Safe Mark
Name the 4 Biological Hazards?
•Bacteria
•Viruses
•Parasites
•Fungi
What are the 8 major allerigens?
Bonus Question- what is going to be the 9 major allerigen?
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Under the FASTER Act of 2021, sesame is being added as the 9th major food allergen effective January 1, 2023.
Mold build up present on blast chiller rack
General, unless observed coming in contact with food
What are the 8 Major allergens?
Milk-Eggs
Shellfish-Fish
Wheat-Soy
Tree nuts -Peanuts
What does HAACP stand for?
Hazardous Analysis and Critical Control Points
What are the two types of Bacteria?
Bacteria are classified as
1 vegetative (non-spore forming)
2 spore forming
What are the 6 reportable food- boorne illnesses.
• Shiga-toxin producing E. coli (E. coli O157:H7) • Norovirus • Hepatitis A • Shigella • Salmonella typhi (any species of Salmonella must be reported) • non-typhoidal Salmonella (any species of Salmonella must be reported)
4 rounds of late holding temps over a 7 day period with same verification present
General. Ineffective preventive measures, problem still persists. Lack of managerial control.
What is going to be the 9th major allergen next year?
Under the FASTER Act of 2021, sesame is being added as the 9th major food allergen effective January 1, 2023.
White or grayish film found on a Hershey's Chocolate Bar, is it safe to eat?
Yes, this process occurs when cocoa butter fats separate from the cocoa.
What is the water activity(Aw) that Disease-causing bacteria can grow in?
Water activity (Aw) that is higher than .85
What FBI's associated with raw oysters ?
Vibrio
Norovirus
Hep A
Onions found with heavy fruit/drain fly contamination.
Critical, fruit/drain flies carry heavy bacteria due to breeding in drains, and decaying fruit.
Consumer advisories shall be posted conspicuously as required by local, state, regional or federal requirements on what items?
WPR - 4.02 Items that are cooked to order and may be consumed raw or undercooked or may contain ingredients that are raw or undercooked. Consuming raw or undercooked foods of an animal origin may pose a food safety risk for some consumers.
What is the difference between Cross Contamination and Cross Contact?
Cross Contact occurs when an Allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen.
Cross Contamination is the physical movement or transfer of harmful bacteria from one person, object or place or place to another.
What is the pH level that Disease-causing bacteria grow best in?
Bacteria grow in mildly acidic food
pH level of 4.6-7.0
What are the common food vehicles(types of food) of Bacillus Cereus?
(Diarrheal)-Meats, stews, gravies, vegetables, fish, vanilla and milk.
(Emetic) Rice, potato, pasta and cheese.
Sashimi Tuna temping at 41 degrees
Critical, Tuna is a histamine producing fish and needs to be kept at 40 or below
What must be present on all packaging labels?
All ingredients must be listed in descending order, and all the major allergens must be called out on the label.
What movie is this quote from?
"Remember kid, there's heroes and there's legends. Heroes get remembered, but legends never die. Follow your heart kid, and you'll never go wrong"
The Sandlot
Name the 3 different Foodborne Illness Types?
Foodborne Infection
Foodborne Intoxication
Toxin-mediated infection
Name 2 FBIs that are viruses?
Norovirus
Hepatitis A
Product packaged on sales floor with no cook and cool log.
Double Critical, 1 would be a cooking violation, and the other would be a HAACP violation.
How will employees provide accurate ingredient information?
- showing ingredient labels,
- printing out scale labels,
- contacting the Wegmans Labeling team or,
- any other means possible to convey accurate information to allow the customer to make their own buying or tasting decisions.
"Employees shall not make any guarantee that any food exposed or produced in the retail food production areas is free of any allergen."
What is the final sanitation temperature in our Ware washing machines (dish washers)?
180F
(Cannot exceed 195F- this will create steam causing sanitation to be less effective.)