the floor?
6
This type of thermometer measures the temperature of the surface of food.
What is a inferred thermometer?
Tags that document where the shellfish was harvested. these tags must remain attached to the delivery container until all of the shellfish have been used. Must be kept for 90 days after the last item has been used.
What is Shellstock Identification Tags?
When placing thermometers in the fridge they should be placed where?
Warmest part of the fridge/front.
Food Safety management system based on the idea that if significant biological, chemical, or physical hazards identified at specific points within product's flow through the operation, then can be prevented, eliminated or reduced to safe levels.
What is HACCP
Equipment that is permanently placed on a table should be how many inches for ease of cleaning?
4 inches
Three categories of contamination.
What are Chemical, Biological, Physical?
Conduct restaurant and foodservice inspections in most states. They generally are trained in food safety, sanitation, and public health principles.
What are Health Inspectors?
What is FIFO?
First in First out
The most common types of these are chlorine, iodine, bleach and quaternary ammonium compounds (quats).
What Chemical Sanitizers?
The categories of people at high risk for foodborne illness.
What are Infants and Preschool-age children, Pregnant women, Elderly people, and other people with Compromised Immune Systems?
If potato salad was made on October 15th when should it be discarded?
Oct 21st
Bacteria most commonly linked to foods such as ground beef or vegetables.
What is e-coli?
Any time food has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms.
Time Temperature Abuse